Boiled ham in cabbage broth

Name: Boiled ham in cabbage broth - Valentina J.
Ingredients: 2 pieces of fresh smoked pork ham; approx. 2 liters of cabbage juice; thyme; bay leaves; chili flakes; sweet paprika; 1 head of garlic.

Meat - Boiled ham in cabbage broth by Valentina J. - Recipia

Boiled ham in cabbage brine I don't know how it is with you, but I have kept the habit of using cabbage brine not just for soups. When I have a bit of smoked ham and about 2 liters of brine, I make this recipe directly on the stove. I have tried it with fresh ham as well, but I prefer the lightly smoked version. The house smells quite specific, but it's worth it for the taste. Quick info Total time: 35 minutes Preparation time: 10 minutes Cooking time: 10 minutes Servings: 4-6, depending on how much ham you use Difficulty: Easy Recipe type: rustic appetizer, suitable for winter or meals with more people Ingredients 2 pieces of pork ham (preferably freshly smoked; sizes may vary, about 250-400 g/piece) approx. 2 liters of cabbage brine some sprigs of dried thyme 2-3 bay leaves chili flakes, to taste 1 head of garlic sweet paprika Preparation method 1. In a large pot, pour all the cabbage brine. Add the bay leaves, chili flakes, and thyme. I usually put the whole sprigs in, I don't bother to crush them. 2. Place the pot on medium heat and wait until the brine comes to a boil. It’s important not to add the ham before the liquid boils, so it doesn’t become mushy. 3. When the brine is boiling, add the pieces of ham to the liquid. If you have thicker pieces, do not cut them; boil them whole. Let them boil for 10 minutes. From my experience, there’s no need for more, otherwise the ham can become too salty and too soft. 4. After 10 minutes, remove the pieces of ham and let them rest for a few minutes on a platter to cool slightly, so you can handle them easily. 5. While they are still warm, sprinkle sweet paprika on top. Then rub each piece with crushed garlic. I crush the whole head and use all the garlic. 6. Let the ham cool for at least an hour before serving. If it’s cold outside, it can also go on the balcony. It tastes better after cooling. 7. Cut into thick slices and eat simply, with red onion or leek. If it’s the season, it goes well with a small glass of hot țuică. Why I make this recipe often It’s a simple way to give good flavor to ham, especially if you’re not in the mood for very heavy meat. For the taste of brine and the aroma of smoked meat with spices. It’s quick to prepare, you don’t need many ingredients. It can be kept in the fridge for two to three days without problems. Tips and variations Tips If the ham is too salty from the start, you can quickly rinse it in cold water before boiling. Do not boil the ham for more than 10-12 minutes, especially if it’s thin pieces. The brine being salty does not need additional salt. Use a pot that is large enough so that the ham is not cramped. Substitutions If you don’t have smoked ham, you can also use fresh ham, but the taste won’t be as intense. It also works with raw pork neck, but not with other types of meat. In the absence of sweet paprika, I wouldn’t recommend hot paprika here if you don’t like spicy. The aroma mainly comes from garlic and thyme. Variations Some add a few peppercorns to the cabbage brine while boiling. Pork belly can also be used, following the same principle. If you have leeks or pickles, you can add them when serving, but not during boiling. Serving ideas The simplest way is with red onion or leek, sliced into rounds, directly on the plate. It also goes well with homemade bread, but also with cold polenta. With hot țuică if you have it, especially at the beginning of the meal. Frequently asked questions 1. Does the cabbage brine need to be strained beforehand? If it has many cabbage scraps or spices left from pickling, you can strain it quickly. It’s not mandatory. 2. What type of ham works best? I used freshly smoked ham and it comes out with an intense flavor. It also works with fresh ham, but I still recommend the smoked version for flavor. 3. Can another brine be used instead of cabbage brine? I do not recommend. Cabbage brine gives the main flavor. With water or another liquid, it won’t turn out the same. 4. What if I don’t have chili flakes? They can be omitted or you can add pepper to taste. Chili flakes only enhance the flavor; they are not essential. 5. Can I make a larger portion or boil more ham at once? Yes, as long as you have a large pot and the ham is well covered with liquid, the proportions can be doubled. Nutritional values Approximately, for 100 g of cooked ham (without bread or other sides): Calories: approx. 290 kcal Proteins: 17-18 g Fats: 25 g Carbohydrates: under 1 g These are indicative values and can vary depending on the type of ham used (fresh or smoked, with or without skin). Storage and reheating Boiled ham in cabbage brine keeps well in the fridge for 2-3 days if stored covered. I do not recommend reheating in the microwave; it’s best eaten cold or at room temperature. If any is left, it can also be used in sandwiches or cold salads.

Boiled ham in cabbage broth

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