Homemade Cooked Ham

Method

1. Prepare the brine: In a pot, combine water, salt, sugar, juniper berries, cloves, peppercorns, nutmeg, thyme, bay leaves, garlic, and dehydrated onion. Bring to a boil, then simmer for 10 minutes. Let cool completely.
2. Filter the cooled brine to remove the spices.
3. Take the deboned pork leg with the rind still on. Using a large syringe, inject the brine thoroughly into the meat, making many holes. The meat will swell.
4. Place the injected meat in a bowl, pour the remaining brine over it, cover with plastic wrap, and refrigerate for 12 hours.
5. After 12 hours, drain the brine, rinse the meat, and place it in a pot that fits snugly (it acts as a mold).
6. Prepare a bain-marie: Place a plate in a larger pot, set the smaller pot on top, and add water to the larger pot. Cover and cook over low heat for 5 hours.
7. After 5 hours, insert a thermometer probe into the coldest part of the meat. Cook until the internal temperature reaches 68°C (155°F). Turn off the heat and leave the pot undisturbed for 6-7 hours to cool completely.
8. Transfer the pot to the refrigerator and chill for at least 24 hours.
9. Remove the ham from the pot, remove any external collagen, and slice. For best texture, vacuum-seal and refrigerate for another 3-4 days before slicing.