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1
Rub in the ingredients and place the bay leaves on top.
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2
Put each roll in a plastic bag, press out the air and tie it shut.
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3
Place in the fridge and leave for 4 nights.
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4
Lazy shortcut (1): Remove the meat from the bags and rinse quickly with water.
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5
Since we used a little salt already, a quick rinse is sufficient!
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6
Lazy shortcut (2): After draining the meat and bay leaves, place in plastic bags, remove the air and tie it with string.
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7
This is because it's tedious to wrap them in cling film then tying both sides.
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8
Lazy shortcut (3): Hold the meat in shape by wrapping elastic bands on the outside.
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9
Bring water to a boil in a large pan, switch to low heat and put the meat in.
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10
Simmer on low heat for 30 minutes without allowing it to boil.
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11
Lazy shortcut (4): While cooking the meat, carefully place the eggs in the pan after 15 minutes have passed.
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12
Once another 15 minutes have passed (so a total of 30 minutes cooking), turn off the heat, cover with a lid and leave the contents in the pan overnight.
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13
Done.
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14
It's very tender and juicy, so it's delicious even if you cut thick slices.
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15
Of course, it's delicious sliced thinly, too.
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16
The delightful bonus: onsen soft-cooked eggs!
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17
You can experience luxury by cutting the ham into thick slices, lightly frying the outside with a teflon pan.
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18
There you go!
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19
Tender, juicy steak-style ham.
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20
I measured out the ingredient amounts properly for this recipe -- I usually don't measure anything when I make this.
