Instructions:

1. place the tied ham in a pot to cook, add bay leaves, garlic, and onion to the water. Simmer it gently for 3 hours, making sure the water barely bubbles. After cooking, I leave the ham to cool in the cooking water — this way, the fibers don’t contract suddenly, and the meat stays juicy and tender. Once the cooking liquid has cooled, I take the ham out, remove the netting, wrap it tightly in plastic wrap, and refrigerate it. It’s best to let it rest in the fridge for at least one night before slicing.

2. For the boiled eggs, be careful not to cook them for more than 10 minutes from the point of boiling. Overcooking causes the sulfur in the egg to react, turning the yolk black around the edges, which affects the appearance. If you add plenty of salt to the cooking water, the eggshells will peel off more easily. Once cooked, immediately place the eggs in cold water.

3. I slice the ham, arrange it on a platter, garnish with lettuce and vegetables, and surround it with the boiled eggs.