Village Ham for Cooking (Húsvéti Kötözött sonka/ Šunka domáca) approx 2.6-3lbs

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Please Note: The ham is half smoked, half fresh. Before eating, you must cook or steam it. If the ham arrives frozen or half frozen, you can keep it frozen. If it arrives thawed you have two days to cook it and then you can eat it, or freeze it again. The ham tastes the same before and after freezing.

$29.99

Our Smoked ham tastes much better than the ones you can get under the name of ham in the supermarkets. 

Thank You for purchasing our delicious Village Ham for Cooking! Please be aware of the following precautions: The ham is half smoked, half fresh. Before eating, you must cook or steam it. If the ham arrives frozen or half frozen, you can keep it frozen. If it arrives thawed you have two days to cook it and then you can eat it, or freeze it again. The ham tastes the same before and after freezing

Cooking Directions:

  1. The ham needs to be submerged in water at a temperature of at least 80°C (175°F), but it cannot be boiling.

  2. The ham should cook for 40-60 mins per 1 kg( 2 lbs) of meat. After it has cooked for the right amount of time, quickly place it in cold water for a few seconds to keep the ham juicy and supple.

  3. Please be make sure you cook it for the right amount of time, at the right temperature or the ham will be dry.

  4.  To ensure a traditional taste we recommend adding spices to the water. These spices include: Bay Leaves, Garlic, Pepper, and Onion.

  5. It could be served warm, fresh out of the water, or cold.

We hope you enjoy this traditional Village Ham!

RegionHungary

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Village Ham for Cooking (Húsvéti Kötözött sonka/ Šunka domáca) approx 2.6-3lbs

Village Ham for Cooking (Húsvéti Kötözött sonka/ Šunka domáca) approx 2.6-3lbs

Please Note: The ham is half smoked, half fresh. Before eating, you must cook or steam it. If the ham arrives frozen or half frozen, you can keep it frozen. If it arrives thawed you have two days to cook it and then you can eat it, or freeze it again. The ham tastes the same before and after freezing.

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