If you want to stay at home in toad in the hole, Xiao Bian highly recommends using pig's forelegs to come to toad in the hole, because the meat quality of pig's forelegs is very delicious, and there will be more lean meat in pig's forelegs than in hind legs, but if you like to eat fatter ham, you can also choose pig's hind legs. In fact, whether it is the pig's front leg or the pig's hind leg, the taste of the ham made is better. First, you can choose pig's hind legs to make ham

I believe that in daily life, many people like to eat ham very much, and some people even stay at home in toad in the hole. Ham is a very traditional food in China, which has a very long history, especially in rural families in Yunnan, many families will start preparing ham materials in early winter. If some rural families stay at home in toad in the hole, they will slaughter a pig together with the whole village. Many people in rural families will use pig forelegs to pickle and make ham. Because pigs always run with their front legs when exercising, there will be more lean meat in their front legs. Second, the steps of making ham If you want to pickle a good ham at home, you can choose fresh pig hind legs, because the ham made of pig hind legs will be more compact. It is best not to wash the pig's hind legs excessively with water before curing, because if it is washed excessively, it will make the pig's hind legs taste less delicious. When pickling, you need to find a bigger pot, put the prepared pig hind legs into the pot, first evenly smear salt on the surface of the pig hind legs, and pay attention to sprinkle more in the concave places, because the fat in those places is thicker. The next step is very crucial. Rub the salt on the pig's hind legs repeatedly, and use a little force when rubbing until the pork begins to soften slowly. When curing for another 15 days, you need to move the pig's hind legs to a ventilated place, and you can taste your own ham after three months.