Indulge in the savory delight of Istrian Ham, a cherished delicacy from the picturesque region of Istria in Croatia. Crafted with time-honored techniques and a rich heritage, Istrian Ham is a testament to the artistry of traditional curing methods. Discover the perfect balance of flavor, texture, and aroma as you explore the unique culinary heritage of Croatia through this exquisite ham. Whether enjoyed thinly sliced on its own, as a complement to local cheeses, or incorporated into gourmet dishes, Istrian Ham promises an unforgettable gastronomic experience that celebrates the essence of Istria's culinary legacy.

Ingredients:

• 1 whole pork hind leg (approximately 8-10 pounds)
• 2-3 cups sea salt
• 1 cup sugar
• 10-12 garlic cloves, minced
• 4-5 bay leaves, crushed
• 2 tablespoons black peppercorns, crushed
• 1 tablespoon juniper berries, crushed
• 1 tablespoon rosemary, finely chopped
• 1 tablespoon thyme, finely chopped
• Cheesecloth

Instructions:

1- Begin by thoroughly cleaning the pork hind leg, ensuring there are no remaining hairs or debris on the surface. Pat it dry with paper towels.

2- In a large mixing bowl, combine the sea salt, sugar, minced garlic, crushed bay leaves, black peppercorns, juniper berries, rosemary, and thyme. This mixture will be used as the curing rub.

3- Rub the curing mixture generously over the entire surface of the pork hind leg, ensuring that it is evenly coated. Massage the mixture into the meat, covering all sides.

4- Place the ham in a large, shallow dish or a clean plastic container. Cover it loosely with plastic wrap and refrigerate for 24 hours per 2 pounds of meat. For example, if your pork hind leg weighs 10 pounds, it should cure in the refrigerator for approximately 5 days.

5- After the curing period, remove the ham from the refrigerator and rinse off the curing mixture under cold running water. Pat it dry with paper towels.

6- Wrap the ham tightly with several layers of cheesecloth, ensuring that it is completely covered. Secure the cheesecloth with kitchen twine.

7- Hang the wrapped ham in a cool, dry place with good air circulation. A cellar or a well-ventilated room works well for this purpose. Allow the ham to air dry for at least 12 months, or until it has lost about 30% of its original weight.

8- Periodically check the ham during the drying process, removing any mold that may develop on the surface. Mold is a natural part of the curing process, but it should be monitored and removed as needed.

9- Once the ham has reached the desired level of drying, it is ready to be sliced and enjoyed. Use a sharp knife to thinly slice the ham, serving it as a delicious appetizer, sandwich filling, or ingredient in various recipes.

10- Store any leftover ham in the refrigerator, tightly wrapped in plastic wrap or vacuum-sealed, for up to several weeks.

Enjoy your homemade Istrian Dry-Cured Ham, reminiscent of the beloved Italian prosciutto, and savor the rich flavors of this traditional Croatian delicacy!

Nutritional Values:

Providing exact nutritional values for the entire recipe can be challenging due to variations in ingredient sizes, curing methods, and individual preferences. However, I can provide approximate nutritional values for some of the main ingredients used in the recipe:

Pork Hind Leg (8-10 pounds):

• Calories: Approximately 2000-2500 kcal
• Protein: Approximately 200-250 grams
• Fat: Approximately 140-175 grams
• Note: These values are for raw pork hind leg and may vary depending on the specific cut and fat content.

benefits:

• Excellent source of protein, essential for muscle growth and repair.
• Rich in vitamins and minerals such as iron, zinc, and B vitamins, which support overall health and energy metabolism.
• Contains healthy fats, including monounsaturated and polyunsaturated fats, which are important for heart health and nutrient absorption.

Sea Salt (2-3 cups):

• Calories: Approximately 0 kcal
• Sodium: Varies depending on brand and type of salt used.
• Note: Sea salt is primarily sodium chloride and does not contribute significant calories or macronutrients.

benefits:

• Provides essential sodium, which helps maintain fluid balance in the body and supports nerve and muscle function.
• Contains trace minerals such as magnesium, calcium, and potassium, which play roles in various physiological processes.
• Enhances flavor and acts as a natural preservative in the curing process.

Sugar (1 cup):

• Calories: Approximately 770 kcal
• Carbohydrates: Approximately 200 grams
• Note: The majority of the calories come from carbohydrates in the form of sugar.

benefits:

• Provides quick energy due to its high carbohydrate content.
• Adds sweetness to the curing mixture, balancing the flavors of the other ingredients.
• Helps promote caramelization and browning during cooking or curing.

Garlic (10-12 cloves):

• Calories: Approximately 40-50 kcal
• Carbohydrates: Approximately 9-12 grams
• Protein: Approximately 2-3 grams

benefits:

• Rich in allicin, a compound with potent antioxidant and antimicrobial properties that may support immune function and cardiovascular health.
• Contains sulfur compounds that may have anti-inflammatory effects and help lower blood pressure and cholesterol levels.
• Adds flavor and depth to the curing rub, enhancing the overall taste of the ham.

Black Peppercorns (2 tablespoons):

• Calories: Approximately 40 kcal
• Carbohydrates: Approximately 8 grams
• Fat: Approximately 1 gram

benefits:

• Contains piperine, a compound that may improve digestion and nutrient absorption.
• Acts as a natural antioxidant, protecting cells from oxidative damage.
• Adds a pungent and spicy flavor to the curing mixture, enhancing the complexity of the ham's taste.

Juniper Berries (1 tablespoon):

• Calories: Approximately 5-10 kcal
• Carbohydrates: Approximately 1-2 grams

benefits:

• Rich in antioxidants, including flavonoids and polyphenols, which help protect cells from damage caused by free radicals.
• Contains compounds with diuretic properties, promoting kidney function and fluid balance.
• Adds a unique piney and slightly bitter flavor to the curing rub, contributing to the distinctive taste of the ham.

Please note that these values are estimates and may vary based on factors such as brand, portion sizes, and specific ingredients used. It's always a good idea to refer to nutrition labels or use online nutritional databases for more accurate information, especially if you have specific dietary requirements or health concerns.