Homemade pork knuckle ham

Soak the pork knuckle (1200 g) in cold water for 1 hour, then scrape the skin with a knife and rinse it well. Put the knuckle in a pot and cover it with fresh water.

Bring the water to a boil and skim off the foam. Add onion (80 g), allspice (2 g), bay leaf (1 g), black pepper (2 g), and salt to taste.

Simmer the knuckle gently for about 3 hours, until the meat separates easily from the bone and the skin is soft and gelatin-rich. Remove it from the broth and let it cool for about 20 minutes, until easy to handle.

Line a loaf pan with a double layer of plastic wrap. Cut the knuckle lengthwise, remove the bone, sprinkle the meat with dried garlic (3 g), and add a little more salt if needed.

Pack the two halves into the pan with the skin facing outward, wrap tightly, place a small weight on top, and refrigerate for 8 hours. Slice the finished ham cold into thin pieces.