How to cook
Prepare the brine in an amount sufficient to cover the ham. You will need 3 1/3 tbsp (50 ml) of solution for injection per 4 1/5 cups (1 liter) of brine. Put the necessary amount of water and spices to come to a boil and remove after 2 minutes. Leave to cool. Pour in the water for the brine with the calculated amount of salt.
Mash until the salt is completely dissolved. Using a syringe, inject the solution into the meat from a distance of about 1 1/4″ (3 cm). You need about 2/5 cup (100 ml) per 2 lb (1 kg) meat. If you have more of this solution left over, strain it and add it to the brine. Put the meat in - the brine has to cover it completely, otherwise press it down with a weight.
Cover with a lid and place in the refrigerator for 3 days. Turn the meat over every day and stir the brine. Then soak the meat in cold water to desalinate it. Change the water several times - every half hour. Then drain the meat and dry it well.
Wrap the meat well in several layers of cheesecloth or calico and secure it by wrapping it like a bonbon. In a large pot, pour in water, put the coarsely chopped vegetables (do not clean the onion) and heat the broth to 176°F (80 °C).
Drop in the pork and reduce the heat, to maintain a temperature of 167°F (75 °C). Boil thus for about 50 minutes or until the temperature reaches 149°F (65 °C). Remove the meat, drain it quickly and put it in refrigerator.
Strain the broth and cool it quickly in ice. Then return the meat to the cold broth and put it back in the refrigerator to cool completely.
Remove the homemade ham from the fabric and dry it with paper towels. Optionally, you can roll it in your favorite finely ground spices. Serve cut into thin slices.