Marinade for pork ham for baking in the oven

Pork ham in honey glaze

• 2 laurel leaves;
• 10 g fresh ginger;
• 60 ml cognac;
• 3 kg ham on the bone;
• 3 cloves of garlic;
• 1 onion;
• 15 g mustard;
• 1 stalk of celery;
• 15 g honey;
• 90 g sugar.

Time: 4 hours.
Calories: 250.

Culinary process step by step:

1. Place the ham in a large saucepan and fill it with water. The water should completely cover the meat;
2. Place celery, onion, garlic, bay leaves here and put on fire. Let it boil and from this time cook for two and a half hours over low heat, then wait until it cools down;
3. Use a knife to remove the skin, leaving the fat on the meat. Using a sharp knife, make a mesh in the fat and turn the entire piece over it;
4. Transfer to a baking sheet and brush with mustard. Place ginger pieces in different places;
5. Heat cognac in a saucepan, add honey and sugar. It is necessary to mix the ingredients until the grains dissolve. This is the icing;
6. It needs to be poured over the meat. Place in the oven for forty minutes over medium heat.

Ham with pickled onions and spices

• 15 g marjoram;
• 1 bunch of thyme;
• 3 kg ham;
• 120 g brown sugar;
• 220 g salt;
• cumin;
• 1 bunch of sage;
• 20 pcs pickled onions;
• 1 head of garlic;
• 15 g rosemary;
• 15 g juniper berries;
• 60 ml soy sauce;
• 15 g peppercorns;
• 5 laurel leaves;
• 15 g allspice.

Time: 1 day.

Calories: 192.

Baking process:

1. About three liters of water must be boiled with salt, spices and herbs: dried rosemary, laurel leaves, two types of peppers, juniper, marjoram, sugar;
2. After the mixture has cooled, pour into a large container and add another four liters of water, always boiled;
3. It is necessary to cut off the skin from the ham, but leave a layer of fat. It should be about one and a half centimeters;
4. Place the meat in the brine and keep it there for about twelve hours, turn it over and keep it for another twelve hours. The entire container must be kept in the refrigerator;
5. Next, take out the meat and make deep cuts in it. Place pickled onions and peeled garlic cloves in them;
6. Pour over soy sauce and wrap in three layers of foil, bake according to the calculation: twenty minutes for half a kilo of meat + another twenty minutes for the whole piece;
7. Then open the ham and pour the resulting juice into a saucepan. Put it on the fire and evaporate half;
8. Chop the leaves of thyme and sage and add to the juice, add cumin to the eye;
9. Pour this sauce over the meat when serving.

Interestingly, baked ham goes best not with any side dish or wine, but with several types of beer, including dark ones. That's why there is a recipe using beer as a marinade. So this is a great snack for a male company.

If you come across a salted pork ham and want to bake it, you can do this: put it in a pan and pour water into it up to the very edge of the pan. Boil water, and after two minutes turn off the stove and drain the resulting broth. The meat can then be used according to the recipe.

Tasty, juicy, aromatic and spicy meat will decorate any table. It is especially beautiful to serve it whole, straight from the oven. Enthusiastic exclamations are guaranteed!

I don’t often cook oven-baked pork ham in foil. But when I buy this part of the carcass, I never doubt that it will be delicious. The meat turns out great, it couldn’t be done any other way. Unfortunately, this was not always the case. Remembering my first experience of cooking baked pork, I smile ironically. This, of course, was not a catastrophe on a universal scale, but I had to chew for a long time and without much pleasure. However, “working on mistakes” and simple culinary tricks were able to melt the impressive layer of ice between me and the baked meat. And now I cook it with great pleasure.

Pork ham baked in the oven in foil, a simple step-by-step recipe

Ingredients

• Pork ham – 3 kg;
• Mixture of ground peppers – ½ tsp;
• Garlic – 3-4 cloves;
• Paprika – 2 tsp;

• Onion – 1 head;
• Mustard powder – 1 tsp;
• Basil – 1 tsp;
• Salt - to taste.

How to quickly and easily cook pork butt wrapped in aluminum foil

First, we defrost our piece of pork if it is frozen. We simply rinse the cooled meat under running water and lightly blot it with napkins.

• Next, cut off excess fat, and also remove large films, if any. We make small cuts on the surface of the ham. Transfer the piece to a deep bowl.
• Peel the onion and cut it into fairly large rings. We divide them into separate rings and transfer them to the meat.
• Peel the garlic cloves and pass them through a press, or simply chop them finely with a knife. Add to bowl.
• Now add all our spices and also put salt in a bowl. Using your hands, rub the piece well with all the spices, and also mash the pork along with the onions. Cover the dish with a lid and put it in the refrigerator. Here the meat should stand for at least 3-4 hours, but it is better to leave it overnight.
• We take out the meat and let it warm to room temperature. Meanwhile, set the oven to warm up to 250 degrees.
• Carefully remove the onion rings from the piece and place it on a sheet of aluminum foil. We crease its edges so that the piece is completely closed. If desired, you can add another sheet.
• Place the meat in the preheated oven. Reduce the temperature to 180 degrees. We time it for 2 hours and forget about the meat for a while.
• After the specified time, turn off the oven, but do not open the door. We wait another third of an hour and take the aromatic delicacy out of the oven.

