Pork ham baked in the oven - 10 delicious recipes

To prepare the easiest hammer in the oven can any hostess. Do not need complex marinades and difficult recipes, proceed with proven ways. The most important thing is to comply with some of the Cooking Rules and act exactly according to the technology provided. When you master the base method, you can complicate the dish. For example, make a mustard crust for ham or enter new spices and spices in the base marinade.The festive feast is unthinkable without a "coronal" dish to produce an unforgettable impression on guests and declare itself as the most sophisticated hostess. Pork ham, baked in the oven, will fulfill the task to fully: it will feed it, it will be imposed and will remain in memory for a long time. The dishes from this part of the piglets are always delicious, soft, juicy. And so that with the guarantee make the dishes are perfect, prepare a pork in a foil or sleeve.

The ham is the rear, the upper part of the carcass, the people are more often called "rear". It is suitable for extinguishing, salting, cooking buoy, but more often it is baked in the oven or sharing it on the portion pieces. Avoid meaties will appreciate dishes with an abundance of seasonings cooked with potatoes, other vegetables.

How much to bake the choke in the oven

The cooking time depends on the magnitude of the piece of pork. Do not douse meat - it will remain raw inside. Having overtook the ham, you cut it, which is also bad.

Calculate time is quite simple. Weigh a piece: every kilogram of meat will need 40 minutes of baking. Plus, they certainly add 15-20 minutes, so that after the timer timer stood when the oven turned off ("reached").

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Pork ham, baked in the oven - Simple recipe (step by step)

In the fact that cooking dishes are completely unclear, you will see if I get acquainted with the easiest recipe. Quickly and stunningly delicious!

Take:

  • Pork ham - 1.5 kg.
  • Garlic - 8-10 teeth.
  • Mustard, ready - 3 tablespoons.
  • Sunflower oil - 2 spoons.
  • Turmeric - a small spoon.
  • Salt - 2 small spoons.
  • Pepper, black - as much.

Step-by-step recipe:

Rinse a piece of meat, dry the napkins so that there is no moisture left.

pork

Divide each clove of garlic on 2-4 parts.

Pork ham in the oven

In a checkerboard, make punctures all over a piece and mean garlic meat. Loads insert deeper.

pork

Mix in a sled salt, turmeric, pepper. Sutitate the ham from all sides.

pork

Separately break the sunflower oil with mustard.

ham recipes in the oven

Melt the mixture of the entire surface of the pork.

ham

If you want to seal the meat juice and make the ham juicy, fry a whole piece in a large amount of oil in a pan. Fire make the highest possible. This procedure is optional, but I advise.

ham

Purchase the workpiece on the foil sheet, saturated on the baking sheet with a large margin so that you can wrap the piece completely. If there is a layer of fat on meat, put the pork soma up. Secure the edge reliably so that the juice does not flow, and even better hide the workpiece into another foil layer.

ham

Rearrange the baking sheet to preheated to 200 o with a brass cabinet. Then slow down the heating to 180 o C. Preparation time is 1.5 hours.

garlic

The result in front of you in the photo, see how beautiful it turned out. Enjoy your meal!

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So that the meat is tasty, shortly before cooking get it out of the refrigerator. Then the temperature inside the piece and outside aligns, and the dish will become truly appetizing.

Pork ham in the oven recipe whole piece in foil

The recipe has long been popular with the owners. Medovo-mustard marinade brings an interesting note, so the taste of the dish surprises and like everyone, without exception.

We take:

  • The ham is 1.5 kg.
  • Water - 3 liters.
  • Pepper peas, laurel, salt, cumin, garlic cloth.
  • For marinada:
  • Honey - tablespoon.
  • Grain mustard - 2 spoons.
  • Sunflower oil - 2 spoons.
  • Seasonings for pork - 2 spoons.

How to cook:

  1. Weld the marinade by adding the required amount of salt into water. Cool to warm state, throw a chopped garlic, a laurel leaf, pepper peas, cumin. Salt in brine lay to taste.
  2. If the meat has a bone, cut it out. Cut extra fat. Ideally, a hammer is not thicker than 5-6 centimeters, with a small layer of sala from one side.
  3. Place the ham in the marinade, close, put on the shelf of the refrigerator for marination. Keep no less than a day.
  4. On the day of cooking, mix in a blue honey, mustard grains, splash oil, pour seasonings. Diligently scroll the mixture.
  5. Remove a piece of meat, dry by a towel.
  6. Heat the grill frying pan, sneakely miss. Lay out the ham, on high heat quickly fry on both sides.
  7. Place the harvesting on the washed baking tray. Sutitate honey icing from all sides (leave a little bit).
  8. Prepare at 180 ° C by setting up a timer for 45-50 minutes. After 20-25 minutes again wake the pork with honey sauce.
  9. After the specified time expires, get the ham, cover the foil and hold for 10-15 minutes.

Do not pray for marinization time. As a rule, the ham is baked in a large piece. So that the meat is completely impregnated, hold it by providing spices, from 3-4 hours and more.

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Boozyna from pork ham - video

It is said that the taste of meat is largely depends on the marinade. The author of the video confirms this fact by offering three ideas at once.

Cheese ham in foil - a very tasty recipe

Here the dish makes marinade and various additions to meat. We will have to face, but the result will suit everyone.

Would need:

  • The back of the pork is a whole piece - 1-1.2 kg.
  • Bacon - 100 gr.
  • Mozzarella Cheese - 30 gr.
  • White wine - 50 ml.
  • Olive oil - 50 ml.
  • Creamy oil - a piece.
  • Garlic - 3 teeth.
  • Rosemary, thyme, sage - 3 twigs (allowed to be replaced with dried herbs).
  • Lavr - 2 leafs.
  • Cedar nuts - 50 gr.
  • Salt pepper.

