Sliced Pork Leg

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Sliced Pork Leg
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Difficulty:
moderate
Difficulty
Preparation:
3 h. 30 min.
Preparation
ready in 1 d 15 h. 30 min.
Ready in
Calories:
767
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie767 kcal(37 %)
Protein103.42 g(106 %)
Fat34.71 g(30 %)
Carbohydrates2.71 g(2 %)
Sugar added0 g(0 %)
Roughage0.32 g(1 %)
Vitamin A8.76 mg(1,095 %)
Vitamin D3.01 μg(15 %)
Vitamin E0.44 mg(4 %)
Vitamin B₁2.53 mg(253 %)
Vitamin B₂1.17 mg(106 %)
Niacin44.42 mg(370 %)
Vitamin B₆2.17 mg(155 %)
Folate11.36 μg(4 %)
Pantothenic acid2.73 mg(46 %)
Biotin11.27 μg(25 %)
Vitamin B₁₂2.55 μg(85 %)
Vitamin C1.13 mg(1 %)
Potassium1,354.17 mg(34 %)
Calcium96.96 mg(10 %)
Magnesium96.99 mg(32 %)
Iron4.42 mg(29 %)
Zinc10.98 mg(137 %)
Saturated fatty acids11.63 g
Cholesterol315.53 mg

Ingredients

for
12
Ingredients
159 ounces uncured Pork legs (ready for cooking)
8 cups water (plus 2 addition litres)
2 ½ cups fine salt
2 tablespoons white peppercorns
2 whole cloves
2 bay leaves (crushed slightly)
¾ cup dry Cider
How healthy are the main ingredients?
saltcloves

Preparation steps

1.
Pour the water into a large saucepan big enough to hold the liquid.
2.
Once the water is hot, stir in the salt, peppercorns, bay leaves, cloves and mix until all the salt has dissolved.
3.
Pour the brine into a large plastic container (big enough to hold the ham) with a lid and chill in the fridge until completely cool.
4.
Place the ham into the brine when its cool and weigh it down to ensure its completely submerged.
5.
Close the lid and leave to soak in the fridge for 24 hours.
6.
Drain the brine and soak the ham in cold water for a further 12 hours.
7.
In a large pan bring to the boil enough water to completely submerge the ham. Add a bay leaf, the glass of cider and some peppercorns and then place the ham carefully into the pan.
8.
When boiling turn the heat down to a very low simmer and cook the ham for 3 hours until cooked through. If necessary top up the water to avoid the ham going dry, it should be completely submerged throughout cooking.
9.
Once cooked cover and allow the ham to cool in the water. Then drain and place the ham on a platter in the fridge.
10.
When ready to serve, carve the ham into fine slices and serve with a full party buffet.