You should open the foil carefully, trying not to spill the precious aromatic juice. The finished ham can be eaten immediately or cooled and used, for example, for sandwiches.

Cooking in Spanish

The Spanish pork belly recipe uses only two ingredients - meat and salt. The result is dried pork with a unique, refined taste. This dish is called “jamon”.

Required components:

• pig meat – 5 kg;
• sea ​​salt (coarse) – as needed.

Cooking:

1. To salt pork ham in Spanish, you need to take a large wooden container - the meat will be better stored in it during the preparation process.
2. Then the pork must be generously sprinkled with salt and placed in the prepared container.
3. After this, the ham should be left for five days in a cold place so that it is well salted.
4. Then wash the pork piece with clean water and put it in the freezer for two months. During this time, the salt will be evenly distributed throughout the muscle structure of the meat.
5. After this time, it is necessary to remove the ham and hang it in a dark room with good air circulation, the temperature of which should not exceed 20 degrees. Then leave the product there for three months.
6. The final stage of preparation is to place the meat in a cool basement for two years, where it will “cook” and gradually acquire the desired taste.

Despite the rather complex preparation recipe, if everything is done correctly, Spanish-style pork ham will be simply delicious and will cause a storm of emotions among family and friends during a family banquet.

How to prepare pork for future use

In order to prepare pork, in particular, hams, there are three methods: dry, with brine and combined.

Dry salting method:

A layer of salt is poured at the bottom of a wooden barrel or vat, then the hams are placed, greased with a mixture of spices. For a kilogram of salt take 200 grams of sugar and 50 grams of saltpeter. Don't be afraid to add saltpeter; it acts as a color preservative. Thanks to it, the color of the meat remains red. When all the meat has been placed, you need to fill the empty space with salt. On the third day, move the lower hams to the top and the upper ones, respectively, to the bottom. The dry salting method lasts for 3 weeks. When the time has come, the meat is taken out, all the salt is removed and hung in a cool room.

Marinade for roasting pork

It is no secret that the main taste qualities of the meat that will be baked are imparted by marinades.

There are a great many recipes for their preparation, and each will add an original flavor to the meat (recipes for baked pork ham with photos can be seen in this article).

Commonly used components for the base of marinades are:

• table wine;
• kefir;
• pomegranate juice;
• citrus fruit juice;
• mineral water.

The following are used as flavoring additives to the marinade base in recipes for baked pork ham:

• honey;
• Provencal herbs;
• spices;
• garlic;
• black or red pepper;
• bouillon;
• mayonnaise;
• spices;
• mixture of vegetables.

With the correct and organic combination of marinade components, the meat becomes juicy, tasty, soft and aromatic.

Choosing meat

Proper pork is tender, pink-colored meat. The surface of the piece in the package or cut must have a clean, even cut without a rainbow tint. Excess moisture is an indicator of poor product quality. The meat cut must be dry and clean. The presence of foreign odors is a sign of a spoiled product.

Pork cannot be without fat - this is an axiom. Experienced cooks know that the amount of adipose tissue shows exactly how fattening took place. But you should not substitute concepts - the proportions must be observed in favor of meat, not lard. Marbling is welcomed, which is also highly valued in beef. If the fat content in the tissues is sufficient, there will be practically no chance of drying out the pork.

Ham belongs to the category of meat products that can be sold with skin and bone. This baking solution is considered optimal. In this case, the skin completely retains meat juices, preventing their loss. In addition, after coming out of the oven, the crispy shell itself will be a wonderful delicacy. The presence of bone is an important component in long and gradual cooking. It is responsible for proper heat removal in a piece of ham and guarantees its uniform distribution in the tissues.

Recipe for glazed ham with honey

You've probably seen more than once on the pages of culinary magazines a baked ham with a golden brown crust and a beautiful mesh on the surface. In fact, you can easily make such beauty yourself, you just need to follow these step-by-step instructions exactly.

Ingredients

• Pork ham – about 3 kg;
• Honey - 200 ml;
• Brown sugar – 50 g;

• Grain mustard – 50 ml;
• Butter – 4 tbsp;
• Salt and pepper - to taste.

Cooking your own pork legs in the oven

• We prepare the ham in the same way as we did in the previous recipe. This time we won’t marinate the meat, so we immediately rub the piece with salt and pepper and set it aside for half an hour.
• When the pork is at room temperature, place it on a double sheet of foil. Place a sheet of parchment on top - it will dry the top of the meat and seal the juice inside. We fold the edges of the foil and tightly close our piece inside.
• Preheat the oven to 180 degrees and then put the meat inside for 45-50 minutes.

By this time the ham should already be baked. We take it out of the oven and immediately set the temperature to 230-240 degrees. Remove the top layer of foil and parchment.

