Jambonneau de Porc en Bocal

• 1 shin of pork, boned
• 4 garlic cloves, halved
• salt and freshly ground pepper
• haricot bean

Insert the garlic into the boned pork and season the meat with salt and pepper. Place in a large preserving jar and seal. Boil in a pan of water for 2¾ hours and leave to cool in the water.

The jar will be full of delicious jelly from the meat. Serve it cold with a salad of white haricot beans with onions.