{"id":5808,"date":"2017-12-20T07:00:51","date_gmt":"2017-12-20T07:00:51","guid":{"rendered":"http:\/\/grillexperience.it\/en\/?p=5808"},"modified":"2020-06-07T16:57:41","modified_gmt":"2020-06-07T15:57:41","slug":"smoked-ham-2","status":"publish","type":"post","link":"https:\/\/grillexperience.it\/en\/smoked-ham-2\/","title":{"rendered":"The Gammon or Smoked Ham"},"content":{"rendered":"

A Rediscovered Ancestral Dish<\/h2>\n

There are dishes that are double-stranded with the concept of cooking with\u00a0fire heat. Dishes\u00a0that fortunately will never be able to shake off their humble and rustic origins and for this reason still represent the maximum enjoyment of the shanties between friends or Sunday lunches in the simplicity of the house in the countryside. They are those preparations in which usually the pig reigns sovereign and that by their self\u00a0are able to create\u00a0atmosphere. For example, who does not appreciate a nice\u00a0porchetta<\/a> with the crunchy rind, cut and served on an olive cutting board in the middle of a cheerful and festive table or appointments at sunrise\u00a0with friends, to cook for long hours the Sardinian style\u00a0porceddu<\/em>? But if these recipes make me think of the summer, there is one, perhaps less common but which I immediately associate with the cold months: the Roast Ham<\/em>. It may\u00a0be cause of the memory of my\u00a0youth reading of the comics Asterix<\/em> but the ham calls me to the pleasure of warming up in front of a fire place, a battered wooden table and a ceramic mug overflowing with beer. I’m talking about a rustic bone in pork leg with a tasty and golden crust that still smells of\u00a0wood, cut at the moment at the center of the table with a rustic knife and served directly in the plate of the guests. Do you want to try the experience too?<\/p>\n

\"Ingredienti<\/a><\/p>\n

Before starting, however, we must clarify: we are talking about a recipe of the kind of the old ones, with 14 days of rest\u00a0in brine, a whole leg of pork to work and manage, adequate containers and space and a little patience and dexterity. But by the hell if it\u00a0is worth it! Smoked Ham is an unmissable event of my winter.<\/p>\n

Ingredients:<\/h3>\n

1\u00a0bone in Pork Leg
\n8 Lt.\u00a0of Water
\n525 gr. of\u00a0Marin Salt
\n420 gr.\u00a0of Cane Sugar
\n80 gr. of\u00a0Gold Cure<\/a>
\n70 gr. of\u00a0Mustard Rub<\/a>
\n6\u00a0Bay Leafs
\n2 Cinnamon sticks
\n2 tablespoons of juniper berries
\n1\/2 Grated nutmeg
\n2 spoons of Star Anise
\n1 spoon of cloves
\n2 spoons of Rub101<\/a><\/p>\n

Smoking: White Oak<\/a><\/p>\n

\n
\"Ingredienti<\/a><\/div>\n
\"Ingredienti<\/a><\/div>\n<\/div>\n

Procedure:<\/h3>\n

You can commonly find the whole pork leg at the cash & carry or order it in the butchers. Before starting, you need to work the leg\u00a0removing the rind, cleaning the in view bone from the cartilages and trimming the excess fat and tendons. As usual, you can do it in the way that is most congenial to you and you like but here I report you the way\u00a0I do.<\/p>\n

\nHow to Trim a Pork Leg<\/a>\r\n\t \t\t
\n

Place the leg\u00a0on a cutting board of suitable size, with the stifle bone\u00a0facing downwards. Then incise the rind for the long and around the shin with the boning knife.<\/p>\n

\"Trimming<\/a><\/p>\n

Now proceed to remove it starting from the incision, towards both directions. Then turn the leg\u00a0on the other side and keep on trimming\u00a0until it is completely separated.<\/p>\n

\"Trimming<\/a><\/p>\n

Incise\u00a0then the remaining rind along the shin and repeat the same operation until it is off too.<\/p>\n

\"Trimming<\/a><\/p>\n

Now trim the thicker layers of fat on the leg\u00a0to a maximum of half a centimeter.<\/p>\n

\"Trimming<\/a><\/p>\n

With the tip of the knife, incise the visible joint of the shin, until the cartilage is separated, remove it and leave the bone exposed.<\/p>\n

\"Trimming<\/a><\/p>\n

Finally, release the tendon and clean the point of conjunction with the thigh giving the leg\u00a0a regular shape.<\/p>\n

\"Trimming<\/a><\/p>\n

<\/div>\n<\/div>\n

Smoked Ham<\/span><\/h2>With Oak Wood<\/span><\/div>\n