We leave the meat open and use a sharp knife to “draw” a grid of cuts. Brush the piece with some of the glaze and put it back in the oven.

After 15 minutes, take it out again and again brush it with a little glaze, then let the pork continue to bake. You need to repeat this procedure every 15 minutes until all the glaze is used up. This usually takes 1-1.5 hours. During this time, the pork acquires a thick crust and has time to bake inside.

When all the mixture has been consumed and baked, remove the meat from the oven. This pork ham baked in the oven in foil should stand for another 15-20 minutes at room temperature, and then it can be cut into thin slices and tasted.

If you're lucky enough to have a whole pork butt, you need to know how to bake it deliciously. This piece of meat will last for a long time, and it can serve not just as an appetizer, but also as a component of other dishes. Our recipes will tell you how to bake it correctly and juicily.

How to bake a whole pork butt in the oven:

1. Wash the carrots, peel them, cut them lengthwise. After this, cut into strips, maybe not too thin;
2. Peel all the garlic cloves. Separate larger ones from small ones. It is the large cloves that should have 2/3 of the mass of the total garlic in their pile. And it is these that need to be cut into four parts;
3. The fine cloves should be pressed through a press into a small bowl;
4. Add a fairly large amount of salt here;
5. Add black pepper, you can use suneli hops or a special mixture of seasonings for meat. Mix;
6. Pour in all the oil, stir again, leave for about fifteen minutes;
7. Take a washed and dried ham. The skin cannot be removed; if necessary, it can be singed and scraped;
8. Take a knife about the width of your finger and make deep cuts on the ham. The distance between them should be about two centimeters. Such holes should be made on all sides of the leg;
9. Next, dip your finger into the oil marinade, trying to catch as many spices as possible, and coat all the holes well with the mixture;
10. After this, put carrots and ham straws into the same holes, sometimes you can have several pieces of both at once;
11. Rub the remaining marinade over the meat, leave to marinate for about twenty minutes, transfer to a baking sheet, pour a little more oil on the bottom;
12. Place in the oven at maximum temperature for ten minutes;
13. Then change the heat to medium and cook for about three hours. During this time, you need to turn the ham over a couple of times, be sure to water it with oil from the bottom every half hour.

Baked ham

Good meat itself has incredible taste properties, so you can “just bake” it. This recipe requires a minimum of ingredients:

• Fatty ham – 2 kg;
• Salt – 1.5 kg.

The peculiarity of this cooking method is that the pork is baked. Mix water and salt in proportions of 1 to 4. Take a large syringe and try to saturate the piece as much as possible with this solution.

If desired, various spices can be added to the solution.

Pour the remaining salt onto a baking sheet and place the meat directly on it. Place in the oven for about 3 hours at a temperature of no more than 160 degrees. If the meat suddenly starts to burn, cover it with foil. The ham baked in the oven is ready!

Ham baked in the oven in mustard

The pork is baked in one piece, thanks to which the juiciness of the meat is preserved. Marinade with mustard has already become familiar, and many have appreciated its pleasant taste.

You will need:

• Ham – 3 kg.
• Bulb.
• Mustard powder - a small spoon.
• Garlic – 4 cloves.
• Paprika – 2 small spoons.
• Pepper mixture – ½ teaspoon.
• Basil - a teaspoon.
• Salt.

How to bake:

1. Thaw the pork, rinse, pat dry with a paper towel to remove moisture - this is a prerequisite for successfully baking the meat in one piece.
2. Make small cuts along the entire length of the piece and transfer to a large container.
3. Chop the onion into half rings and add to the meat. Chop the garlic cloves (you can crush them with a press) and place them in a bowl.
4. Mix all the other dry seasonings in a separate bowl and pour into the meat. Rub the piece together with the onion with seasonings and wrap in cling film. Hide it on the refrigerator shelf for several hours. 3-4 hours is enough, but ideally it is better to marinate overnight.
5. Remove the ham and allow it time to come to room temperature. In the meantime, turn on the oven to warm up to 220-250 o C.
6. Place a sheet of foil on a baking sheet, leaving a tail long enough to wrap around the whole piece.
7. Lay out the meat, wrap it with the remaining foil so that there are no holes left, and secure well.
8. Place the pan in the oven for 2 hours. Immediately lower the temperature to 180°C.
9. At the end of the specified time, turn off the oven, but do not remove the baking sheet. Be patient for another 15-20 minutes - let the dish sit for a while. When you open the foil, be careful not to spill the juice.

Trim off excess fat as most of it will melt during baking. Another advantage of this action is the reduction in calorie content of dishes. Leave a layer of no more than 3-5 mm, and that’s enough.

Unusual recipe in dough

Compound:

• ham – 0.9 – 1.2 kg;
• butter (in dough) – 170 g;
• flour – 0.4 kg;
• butter (for coating) – 40 g;
• egg – 1 (yolk only);
• salt, tarragon, other spices;
• mustard (strong) – 1.5 tbsp.
• warm water.

