Cooked Ham ok, a little dry. Any suggestions? Charcuterie

Here it is. Flavor and color are good, but it could be juicier. Maybe a fatter piece would do better?

Ingredients

(Weight of meat and water determines pink salt quantity)

• 2 kg pork leg - boneless, skinless, trimmed (46%)
• 2 kg water (46%)
• 162 g salt (3.6%)
• 92 g honey (2.1%)
• 85 g curing salt (2%)
• spices*

My spice mix

• Mustard seeds
• White peppercorns
• Cloves
• Bay Leaves
• Coriander seeds

Instructions

• Place the pork in a bowl. Cover with water.
• Add the salt, curing salt, honey, and spices. Cover and place in the refrigerator for days (1 day per 500g of ham) to brine.
• Remove the brine and rinse off.
• Place the pork in a big saucepan filled with water and bring to a boil over a medium heat. Let simmer for about 25 minutes per 500g or until the interior reaches 68C.

Submitted July 10, 2017 at 10:06PM by Crideh http://ift.tt/2tGOnlZ Charcuterie