Sliced Pork Leg
(0 votes)
(0 votes)
Health Score:
17 / 100
Difficulty:
moderate
Difficulty
Preparation:
3 h. 30 min.
Preparation
ready in 1 d 15 h. 30 min.
Ready in
Calories:
1116
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,116 cal. | (53 %) | ||
| Protein | 62 g | (63 %) | ||
| Fat | 97 g | (84 %) | ||
| Carbohydrates | 0 g | (0 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 48.2 μg | (80 %) | ||
| Vitamin B₁ | 2.5 mg | (250 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 26.9 mg | (224 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 7 μg | (2 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 13.4 μg | (30 %) | ||
| Vitamin B₁₂ | 5.6 μg | (187 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 1,131 mg | (28 %) | ||
| Calcium | 16 mg | (2 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 6.8 mg | (85 %) | ||
| Saturated fatty acids | 42.1 g | |||
| Uric acid | 445 mg | |||
| Cholesterol | 234 mg | |||
| Complete sugar | 0 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 159 ozs uncured Pork legs (ready for cooking)
- 8 cups water (plus 2 addition litres)
- 2 ½ cups fine salt
- 2 Tbsps white peppercorns
- 2 whole cloves
- 2 bay leaves (crushed slightly)
- ¾ cup dry Cider
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.