Cooking steps:

1. Set the oven to 210°C.
2. The pork is folded into a roll shape (a thin piece is rolled several times).
3. To secure the resulting shape, wrap the piece with strong thread (rope).
4. Knead the oil, cover the pork with it, which is wrapped in foil (the latter should tightly cover all the meat so that the aromas and juices do not escape).
5. To bake, leave the ham for 25 minutes until half cooked. in a hot oven.
6. Grind the flour with warm butter until it becomes grains, add heated (not hot) water, and knead. The dough should stand for at least an hour.
7. The oven is turned off, but the meat is allowed to warm up for another 10 minutes.
8. Sprinkle the workpiece with spices and salt, leave to cool, and remove the threads.
9. Roll out a flatbread that is enough to cover all the meat.
10. Cover the flatbread with mustard, leaving “clean” edges to seal.
11. Tarragon leaves are placed in the center, pork is placed on top, which is covered with dough, sealing the edges.
12. Make 5-6 punctures with a fork over the entire surface of the roll, brush with yolk.
13. After 40 min. check - the dish is ready.
14. Immediately from the oven, the dough is placed in foil or a towel so that it steams and is not hard.

This is the French way of cooking pork. The dough can be replaced with yeast or puff pastry. The meat can be wrapped raw, but in a thinner piece so that it has time to bake.

Serve the baked goods straight from the oven.

Pork baked in the oven in a large piece with honey, barbecue sauce and Dijon mustard

Pork baked in the oven in aromatic spices is also called boiled pork. This is a very tasty and juicy meat that can be eaten hot, served as a main dish, or used cold for sandwiches. Many people have probably seen that stores sell boiled pork in sausage departments. So, it is also prepared by baking, the only thing is that it is still difficult to trust store-bought options, because you don’t know exactly how fresh the meat is, how it was prepared and whether any harmful additives were used. Pork cooked by yourself will, of course, be healthier and tastier, because you will know exactly what you put in and when you cooked it. This meat can completely replace ham and sausage for you.

As for the hot serving option, this oven-baked pork is more of a festive dish for guests or family members when a lot of people gather at the table. Usually a very large piece of meat is baked, from a kilogram to two, so that there is enough for everyone. After all, many people may want supplements. Especially if it is pork according to this recipe.

To prepare you will need:

• pork (carb, ham, neck) - 1.5 kg,
• ground black pepper - 0.5 teaspoon,
• garlic - 3-4 cloves,
• paprika - 1 level teaspoon,
• BBQ sauce - 3 teaspoons,
• honey - 2 teaspoons,
• Dijon mustard - 1 tablespoon,
• salt - 2 tablespoons.

Preparation:

1. The secret to cooking pork in the oven according to this recipe is that the meat is marinated in advance in liquid brine. This way it is better salted and saturated with moisture, which allows it to be tender and juicy, even if you use a fairly dry carbonate or ham.

First of all, wash a piece of fresh pork thoroughly and dry it with a paper towel. Now, in order for the meat to be salted not only on the outside, but also on the inside, it must be pierced. A special tenderizer tool or a thin and long knife is suitable for this.

Make frequent vertical cuts from top to bottom, but not all the way through.

2. Now you need to put the meat in a large bowl, in which it will be possible to fill it with marinade. Marinade recipe: 1 tablespoon of salt per liter of water. Place the meat in a container and fill it with salt water until it completely covers it. Now cover and refrigerate for 2-3 hours.

3. When you remove the meat from the brine, first wipe it thoroughly with paper towels so that no water remains. Now you can rub it with spices.

4. In a separate cup or plate, whisk together honey, sauce and dry spices. Squeeze the garlic there, you can grate it on a fine grater. Now mix everything well

Please note that mustard is not included in this sauce.

Coat the meat with the resulting mixture on all sides and rub in thoroughly.

5. Now place the meat with the fattier layer down and spread the Dijon mustard on the top side. This will be the beautiful side of our roast pork.

6. Now place the pork in a greased baking dish. In order for the pork baked in the oven to be baked inside and not dry out on the outside, it must be baked covered. Therefore, cover the baking dish with a lid, if available. If there is no lid, then make one from foil, folding the edges tightly.

7. Bake the meat in the oven at 180 degrees for about an hour. After an hour, take out the pork, open it and pierce it with a knife or skewer; if the juice is clear, the meat is ready; if it’s pinkish, put it in the oven for another 20 minutes.

Now you need to brown the crust so that the meat looks appetizing. To do this, simply remove the lid or foil and put the meat back in the oven. Grilling or convection helps brown the meat quickly. If your stove does not provide this, then simply increase the temperature for a few minutes, but watch the meat carefully so that it does not burn.

Once the crust has browned, remove the pork. The finished pork baked in the oven should lie under the lid for a while, if you are going to serve it hot, the meat will cool down a little and it will be ready to eat and at the same time it will be better cut into slices.

Serve the pork by cutting into slices and garnishing with herbs. The guests will be delighted.

If you want to use this boiled pork as cold meat, then let it cool completely before cutting. It will become denser and you can cut it much thinner, just for sandwiches.

