{"id":2176,"date":"2017-05-07T07:52:24","date_gmt":"2017-05-07T07:52:24","guid":{"rendered":"https:\/\/ozone.me.uk\/wordpress\/?p=2176"},"modified":"2026-01-13T12:50:35","modified_gmt":"2026-01-13T12:50:35","slug":"making-cured-ham","status":"publish","type":"post","link":"https:\/\/ozone.me.uk\/?p=2176","title":{"rendered":"Making a nice Ham for Aperitif"},"content":{"rendered":"

\"\"<\/a>[This recipe has been superseded by more recent versions. This was water-cooked, which is very nice as well. The main update is that the Ham should be desalted for at least 12 hours to reduce the saltiness of the final product.]<\/strong><\/p>\n

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.<\/p>\n

I buy a gammon which I cook in a big pan with unsalted water,\u00a0an onion, a few cloves, a carrot, a celery, a couple of leaves from the laurel tree of the garden.<\/p>\n

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.<\/p>\n

[Update]<\/p>\n

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.<\/p>\n

I am now trying a “final roast” method. When I put the ham in the oven for 30 minutes on 230 degres celsius\u00a0with either maple syrup or other spices to coat the outside of the ham.<\/p>\n

Will report here if it worked…<\/p>\n