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Jambon de Paris Recipe

An excellent home-made ham recipe, if you have a whole leg of pork.


A leg of Pork - weighing about 5 lbs/2.3 kilos - boned internally (without cutting through the exterior flesh

1 batch of Brine See 'Brine for Ham'


- Put the boned ham in a crock, previously cleaned with boiling water, and cover with the brine.

- Put in a cool place, cover, and leave for a minimum of 10 days.

- Remove the meat from the crock, and tie it into as even a shape as possible.

- Wrap it in clean muslin.

- Weigh it.

- Put it in a big pan, and cover with cold water, and bring slowly to the boil.

- Simmer it for 10 minutes, then drain off the water, and start again with more cold water.

- Bring it slowly to the boil again, then reduce the heat so the water just ripples.

- Cook it at this speed for 40 minutes per kilo, plus an extra 20 minutes - from the start of simmering.

- Allow it to cool in its liquid - still wrapped - overnight, under a weight adjusted to give the ham a good shape.


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