Recipe Information
Ingredients:
Preparation:
The ham should be fresh, with pale pink meat, reddish bones and white fat. These characteristics distinguish young pork from meat from an older animal. Both the shoulder blade and the hip part are suitable for baking. The difference is mainly in size and thickness of the fat layer. If there is a skin, carefully cut it off. Try to preserve as much subcutaneous fat as possible on the pork. It is necessary in order to ready dish It turned out juicy and tender. If desired, remove the protruding bone by carefully cutting the meat along it to the joint.
Soak the prepared and washed pork ham in cold water for a day. Then drain the water. Pour 3 tablespoons of salt and all the sugar into a saucepan, throw in bay leaves and allspice.
Pour cold water over the meat - it should cover the pork by 2 fingers. Leave the ham in the marinade in a cool place for 12 hours.
Place the pan over high heat and bring to a boil (almost no foam will form). Once boiling, adjust heat to maintain a gentle, continuous simmer. Cook the meat for 1.5 hours (30 minutes per 1 kg), then remove from the broth and let cool.
While the pork is cooling, prepare the carrots and garlic. Peel the vegetables, wash and cut into thin wedges or slices.
Make the sauce. To do this, mix sour cream and tomato paste. If desired, you can add a little honey or mustard.
Make deep cuts on both sides of the ham with a sharp knife. Insert one piece of carrot and garlic into each hole. Stuff all the pork in 15-20 places in the same way.
Mix the remaining spoon of salt and paprika and rub the resulting mixture onto the meat on all sides with light massaging movements.
Apply a layer of sauce on top. It also needs to be evenly distributed over the entire surface of the debark.
After this, tightly wrap the piece of pork in several layers of food foil.
Then transfer to a baking sheet and place in an oven preheated to 180 degrees for 2 hours (40 minutes per 1 kg). After this time, open the top of the ham by cutting or simply removing part of the foil. Cook the meat for another 30 minutes to brown.
Carefully remove the finished pork from the foil and let cool. Pork ham in the oven in Armenian style can be stored in the refrigerator for 2-3 days.
Serve it cut into slices with a side dish of vegetables or pickles. Bon appetit!
If you liked Gayane's recipe, you can try experimenting and bake pork in mustard and mayonnaise sauce.
Ingredients:
Wash and trim the pork and carefully cut out the center bone. Peel the onion and garlic, cut into 3-4 parts. Bring a large amount of water with spices and salt to a boil in a saucepan. Place the ham in boiling water, remove if necessary, cook until soft (about 1.5 hours).
Remove the pork from the broth and spread a mixture of mayonnaise and mustard on all sides. Place in a pan greased with vegetable oil, place in the oven preheated to 210 degrees, bake until golden brown crust. Transfer the baked meat to a plate, garnish with vegetables and serve with sour cream and horseradish sauce.
But if you are limited in time, you can prepare the ham using a simpler recipe.
Ingredients:
Wash the pork, dry it and cut the skin into pieces. Peel the garlic, pass through a press or finely chop. Mix with salt and rub the meat with the resulting mass. Sprinkle with caraway seeds and place on a baking sheet with heated fat. Pour a little hot water (1/3 cup) onto a baking sheet and bake the meat at 200 degrees for 1 hour 20 minutes.
Periodically baste the ham with the released juice and add hot water. Then turn the piece skin side up, pour water mixed with sugar and let it brown well. Cut the baked meat into slices, pour over the resulting sauce and serve with boiled potatoes or stewed cabbage.
And finally, another recipe for roasting pork, from a young man, with a “spark.”
For traditional Slavic cuisine It has always been typical to cook any meat in the form of large pieces. They were boiled and baked in pots, cast iron and over an open fire.
This method was considered simple and reasonable.
In the last century, replaced open fire ovens came ovens, where large pieces are evenly fried on all sides without damaging appearance and taste.
Ham (butt) is the fleshy hip or shoulder part of a pork carcass, which is most often heat treated by baking.
