It doesn't take much more than I've already described. Frist you cook the ham for an hour and a half in lots of water with carrots, parsley roots, celery gum (all chopped in pieces), one or two laurel leaves and some black or green pepper (whole, not grinded). Add to the water 1/4 l milk.
Afterwards rub garlic and caraway seed onto the ham (I use garlic paste and gridned seeds,it makes it easier), pour a little oil into a pan and put the whole thing into the oven. It needs about an hour to be ready, and it has to be poured over with its own sauce (or/and with pre-made roast sauce) every ten minutes or so. When it's cooled off, put it into the fridge, and on the next day you can cut paper thin slices off it.
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Frist you cook the ham for an hour and a half in lots of water with carrots, parsley roots, celery gum (all chopped in pieces), one or two laurel leaves and some black or green pepper (whole, not grinded). Add to the water 1/4 l milk.
Afterwards rub garlic and caraway seed onto the ham (I use garlic paste and gridned seeds,it makes it easier), pour a little oil into a pan and put the whole thing into the oven. It needs about an hour to be ready, and it has to be poured over with its own sauce (or/and with pre-made roast sauce) every ten minutes or so. When it's cooled off, put it into the fridge, and on the next day you can cut paper thin slices off it.