Cooking:

  1. Rinse, blotty slice.
  2. Mix in a separate ass. Spicy weeds, add garlic crushed to Cashitz. Cook laurels leaflets, pepper. Pour the olive oil into the bowl, thoroughly scroll the contents.
  3. Stodit the entire piece, hide under the film. Send to the shelf of the refrigerator to marinate for 12-24 hours.
  4. Then make a rather deep incision along the entire length of the ham. It is necessary for putting the fillings, so make it volumetric, type of pocket.
  5. Make stuffing. Sutitate a large chips of cheese, add a little garlic cashem, add some more spicy herbs, crushed pine nuts. Soften the creamy oil, put in the mixture. Mix well, or put a blender.
  6. Insert the resulting stuffing in the pockets of the ham. Fasten with toothpicks.
  7. Wrap a piece of pork into bacon, wrapped over the entire length. Tie a thread so that he holds.
  8. Wrap the blank in the foil, put on the tray. Prepare at 180 ° C. Time of baking is 1.5-2 hours, depending on the size of the piece.
  9. After 10-15 minutes from the beginning of cooking, open the foil, swing the harvest of wine. Then reduce the temperature in the furnace to 150 o C. Dish is ready when pink juice stops. Remove the foil from above, increase the temperature again, continue to baking until a beautiful crust appears.

The tasteful palette depends on the seasonings that you will use to marinate pork. Take various grass - rosemary, thyme, basil, cumin and others, now the choice is the most huge. Put in the marinade honey, mustard, various types of peppers.

sauce

How bake juicy and soft ham in sleeve

Very simple in the performance of the Kushan, but it is possible to file it not only for everyday meal, but also for a festive treat.

It will take:

  • The ham is 1 kg.
  • Apples, green - couple.
  • Mustard, ready - dining bed.
  • Khmeli-Sunneli - ½ teaspoon.
  • Bay leaf - 2 pcs.
  • Garlic teeth - couple.
  • Salt pepper.

We bake:

  1. Boil the water by adding 2 large spoons of salt, laurel and a couple of pepper peas. Completely cool, put a piece of meat into the brine.
  2. Hold for 2 hours, then pull out, dry the paper with napkins.
  3. Cut with a knife on the slicing surface, mean chopped garlic slices.
  4. Sattail the mustard, seasoning hops-Sunnels, salute, put in the sleeve for baking.
  5. Remove the seed part from the apples, cut down quite large slices. Insert the sleeve for meat.
  6. Bake at 180 ° C. Cooking time 1.2 hours. Somewhere in the middle, start gradually reduce the temperature to 150 o C.

ham

Delicious pork ham baked with potatoes (video)

I did not repeat the recipe, look at the video and you will understand how to cook a tasty and satisfying dish.

The ham baked in the oven in the mustard

Pork is baked as a whole piece, due to this, it retains the juice of meat. Marinade with mustard has already become familiar, and many rated his pleasant taste notch.

It will take:

  • The ham is 3 kg.
  • Bulb.
  • Mustard in powder - a small spoon.
  • Garlic - 4 slices.
  • Paprika - 2 small spoons.
  • A mixture of peppers - ½ teaspoon.
  • Basil is a teaspoon.
  • Salt.

How to bake:

  1. Spill pork, rinse, blot with a paper towel, removing moisture is a prerequisite for the successful baking of meat in a whole piece.
  2. Make small cuts along the entire length of the piece, put into bulk vessel.
  3. Patch the bulb half rings, send to the meat. Cook garlic teeth (can be crushed by the press), put in a bowl.
  4. Mix in a separate branch all the other dry seasonings, pour into meat. Sutitate a piece along with the onion seasonings, wrap the food film. Hide on the roof of the refrigerator for several hours. It is enough 3-4 hours, but ideally it is better to marine night.
  5. Get the ham, let him warm at room temperature. In the meantime, turn on the oven to warm up to 220-250 o C.
  6. Take the foil sheet on the tray, leaving a long tail, sufficient to wrapping a whole piece.
  7. Put the meat remaining the foil wrap it so that there are no holes left, consolidate well.
  8. Place the baking sheet in the oven for 2 hours. Immediately lower the temperature to 180 o C.
  9. At the end of the specified time, turn off the oven, but do not deliver a baking sheet. Take care for another 15-20 minutes - let the dish stand a little. When you get to open foil, do not burst juice.

Sut off excess fat, because when baking, most of it is mounted. Another plus of this action is to reduce calorie dishes. Leave the layer of not more than 3-5 mm., And enough.

Pork ham baked in the oven

Juicy ham in the dough

Many people do not know that the meat can be baked in the test, and ignore this method of cooking in the oven. And in vain, because thanks to this, all juices are saved in meat, and the dish is obtained very gentle and appetizing.

Composition:

  • The back of the carcass is 1-1.2 kg.
  • Creamy oil - 170 gr. + 40 gr.
  • Flour - 400 gr.
  • Mustard - 1.5 big spoons.
  • Warm water.
  • Egg yolk.
  • Estragon, spices for meat, salt.

How to bake:

  1. For cooking, take a rather thin and long clipping to roll it with a roll. Twist, fasten the thread, make sure.
  2. Soften in any way 40 gr. Butter, spread the roll.
  3. Put a piece in foil, wrap, secure reliably so as not to flow juice.
  4. Send it up to half-ready for 25 minutes at 210 o C.
  5. Parallel to the baking make the dough. Distribute flour with softened butter (170 gr.). Pour warm water, knead the dough. I do not point out the amount of water, you should have a steep dough. Let him stand at least an hour - "grab".
  6. Turn off the oven, without opening the doors, let out the crown to stand 10 minutes.
  7. Open foil, sprinkle the meat salt, seasonings. When the piece completely cools, remove the threads.
  8. From the dough that has come down by that time, roll the pellet, in size to the appropriate roll.
  9. Find the cake mustache, leaving the edges clean (so that stick). Sprinkle with tarragon, put meat piece in the center of the cake.
  10. Close the meat with a test, close the edges. Through the entire surface, make a few punctures for a fork.
  11. Lubricate the top of the yolk, send to the oven for another 40 minutes. After the timer signal, remove the ham, cover with a towel or foil, hold a quarter of an hour and serve.

Video recipe: how to cook juicy ham with vegetables

There is no limit to perfection! Before you, another wonderful version of the baking with your chips, which the author shares with us. I propose to repeat! Enjoy your meal!