Ham meat is consumed hot, and also as cold appetizers (ham, prosciutto, boiled pork, jamon). For baking, you can choose meat fillet of the thigh part of the ham, or ham with fat on the bone. Some prefer lean flesh, while others cannot imagine a ham without a layer of fat. All types of pork ham have their own cooking methods.
For processing by any method, the ham is taken from the uppermost thigh of the pig. The ham from the anterior shoulder region is fibrous and less fatty, it is suitable for frying, making rolls and dietary recipes. The back meat or bacon part of the pig has more juicy and fatty meat with layers of lard of varying thickness. For this meat, the most successful cooking option is baking.
Baking is usually preceded by preparing the ham for heat treatment.
The meat must be rinsed under running cold water, thus washing away possible small fragments of bones, bristly hairs and remaining dried blood.
Most often, before baking, the ham is kept in brine or marinade; this procedure significantly reduces the time it takes to cook in the oven.
1-2 kg. fatty ham;
Spices to taste;
Salad greens (for decoration).
Scratch the skin of the ham with a knife to clean and open the pores. Make cross-shaped cuts along the entire perimeter of the ham. Season with salt and pepper.
Cut the oranges with the peel into circles.
Line a baking sheet with foil so that the edges hang over the sheet.
Place citrus slices on foil and place meat on them. It, in turn, is covered with a layer of oranges and covered with foil not very tightly.
The ham is baked in an oven heated to 180 degrees for 80 minutes.
The finished meat is removed from the foil and cut into portions; they are laid out on a dish covered with lettuce leaves. Oranges are placed on top.
The oranges in the recipe can be replaced with pineapples or papaya.
Spices, bay leaf;
Vegetable oil (any) - 40 ml.;
Apples (unsweetened variety) - 5 pcs.;
Dessert wine (red) - glass;
Spices and salt.
The meat is washed, dried and stuffed with garlic, bay leaf and carrots.
The stuffed meat should be salted, rubbed with red hot pepper and coated with olive or other oil. The piece, processed with spices, is covered with a lid and put in the refrigerator for a day.
After 24 hours, the meat is removed from the refrigerator, dipped in a paper towel to remove excess juice and wrapped in foil.
The pork ham is baked in the oven over medium heat (180-190 degrees) for about 2 hours.
Preparation of the sauce: peel the apples, cut into segments, add water and boil until soft. After boiling, the apples are pureed, diluted with wine and grated lemon zest.
The finished ham is cut into pieces, which are laid out in an oiled fireproof dish and poured with apple sauce. Before serving, the dish must be heated in the oven (without time to cool) for 5-7 minutes.
4 tbsp. spoons of sour cream and mayonnaise sauce;
1 teaspoon of aromatic herb seasoning.
Trim the skin and fat from the ham. Boil the meat with salt and spices in water for about 1.5 hours and place in a colander to drain the broth.
Mix sour cream, mayonnaise, chicken eggs, grated cheese and flour. Add dried herbs and knead the dough. Coat the slightly cooled boiled ham with this mixture and place it in a baking pan. You can add a spoonful of mustard to the dough to enhance the spicy aroma and taste.
This way, cooking a ham in the oven is much faster than in other options, since the meat is pre-boiled. It is baked until the dough crust is browned at 170-180 degrees.
Pork thigh (flesh with fat) - 2.5 kg;
Vegetable oil - 2 tbsp. spoons;
Flour or starch - 1 tbsp. spoon;
1 teaspoon paprika;
Honey mushrooms (canned) - 200 g;
The meat is being sliced in large pieces about half the palm of your hand and lightly fried. After browning, you need to transfer the pork pieces onto paper and dry.
Chop the onion and fry with paprika. Pour flour and salt into the pan and continue frying for another 1 minute. Next, pour in the broth and wine. Simmer the mixture over low heat until it begins to thicken. 2 minutes before turning off the stove, add cream to the sauce.
