Norma ECOSTRIKE .308 Winchester 165gr
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Recipe: Make your own Christmas ham on wild boar
Wild boar ham adds an additional dimension, a tasty one, to the Christmas table.
Has the wild boar hunt gone well? Wild boar ham adds an additional dimension, a tasty one, to the Christmas table. And just like with successful hunting, it is important to plan well, but we all know how good the result will be. Merry Christmas!
You need:
For rub:
- 4 tablespoons salt
- 0,5 tablespoons nitre
- 1-2 tablespoons sugar
For brine:
- 5 litres of water
- 900 g salt
- 2-3 tablespoons sugar
- 0,5 tablespoons nitre
For boiling:
- Onion
- White peppercorns
- 2 bay leaves
For the glaze:
- 1 egg
- 2 tablespoons mustard
- 2 tablespoons Dijon mustard
.- 1 tablespoons honey
- 1-2 dl breadcrumbs
Here's how you do it:
Start by mixing the ingredients for the rub. Rub everything into the ham and let it stand cold overnight.
Boil the brine, skim off and let it cool. Place the ham in a stainless steel bowl and cover the ham with the brine. Make sure that the whole ham is covered. The ham should then stand and marinate in the brine for about ten days.
After ten days:
Before it is time to cook the ham you need to rinse it to ensure that you remove all excess salt. Leave it in in the water for an hour or two. Then cook the ham carefully together with the onion, peppercorns and bay leaves until the internal temperature had reached about 67-70 degrees.
Mix the ingredients for the glaze. If you want the ham to have a more game-like taste, you can add junipers to the glaze. Brush the glaze over the ham and grill it at 200 degrees for about 15 minutes.
