Emmental Hamme – Country Ham

Put the ham in a deep frying pan or possibly baking dish form and stand covered with cold water for 24 hours. Take it out and put it on a small fire with 3-4 liters of water, butter or possibly milk, larded onion and leek stalks (do not do it!). The first kilo needs one hour, each additional half an hour. When the ham is cooked, remove it from the broth and peel off the pork rind. Bring to the table hot. Cut into tranches at the table.

Tip: It is best to use your favorite ham – then your dish will taste twice as good!

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