Place the browned pieces of ham in the pan along with the mushrooms. Pour the sauce over the meat and place in the oven for 35 minutes. Set the temperature to 160-170 degrees.
It is better to serve rice as a side dish for pork ham baked in portions with mushrooms; it compensates for the excess fat content of the meat.
Allspice - 10 peas;
Carnation - 3-4 umbrellas;
Kvass is poured into a basin or bowl, spices, onions and salt are added. The meat is placed in liquid to marinate for 2 days. The dishes with the marinade are put in a cool place.
After 2 days, the ham is removed from the marinade, dried with napkins and stuffed with garlic.
The stuffed piece of pork is placed in a rimmed baking sheet and roasted in the oven for 80 minutes.
After this time, the liquid remaining from the marinating is poured into the pan, and the meat continues to bake for another 1 hour. From time to time, the pork should be basted with juice from the pan.
You can add peeled potato tubers to the baked ham. Then the side dish will be prepared at the same time as the meat.
Kvass in the recipe can be replaced with beer.
1 kg. pork pulp (shoulder or thigh);
300 g prunes without bones;
100 l. dry wine (white);
50 g cow butter;
A handful of juniper berries;
A spoonful of ground crackers.
Crush juniper berries and bay leaves in a mortar. Rub the pork with spices, salt and crushed mixture. After half an hour, brush the meat with melted butter and pour over the wine.
Place a piece of ham in a baking bag and place in the oven for 2 hours. The oven temperature is 200-210 degrees. From time to time you need to turn the sleeve over to ensure even roasting of the meat.
While the meat is frying, prepare the sauce. The prunes are soaked in hot water and then passed through a meat grinder.
Rusks are fried in oil, prune mass and broth are added to them. Add some salt to the sauce and simmer for several minutes over medium heat.
Half an hour before the end of baking, the sleeve is cut, then in the remaining 30 minutes the juice will evaporate and the ham will brown.
The finished ham is cut into pieces and poured with sauce.
A piece of ham (without bone) - 1.5 kg;
Red hot pepper - 1/3 teaspoon;
2 cloves of garlic;
7 tbsp. spoons of liquid smoke;
First, the meat must be kept in brine for about 6 hours. The brine is prepared as follows: 1.5 tablespoons of salt and liquid smoke are dissolved in a liter of water.
After 6 hours of exposure, the meat can be baked; first, rub it with pepper-garlic gruel mixed with a small amount of oil. Baking temperature 150 degrees. And the required time is 3 hours.
A piece of ham on the bone - cut about 10 cm wide;
Mustard paste - 1 tbsp. spoon;
Soy sauce (classic) - 1 tbsp. spoon;
Balsamic or wine vinegar - 15 ml;
Dried dill greens - 10 g.
Make cuts in the pork skin every 2 cm and sprinkle the meat with vinegar. Condition the pork at room temperature 2 hours.
Mix soy sauce with mustard, sugar and dill. Coat the ham, trying to get inside the cuts. Keep the pork in this way for another hour.
The ham is baked first for 15 minutes at 200 degrees, then the heat is reduced to 180 degrees and the meat is cooked for another 40 minutes.
This recipe is called economical because it requires a minimum grocery set.
Meat from the hip (with layers of fat) - 2 kg;
Coarse salt -1.5 kg.
The ham needs to be prepared for baking. For this, a saline (hypertonic) solution is prepared. The ratio of water and salt in the solution is 1 to 4. More It is not advisable to add salt to the water, because the meat will take the missing salt from the substrate. At your discretion, you can dilute ground pepper powder or other spices in the solution. Using a large medical syringe, saturate the piece as much as possible with this brine.
Salt is poured onto the bottom of the baking sheet, the ham is placed on it and put into the oven for 3 hours. The temperature is -160 degrees.
If the meat surface begins to burn, cover the ham with foil during baking. The foil is removed 20 minutes before the end of frying.