Pork ham in the oven is prepared by a solid piece, portion, in spices, under different sauces. Carnating in the oven, the meat retains a natural juicity, "enveloped" a crispy crust. Meat at will complement the dough layers, vegetables.

Pork ham baked in a foil in the oven

How to bake the ham

How to bake the hamHow to bake the ham

Composition:

  • ham - 0.7 kg;
  • sour cream, mayonnaise - 1 tbsp.;
  • mustard - 0.5 - 1 tbsp.;
  • garlic - 8 - 10 teeth (1 head);
  • spices.

Preparation steps:

  1. Clean, wipes of wipes pierced with a long thin knife from all sides (until the middle of a piece).
  2. Choose salt on the finger, rubbing punctures from the inside, spinning salted places with garlic (the latter must allocate inside the piece evenly).
  3. From garlic prepare Cashitz: the cloves cut, rub with salt, pepper, spices.
  4. The mayonnaise, sour cream, mustard, slightly whipped with a fork.
  5. The meat is covered with a mixture, wrapped in the food film.
  6. In warm (but not hot), the groove room is sewn for 3 hours
  7. The next stage of marinations is 2 hours (without removing the film) in the refrigerator.
  8. After 5 hours, marinations are cleaned with food film, put a pork on foil, fold the envelope that the juices will save.
  9. Bake pork ham stands in 2 stages: the first 45 minutes. Meat is embarled at 220 ° C.
  10. Second 45 min. Meat is prepared at 180 ° C.
  11. From finished meat, foil is removed and left with the same 180 ° C so that the crust "grab" from above.
  12. From the disabled cabinet, the hammers are not taken out for another 10 minutes.

If baked pork ham in the foil with a solid piece - it will save its juices. Baked garlic gives a light fragrance and taste to meat. Spicy meat rim complements the core with a natural taste. It is served a dish directly from the oven, warm, cooled or used as a blank for other dishes.

Unusual recipe in the test

How to bake the ham

Composition:

  • 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, etaragon, other spices;
  • Mustard (strong) - 1.5 tbsp.
  • Warm water.

Preparation steps:

  1. Put the oven 210 ° C.
  2. Pork is folded in the shape of a roll (a thin piece is folded several times).
  3. To secure the resulting shape, wind a piece of strong thread (rope).
  4. The oil is kneading, cover the pork, which wrapped in foil (the latter should close all the meat so that the aromas and juices do not come out).
  5. For baking to half-preparation, leave a ham for 25 minutes. in a hot oven.
  6. The flour with warm butter is triturated to grains, poured warmed (not hot) water, laid. The dough must stand at least an hour.
  7. The oven is turned off, but the meat is still allowed to warm up 10 minutes.
  8. The workpiece sprinkled with spices with salt, leave cool, remove the threads.
  9. Roll over the pellet, which is enough to close all meat.
  10. Covered mustard cake, leaving "clean" edges to connect.
  11. The center put the estragon leaves, top with a pork, which is closed with a dough, bonding the edges.
  12. Make the entire surface of the roll of 5 - 6 punctures for a fork, lubricated with a yolk.
  13. After 40 minutes. Check - Dish is ready.
  14. Immediately, the dough is placed in a foil or in a towel to sprinkled, it was not solid.

This is a French way to cook pork. The dough can be replaced with yeast, puff species. The meat can wrap a raw, but a thinner piece to manage to bake. Serve baking immediately from the oven.

Preparing portion slices

How to bake the ham

How to bake the hamHow to bake the ham

Composition:

  • Pork - 2 kg;
  • Marinated mushrooms - 0.25 kg;
  • Starch - 30 g (1 complete Art.);
  • Wine (any) and broth - 0.2 liters;
  • Cream - 0.2 l;
  • Vegetable oil - on the eye (for frying onion);
  • Onions - 2 medium;
  • Paprika, spices, salt.

Preparation steps:

  1. The washed, dry meat, cut into large slices, roasted to "grab" a crust.
  2. In the stewed hot fat, the bow, mixed with spices, paprika, fry 30 sec.
  3. Enter salt, flour, prepare on a powerful heat for 1 min., Watching the roaster does not burn.
  4. Poured into a mixture of fluid (broth, wine), after 3 - 5 minutes. - cream.
  5. Sauce is ready if liquid kissel is reminded (with stirring, a clean track is visible from the blade, which disappears after 1 - 2 seconds.).
  6. Meat sprinkle with mushrooms (without marinada), filled with refueling.
  7. Meat should be prepared in sauce 40 min., The temperature is chosen by the average - 170 ° C.

The ingredients of the dish are a classic addition to meat. Quenching softens pork, makes it juicy, creamy-tender. The creamy mushroom gravy and meat are combined with neutral croups (rice, couscous) or vermicelline.

How to bake pork ham with potatoes in sleeve

How to bake the ham

How to bake the hamHow to bake the ham

Composition:

  • ham - 0.5 kg;
  • Potatoes - 0.5 kg;
  • Salt, garlic, greens, paprika and other spices;
  • pair of pinch of sugar;
  • kefir, tomato juice, water (strong broth) - 0.5 tbsp.
  1. Prepared the ham: cut off excess fat, wash, dried.
  2. Purified potatoes (young can be preparing unclean) cut into several large parts.
  3. Mix meat with potatoes, fall asleep with spices, salt, greens, garlic and sugar.
  4. Pour potatoes with meat with tomato juice sauce, water (broth), kefir, stirred.
  5. Fill the sleeve blank, tie, leaving a few space on both sides (the sleeve is inflated).
  6. The sleeve can be pierced a couple of times so that the pair does not break the film.
  7. An hour later (at 180 ° C) will be prepared dish.
  8. You can bring a crust, pushing and cutting the sleeve for 5 minutes. Before turning off the cabinet.

The sleeve is used to prepare pork especially juicy. Potatoes will be gentle as oil, and meat "will be filled" with sauce and spices. The dish "refresh" juicy greens is served with a salad.

Juicy meat in soil-mustard marinade

How to bake the ham

How to bake the hamHow to bake the ham

Composition:

For spicy sauce:

  • dried spices (garlic, charker, pepper, basil) - by pinch;
  • Also suitable (to choose from) Cumin, paprika, oregano, mayoran;
  • Ready mustard (grains) - 2 tbsp.;
  • Part 1 of acute pepper (chopped, with or without seeds) - if desired;
  • Soy sauce - always 2 times more mustard.

