Method

Soak overnight in cold water a large smoked leg, that is, the hind quarter of a pig. In the morning, wash it in boiling water, rub it clean with wheat bran, rinse in clean cold water, and wipe dry. Bake it with rye bread, that is, plaster it entirely with dough which is prepared for bread. Place the loaves of bread and the ham in the oven at the same time. Remove the ham when the loaves are done, but do not remove the dough from the ham until it cools. Then clean the ham with a knife, wipe it off, make a slit in the outer skin, peel it back, and stud the meat attractively with cloves in stripes or squares. Strew 1 teaspoon each of fine sugar and cinnamon over the ham. Set in the oven for several minutes until the sugar dissolves and the ham browns slightly. Ham prepared in this manner is served at the Easter table.

When, after several days, all the meat has been cut off, chop up the skin and the remaining bones into several pieces and put a little of each into borshch for flavor. Also add to shchi made from sorrel, nettles, spinach, etc.

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