How to make a Ham tutorial

Mix all the dry ingredients in a bowl.Rub seasonings and mixed dry ingredients into the meat. Set the seasoned meat in a glass bowl.Refrigerate for one day.Tie the ham tightly into a ball with string cotton crochet string. Drain the meat juices that were left in the glass bowl and set for injecting.Large syringe to fit the meat juices, inject flavored meat juice. All the ham in small doses. The ham in a covered glass bowl inside refrigerator. The injecting process daily untol no juice is left.Keep ham inside a plastic bag in freezer for a month or more.




INGRIDIENTS:

1 ½  tsps vetsin

2 tsps prague powder or salitre powder
3 kilos pigue or pig’s leg without the bones and with the skin and fat intact
9 tbsps sugar
8 tbsps salt


PROCEDURE:

Add pineapple juice to cover ham at about 3/4’s level or to the top of the ham.
Add brown sugar, Enough to sweeten the pineapple juice mixture, bay leaves and crushed garlic.
Cook the mixture in a teflon-type. Heavy pot over a low fire until the meat becomes tender. Watch out that the meat. Prevent overbrowning by turning meat from time to time.
Cool the meat and slice into pieces.