Mutton ham is a cured product made by salting, curing, smoking and ripening of the sheep or goat meat. It is usually prepared with marrow-stem kale with added of pounded bacon and garlic. This is a typical folk dish from Dalmatia and Lika from the 17th ct. According to customs, the first mutton ham would be eaten after curing for the holiday of st. Mary of health on 21st November. And then all until the supplies would last.
1 kg (2.20 lb) dried mutton ham
2 tablespoon oil
500 g (17.6 oz) marrow-stem kale
500 g (17.6 oz) potato
1 tablespoon tomato concentrate
100 g (3.5 oz) bacon
3 cloves garlic
½ sprig parsley
Cut the mutton ham in two or three parts. Put in a pot and cover with water. Leave to soak over night.
Change water and leave the meat to cook. When it boils, cook for another half hour, and then change water again. Add oil and continue to cook for another hour and a half. Occasionally remove foam from the surface.
Wash the marrow-stem kale and remove the central, thick part of the leaf. Cut in wide strips. Wash and peel the potato and cut in cubes.
Cube the bacon and chop the garlic and parsley. Mix and chop it all together well.
After 2 hours of cooking, add potato, kale and mixture of bacon, garlic and parsley to the meat. Mix it all together and add salt. Cook for another half hour, until it is all soft. Near the end of cooking add tomato concentrate and pepper. Cook briefly.
Cut the meat on smaller parts. Put in potato and cover with kale and tomato soup. Serve with home made bread.
2.5 hours + meat soaking time
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