Ham cooked on a bed of salt has a juicy and natural taste. Many people, having tried this option, prefer it.
Ham (shoulder part) - 1.2-1.5 kg;
Vegetable oil - 4 tbsp. spoons;
Greens and olives - for decoration.
Small potatoes are washed and scraped (you don’t have to peel the skin off young potatoes). The tubers are placed at the bottom of a cauldron or patch and watered with oil. A ham, previously rubbed with salt, is placed on top.
The roasting pan with the contents is placed in a hot oven (230-250 degrees) and kept in it until the meat is browned.
Peeled and sliced apples are fried until golden brown. Then the onions and flour are sautéed in this oil.
Place the pan with the broth on the stove, add the roast, apples and reduce the liquid by 1/3.
Pour the broth into the roasting pan, cover with a lid and continue cooking the ham and potatoes for another 25 minutes.
Sprinkle the finished dish with chopped herbs and garnish with olives.
Pork ham (boneless) - 1 kg;
Orange juice - 100 ml;
Lingonberries (200 g);
Lingonberries, honey and Orange juice beat in a blender.
The skinned meat is cut into 4-5 pieces and salted.
Pieces of pork are placed in a sleeve, and the lingonberry mixture is poured into it. The baking bag is tied and shaken to distribute the liquid evenly.
The meat in the sleeve is roasted in the oven for 50 minutes. Temperature - 200 degrees.
Basil greens (bunch);
Pine nut kernels - a handful;
Spoon of butter;
50 g cheese (hard);
80 ml. vegetable oil;
Garlic - a few cloves;
It is better to take a white loaf that is not fresh. The crust is cut off, and the bread pulp is ground in a blender.
The crumbs are quickly fried in butter and cool down.
The next step is to grind nuts (part), cheese, garlic and herbs in a blender.
Spices, salt are added to the mass and oil is poured. Everything is thoroughly beaten, and then mixed with the fried crumbs.
A deep cut is made in the ham, the width along the entire piece. The recess is moved apart a little and part of the oil-nut liquid is poured into it, and the remaining nuts are poured in.
To close the hole, a piece of pork is wrapped with thread.
Before placing the ham in the oven, coat it with the breading mixture.
Baking takes 2 hours and a temperature of 200 degrees.
To avoid burning, the pork is first covered with foil, and after 60 minutes it is removed so that a fragrant and crispy crust forms on the ham.
Ham- this, as usual, is the back part of the carcass of a pig, calf, or ram. There is also a shoulder ham. This is part of the neck, shoulder blade and forearm of the animal. Pork hams are extremely popular among housewives. Dishes made from them turn out appetizing, tasty in appearance, and the cooking process itself is absolutely accessible in home conditions.
You will need
1. There are many variations of this dish. Some bake the ham in foil, some trim the fat, and some don’t. To give the ham additional flavor, marinate and create a wonderful glazed crust, various herbs and spices are used - honey and chestnut sugar, cinnamon and cloves, ginger and allspice. The recipe below will allow even inexperienced housewives to get juicy meat with a thin crispy crust.
2. The ham should be marinated two days before cooking. The easiest, typical method will do - rub the ham with salt and black pepper, cover the entire surface with fresh onion rings, wrap in cling film or foil and put in the refrigerator.
3. Around this time, you should put a slice of lard in the freezer.
4. Before preparing the ham, you need to wash, peel and cut several medium-sized carrots into long, even pieces. The lard is taken out of the freezer and chopped in the same way as carrots. Some housewives also stuff their hams with garlic, but not everyone likes the fact that the meat around it can turn a little green when baked, as well as acquire a slight “metallic” taste.
5. Longitudinal cuts are made in the meat with a long, narrow knife, and carrots and lard are placed in these “pockets.” It is convenient to use a special needle for stuffing, but not everyone has it. It is necessary to stuff the ham quickly, because the lard quickly defrosts, which means it becomes softer and it will be virtually impossible to stuff it into the “pockets”.
