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.

Goat ham

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




hind leg of goat



curing salt (colorozo)




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.

Previous page