Steamed ham with rosemary
Ingredients For: 4 people
- 1 neck, boneless (about 1 kg - if the neck is larger, the proportion of ingredients should be proportionally increased)
- 20-25 g of pickled salt
FOR PEELING:
- 2 cloves of garlic
- 1 onion
- 1/3 teaspoon Coriander
- 2 Cloves in a purse
- 4 grains Black peppercorns
- 4 grains allspice
- 3 Juniper berries
FOR INJECTION:
- 1 parsley
- 2 kg of sugar
- 4 grains allspice
- 2 teaspoons rosemary
- 4 Bay leaves
- syringe and needle
FOR COOKING:
- 1 carrot
- 2 Bay leaves
Dissolve half of the pickled salt in 50 ml of cold, boiled water.
Put the meat in hot water (temp. 95 ° C) and let it brew for about 1 hour.
DO NOT ALLOW COOKING.
Leave to cool in the water.
During cooking, some of the evaporated water should be topped up on a regular basis.
Serve as a sausage.
Tie the neck with scalded string.
Inject the solution, very slowly, into the meat at several points.
Pickle spices and crushed garlic, pour approx.1 liter of water and bring to a boil.
To the cooled pickle, add the second half of the pickled salt, sugar and mix.
Put the meat in the pot, pour over the resulting brine (the meat must be completely submerged).
Set aside for 4 days in a cool place (temperature 4 - 8 ° C).
Then remove the meat, rinse and pour out.
Pour enough water into the pot to cover the meat (do not put the pork neck yet), add the chopped vegetables, spices and bring to the boil.