Mary and Brian's Recipes

Proscuitto
Category Charcuterie/Cheese
Events:
Ingredients
13 kg (approx.) freshly butchered ham � 1/4 cup hot peppers � 1 cup ground black pepper � 1 cup paprika � 2 cloves garlic � 1 cup white wine � 1 kg coarse salt Tools � �S� hook � Butcher twine � Boning knife � Pan for salting
Method
Make sure the ham is properly cut and that the leg bone has been cleared of extra skin and fat. All the odds and ends that you recuperate in the process can be used to make a tasty stew or Bolognese. Even the fat can be fried up or baked onto a focaccia. The main technique for deboning (exposing the bone) of the prosciutto is following the leg bone as closely as possible without damaging the meat around it. You will then reach a joint bone that will detach itself quite easily. You want the leg bone to be exposed in order to help the drying process and prevent the meat from rotting. You can ask your butcher to debone it for you. Keep the bone as it will make a great broth. Clean out the excess blood remaining in the ham by applying pressure on the skin with your fist from the bottom of the leg towards the thigh. Soak up extra blood with a rag. You can also remove the bone completely and then press the prosciutto before hanging it. Once the cleaning is complete, apply pressure onto the top of the ham to bend the joint. This is a very important step as it will help the salt penetrate and cure the meat properly. Finally, make a hole between the two vertical bones of the ankle. Allow your knife to penetrate between these two bones until it goes through to the other side. Then twist the blade in the hole to make sure it is wide enough. This is where you will be hanging the prosciutto from for the drying process. Salting and seasoning The amount of time that the prosciutto is usually salted is determined by the weight of the ham. Salt it for one day per kilo of its weight (approximately two weeks for 13 kg). Place the meat on a large pan and cover it with coarse salt, making sure you cover every hole and crevice of the ham. After this time, wash the salt off with lukewarm water and then rub it with white wine. Once ready, tie a rope through the ankle hole where you will be hanging the prosciutto from. Finely chop garlic and use it to fill the hanging hole and to rub around the joint bone. This is done as a preventative mesure to repell insects. Then rub with white wine and season with a mixture of the paprika, chillies and pepper all over the prosciutto leg before hanging it. During the salting process, the meat will expel its fluids. You can use this liquid to remoisten the salt if it gets too dry. Hanging and aging Your prosciutto is now ready to be hung. Use a �S� hook to hang it from your cantina�s ceiling. Do not forget to write down the date so you can monitor it. Your prosciutto should be ready in approximately twelve months. Tips for cutting and slicing the meat The best way to slice and serve prosciutto is by cutting it a chunk at a time, leaving the rest hanging. This will also make your boneless �prosciuttino� easier to slice with a sharp knife or on a slicer. Tip: Before placing your prosciutto back on its hook, cover the exposed part of the meat with vegetable fat (Crisco). This will prevent the meat from drying and keep your prosciutto fresh until the next time you dig into it.
Rating: Unrated