Drumstick Ham Kitchenomica

Ingredients:
7 pcs (1 kg) chicken drumstick
1/2 cup pineapple juice

Curing:
1/4 cup iodized salt
1/2 cup sugar
1/2 cup gin (optional)
1/8 tsp salitre or curing salt (or 1/4 tsp praque powder)

Cooking:
1 can (35 cl) pineapple juice
1/2 cup beer (optional)
1/2 cup sugar
2 pcs cloves
1/2 tsp peppercorns
2 cloves garlic, crushed
1 bay leaf (laurel)

Basting:
1/4 cup pineapple juice
1/4 cup brown sugar


Directions:
1. Mix curing ingredients well, then inject some mixture into meat. Massage meat with the rest of the curing mixture and refrigerate in a covered plastic container for 1 week, turning meat over everyday.
2. After a week, wash meat once, then inject with pineapple juice. Cover chicken with cooking mixture in a pan. Simmer for 30 minutes.
3. Remove meat and arrange in a tray. Bake at 325F for 15 minutes, basting every 5 minutes until brown.

Makes 7 servings.
Rich in Vit B6- essential for red blood cell formation.


Source: Del Monte Kitchenomics