The prescription must be filled ham salty cold water at the rate of 1 tbsp. of salt in 1 litre of water and leave the meat for 24 hours. I suggest not to neglect this procedure, this kind of method of salting, because then the ham will cook and bake without salt. I cook it twice and both times managed to miss this important moment. For the first time - inadvertently, and the second time I got the meat and said sternly - "Musik wants gusika "))). Had to cook without salting. Have podalia a little before baking and lightly add some salt later, slices of prepared meat. Thanks to Elena (olena luchtenberg), sent me from the Netherlands smoked salt, so it is all good! Oh, I got to talking, it's time to get down to business!)) So, put the meat in cold salt water and leave it for 24 hours. After 12 hours the water is changed to fresh. But for now... sleep... down... in General, act on your plan without being distracted by meat. If there is room in the refrigerator, remove the pot of meat there, but if not - leave it on the table. If you have a neat piece, then bind him with threads is not necessary. I was not very good, so I had to pull it a bit to still took my desired shape during cooking. Yes, ham is better to buy with the skin on, then you will understand why. You can Tinker with it to get the shape more like a brick, like mine, on the ellipse (uh, correctly identified the shape?)

Wash, peel and coarsely chop the vegetables - carrots, onions, a stalk of celery in the recipe even mentioned rutabagas or turnips, I didn't have it. Meat put in a pot and pour BOILING water, add the vegetables and Bay leaf. Put on fire, bring to a boil and then add the pepper. Cooking meat depending on the weight on 1 kg of weight cooking 1 hour. I accordingly boiled two hours and a half. The water should not boil, it should only rarely poboljsati. After the specified time receive excellent broth (the vegetables to throw) and almost ready-to-eat meat. The soup I most often freeze, this time half made a gorgeous soup, and half poured into a plastic sudock and put in the freezer. At any time got, put frozen cake in the pan, turned on the fire, cut the vegetables and soup-soup-Solyanka is ready!

Put the meat in a form or a baking pan where it will bake, allow to cool a little and peel off the skin with a thin layer of subcutaneous fat. Now the remaining fat very tender easy to cut diagonally on squares, in the form of mesh. Try not to penetrate the meat without the need. Apricot jam mixed with skate and thickly coat all the meat and top, and sides.

Now, here's the long (for me) of the entire process to each cell to insert a clove. Bake 1 hour in a preheated 180 degree oven.

If the meat is not cut immediately, and cooling at least a couple of hours in the refrigerator, it can be cut so thin plates. Fat here is obtained with a very spicy taste - sweetish, with a slight aroma and taste of cloves. I, the person who always picks out any streaks of fat in meat and disliked cloves, and ate ham with booolshim pleasure. Musik, of course, too)))