Juleskinke Recipe
Ingredients
| Ham | 1 , pounded | |
| 1 cup plus 1 tablespoon sugar | ||
| 3 tablespoons fine salt | ||
| 2 tablespoons saltpeter | ||
| 4 cups light beer | ||
| 4 cups dark beer | ||
| Coarse salt | 1 1/2 Pound | |
Directions
Rub fresh ham with a mixture of 1 tablespoon sugar, the fine salt, and 1 tablespoon saltpeter.
Let stand for 24 hours.
Combine 1 cup sugar, remaining saltpeter, beer, and coarse salt.
Bring to boil and pour mixture over ham in a crock or enamelware kettle.
Let stand, covered, in a cold place for 3 weeks.
Make sure brine covers ham entirely.
If necessary, make additional brine.
Turn meat in brine every day.
Reserve brine Hang ham to dry in an airy place.
Smoke.
When ready, simmer for 4 hours in boiling unsalted water.
Cool in reserved brine.
Remove rind with sharp knife.
Serve ham hot or cold with fresh vegetables.
Leave ham in brine to keep juicy.
Let stand for 24 hours.
Combine 1 cup sugar, remaining saltpeter, beer, and coarse salt.
Bring to boil and pour mixture over ham in a crock or enamelware kettle.
Let stand, covered, in a cold place for 3 weeks.
Make sure brine covers ham entirely.
If necessary, make additional brine.
Turn meat in brine every day.
Reserve brine Hang ham to dry in an airy place.
Smoke.
When ready, simmer for 4 hours in boiling unsalted water.
Cool in reserved brine.
Remove rind with sharp knife.
Serve ham hot or cold with fresh vegetables.
Leave ham in brine to keep juicy.
Chef
