I took the ham out of the freezer and left it for 1/2 hour, then I prepared a mixture of Kotanyi spices, paprika, olive oil and mineral water. I rubbed the still frozen ham, with coarse salt, then I placed it in a large bowl, I poured the mixture of spices and mineral water, I added the chopped garlic and the beer. I left the ham in this mixture for 48 hours, from time to time I turned the ham from side to side. When it thawed well, the mixture covered the ham almost completely and there was no need to turn it over. With a steak fork I stabbed the ham from place to place so that the spice essences could penetrate it.
After marinating for 48 hours, I placed the ham in a tray, poured half of the mixture, covered the tray with baking paper and put the tray in the oven over low heat. After 2 hours, I took the tray out of the oven, I took out all the sauce (a foam formed). I put the ham back in the tray and put the rest of the preserved sauce, I put the tray back in the oven without the baking paper and I left about 1 and 1/2 until the sauce decreased and the ham browned. I served it with mashed potatoes and lettuce. It came out very fragile and tasty.