Yield: 1 Ham
Measure | Ingredient |
---|---|
\N \N | Ham shank |
\N \N | Peppercorns, whole |
\N \N | Water |
Place raw ham shank in big pot of water. Heat to boiling, reduce and simmer until done, about one hour (consult cooking chart per weight).
Cool. De-skin, remove fat and bone. In the process, you will cut off some of the lesser-quality meat; will have 2-4 chunks of meat.
(Save scraps and strain fat off top of water; the meat and pot liquor is great for cooking black beans.) Put whole peppercorns and water in blender; grind until pureed, till you have about ¼ cup. Coat all sides of the ham chunks (not ends).
Put in 300 - 325 degree oven to dry. Chill and slice as thinly as possible.