Preparation steps:

  1. Marinade knead: soy sauce, all spices, mustard, sweeten (if necessary).
  2. So that the ham is quickly pasted, cut it on flat pieces (1 - 2 cm).
  3. Pork should be kept under the sauce of 1 hour.
  4. Prepare in the oven, shot to 200 ° C 20 min. (You can wrap in foil, sleeve).

This is a simple version of baked meat. The secret of the dish is in spicy sauce with masters of mustard, which burst into the mouth. Marinade has a strong taste, but it does not interrupt the special aroma of pork. Marinade can be slightly sweetened by several drops of fruit syrup, honey or just sugar. Served ham in the sauce to rice, vermicellies, cousin or tomato salad.

In mayonnaise sauce

How to bake the ham

How to bake the hamHow to bake the ham

Composition:

0.5 kg of ham (with a small fat layer) need:

  • Ground pepper - 5 g (on the tip of Ch.L.);
  • Salt - 10 g;
  • mayonnaise (low-fat) - 6 tbsp.;
  • Dry garlic, paprika - at will;
  • Solid cheese (not required) - 50 g.

Preparation steps:

  1. Put an oven at 170 ° C.
  2. Pure peens from moisture pork is separated on the plates (2 cm), pierce several times (for better marination).
  3. Slices are stirred with pepper (spices) and mayonnaise, give to stand in a room for 2 hours (better - day).
  4. Place the meat blank in the baking tray (from above can be sprinkled with cheese).
  5. After 40 minutes. Baking dish can be removed and served, sprinkled with greens.

The pork ham, baked in the oven in the mayonnaise sauce, is served to the golden rings of the bow, baked potatoes, fresh salad. Juicy meat is well breaking on the fibers. Thanks to the mayonnaise, the texture becomes more tender, and the taste is piquant.

Pork ham in breading in the oven

How to bake the ham

How to bake the hamHow to bake the ham

Composition:

Per 1 kg of ham:

  • crackers - 0.2 kg;
  • Liquid oil (melted cream or vegetable) - 150 ml;
  • Spicy herbs (basil, different types of peppers, thyme) - 2 tbsp. (total weight).
  • salt.

Preparation steps:

  1. Select the temperature of 200 ° C in the oven.
  2. Wash, dry busty slots of ham are seasoned with salt from all sides.
  3. For breading in crackers, oil is poured with herbs and salt.
  4. Meat is evenly covered with a layer of breading, put on a baking sheet.
  5. After 30 minutes. get ready-made ham, and after another 10 minutes. - It can be cut (very hot crust is bad).
  6. In pork, pink raw strata is dangerous, so the meat should be prepared completely.
  7. The temperature inside the finished pork meat is above 75 ° C (recognize it with a kitchen thermometer).

Crispy crunchy crust with spices envelops juicy meat. In the oven, the product flies lightly, but the main taste of spices will remain in a crust. Meat "With heat from the heat" eat with different handbrokers - vegetable puree, porridge, salads.

Baked pork is one of the fastest, proven dishes for meat lovers. Changing marinades for meat, spices, additives to their taste, you can improve the recipes "for yourself".

Pork in the oven: baked ham

Gold in the oven whole piece

Pork ham, baked in the oven, decorated with cloves, with a fairy crust from above and juicy, gentle meat - a beautiful and solemn festive dish.

Pork in the glaze of mustard and honey is good and immediately hot, and the next day is cold on sandwiches and in sandwiches.

Surprise guests, having prepared pork ham (leg, shovel or other piece) in this traditional British Christmas recipe!

See also: Turkey baked in the oven. Christmas Indicory Parashka with rosemary and garlic in perfume in a multivarkken in the oven

Pork in the oven: foot or blade?

For this dish you will need raw console Ham (top back Piggy feet ) or blade.

Salce (pick up) Fresh piece Pork for this Recipe Easy at home T.N.

wet method - immersion Pork In a strong salt and spices for a couple of days, about the lower.

Which piece Pork Buy for this dishes? Ham - The best piece, but he is the most expensive. More economical option (and for this recipe it is great!) It is Pork blades.

And pork ham and pork blades are sold with bone inside or without bone. Bone inside Pork ham Make ready-made meat even more, but the meat itself will eventually work out less than a piece without bone.

If you have Piece of pork With skin, do not remove it!

Pork ham baked in the oven with honey and mustard

For Preparation of pork ham You will need:

  1. A piece of raw Pork (pork leg or blade) weighing 2-2.5 kg with bone or without
  2. Salt, sugar, spices, onions, garlic, orange for marinade
  3. garlic (optional)
  4. Approximately 2 tbsp. l. Dry mustard
  5. Approximately 2 tbsp. l. Liquid Med.
  6. Carnation sticks for decoration

Baked Ham The specified weight as a chief dish, calculate it for about 4-5 people (with a bone inside) or 6-8 people (without bone inside).

For this traditional national Roast Recipe in Britain Take a bought in the store industrially saline (sometimes smoked, which is more tastier!) Ham ( Gammon. , gammon) .

Such pieces of pork very salty, so during the same 2 or 3 days shop Ham soaked in simple water, changing water to free Pork from excess salt.

We will be our piece of fresh Pork marine And saline to give meats a good taste and juiciness inside.

Pork china marination

So, pork leg, ham, blade or other piece of pork Pick up for 2-3 days in a strong solution of salt and spices, as described in detail in the article for the launching of turkey.

According to the experience, I would recommend 3 days for a piece Pork 2.5 kg and 2 days for smaller sizes. Calculate time cooking pork to the holiday It will be necessary in accordance with this.

Strong salt solution will improve taste Pork cooked in the oven And also make meat softer and more.

During marinations, keep the pork in the refrigerator! Piece of pork Must be fully immersed in marinade, for which it is convenient to use dense plastic bags "on zipper". A few hours before cooking, leave pork in the kitchen so that the meat acquires room temperature.

