Cover the ham with cold water and let stand for 24 hours. Remove and simmer on low heat with water, butter or milk, onion and leek (do not make!). The first kilo needs one hour, each additional half an hour. Once the ham is cooked, remove from the broth and peel off the pork rind. Bring to the table hot.
Werner O. Feisst present “Cooking like in the Emmental”.
Tip: It is best to use your favorite ham – then your dish will taste twice as good!
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