I have made some “Jambon a l’eau”, with the new meat slicer it is easy to make very thin slices which make a very nice aperitif for “after work” recovery.
I buy a gammon which I cook in a big pan with unsalted water, an onion, a few cloves, a carrot, a celery, a couple of leaves from the laurel tree of the garden.
I cook 1 hour per kilo of meat. I have tested the temperature of the centre of the gammon and it reaches roughly 55 degrees celsius.
[Update]
I have now made 3 or 4 hams. I have found that the cooking must be very gentle with the water just barely boiling. Wait 1 hour per kilo of meat.
I am now trying a “final roast” method. When I put the ham in the oven for 30 minutes on 230 degres celsius with either maple syrup or other spices to coat the outside of the ham.
Will report here if it worked…
For Archive : How to make “Cured” Ham:
Just savings quickly some details to make cured ham for a different type of recipe.
Need 3 days of curing in salt for every kilo of meat
To make saucisson you need at least 2 to 3 % of salt per weight of meat.