Baking pork (ham) in the oven in foil, step 1

Remove the pork from the marinade and put the skin up into a refractory dish with high sides (juice will be highlighted in the process of cooking from the ham). If you want, you can make cutters in pork and insert the cloves of garlic cut into them in half.

Solit and pepper pork after marination is not required! Close carefully Pork ham foil From above and around the edges, leaving a small air layer between the foil and pork.

Bake pork chips in the oven at 220 ° C (in the oven with the fan) - 230 ° C (in the oven without a fan) for 1 hour and 30 minutes, without getting.

Remove the skin from pork ham

Remove Pork out of the oven , very carefully free it from foil so as not to burn hot steam. Leave Pork For a few minutes so she cooled a little. At this time, cook Glaze for christmas trees from honey and mustard , as described below.

Pick up the ham two forks and put it on the cutting board on top of the foil, which was covered with a pork in the primary process Cooking Duhovka (This will subsequently reduce cleaning time).

Pour all the juice from a refractory dish, it is still useful for us. When a piece of pork can be touched, arm with paper towels and a sharp long knife.

Carefully cut the skin on the strips, trying not to damage the layer of fat under the skin, and remove it with Pork ham In parts (see photo above).

Cooking Glazes from mustard and honey for pork ham

Mix mustard powder with honey and dig them to thick homogeneous mass. If necessary, add more honey or mustard to the mass. Glaze for christmas ham Ready!

Decoration of baked ham

Carefully sharp knife, cut the fat layer on Okorok On parallel diagonal strips, first in one direction, then in the opposite. You must have a diamond pattern (see photo).

Now with the help of silicone brushes, smear the entire upper and side surfaces. Pork ham icing from mustard and honey so that it is evenly distributed in a piece Pork .

After that, stick the carnations in each place where the lines intersect.

Preparation of pork ham in the oven, step 2

Grabbing decorated ham on the sides of two forks, transfer it to a refractory dish and put it in the preheated oven .

Now bake pork without foil at 180 ° C (with a fan) - 200 ° C (without fan) about 25 minutes in the center Oven . Over this time Pork christmas trees Must be good and beautifully twisted on top and sides.

Watch out to be Pork in the oven I did not burn if it happens (all the ovens are different!) - Drop the temperature.

Get ready Christmas chucks and leave it covered Foil and a towel at room temperature for 25-30 minutes.

Using the oven thermometer

If you use a special thermometer for Oven then after decoration Okorok And before the second stage of the baking, stick the thermometer in the widest place Okorok So that he does not touch the bone.

Take out Pork out of the oven It follows when the thermometer will show the inner temperature of 60-62 ° C. To this moment pork It should already be beautifully twisted outside.

Follow the internal temperature ham in the cooking process and according to this regulate The temperature in the oven .

Delivered Droat out of the oven , cover it and leave to "relax", as it is said above while the temperature inside Okorok will not reach 64-66 ° C. Now the thermometer can be taken, and christmas ham - cut and eat.

How to give baked pork ham

Cut part Okorok On thin slices and leave untouched the part that will most likely be immediately eaten. As in the case of a baked turkey, sliced Baked pork Quickly dries and loses juice.

You can cover ready Pork Foil. so that it remains juicy. Store christmas ham in the refrigerator, tightly wrapped in Foil. .

In a cold baked chip , Great for sandwiches and sandwiches.

Traditionally, Baked pork served with apple sauce or with fresh pineapple, but you can also try Christmas pork ham With our coarse sauces from cranberries.

Material and photos: Oksana Jeter, CountrySideliving.net

A source: https://www.countrysideliving.net/cuisine/roasted-gammon.html.

Buckhenin of pork ham with garlic in the oven

Gold in the oven whole piece

Pork ham, spying garlic - a universal dish, served on a festive table and used for sandwiches. Only now the price of ready-made buoy is quite large, which translates this product into the discharge of delicate. Meanwhile, it is quite simple to cook her houses, and it turns out much cheaper.

Cooking time: 2.5 h + 3-48 h, 20 servings

Ingredients:

  • Pork ham weighing 2-3 kg
  • 5-7 cloves of garlic
  • 2-3 tbsp. l. olive oil
  • salt
  • Recipe

    1. Clean garlic and cut into thin lumps.
    2. Cut extra fat and films from the ham. Make on meat puncture with a long knife and without removing it, turn it to form a small well. Insert garlic in my hole. Thus, mean all meat.
    3. Mix salt and black pepper and soda meat. Lubricate olive oil. Crush the seeds of coriander in a mortar into a large crumb and cutting the ham.
    4. Refine meat with culinary twine so that the piece turns out the same thickness. Leave for marination from 3 h to 2 days.
    5. Preheat oven to 220 ° C. Put the ham in the shape and put in the oven. Bake 15 min., Then reduce the temperature to 160 ° C and continue to bake until readiness.
    6. Finished buckhenin cover the foil and leave to a complete cooling. So that the meat is well cut, you can put it under the oppression. To do this, put a cutting board on a piece of meat, place the cargo and leave for 8 hours.
    7. Pork ham Calculate the following formula: for every 500 g of raw meat for 20 minutes and another 30 minutes on the whole piece. That is, with weight of the hammer of 2 kg you will need 2 hours. From time to time water the meat formed by juice.

    A source: http://gotovlyvkusno.ru/buzhenina-zapechennaya-v-duxovke/

    Baked pork ham in the oven - 8 home delicious recipes

    Gold in the oven whole piece

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    I want to eat juicy fragrament meat - prepare amazing pork ham in the oven. Looking great recipes with stunning phased photos. Learn how the methods and subtleties of preparation, the sequence of actions and the duration of baking, calorieness and food value. Read on ...

    Search for all recipes Search by category "Pork ham"

    Find flawless, thoroughly proven recipes for pork ham in the oven in the culinary collection of 1000.Menu.

    Try baking options in foil, sleeve or test. Prepare a single piece or portion sliced. Give paints with meat with various marinades, mushrooms, dried fruits and vegetables.

    Dry the atmosphere of new flavors!

    For baking, the most optimal will be freshly cooled pink meat with thin fat layers. You can cook not only the flesh, but also meat on the bone, which will give the dish an extra juiter.