Bon appetit!

Baked pork butt (soft and juicy)

28 Feb

I don’t often cook oven-baked pork ham in foil. But when I buy this part of the carcass, I never doubt that it will be delicious. The meat turns out great, it couldn’t be done any other way. Unfortunately, this was not always the case.

Remembering my first experience of cooking baked pork, I smile ironically. This, of course, was not a catastrophe on a universal scale, but I had to chew for a long time and without much pleasure.

However, “working on mistakes” and simple culinary tricks were able to melt the impressive layer of ice between me and the baked meat. And now I cook it with great pleasure.

To bake pork in the oven in foil, you will need (glass - 200 ml)

How to bake pork ham in the oven

That's it, you can finally try. Cut immediately after taking it out of the oven, and immediately serve the rosy pork ham, bursting with steam and emitting an incredible aroma, to the table.

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How to serve and how to complement the dish

• Marinade for pork ham is prepared using honey, soy sauce, wine, vinegar, olive oil and fruit juices. You can add herbs that you like to these marinades. Garlic, herbs, mustard, ground or fresh ginger and other herbs are most suitable for pork.
• If you add a couple of sprigs of thyme and rosemary to the dish, the aroma of the finished dish will exceed all your expectations.
• But it is worth remembering that pork has its own special taste and you should not overwhelm it with a large number of spices, which have a pronounced taste.
• Pork ham dishes can be served as an independent dish. Complement it with a variety of side dishes from fresh, baked and stewed vegetables. Pork goes well with potato dishes.
• Never be afraid to experiment and add sauces to your dishes. Pork loves berry and hot sauces. It will also go well with mustard. Prepare several different sauces and serve in separate gravy boats. Your guests will be very pleased that you took care of their taste preferences and offered not just one sauce, but several.

Side dish for ham

Pork ham is an independent dish and does not need much of a side dish, as it is high-calorie and filling in itself. But if there is a big holiday coming up, where there will be a lot of people, you can cook it too.

Potatoes, without a doubt, take the top spot in the competition for side dishes for meat. It perfectly sets off the flavors of meat. The main reason when choosing potatoes as a side dish is that there are no people who do not like potatoes. At the same time, it looks great on the holiday table, especially if it is prepared with mayonnaise and spices. In this case, the slices will turn out rosy and juicy.

Second place rightly goes to vegetables. These are cabbage, carrots, zucchini, pumpkin, eggplant, turnips, etc. The more original the vegetable mixture, the better. Since ham is rich in calories, a light side dish will come in handy.

Baked pork with garnish

Even dishes such as pasta and cereals are suitable as a side dish for pork. Their only downside is their un-festive appearance. But if the ham was prepared only for home gatherings, then such side dishes will be simple, satisfying and, most importantly, appropriate.

Potatoes and other vegetables can be cooked together with the ham, directly in foil. In this case, they will be soaked in juice and marinade too. The second way to prepare a vegetable mixture is to stew it in a frying pan. Each housewife will decide for herself which cooking she prefers.

There is no shortage of meat on trading platforms these days; there is something for every taste and almost every budget. Modern housewives are not very versed in the anatomy of a pig and what a particular piece of meat should look like. If you become skilled at this, you can not only benefit from the family budget, but also greatly surprise your household in the culinary skills, because different pieces of pork meat are suitable for different dishes.

Pork ham in the oven (boiled pork) - on video:

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How to bake deliciously in foil

Pork ham baked in the oven under a layer of foil is a very popular dish among modern housewives. It is simple and easy to prepare, and the resulting result will certainly delight you with its amazing taste and appetizing appearance.

Required components:

• piece of pork - 0.75 kg;
• mustard – 20 g;
• mayonnaise sauce – 50 g;
• spices for meat, table salt.

Cooking:

1. Wash the ham well and pat dry with a towel.
2. Mix mayonnaise with mustard and suitable spices, then generously lubricate the entire piece with the resulting mixture.
3. Now cover the pork with cling film and marinate for two hours at room temperature.
4. After this, wrap the meat in foil, place in a heat-resistant dish and place in the oven.
5. Cook for fifty minutes at 210 degrees. Then reduce the heat to 175 degrees and soak the product for another half hour.
6. Then remove the foil and bake the ham uncovered for fifteen minutes until crispy.

Allow the finished meat to steep in a hot oven for five minutes, then remove and cool. It is better to eat the snack with a side dish of pasta or boiled potatoes.

Pork ham in the oven: recipe with photos

Recipe information

• Cuisine:Armenian
• Type of dish: main course
• Servings:8-10
• 3 hours 30 minutes

Ingredients:

• 3 kg pork butt without skin
• 1 carrot
• 3-4 cloves of garlic
• 3-4 bay leaves
• 15 allspice peas
• 3 tbsp. spoons of granulated sugar
• 4 tbsp. spoons with a heap of salt
• 2 teaspoons ground paprika
• 2 tbsp. spoons of sour cream
• 3 tbsp. spoons of tomato paste

Preparation:

The ham should be fresh, with pale pink meat, reddish bones and white fat. These characteristics distinguish young pork from meat from an older animal. Both the shoulder blade and the hip part are suitable for baking. The difference is mainly in size and thickness of the fat layer. If there is a skin, carefully cut it off. Try to preserve as much subcutaneous fat as possible on the pork. It is necessary to ensure that the finished dish is juicy and tender.

