- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 500 kcal
Quick summary
“This homemade ham is prepared from a pork cut marinated in a dry spice cure and slowly roasted in steam. A preservative-free alternative to industrial chemicals for slicing at home.”
What you need to know
- The 24-hour dry cure in the refrigerator dehydrates superficially and allows the salt and seasonings to penetrate the piece.
- Cooking with water at the bottom of the baking sheet covered with aluminum foil prevents the meat from losing moisture and hardening.
- Reaching an internal temperature of 70°C ensures biological safety without drying out the center of the meat.
Ingredients
Main
- 1 kg of pork (leg or shoulder)
- 100 g of coarse salt
- 50 g of sugar
- 5 g of black pepper
- 5 g of garlic powder
- 5 g of bay leaf (powdered or whole leaves)
- 250 ml of water
Instructions
Principal
- In a bowl, mix the salt, sugar, black pepper, garlic powder, and bay leaf.
- Rub this mixture onto the meat, ensuring all sides are well seasoned.
- Wrap the meat in plastic wrap and let it marinate in the refrigerator for 24 hours.
- Remove the meat from the refrigerator and preheat the oven to 180°C.
- Place the meat in a baking dish and add water to the bottom of the dish.
- Cover the baking sheet with aluminum foil, ensuring the meat does not dry out during cooking.
- Bake for approximately 1h30min, removing the aluminum foil in the last 30 minutes to brown.
- The ideal point is when the meat reaches 70°C in the center.
Chef's tips
- Tie the pork leg roast with kitchen twine before marinating to maintain a cylindrical shape and uniform slices.
- Let the meat rest for 20 minutes before cutting so that the internal juices redistribute through the fiber.
- Use a long and sharp knife to get thin and uniform slices after cooling.
Variations
- Ham with mustard crust: brush dark mustard and brown sugar in the last 20 minutes of oven without the paper.
- Smoked touch: add a teaspoon of smoked paprika to the initial dry cure mixture.
- Studded ham: stick cloves into the surface of the meat before taking it to the roasting pan.
Substitutions
- The pork leg can be replaced by pork shoulder or loin, noting that the loin requires 15 minutes less oven time.
- Powdered bay leaf can be swapped for 3 dried bay leaves crushed manually in the mortar.
- Garlic powder can be replaced by 3 fresh garlic cloves crushed into a paste with the salt.
How to store
Wait for it to cool, wrap tightly in aluminum foil or plastic wrap, and store in the refrigerator for up to 5 days. To maintain moisture, slice only the amount that will be consumed immediately at each meal.
Can it be frozen?
Can be frozen already sliced in portions separated by parchment paper inside airtight bags for up to 3 months. Thaw in the refrigerator for 8 to 12 hours before consuming cold or heated on a hot griddle.
What to serve with
Serve thinly sliced with sourdough bread, cured minas cheese, and good quality Dijon mustard. In hot meals, it goes very well with rustic mashed potatoes and green leaf salad.
Frequently asked questions
Can I eat the ham hot as soon as it comes out of the oven?
It can be consumed hot, but to slice thinly in the standard of traditional cold cuts, it is essential to let the piece cool completely in the refrigerator.
How do I know if the ham has reached 70°C without a cooking thermometer?
Insert a metal skewer or fork into the center of the thickest piece; the liquids that sprout should come out completely transparent, without pink color.
Can I use pork loin instead of pork leg in this recipe?
Yes, the loin results in a leaner ham, but it requires care not to overcook and dry out due to the lower fat content.
Does the meat not become excessively salty with 100 g of coarse salt?
Part of the salt draws out moisture and dissolves into the marinade; if you prefer less salty, quickly rinse the piece under running water before baking.
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