    The most reliable and convenient way of baking is cooking in foil. It will serve as a non-stick layer, and keep inside the temperature, juices and flavors.

    The incredible number of ingredients and marinades, with which pork combines, will help every time to give the choke the unique taste and fantastic fragrance.

    The five most commonly used ingredients in the recipes of pork ham in the oven:

    Interesting recipe: 1. Wash and dry pork ham.2. Knife make deep cuts.3. Inside the cuts rub the meat of salt (you can add acute fragrant adzhika). Optionally, they say with carrots and garlic. In the Pial mix sour cream, mayonnaise, mustard, fragrant seasonings, salt, punch. 5. To deceive this mixture ham.

    Cut the edible film. Leave marinated for several hours (three hours at room temperature and two more hours in the refrigerator) .6. After the expiration of the time to complete the meat in the foil and send to be baked at 220 ° at fifty minutes. 7. Then drop the temperature to 180 ° and to withstand another forty. Open foil on meat.

    Lubricate it with a mixture of honey and mustard.

    9. Hold out in the oven to ruddy crust.

    The five fastest recipes of pork ham in the oven:

    Useful tips: • If the meat is baked with a whole piece, then after the end of the cooking time, he needs to give a "relax" in a hot oven for fifteen minutes.

    • Vegetable side dishes are perfect for pork ham.

    A source: https://1000.menu/catalog/svinoi-okorok-v-duxovke

    How to bake pork ham

    Pork ham, baked in the oven - Recipes of delicious and juicy pork

    The festive feast is unthinkable without a "coronal" dish to produce an unforgettable impression on guests and declare itself as the most sophisticated hostess. Pork ham, baked in the oven, will fulfill the task to fully: it will feed it, it will be imposed and will remain in memory for a long time. The dishes from this part of the piglets are always delicious, soft, juicy. And so that with the guarantee make the dishes are perfect, prepare a pork in a foil or sleeve.

    The ham is the rear, the upper part of the carcass, the people are more often called "rear". It is suitable for extinguishing, salting, cooking buoy, but more often it is baked in the oven or sharing it on the portion pieces. Avoid meaties will appreciate dishes with an abundance of seasonings cooked with potatoes, other vegetables.

    How much to bake the choke in the oven

    The cooking time depends on the magnitude of the piece of pork. Do not douse meat - it will remain raw inside. Having overtook the ham, you cut it, which is also bad.

    Calculate time is quite simple. Weigh a piece: every kilogram of meat will need 40 minutes of baking. Plus, they certainly add 15-20 minutes, so that after the timer timer stood when the oven turned off ("reached").

    Pork ham, baked in the oven - Simple recipe (step by step)

    In the fact that cooking dishes are completely unclear, you will see if I get acquainted with the easiest recipe. Quickly and stunningly delicious!

    • Pork ham - 1.5 kg.
    • Garlic - 8-10 teeth.
    • Mustard, ready - 3 tablespoons.
    • Sunflower oil - 2 spoons.
    • Turmeric - a small spoon.
    • Salt - 2 small spoons.
    • Pepper, black - as much.

    Rinse a piece of meat, dry the napkins so that there is no moisture left.

    Divide each clove of garlic on 2-4 parts.

    In a checkerboard, make punctures all over a piece and mean garlic meat. Loads insert deeper.

    Mix in a sled salt, turmeric, pepper. Sutitate the ham from all sides.

    Separately break the sunflower oil with mustard.

    Melt the mixture of the entire surface of the pork.

    If you want to seal the meat juice and make the ham juicy, fry a whole piece in a large amount of oil in a pan. Fire make the highest possible. This procedure is optional, but I advise.

    Purchase the workpiece on the foil sheet, saturated on the baking sheet with a large margin so that you can wrap the piece completely. If there is a layer of fat on meat, put the pork soma up. Secure the edge reliably so that the juice does not flow, and even better hide the workpiece into another foil layer.

    Rearrange the baking sheet to preheated to 200 o with a brass cabinet. Then slow down the heating to 180 o C. Preparation time is 1.5 hours.

    The result in front of you in the photo, see how beautiful it turned out. Enjoy your meal!

    Pork ham in the oven recipe whole piece in foil

    The recipe has long been popular with the owners. Medovo-mustard marinade brings an interesting note, so the taste of the dish surprises and like everyone, without exception.

    • The ham is 1.5 kg.
    • Water - 3 liters.
    • Pepper peas, laurel, salt, cumin, garlic cloth.
    • For marinada:
    • Honey - tablespoon.
    • Grain mustard - 2 spoons.
    • Sunflower oil - 2 spoons.
    • Seasonings for pork - 2 spoons.
    1. Weld the marinade by adding the required amount of salt into water. Cool to warm state, throw a chopped garlic, a laurel leaf, pepper peas, cumin. Salt in brine lay to taste.
    2. If the meat has a bone, cut it out. Cut extra fat. Ideally, a hammer is not thicker than 5-6 centimeters, with a small layer of sala from one side.
    3. Place the ham in the marinade, close, put on the shelf of the refrigerator for marination. Keep no less than a day.
    4. On the day of cooking, mix in a blue honey, mustard grains, splash oil, pour seasonings. Diligently scroll the mixture.
    5. Remove a piece of meat, dry by a towel.
    6. Heat the grill frying pan, sneakely miss. Lay out the ham, on high heat quickly fry on both sides.
    7. Place the harvesting on the washed baking tray. Sutitate honey icing from all sides (leave a little bit).
    8. Prepare at 180 ° C by setting up a timer for 45-50 minutes. After 20-25 minutes again wake the pork with honey sauce.
    9. After the specified time expires, get the ham, cover the foil and hold for 10-15 minutes.

    Boozyna from pork ham - video

    It is said that the taste of meat is largely depends on the marinade. The author of the video confirms this fact by offering three ideas at once.

    Cheese ham in foil - a very tasty recipe

    Here the dish makes marinade and various additions to meat. We will have to face, but the result will suit everyone.

