Boiled ham

• Remove the shank from the pork and bone opening the pieces as little as possible.
• Remove the skin and some of the fat.
• Make a cut perpendicular to the nerve of the back, in order to prevent the piece from contracting during the cooking process.
• Inject the pieces twice with the brine at 2 bar pressure, once on each side.
• Place the pieces into the kneading machine (or massage pump) and add 5 L of brine. Do not forget to remove the U from the kneading machine before starting the massage.
• Massage for an hour and a half and change the direction of rotation halfway through the process.
• Keep in the refrigerator for 48 hours.
• Massage the same way again.
• Place the pieces in each mould (previously covered with plastic wrap) and try to give them the initial shape of the piece.
• Vacuum pack the moulds and close them tightly so that there are no air bags.

COOKING

• Cook in the oven at 74 ºC dry temperature and 75 ºC wet temperature until the centre reaches 66 ºC.