Norma ECOSTRIKE 7x64 140gr
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!
- 4 tablespoons salt
- 0,5 tablespoons nitre
- 1-2 tablespoons sugar
- 5 litres of water
- 900 g salt
- 2-3 tablespoons sugar
- 0,5 tablespoons nitre
- White peppercorns
- 2 bay leaves
For the glaze:
- 1 egg
- 2 tablespoons mustard
- 2 tablespoons Dijon mustard
.- 1 tablespoons honey
- 1-2 dl breadcrumbs
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.
Henrik Norström is a well-renowned chef, and also the president of Bocuse d’Or in Sweden. He is the perfect representative for Norma’s new, lead-free bullet ECOSTRIKE which is designed for the highest precision and the environment and the meat quality in focus.
In our series of Friday recipes we will start with a tempting recipe right from the grill
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