    • The back of the pork is a whole piece - 1-1.2 kg.
    • Bacon - 100 gr.
    • Mozzarella Cheese - 30 gr.
    • White wine - 50 ml.
    • Olive oil - 50 ml.
    • Creamy oil - a piece.
    • Garlic - 3 teeth.
    • Rosemary, thyme, sage - 3 twigs (allowed to be replaced with dried herbs).
    • Lavr - 2 leafs.
    • Cedar nuts - 50 gr.
    • Salt pepper.
    1. Rinse, blotty slice.
    2. Mix in a separate ass. Spicy weeds, add garlic crushed to Cashitz. Cook laurels leaflets, pepper. Pour the olive oil into the bowl, thoroughly scroll the contents.
    3. Stodit the entire piece, hide under the film. Send to the shelf of the refrigerator to marinate for 12-24 hours.
    4. Then make a rather deep incision along the entire length of the ham. It is necessary for putting the fillings, so make it volumetric, type of pocket.
    5. Make stuffing. Sutitate a large chips of cheese, add a little garlic cashem, add some more spicy herbs, crushed pine nuts. Soften the creamy oil, put in the mixture. Mix well, or put a blender.
    6. Insert the resulting stuffing in the pockets of the ham. Fasten with toothpicks.
    7. Wrap a piece of pork into bacon, wrapped over the entire length. Tie a thread so that he holds.
    8. Wrap the blank in the foil, put on the tray. Prepare at 180 ° C. Time of baking is 1.5-2 hours, depending on the size of the piece.
    9. After 10-15 minutes from the beginning of cooking, open the foil, swing the harvest of wine. Then reduce the temperature in the furnace to 150 o C. Dish is ready when pink juice stops. Remove the foil from above, increase the temperature again, continue to baking until a beautiful crust appears.

    How bake juicy and soft ham in sleeve

    Very simple in the performance of the Kushan, but it is possible to file it not only for everyday meal, but also for a festive treat.

    • The ham is 1 kg.
    • Apples, green - couple.
    • Mustard, ready - dining bed.
    • Khmeli-Sunneli - ½ teaspoon.
    • Bay leaf - 2 pcs.
    • Garlic teeth - couple.
    • Salt pepper.
    1. Boil the water by adding 2 large spoons of salt, laurel and a couple of pepper peas. Completely cool, put a piece of meat into the brine.
    2. Hold for 2 hours, then pull out, dry the paper with napkins.
    3. Cut with a knife on the slicing surface, mean chopped garlic slices.
    4. Sattail the mustard, seasoning hops-Sunnels, salute, put in the sleeve for baking.
    5. Remove the seed part from the apples, cut down quite large slices. Insert the sleeve for meat.
    6. Bake at 180 ° C. Cooking time 1.2 hours. Somewhere in the middle, start gradually reduce the temperature to 150 o C.

    Delicious pork ham baked with potatoes (video)

    I did not repeat the recipe, look at the video and you will understand how to cook a tasty and satisfying dish.

    The ham baked in the oven in the mustard

    Pork is baked as a whole piece, due to this, it retains the juice of meat. Marinade with mustard has already become familiar, and many rated his pleasant taste notch.

    • The ham is 3 kg.
    • Bulb.
    • Mustard in powder - a small spoon.
    • Garlic - 4 slices.
    • Paprika - 2 small spoons.
    • A mixture of peppers - ½ teaspoon.
    • Basil is a teaspoon.
    • Salt.
    1. Spill pork, rinse, blot with a paper towel, removing moisture is a prerequisite for the successful baking of meat in a whole piece.
    2. Make small cuts along the entire length of the piece, put into bulk vessel.
    3. Patch the bulb half rings, send to the meat. Cook garlic teeth (can be crushed by the press), put in a bowl.
    4. Mix in a separate branch all the other dry seasonings, pour into meat. Sutitate a piece along with the onion seasonings, wrap the food film. Hide on the roof of the refrigerator for several hours. It is enough 3-4 hours, but ideally it is better to marine night.
    5. Get the ham, let him warm at room temperature. In the meantime, turn on the oven to warm up to 220-250 o C.
    6. Take the foil sheet on the tray, leaving a long tail, sufficient to wrapping a whole piece.
    7. Put the meat remaining the foil wrap it so that there are no holes left, consolidate well.
    8. Place the baking sheet in the oven for 2 hours. Immediately lower the temperature to 180 o C.
    9. At the end of the specified time, turn off the oven, but do not deliver a baking sheet. Take care for another 15-20 minutes - let the dish stand a little. When you get to open foil, do not burst juice.

    Juicy ham in the dough

    Many people do not know that the meat can be baked in the test, and ignore this method of cooking in the oven. And in vain, because thanks to this, all juices are saved in meat, and the dish is obtained very gentle and appetizing.

    • The back of the carcass is 1-1.2 kg.
    • Creamy oil - 170 gr. + 40 gr.
    • Flour - 400 gr.
    • Mustard - 1.5 big spoons.
    • Warm water.
    • Egg yolk.
    • Estragon, spices for meat, salt.
    1. For cooking, take a rather thin and long clipping to roll it with a roll. Twist, fasten the thread, make sure.
    2. Soften in any way 40 gr. Butter, spread the roll.
    3. Put a piece in foil, wrap, secure reliably so as not to flow juice.
    4. Send it up to half-ready for 25 minutes at 210 o C.
    5. Parallel to the baking make the dough. Distribute flour with softened butter (170 gr.). Pour warm water, knead the dough. I do not point out the amount of water, you should have a steep dough. Let him stand at least an hour - "grab".
    6. Turn off the oven, without opening the doors, let out the crown to stand 10 minutes.
    7. Open foil, sprinkle the meat salt, seasonings. When the piece completely cools, remove the threads.
    8. From the dough that has come down by that time, roll the pellet, in size to the appropriate roll.
    9. Find the cake mustache, leaving the edges clean (so that stick). Sprinkle with tarragon, put meat piece in the center of the cake.
    10. Close the meat with a test, close the edges. Through the entire surface, make a few punctures for a fork.
    11. Lubricate the top of the yolk, send to the oven for another 40 minutes. After the timer signal, remove the ham, cover with a towel or foil, hold a quarter of an hour and serve.

