Take the knuckle from the front leg. My broblem knife. The skin should be clean.

Using a long knife, gently cut the meat along the bone shank in a circle. Doing the same with the other side of the shank.

Starting with the wide part of the shank, remove the meat from the bone like a sock. Help yourself with a knife where the meat still on the bone. The skin trying to leave intact.

The result is a bone (go to jelly) plus meat on the skin (is ham). The photo shows that the knuckle is slightly "thinner" due to the fact that the bone removed, but the meat and skin remained unharmed.

Gut-wrenching knuckle meat out. Excising the meat with a knife (to cut skin) in different directions. Sprinkle meat with salt (20 g salt per 1 kg of meat without bones). Thoroughly RUB the salt into the meat, gut-wrenching knuckle skin out. We put the meat in the package, expel air, tie a package and send it in the fridge. Salt meat for several days at a temperature of +2 deg C. it is Desirable to pickle for at least 5 days, but longer than two weeks keep still not worth it. Daily, lightly massaging the meat in the package.

About the chicken. Liberated from the bone in the knuckle we fill with chicken meat. You can use pulp from any part of the carcass. I cut the meat from the legs - the thigh and drumstick. They have more collagen than in breast, so a ham with legs will be more monolithic than the ham with the breast.

Chicken meat begin to engage in two days before finally going to shape and cook the ham (chicken salted pork faster). Chicken meat cut into slices, sprinkle with salt (10 g of salt per 500 g of meat), put in a container and put into the fridge.

Take out of the refrigerator prepared meat - pork and chicken. Knuckle lightly wash with cold water inside and out. Get wet water. Meat sprinkle with ground pepper and garlic. Fill the inside of the shank chicken.

Wrap the pork tightly in plastic wrap and tied twine.

Cook in water at a temperature of 80 ° C. the Required cooking time will have to calculate yourself based on the size of the shank. Cooking time in minutes is equal to the diameter of the shank in millimeters (this is the warm up time), plus 30-60 minutes of cooking until soft. I cooked the ham for three and a half hours.

Cooled ham without having to remove film, first in cold water, then in the refrigerator (it takes eight hours). Remove the foil, quickly opolaskivaniem knuckle hot water (wash off the jelly). Get wet water. Now the ham's ready, you can try.