It is necessary to take a piece of pork (leg) bones with small balances on a few. Wash it and carefully dry on a paper towel. Then pickle. RUB about a teaspoon heaped salt onto the meat. It is best to take a large "stone" grind salt, but can be readily small. It's undesirable to use sea salt – it may appear bitterness. Put in a Cup and cover. Oppression is not needed, and the product to be dry. The salting takes place at a temperature of about 6 degrees (on the bottom shelf of the refrigerator). The salting lasts for a piece about 1.5 kg three days. During this time I twice to turn the piece so the bottom and top were in the same moisture conditions (from the meat during salting is allocated a little of the brine).

Then let the meat marinate. To do this, RUB spices (preferably mixed with a small amount of fine salt) and roll pressed through garlic. Before marinating the meat to wash is not necessary. Spices – to taste, I took a mixture of five peppers. Garlic is absolutely necessary. In addition, a portion of garlic (about one third) are placed inside of the meat. Records entered into deep knife grooves. Garlic only need to take one head. Marinating lasts for three hours at room temperature.

After salting and marinating the meat looks like.

Then bake. To do this, put on a baking sheet in the oven on a sheet of parchment at the temperature of +120 degrees. Can be put on foil, but she "prizhivaetsya" to the meat. If the meat is put just on the baking pan, it may burn on the bottom. For a piece of half kilogram need about 2.5 hours. It is desirable to measure the temperature inside the piece with a cooking thermometer in the end should be about +85 +90 degrees. It is possible, but it is not required, then a few hours to put in the slow cooker at 60 degrees. Then cool down. Ready. Pork makes about 65-70% of the original weight of the meat. Because the piece is quite large, then the top layer can be a little salty, but quite edible. Baked ham for this recipe are the same as previously sold in stores – just baked, fragrant. I hope You will like it. I apologize for the photo quality of the finished product.