6. The oven is heated to 180 degrees Celsius. Place the ham on a pre-greased baking sheet, cover with food foil and bake. The time required for baking is determined at the rate of one hour for every kilogram of meat. If you have a special meat thermometer, wait until it reads 140 degrees Fahrenheit or 60 Celsius.
7. 15-20 minutes before final readiness, remove the foil from the meat and grease it. This is done to obtain a wonderful glossy crust. In theory, there are hundreds of options for coating. Any sour jam will also work - plum, blackcurrant, cranberry - and mustard, just as sour apple juice and honey, honey and cinnamon, apricot jam and dried ginger. Choose based on your taste, experiment and find your “signature” combination of spices.
8. Once the ham is cooked, remove it from the oven and cover it again with foil. Under no circumstances should you rush to cut it! This way you will ensure that every juice flows out of it immediately and the meat becomes dry. Wait 20 minutes and then proceed. This ham is great both as a main course and as a cold appetizer.
You can prepare virtually any product at home. With the use of a smoker it is easy to give familiar dishes strange taste. Such products are excellent to serve both on a festive table and every day at lunch.
You will need
1. Take the ham and rinse it thoroughly under water. Dry with a towel. A day before cooking, place it in a separate container, preferably enameled. Take salt, preferably a lot, and rub it on a piece of meat. Place it in a cool place for a day.
2. Prepare a bucket; it should have a lid. Pour sawdust into it so that a layer no larger than 10 centimeters is formed. Tie a ham pre-wrapped in a thick layer of gauze folded in four to the handle of the lid, turn the lid with the handle down and close tightly. The homemade smoking unit is ready. You can put it on a leisurely fire.
3. Use ready-made smoking units; the readiness of the ham is determined by eye. A kilogram piece of pork can be smoked perfectly in about 1-2 hours. This entire procedure must be performed outdoors; it is possible even on a grill, having previously installed a grate on it.
4. Take sawdust of deciduous origin, because spruce and pine contain a lot of resinous substances. They can impart a bitter taste to smoked foods. If the farm does not have a lid, a piece of plywood can replace it, only in the middle you must first make a loop in order to tie the meat.
5. When smoking, place the meat so that it does not come into contact with each other and is not very close to the place where the smoke is generated. You can lay gauze between them or tie planks. Do not allow the fire to burn vigorously - to do this, periodically add moistened sawdust. Monitor the temperature of the smoke with a thermometer.
Video on the topic
Pay attention!
Meat cooks faster if it is not old. Sausage, carbonate and homemade lard are prepared in a similar way.
Useful advice
Buy meat with streaks of fat, it will turn out juicy. If you bought a large ham weighing 5-6 kg, you can cut it into pieces or smoke it whole for 4-5 hours.
Our grandmothers, without a doubt, are good housewives. Their shelves were bursting with home preparations, and the cellar was filled with the aroma of all kinds of homemade sausages and smoked hams, the quality of which is not comparable to store-bought products stuffed with chemicals. And tea to cook such a delicious sausage in home conditions not difficult at all.
You will need
1. Separate meat from lard. It should be four times larger than lard. Cut into small cubes and mix. Peel the garlic, chop it with a knife and put it in the meat. Salt, add ground black pepper. Stir the mixture well and place it in the refrigerator to infuse.
2. At this time, prepare the pork intestines, which you can buy in advance at the market. If they are salted, then they should be filled with water, wait until the salt dissolves and rinse well. Check that the sausage intestines are not damaged.
3. Prepare a meat grinder; to do this, replace the grate with a special attachment for sausage.
4. The meat is passed through a meat grinder until the intestine is filled by 10-15 cm, after which it is intercepted with a strong thread and tied. The resulting sausage is not cut, but filled with the next one and tied again. And so on until each mince is finished.
5. The sausage is fried until crispy and served hot. You can smoke it or dry it, then homemade sausage made from pork can be stored longer. In the latter case, the amount of salt in the recipe is increased.
