INGREDIENTS:
3 kilos pig’s leg without the bones; select one with the skin and fat intact
8 tablespoons salt
9 tablespoons sugar
2 teaspoons prague powder
1- ½ teaspoons vetsin
INSTRUCTIONS:
1. Mix all dry ingredients in a bowl.
2. Rub these seasonings well into the meat. Set aside the seasoned meat in a glass bowl.
Cover and refrigerate for one day.
3. Tie the ham tightly into a ball with string ( you can use cotton crochet string ).
Removed/Drain the meat juices that were left in the glass bowl and set aside for
injecting.
4. Using a huge syringe ( you can buy at any drugstore ), inject the flavoured meat juice all
around the ham in small doses.
5. Set the ham aside in the glass bowl (covered) inside the refrigerator. Repeat the
injecting process every day until no juices remain.
6. Keep the ham inside a plastic bag in the freezer for a month or more.
To cook the ham:
1. Add enough pineapple juice to cover the ham at about ¾ level (not quite to the top of the
ham).
2. Add the following: brown sugar (just enough to sweeten the pineapple juice mixture), bay
leaves, crushed garlic.
3. Cook the mixture in a heavy, Teflon-type pot over a low fire until the meat becomes
tender. Watch out that the meat doesn’t get burned. You can prevent over-browning by
turning the meat from time to time
4. Cool the meat and slice into pieces.
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