Ham shank

0.5k - - -

Traditional cooked ham from pork shank, meatloaf.

Ingredients for Ham shank

Step by step instruction of cooking Ham shank

Шаг 1

First thing I did was removed the bone. We must try not to damage heavily the skin of the shank and leave the meat on the skin. Skin will be the outer shell of the roll. This is perhaps the main advantage of the roll from the shank.

Very sharp and powerful knife made deep, to the bone, slit along the shank.

Шаг 2

Carefully notching the meat on all sides along the bone, cut the bone.

Шаг 3

The bone is put aside - will go for pea soup. But the rest went for the manufacture of ham. Weight meat with the skin amounted to about 800 g, and the whole knuckle weighed 1300 g. That is, the content of meat in the knuckle to 60% by weight. This is a rough guideline, if there are household weights.

Шаг 4

A large part of the meat left on the skin, and the part cut where it was a lot. Cut these pieces of meat into smaller ones.

Шаг 5

Has spread you out skin. Meat on it a bit flogged with a knife in different directions, trying to make this "meat Mat" more or less equal.

Шаг 6

After that I put on the skin cut the meat, sprinkle everything with salt and spices. A little massage a lot, trying to RUB the spices evenly over the volume. Those tricks, coupled with cuts to support a more rapid and uniform salting, which is important.
A little bit of salt. The total salt content in the product (sodium chloride plus nitrite) I chose the 2.5%. (The weight of the meat - 800 g, salt 20 g). It is quite noticeable salinity. You can make 2% of salt or less. To give the ham the best color I added salt and spices two tablets of ascorbic acid with glucose.

Шаг 7

Wrapped the roll in plastic wrap and sent to three days in the refrigerator on the bottom shelf. During this time the meat should proselytise and ham to acquire its characteristic color, taste and smell.

Шаг 8

After three days I got the roll and removing it from the film, boiled in water at a temperature of 80*C for 3 hours. The temperature should not exceed the duration - it is possible (that the meat was softer).

Шаг 9

Cooled roll first in cold water, then in the fridge.
The result is a delicious ham, cut pinkish color, with a thick pulp with an interesting pattern. Flesh is elastic, quite solid, cut into slices mm thick. The taste and smell of the shank is characteristic for the traditional ham, peppers and garlic are well felt, but not dominant. Shell (skin) of stiff, but it is not for everybody.