Goat ham
This is a basic recipe for making ham. Vary by adding spices to the brine, such as cloves, black pepper, or bay leaves.
Creation by Mart van der Meer, ROC Friese Poort, the Netherlands.
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Ingredients
|
1 |
|
hind leg of goat |
|
160 |
g |
curing salt (colorozo) |
|
2 |
litres |
water |
Preparation method
- Make a brine from the water and curing salt by briefly boiling them together. Allow to cool.
- Immerse the hind leg in this brine for 24 hours.
- Vacuum the leg without the brine and then cook at 95°C for 75 minutes.
Serving suggestions
- As a ham for a buffet.
- Sliced as a filling for a roll or sandwich, e.g. with goat’s cheese, walnuts, and a honey dressing.