Pork ham stuffed with cloves

All the ingredients (needed to cure) need to be boil in water. After all boiling decant and after cooling, we pour the ham in a stone bowl. Curing should take up to 5 days. During the curing a ham rotates several times. After removing, wash the ham, dry it, incised in decorative chequered pattern and in the place of intersections sticks cloves. Sprinkle with caraway seeds, pour boiling water and cook over low heat for two hours. During cooking, add: head of garlic, honey and onions. The finished ham cut into slices, served with a sauce of wild mushrooms and beetroot salad with apples.
Ingredients:
Ham without bones,
caraway-seed,
onion,
garlic,
honey,
cloves.

For curing hams: saltpeter, sugar, salt, pepper, pimento, bay leaf, coriander, mustard.

The recipe is from:
Centrum Konferencyjne „Daglezja”
Przysiek
87-134 Zławieś Wielka
Polska
[email protected]
www.daglezja.turystyka.pl

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