If desired, remove the protruding bone by carefully cutting the meat along it to the joint

Soak the prepared and washed pork ham in cold water for a day. Then drain the water. Pour 3 tablespoons of salt and all the sugar into a saucepan, throw in bay leaves and allspice.

Pour cold water over the meat - it should cover the pork by 2 fingers. Leave the ham in the marinade in a cool place for 12 hours.

Place the pan over high heat and bring to a boil (almost no foam will form). Once boiling, adjust heat to maintain a gentle, continuous simmer. Cook the meat for 1.5 hours (30 minutes per 1 kg), then remove from the broth and let cool.

While the pork is cooling, prepare the carrots and garlic. Peel the vegetables, wash and cut into thin wedges or slices.

Make the sauce. To do this, mix sour cream and tomato paste until smooth. If desired, you can add a little honey or mustard.

Make deep cuts on both sides of the ham with a sharp knife. Insert one piece of carrot and garlic into each hole. Stuff all the pork in 15-20 places in the same way.

Mix the remaining spoon of salt and paprika and rub the resulting mixture onto the meat on all sides with light massaging movements.

Apply a layer of sauce on top. It also needs to be evenly distributed over the entire surface of the debark.

After this, tightly wrap the piece of pork in several layers of food foil.

Then transfer to a baking sheet and place in an oven preheated to 180 degrees for 2 hours (40 minutes per 1 kg). After this time, open the top of the ham by cutting or simply removing part of the foil. Cook the meat for another 30 minutes to brown.

Carefully remove the finished pork from the foil and let cool. Pork ham in the oven in Armenian style can be stored in the refrigerator for 2-3 days.

Serve it cut into slices with a side dish of vegetables or pickles. Bon appetit!

If you liked Gayane's recipe, you can try experimenting and bake pork in mustard and mayonnaise sauce.

Pork pork marinated with honey and soy sauce, baked in a sleeve

A delicious recipe that I use to bake meat very often. My family really likes it. We eat it both hot and cold. And it’s simply impossible to single out which one turns out tastier.

Also, as in previous recipes, the meat is baked in one piece.

We will need:

• meat – 1.5 kg
• garlic – 5 – 7 cloves
• soy sauce – 3 – 4 tbsp. spoons
• honey – 3 – 4 tbsp. spoons
• salt - to taste
• black peppercorns – 8 pcs.
• dried spices – oregano, thyme, rosemary

Preparation:

1. For baking, it is better to choose the neck or ham. Wash and dry the meat. Then make not very deep punctures across the entire surface with a sharp thin knife.

2. Peel the garlic and cut each clove lengthwise into 2 – 3 pieces. Insert them into the puncture sites, deeper into the flesh.

3. Mix the spice mixture. If you don’t have such spices ready-made, you can use purchased Provençal herbs. All the listed components are present there and others have been added. You can also replace them with any other favorite spices.

Sprinkle them on all sides of the piece. Also sprinkle with salt. Rub both into the pulp.

4. Crush the peppercorns in a mortar. You could use ready-made pepper, but freshly ground or crushed pepper has a simply magical aroma. Therefore, it is better to take a minute or two and crush it yourself. By the way, you can also use a pepper mill.

Also rub the pepper generously into the pulp on all sides.

5. Prepare soy sauce. Pour it generously over the piece of pork. Some of the sauce will drip onto the plate, but that's okay. When the lower part is saturated with it, you can turn the meat over to the other side.

6. And one final touch. Brush the top generously with honey. It is better if it is liquid; it will be easier and easier to lubricate the entire surface.

7. Cover with a bowl and leave for 2 - 3 hours. Turn over periodically so that both the top and bottom are evenly saturated with juices. Don't forget about the sides either.

8. After this time, place the meat in a sleeve, or you can take a baking bag. If you have neither one nor the other, then use foil.

Make two punctures in the sleeve to allow steam to escape.

9. Preheat the oven to 180 degrees and place the meat in it. You can place it on a baking sheet or in a mold. If you use a baking sheet, place two or three Chinese wooden sticks under the bag. This is necessary so that the bag does not burn.

10. Bake for 1.5 hours. Then open the sleeve and place the meat in the open position so that the crust becomes golden brown.

You can eat it both hot and chilled.