Smoking meat and lard in Russia has a long history and is very famous among hunters and primitive owners of country plots. Most delicate taste at smoked ham from young pork, although you can smoke both beef and lamb, from young and mature animals.
You will need
1. Prepare before smoking ham– Rub the meat with a curing mixture consisting of 3 cups of salt and 40 grams of saltpeter. There is nothing useful in it, you can absolutely do without it, but it gives the meat a delicious pink color.
2. Place the hams in a bowl, skin side down, sprinkle with the mixture and keep under pressure for 5-6 days. After this time, a brine should appear, but traditionally there is not much of it. Therefore, prepare more brine at the rate of 10 liters of boiled water per 5 cups of salt. Add it to the meat so that it is always in brine. If ham large ones, they need to be kept in brine for at least 1.5 months; if the weight of the hams is less than 8 kg, it can be kept in brine every month.
3. After this time, remove the meat and soak it in cold water for at least 2 hours. After this, hang it in a net to dry overnight. And in the morning start smoking. Firewood or sawdust from deciduous trees are best suited for smoking hams. Continuously monitor so that you don’t get wet firewood, because they will slow down the smoking process, in addition, the soot from their smoke will stick to the surface of the meat. Check periodically to ensure ham sides did not touch. When the pieces of meat become chestnut brown and firm, they are ready and can be sampled. Positively smoked ham Store beautifully all winter in a cool, dry place.
4. You can smoke boiled ham. To do this, after salting, soak the meat in cold water for several hours, and then put it in a huge pan of boiling water. The cooking time is determined by the weight of the product - approximately 1 hour per 1 kg. To determine readiness, pierce the meat with a sharp wooden stick; if it goes in easily, then the meat is ready. After this, you need to hang the boiled ham out to dry and cool it. Tie the dried ham with a net and start smoking. Smoking duration is approximately 2 to 4 days, at a temperature of 20-25 °C. If the temperature is raised to 50-60°C, the smoking time will be reduced to 10-20 hours, but such meat cannot be stored for long.
Video on the topic
How nice it is on a cool summer evening to enjoy the taste of freshly cooked food. kebab! But what to do if there is no chance of leaving the city? What if kebab Do you want it in winter, in severe frosts? Definitely do it Houses! It will take a little time, and an appetizing dish, virtually indistinguishable from kebab, fried in nature, ready.
You will need
1. Take a piece of pork pulp. For cooking kebab A ham or pork neck without skin is great. Rinse the meat under running cold water. Cut it into small slices.
2. Peel and cut the onion into rings. Finely chop 1 large onion or grate it. Its juice will serve as an additional marinade.
3. Mix the chopped meat with onions. Sprinkle with spices for kebab or pork dishes. Pour mayonnaise over the meat, stir again. The marinade should completely cover the meat. Place the dishes with shish kebab in a cool place to soak for several hours.
4. Remove the marinated meat from the refrigerator and salt it.
5. Place meat and onions on a baking sheet. If desired, you can string the meat onto skewers, alternating it with onions and tomatoes. Place the baking sheet in a moderately heated oven. Grill the kebab until cooked through, approximately 45 minutes to 1 hour. Ready kebab easily pierced with a knife.
6. Prepare the sauce for the barbecue. Mix kebab ketchup and mayonnaise in equal amounts (100 grams each). Grate 1-2 cloves of garlic into this mixture. Mix everything until smooth. The sauce is ready.
7. Remove the kebab from the oven. Transfer the meat to a plate, sprinkle it with finely chopped herbs. Serve hot with prepared sauce, ketchup, mayonnaise. Bon appetit!
Pay attention!
From time to time, pour the juice over the kebab and turn the pieces of meat over so that everything cooks evenly.
Useful advice
To make kebab cooked in the oven more similar to meat fried over a fire, add a little (about 1 tablespoon) of liquid smoke to the marinade. If kebab is prepared as a second course, you can serve it with a side dish.
