Rolled Ham
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Smoked ham, salted, cured, rolled with twine.
Ingredients:
Procedure:
1. Bone the salted and well-aged ham, except for the knees, which should be left whole at the ham, carefully cut the ham lengthwise when removing the shin bones to make it easier to roll
2. Begin to roll the well trimmed and fringe-cleaned ham from the centre towards the knee with a thick twine about one finger’s length apart, tie it well at the knee and return with the twine to the centre, from where it is rolled in the same way to the other end 3. Finally, twice along the length of the ham, baste each twine wrap (on the side with the skin, both the rolling and basting should look nice)
4. Put the prepared rolled ham in a heated smoker at 50-60 °C, smoke it until golden yellow and then cook it like other meats.
Salting larger cuts of meat:
1. Hand rub salt on individual pieces of well chilled meat weighing 1.5-2 kg, especially on the skeletal and skin areas
2. The dry-salted meat is then placed in a clean container, the bottom of which has been lightly sprinkled with salt beforehand
3. After 24 hours, the meat is covered with 11,5 % salt liquor, and after two days the container is covered with a clean lid and loaded as necessary
4. Store the loaded meat at a temperature of +
3 to +
4 °C; the aging period is approximately 14-16 daysThe meat must be completely immersed in the brine throughout the aging period.
Preparation of the brine. Mix the salt in the water well, let it stand, then scoop out the impurities from the surface with a ladle and then let the salt solution infuse until the next day.
Note:
For more on smoking, see our cooking school.
