• 0.7 kg of pork without bones (preferably leg to take);
  • 0.5 kg of dough;
  • 1 medium eggplant;
  • 3 tbsp mustard;
  • 1 egg;
  • salt.


  1. A work surface liberally sprinkled with flour. On the flour put a food paper on the paper place the yeast dough and roll it out into a pancake thickness of 0.5-0.7 cm the pellet size must be greater than pork, because in the future it will need to roll up in the dough.
  2. Eggplant wash, cut into rings, put in a bowl, prisolit, stir and set aside for 10-15 minutes. During this time, he will release all the juice with the bitterness which must be washed off with water.
  3. ½ Of the washed rings dry with a towel and spread in one layer on a cake. This layer will serve as a litter for meat.
  4. Ham wash, dry with paper towels, spread with mustard (using a silicone brush, spread the vegetable layer and cover with remaining eggplant rings.
  5. Meat dough in a circle cut into strips with thickness of 1.0-1.5 cm
  6. Test strips to throw on top of the ham, braiding the hair and fixing them to bloom.
  7. Prepared ham in a test pigtail to move together with paper on a baking sheet, coat hammered egg and send it to 80 minutes in oven preheated to 160 degrees. Note that the cooking time is approximate ham can be of different sizes. The larger the piece, the longer it will bake.
  8. Prepared swine hams in the test remove from the oven, transfer to a serving platter, slice and serve with any cereal, soup or vegetable salad.