Ham with paprika
When I have time and find a good piece of smoked pork belly, I make this ham with paprika and garlic. It's nothing sophisticated, but the result is just what you need for a platter or a slice of fresh bread. I usually make it similarly each time, with cabbage juice and simple spices, without unnecessary complications.
Quick Info
Total time: about 2 hours and 30 minutes (plus cooling)
Servings: 10-12 thick slices
Difficulty: easy
Ingredients
smoked pork belly - 2 pieces, each about 700-800 g (or one piece of 1.5 kg)
cabbage juice - 2 liters, salty, clear, without impurities
garlic - 5-6 large cloves
black peppercorns - 1 teaspoon
mustard seeds - 1 teaspoon
dried thyme - 1/2 teaspoon
bay leaves - 2-3 pieces
hot paprika - 2-3 tablespoons (or a combination of sweet + hot paprika, to taste)
Preparation Method
1. Cut the smoked belly into suitable pieces if it's too large for the pot. Rinse it quickly under cold running water to remove any wood chips or traces of smoke.
2. Place the pieces in a large pot. Pour in the cabbage juice to cover the meat, but don’t exceed the level too much.
3. Add the peppercorns, mustard seeds, thyme, and bay leaves. If you are using very salty cabbage juice, do not add any more salt.
4. Place the pot over low heat. Let it simmer slowly, covered, for about 2 hours. Occasionally turn the pieces to ensure even cooking.
5. Check after 2 hours - the meat should be tender but not falling apart. If necessary, leave it for another 15-20 minutes.
6. Remove the boiled belly to a tray or cutting board and let it drain and cool for 10-15 minutes.
7. Meanwhile, peel and crush the garlic. Mix it with 2 teaspoons of hot cabbage juice to 'soften' it, but do not turn it into a paste.
8. Roll the warm (but not hot) pieces of belly in paprika (or sprinkle paprika over them on all sides). Add the crushed garlic on top and spread it with the back of a spoon.
9. Let the ham cool completely. Then you can slice it or leave it whole for storage.
Why I make the recipe often
It’s the kind of dish that works anytime I crave something hearty but don’t want to complicate things. The ingredients are simple and easy to find. The ham keeps well in the fridge and can be used for breakfast, platters, or even in sandwiches. You don’t need too much active time either.
Tips and Variations
Tips
Do not let the belly boil too long, so it doesn’t break when slicing.
If you want to reduce the saltiness, you can boil it for 5 minutes in water, then discard the water and continue with the cabbage juice.
Use quality paprika for better color and flavor.
After you finish, cut a small piece and taste it. You can adjust the amount of garlic at the end.
Substitutions
The belly can be replaced with smoked neck or smoked pork shoulder, but the texture will not be the same.
Cabbage juice can be replaced with salted water, but the flavor will be milder.
Hot paprika can be completely replaced or combined with sweet paprika, depending on how spicy you like it.
Variations
You can add a little cumin while boiling for a different flavor.
If you don’t have thyme, you can skip it without affecting the final taste significantly.
Some prefer to drizzle a little sunflower oil at the end, but it’s not mandatory.
Serving Ideas
Cut into thick slices, on homemade bread with red onion.
Alongside pickles or a simple green salad.
As part of a cold snack, alongside cheeses and boiled eggs.
Frequently Asked Questions
How long does it last in the fridge?
Well-wrapped, it lasts 7-10 days in the fridge without losing its texture.
Can I use another smoked meat?
Yes, it also works with shoulder, breast, or even smoked ribs, but the belly remains the most suitable for this recipe.
If I don’t have cabbage juice, what do I do?
You can use salted water (about 2 tablespoons per 2 liters) and a few slices of garlic while boiling for added flavor.
How do I know when the meat is done?
A fork should go in easily, but it shouldn’t be so tender that it falls apart. If it needs more time, leave it for another 15 minutes and check again.
Can I freeze the paprika ham?
Yes, if you want to keep it longer, it can be frozen sliced or whole, in well-sealed bags.
Nutritional Values (estimated, per 100 g of final product)
Calories: 370-420 kcal
Protein: 13-15 g
Fat: 35-38 g
Carbohydrates: under 1 g
Homemade ham prepared this way is rich in fat and salty, so it’s not recommended daily, but it’s good for special occasions or hearty snacks.
Storage and Reheating
Keep it in the fridge, wrapped in parchment paper or in a container, for up to 10 days. For longer storage, it can be frozen. There’s no point in reheating it; it’s served cold or at room temperature. However, if you prefer it warm, heat the slices for a few seconds in a dry pan or steam, without drying them out.
Smoked pork belly is placed in a pot, covered with cabbage juice, peppercorns, mustard seeds, thyme, bay leaves are added, and the pot is put on the fire to boil for about 2 hours on low heat. Once cooked, the pieces of belly are rolled in hot paprika, crushed garlic cloves are sprinkled on top, and it is left to cool.
Ingredients: 2 pieces of smoked pork neck, about 1.5 kg, 2 liters of cabbage juice, peppercorns, mustard seeds, thyme, bay leaves, garlic, hot paprika