Homemade Christmas ham with glaze

Category: Hot dishes Meat dishes Hot pork dishes

The snow falls evenly on the ground... A frosty starry night... It seems that the sky has become closer. All nature falls into sleep, and a light of hope lights up in the heart that the world around us will become better. Every time we cross the threshold of the New Year, our souls become especially warm, because in a few days the Christmas holiday will come! Christmas is an amazing time when the heart is filled with the expectation of a miracle... And this miracle happens!.. Christmas has always been a very joyful holiday, with its arrival the long Lent ends. There was always a lot of meat on the Christmas table. We cooked lamb, beef and, of course, pork. Ancient Christmas recipes are still preserved. Most of them have already been forgotten, but many older people keep them in their memory and pass them on from generation to generation. One of the favorite Christmas dishes has always been pork ham. This is truly an amazing dish, it is a real pleasure to prepare it, and even more so to eat it. Recipe from Jamie Oliver.

Tips for roasting pork butt in the oven

Of all the parts of a pork carcass, the ham is perhaps the most appetizing. Most often it is cooked whole and the oven is used for this. However, this method of cooking requires some skills and patience from the cook.

In addition, there are a number of recommendations that will make the baking process somewhat easier. By following them you are guaranteed to get an amazing dish.

• It is best to use chilled meat rather than frozen. With this main ingredient the food will be much tastier. If you still cannot find fresh ham, then make sure that the product is completely defrosted before cooking.
• Even chilled meat requires preheating. Before putting it in the oven, let the piece sit out of the refrigerator for 30 minutes. During this time, the temperature inside and outside the piece will equalize, and the meat will turn out very tasty.

• You can bake the ham right away, but the pork will be much more flavorful if it is marinated for several hours with spices and onions. This marinade will make the meat a little softer and also rid the dish of the unpleasant protein taste.
• The flavor palette of the future dish depends entirely on what spices you use. So you can use more pepper and garlic if you like spicy meat, or use mustard and honey to create a sweet glaze.
• Most of the fat will simply melt during the cooking process, but it is still better to remove it in advance. If you notice a significant amount of fat on the ham, cut it off, leaving only a layer of about 3-4 millimeters.
• The juice that is formed during the roasting process of meat and collects in foil should not be poured out. You can use this concentrated broth for other dishes. For example, you can add it to baked potatoes or pour it into soup.

Baking time for ham in the oven

Baking time is the cornerstone of the cooking process of this dish. If you don't cook the meat, it will remain raw in the center. This is dangerous because pork should not be left raw. If you keep meat in the oven for too long, you risk drying it out.

Calculating the time required to bake a ham is very simple. To do this, you just need to find out the weight of the piece and add 40 minutes for each kilogram. You will also need to let the meat sit in the turned off oven for 20 minutes.

How to choose a pork ham for baking in foil

Of course, to prepare an excellent dish you need to spend a lot of time choosing the main ingredient. To help you choose the best ham, we'll share some simple yet essential tips.

To buy an excellent pork ham, it is best to go to the market: there is more choice, and the quality of the meat product is an order of magnitude higher than in the store. Don’t rush to buy ham right away, first go around all the counters and choose the place where the freshest product is

Moreover, pay attention not only to the knuckle, because the adjacent parts of the carcass lying on the counter must be fresh. It is very easy to determine the freshness of meat by color. Ideal option - pink

If the meat is dark, it means the ham is from an old pig. The streaks of fat on the ham should be white; yellow and grayish fat indicate that the meat is stale and possibly spoiled.

Be sure to smell the product you are about to buy. Pork has a light sweetish aroma or generally neutral.

An unpleasant, sour smell indicates that you have a spoiled product. If the ham has a heavy and pungent odor, the meat is old and should never be eaten.

To bake in foil, you need to choose a shank with skin. During baking, the skin will not allow moisture to escape, and the meat will be juicy and soft

When choosing a shank, also pay attention to the skin - it should be light, clean and soft. If there is any damage or cracks on it, it is better not to purchase such a product. You can buy ham in a store or supermarket in vacuum packaging

But in this case, you also need to take your choice seriously - carefully look at the production date and expiration date. Inspect the color and condition of the ham through the transparent packaging. Be sure to make sure that there is no liquid in the package, because this is the first sign of a spoiled meat product.

General cooking principles

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Many people wonder how to cook tasty pork ham. To process it in any way, you need to take it from the uppermost femoral area of ​​the pig. The ham from the shoulder front part is less fatty and fibrous, it is good for roasting, making rolls and dietary recipes.

The rear bacon or meat area of ​​the pig is fattier and juicier, with layers of lard of varying thickness. For this meat, the best cooking option is baking. As a rule, before baking, the ham is prepared for heat treatment. First, you need to rinse the meat under running cool water. You'll end up washing away stubble hairs, possible tiny bone fragments, and dried blood.

Very often, before baking, meat is kept in brine or marinade. This procedure significantly reduces the cooking time in the oven.

Pork in wine, baked in the oven

• 160 ml soy sauce;
• 1100 g ham;
• 0.2 l sherry;
• 4 cloves of garlic;
• 0.5 l of water;
• 10 g honey;
• 20 g fresh ginger;
• spices;
• 25 ml wine vinegar.

Time: 10 hours

Calories: 172.

