Ingredients:
3kg leg of Welsh mutton
For the Spiced Salt:
125g dark brown sugar
250g sea salt
15g saltpetre
4 tbsp black peppercorns
4 tbsp allspice berries
1 tsp (heaped) coriander seeds
Method:
Crush the spices in a mortar then mix with the sugar, salt and saltpetre. Arrange the meat in a deep non-reactive dish then rub all over with the spice, sugar and salt mix, paying particular care to push the mixture in between the meat and the bone wherever bone sticks out.
Cover with clingfilm (plastic wrap) and put in a cool place (originally a larder or cellar, but the refrigerator works) and set aside to brine for between 12 and 14 days. Turn the meat each day and rub in the salt mixture and any brine in the base of the dish.
Originally, after the brining period was over, all the excess moisture would be squeezed from the meat then it would be pressed under heavy weights for 24 hours. After this time it would be cold smoked over oak chips for between 5 and 15 days. The ham could then be eaten like Parma ham.
If you do not have a cold smoker (or access to someone who smokes bacon or fish), the meat can still be cooked immediately after brining. When the brining period is done, rinse off all the excess spice and salt mixture. Place in a large pot then add enough lukewarm water to cover. Bring to a simmer, cover and cook gently for 210 minutes. Take off the heat then set aside to cool in the cooking liquid for 120 minutes.
After this time, remove the meat from the pot and allow to drain. Place under a weight and press for 24 hours. Slice and serve.
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