Homemade Ham

Ingredients

• Pork Neck 5 lbs
• Water 0 qt
• Salt 5 oz
• Allspice berries 5 pieces
• Green peppercorns 15 pieces
• Bay leaf 1 piece
• Garlic 2 cloves

Step-by-Step Guide

Step 1

Dissolve the salt in water, then add the spices, bay leaf, and thinly sliced garlic. Bring to a boil, then allow the brine to cool completely.

Step 2

Using a syringe, inject the brine into the meat, puncturing it in various places and to different depths.

Step 3

Place the meat in the remaining brine and refrigerate for a day or even up to two days.

Step 4

Pat the meat, which has absorbed the brine, dry with a paper towel.

Step 5

Tie with kitchen twine to shape it, then wrap it in plastic wrap.

Step 6

Place a kitchen towel at the bottom of a large pot, lay the meat on top, and cover it with water.

Step 7

Bring to a boil, then reduce the heat to low and simmer for 3 hours. The water temperature should not exceed 175°F. To check if the meat is done, measure its internal temperature, which should be 155°F.

Step 8

Allow the cooked meat to cool, remove any membrane and strings. Store it in the refrigerator wrapped in parchment paper.