Baking steps:

1. Clean the meat, rinse it and dry it;
2. Pour the indicated amount of water into a saucepan, put ginger root, various herbs, peppercorns, pour in honey, put in a bay leaf;
3. Boil the mixture for five minutes;
4. Remove from heat, pour in vinegar and cool;
5. Next, pour in the sherry and soy sauce and stir. Sherry can be replaced with dry red wine;
6. Pour this marinade over the meat and put it in the refrigerator overnight;
7. Then remove the ham from the marinade, you can stuff it with garlic and wrap it in baking paper;
8. Transfer the meat to a roasting pan, place in the oven and bake for an hour at 200 Celsius;
9. Next, unroll the meat and pour the juice from the bottom over it, bake until done, about fifteen minutes.

Try making delicious pancakes with cabbage using our recipe.

Read how to make delicious creamy soup from frozen peas in our article.

Try cooking chicken in honey and lemon sauce in the oven. Recipes with step-by-step tips here.

Stuffed pork knuckle in the oven

A simple step-by-step recipe with photos will help you answer the question of how to deliciously bake a pork knuckle in the oven in foil.

Ingredients:

• pork knuckle – 1 pc. (1.5 kg);
• garlic – 1 pc.;
• carrots – 1 pc.;
• salt pepper.

Preparation:

Wash the pork knuckle thoroughly and dry it with paper towels. Rub the prepared meat with salt and pepper (use herbs and spices if desired).

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We peel the garlic, separate it into cloves, and leave it ready. We also cut the peeled carrots into slices. We make cuts along the entire surface of the meat and insert a clove of garlic or a slice of carrot into them.

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Cover the pork leg with cling film and place it in the refrigerator overnight. When ready, remove the pork knuckle from the refrigerator and leave it at room temperature for a couple of hours.

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Wrap the shank in foil and place it on a baking sheet, seam side up. Bake the meat at 200°C for two hours.

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Open the foil and continue baking until golden brown. ​The dish can be served either hot or cold with sliced ​​lemon and vegetables.​​

Recipe for “Oven Baked Ham”:

Prepare all the ingredients needed to cook the meat. Salt the meat to your taste.

Remove seeds from bell and hot peppers and place in a blender along with garlic, parsley, ginger and pulse. Add 2 tbsp olive oil. l., Tabasco, paprika 1 tsp, balsamic, honey and 3 tbsp. l. soy sauce, beat everything together as usual.

Coat all the meat with the resulting marinade and place it in a sealable container. Place on the middle shelf of the refrigerator for at least 24 hours, preferably 30 hours.

Place the meat along with the marinade in a baking bag and place in an oven preheated to 200″C for 75 minutes. Focus on your oven and the thickness of the roasted meat!

Peel and dry small potatoes. From 2 tbsp. l. olive oil, 2 tbsp. l. soy sauce, salt (to taste), paprika 0.5 tsp. and coriander to prepare the sauce (I place all the ingredients in a small jar with a lid and, shaking it in my hand, whisk until smooth.

Place the potatoes in a baking bag and pour the sauce over them. Bake along with the meat (after 50 minutes of roasting the meat, place the potatoes in the oven, as they bake faster.

10 minutes before the end of roasting the meat, cut the bag on top and place the meat back in the oven until it browns.

Serve the finished meat with vegetables and lettuce.

And also with potatoes.

A piece.

Cut meat.

This recipe is part of the “Cooking Together - Culinary Week” campaign. Discussion of cooking on the forum - https://forum.povarenok.ru/viewtopic.php?f=34&t=6813

How to bake pork ham with potatoes in the sleeve

Compound:

• ham – 0.5 kg;
• potatoes – 0.5 kg;
• salt, garlic, herbs, paprika and other spices;
• a couple of pinches of sugar;
• kefir, tomato juice, water (strong broth) - 0.5 tbsp.

1. Prepare the ham: trim off excess fat, wash and dry.
2. Peeled potatoes (new ones can be cooked unpeeled) are cut into several large pieces.
3. Mix meat with potatoes, cover with spices, salt, herbs, garlic and sugar.
4. Pour sauce made from tomato juice, water (broth), kefir over the potatoes and meat and mix.
5. Fill the sleeve with the blank, tie it, leaving a little space on both sides (the sleeve will inflate).
6. The sleeve can be pierced a couple of times so that the steam does not tear the film.
7. In an hour (at 180°C) the dish will be ready.
8. You can bake the crust by piercing and cutting the sleeve in 5 minutes. until the cabinet is turned off.

The sleeve is used to cook pork especially juicy. The potatoes will be as tender as butter, and the meat will be “filled” with sauce and spices. The dish is “refreshed” with juicy greens and served with salad.

Cooking ham.

The meat is salted, but it is not completely cooked yet. If we want to cook boiled hams, then we boil the salted meat, and if they are dried or raw smoked, we smoke them in a smokehouse over smoke. The following tree species are suitable for smoking: oak, birch, ash, alder, beech. You cannot smoke over coniferous or birch bark wood.

Smoked hams store well all winter, because smoke is a preservative, and boiled and baked in dough can be stored in a cold place for about a month. All home-cooked meat should be juicy with a pleasant ham flavor.