LEG PORK BOILED, salted

Ingredients: 
Ham (about 5 kg). 
For the filling: 150-200 g salt, 10 g ammonium nitrate, 10 g sugar, 10 g coriander, 3-4 pieces. Carnations, 15 peas black pepper 15 whole allspice, 5 laurel leaves, 2-3 cloves of garlic, 2.5 liters of water. 
Preparation :
For the salting need to buy a ham Young, meat, not too greasy pigs. Remove ham from bone. 
Crushing spices, mixed with salt, sugar, saltpetre, divided into 2 parts (in the summer does not add sugar). Half of the filling thoroughly rubs into the meat, not excluding the sites that have been damaged when removing the bones from the ham. 
Prepared meat tightly to fit into the clay, wooden or enameled dishes, cover with a wooden circle with the load. Hold at room temperature for 2 days. 
Boil 2.5 liters of water, cool, add salt and seasonings, pour this seasoning the meat, put it in a cool place (from +4 ° to +8 °). Exposing the ambassador about 3 weeks, turning the meat every 2-3 days. He took the meat out of filling, to evacuate him from the spices and rinse. Thoroughly dry the tightly roll; tie with string every 2-3 cm from the larger hams make two rolls. 
Before smoked ham must dry the air. If ham is not smoked, you should invest it in a large pan or pot skin down, pour boiling water so that water covered the meat, boil, then simmer over very low heat for about 2-3 h. As the evaporation of juice add water. If the water is too salty, drain and add boiling water. 
Determine the readiness of a fork. If the plug is easy, the meat is ready. Push the edge of the plate. Make sure that the meat does not digest, so overcooked meat taste good and the bad cut. 
If the ham is served immediately, cut across the grain slices 1 cm thick lay on an oblong platter and drizzle with broth from cooking. With too much fat ham should be partially removed before cutting the skin and fat. A layer of fat should not exceed 1,5-2 cm salted and boiled ham with the bone, after partial removal of the skin and, if necessary, fat, cut into thick slices about 3 / 4 cm from the thicker parts on either side dice. To hot cooked ham can be submitted peas (pea puree), horseradish and vinegar or sour cream and mustard. 
If the ham is served in a cold, you should cool it in the broth in which meat was cooked. Instead of cooking can after soaking the ham to bake in an oven, surrounding his test. 
Pork shoulder can also be subjected to the ambassador, as a ham, with bone or without bone. If the ham is prepared with the bone, should be a sharp thin knife, make an incision in the meat along the bone to the "knee" joint, and in the incision to invest seasoning with salt, which guarantees the ham from damage from the inside. In addition to the ham and shoulder, you can prepare salted brisket, neck, ribs, shin (or shank) with a bone.