Boiled ham in brine (sour cabbage juice)

Name: Boiled ham in brine (sour cabbage juice) - Ancuta P.
Ingredients: A smoked ham 2; 3 kgSauerkraut juice (brine)A sprig of thymeA bay leafA clove of garlicA tablespoon of black peppercornsOptional a teaspoon of red paprikaPlum brandy

Meat - Boiled ham in brine (sour cabbage juice) by Ancuta P. - Recipia

Boiled Ham in Brine (Sour Cabbage Juice) I prepared the boiled ham in brine using the method I learned in my teenage years from Aunt Irina from Horoatul-Crasnei, Sălaj. This time I used smoked ham received from friends in the village, because I have no place to smoke at the apartment. I boiled the ham in cabbage juice, with spices, just like I saw her do, without unnecessary complications. For serving, I placed the ham in an old wicker basket, which I took to the green grass, and it was perfect for a meal among friends. Quick Info Total Time: about 3 hours Preparation Time: 10 minutes Boiling Time: 2 hours Oven Time: 30 minutes Servings: 8-10 Difficulty: medium Recipe Type: traditional, suitable for picnics or cold platters Ingredients 1 piece of smoked ham (leg, shoulder, or thigh), 2-3 kg Sour cabbage juice (brine), enough to cover the ham in the pot 1 sprig of thyme 1 bay leaf 1 head of garlic, peeled 1 tablespoon of black peppercorns (optional) 1 teaspoon of sweet paprika Plum brandy (țuică), for serving Preparation Method 1. If the ham is too salty, you can soak it in cold water for a few hours to reduce the saltiness. I didn't need to, my brine wasn't very salty. 2. Place the ham in a large pot and pour the brine over it, enough to completely cover it. If the brine is very salty, dilute it with a little water. 3. Add the sprig of thyme, bay leaf, peeled garlic, and peppercorns. If you want, add the paprika. 4. Put the pot on the heat, and once it starts to boil, let the ham simmer for 2 hours on low heat. Don't boil it faster; it needs to cook through properly. 5. After boiling, remove the ham onto a tray and place it in the oven at 180°C for 30 minutes. The goal is to 'dry' it, meaning to form a light crust and not be wet on the outside. 6. If you have time, let it cool for 1-2 days hanging in a cool, airy place. If you're in a hurry, the oven part is sufficient. 7. The ham is served sliced, with fresh vegetables and homemade bread. Before the meal, a small glass of plum brandy goes well, if you have some. Why I make this recipe often It's practical if you have smoked ham and good brine available. It's quite simple to prepare and can be kept in the fridge for a few days. It works well for cold platters or picnics, and remains tasty even after several days. Tips and Variations Tips If the brine is pink, it's a sign that the cabbage has fermented well and will give a pleasant taste. Don't add extra salt. If the ham has a lot of fat, trim the excess at the end if you want a more balanced texture. For boiling, use the largest pot possible so that the ham is completely covered by liquid. Substitutions If you don't have brine, you can't make the recipe the same way; cabbage juice is essential for the final taste. You can also use smoked bacon, but the texture will be fattier, and the boiling time will be slightly shorter. Variations Paprika is optional, for color or a slight smoky taste. You can add other spices (allspice, coriander), but the classic recipe relies on simplicity. Serving Ideas Boiled ham in brine is served cold, sliced thick or thin, on cold platters. Pair it with raw vegetables (peppers, onions, cucumbers) and homemade bread. It can be a snack for a picnic or a meal outdoors. Plum brandy is optional, but traditional. Frequently Asked Questions Can I boil the ham directly if it's not smoked? Yes, but the taste won't be the same; the smoked version has a much more intense flavor. What can I substitute for brine if I don't have any? The recipe won't turn out the same without brine because cabbage juice gives the specific flavor and helps tenderize the meat. Do I have to add paprika? It's not mandatory. Paprika only adds a bit of color and flavor, but you can skip it. How do I know if the ham is done after boiling? The meat should be tender, and a fork should easily penetrate it. If you feel resistance, let it cook for another 15-20 minutes. Nutritional Values Approximately, per 100 g of boiled ham (without bone and excess fat): 250-350 kcal, protein 20-25 g, fat 18-28 g, carbohydrates under 2 g. Values vary depending on how much fat the piece used has. Cabbage juice does not add calories, just salt. Storage and Reheating Boiled ham in brine keeps well in the fridge for 3-5 days, wrapped in paper or in a covered container. It can be eaten cold. I do not recommend reheating, as it dries out or loses its texture. If you want to keep it longer, store it in a cool place, well covered.

Preparation

Boil the ham for 2 hours in the brine where you have added thyme, pepper, bay leaf, and peeled garlic. If the brine is too salty, dilute it with water. In my case, it was not necessary because I do not make the brine too salty. I had a lovely rosy brine. If the ham is too salty, you can desalt it by soaking it in cold water for a few hours. After boiling, put it in the oven for 30 minutes to dry out. This procedure is used in emergencies; otherwise, let it hang in a cool, shady, and ventilated place for a day or two. Serve the boiled ham in brine with fresh vegetables and homemade bread. Before the meal, serve a shot of plum brandy, of course.

Boiled ham in brine (sour cabbage juice)

Preparation

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