Boar's knee baked in beer is a recipe for ordinary Czech cuisine, one that has taken root well with Russian culinary specialists. Pork shank (knuckle) takes quite a long time to prepare and requires certain cooking skills from the housewife. However, with a little patience, a piece of rather daring ham will turn into an amazing dish.
Already read: 12484 timesMeat cooked in large pieces always looks especially festive and appetizing. How to cook pork ham - watch and read further.
Ingredients:
Cooking method:
Ingredients:
Cooking method:
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For the glaze:
Cooking method:
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For the glaze:
Cooking method:
Have fun cooking and be healthy!
Always yours Alena Tereshina.
We present to you three versatile recipes for preparing a meat delicacy from pork ham.
If you or your friends have a smokehouse, then the question of what to cook with pork butt should no longer be on the agenda in the kitchen.
Ingredients:
Preparation
Boil water and pour in all the ingredients, of course, except the meat itself. Mix well, there should be no salt residue left at the bottom, this can harm the meat. The composition and quantity of spices are indicated statistically, but you can add your favorite herbs or change the proportions of the above. Only the amount of salt and sugar per unit of water should remain unchanged. While the marinade brine is cooling, begin preparing the pork. Wash the ham well in warm water, if necessary, use a dishwashing sponge. Pour the cold brine over the ham so that the meat is completely covered; by the way, the dishes in which the ham will be salted should under no circumstances oxidize. So, the ham should spend 7 days in brine in the refrigerator. Then wash it and hang it to dry, this will take 7-8 hours. When the meat has dried well, it can be sent for hot smoking, which should last at least half an hour. Then place it in a baking sleeve, release the air well and tie tightly. Cook in this form for at least half an hour per kilogram of weight. Then hang it in a draft again to dry.
We want to tell you right away that to prepare this pork ham dish, you need to be patient, patient, and more patient.
Ingredients:
Preparation
First, wash the ham well to remove soot stains after tarring; this is easier to do in warm water with the hard part of a dishwashing sponge. Then dry and thoroughly, in several passes, rub the skin, and especially the exposed part of the meat, with pepper and salt. Then find a non-oxidizing basin and add a layer of salt to the bottom. Place the ham on its side and cover it completely with salt, so that it covers the entire leg. The duration of this procedure directly depends on the weight of the ham, on average it is a day per kilogram. Cover the basin with cling film, and check the condition of the salt every 2 days (more often if possible). 
Pour out the separated liquid and add salt if it no longer covers the entire ham. Afterwards, wash the already salted leg and hang it out to dry. Rub with spices, paying special attention open meat, then this open meat needs to be covered with slices of lard. And then wrap the ham in five layers of gauze and tie it tightly with twine. Now all that remains is to hang the ham in a well-ventilated dark room with a temperature no higher than 8-10 degrees and a humidity of 60-70%, if the temperature rises over time by about 1 degree per week, this is ideal, but not higher than 15. And now how We have already said, be patient and wait at least five months.
Ingredients:
Preparation
Let's say right away that there are two options - to cook the ham with the skin on, or without. If you like well-done skin, then you need to be more scrupulous in your choice of meat. The skin should be young, thin, white and without bristles. When purchasing, do not hesitate to pick it up and take a good look at it. 
Wash the meat and dry it well, then, if desired, sprinkle the meat with garlic and greased oil. Now thoroughly rub the ham dry with salt and pepper. Mix the remaining salt and pepper with spices and oil, then coat the ham completely. Wrap well in two layers of foil, securing it so that the juice does not leak out during baking. After waiting a couple of hours for the meat to marinate, you can put it in the slow cooker for 1 hour in the “Baking” mode, not forgetting to turn it over in the middle of cooking. Or put it in the oven at 180 degrees for 1.5 hours, and 20 minutes before the finish, open the foil and add 20 degrees.