    Video recipe: how to cook juicy ham with vegetables

    There is no limit to perfection! Before you, another wonderful version of the baking with your chips, which the author shares with us. I propose to repeat! Enjoy your meal!

    How tasty bake pork ham in the oven

    If you are lucky and you have a whole pork ham, you need to be able to bake deliciously. Such a piece of meat is enough for a long time, and it can serve not just a snack, but also a component of other dishes. And how bake is right and juicy, will tell our recipes.

    How to bake pork ham in the oven:

    1. Carrots wash, consider the peel from it, cut along. After that cut straw, it is not too thin;
    2. Clean all garlic cloves. Larger separating from small. It is large teeth that should have 2/3 masses from all garlic in their heap. And it is necessary to cut them into four parts;
    3. Small teeth should be missed through a davilen in a small bowl;
    4. Here to pour a rather large amount of salt;
    5. Add black pepper, you can use hops-Sunnels or a special mixture of seasoning for meat. Mix;
    6. Pour all the oil here, interfere again, leave for fifteen minutes;
    7. Take the washed and dried ham. It is impossible to remove the skin, you can need to be reduced and screamed;
    8. Take a knife with a width of about a finger, and make deep cuts on the hammer. The distance between them should be about two centimeters. Such holes should be done on all sides of the leg;
    9. Next, omit your finger into the oil marinade, trying to hook as much as possible, and it's good to wash all holes with a mixture;
    10. After that, put on the same holes on the straw of carrots and the ham, sometimes you can sometimes at once several pieces of both;
    11. Top to grasp the meat of the remaining marinade, leave minutes for twenty missing, shifting on the tray, pour some more oil to the bottom;
    12. Put into the oven to the maximum temperature, to withstand so about ten minutes;
    13. Then change the fire on the middle and cook for about three hours. During this time, it is necessary to turn the ham cut a couple of times, be sure to water it from the bottom every half an hour.

    Gold baked in the oven in foil

    • 15 ml of mayonnaise;
    • 700 g of rind;
    • 15 ml sour cream;
    • spices for meat;
    • 10 g mustard.
    1. Sharp knife on the hammer make quite deep cuts;
    2. Inside these cuts rub the meat salt. Optionally, each incision can be inserted on a small clove of garlic;
    3. In a small bowl, mix sour cream with spices, mayonnaise, be sure to add black pepper, mustard. Mustard can be any;
    4. This mixture is on top to smear pork, and then pack it into the food film. At room temperature to leave an hour for three, and then remove into the refrigerator;
    5. Two hours to get, remove the film and wrap the foil pork in the same way. The brilliant side should be inside;
    6. Put on the tray and send to the oven by 220 Celsius. To withstand fifty minutes. Then drop fire up to 180 and to withstand more forty minutes. Remove foil, keep another fifteen minutes to form a crust. Turn off, hold in the oven for another ten minutes - and serve.

    Pork ham in honey glaze

    • 2 Laurel sheet;
    • 10 g of fresh ginger;
    • 60 ml of brandy;
    • 3 kg of bone ham;
    • 3 garlic teeth;
    • 1 onions;
    • 15 g mustard;
    • 1 celery stem;
    • 15 g of honey;
    • 90 g sugar.

    The culinary process is stepdown:

    1. Put the ham in a large saucepan and pour it with water. Water must cover meat completely;
    2. Put here celery, onions, garlic, laurel sheets, put on fire. Let boil and cook from this time two and a half hours on a small fire, after which it will be waiting until you cool;
    3. Remove the skin with a knife, while leaving fat on meat. A sharp knife to make a mesh on fat and flip the whole piece on it;
    4. Shoot on the baking sheet and lubricate mustard. Ginger pieces to decompose in different places;
    5. In the Saint Heat Cognac, add honey and sugar to it. It is necessary to mix the ingredients until the grains are dissolved. This is a glaze;
    6. It needs to pour meat from above. Send into the oven for forty minutes to the middle fire.

    Pork in wine baked in the oven

    • 160 ml of soybean sauce;
    • 1100 g of ham;
    • 0.2 liters of sherry;
    • 4 garlic teeth;
    • 0.5 liters of water;
    • 10 g of honey;
    • 20 g of fresh ginger;
    • spice;
    • 25 ml of wine vinegar.
    1. Clean meat, rinse it and dry;
    2. In the pan, pour the specified amount of water, put in it the root of ginger, various spicy herbs, pepper pepper, pour honey, put a leaf of laurel;
    3. Boil the mixture for five minutes;
    4. Remove from the fire, pour a vinegar here and cool;
    5. Next, pour Jerez and soy sauce here, mix. The sherry can be replaced by dry red wine;
    6. By this marinade to pour meat and remove it into the fridge for the whole night;
    7. Then get the ham from the marinade, you can say it with garlic, wrap into bakery paper;
    8. Shift meat into the roas bar, clean it in the oven for an hour at 200 Celsius;
    9. Next, meat deploy and water it with juice from the bottom, bake until readiness, it is about fifteen minutes.

    Try cooking delicious pancakes with cabbage in our recipe.

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

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

    How tasty bake choke in the sleeve in the oven

    • 450 ml beer;
    • 20 g salts;
    • 15 g of grain mustard;
    • 4 kg of ham;
    • 45 ml of oil;
    • 5 g dry grains of mustard;
    • 5 teeth of garlic.
    1. Cleaning garlic teeth squeeze through the press to the pile and pour oil here;
    2. Pour salt and add mustard, you can cross;
    3. Fucking the washed meat with the resulting mixture;
    4. Shoot in a sleeve for baking, remove in the fridge for the night. One part of the sleeve should stay open;
    5. Pull out, pour inward beer and tie. Top to make several holes in the sleeve;
    6. Send to the oven for an hour and forty five minutes at 210 Celsius;
    7. Get to reveal the package, send for another fifteen minutes to be twisted;
    8. Get to get out, turn the other side and bake another fifteen minutes;
    9. After that cut slices and serve.

    Chims with pickled onions and spices

    • 15 g of Mayoran;
    • 1 bunch of thyme;
    • 3 kg of ham;
    • 120 g of brown sugar;
    • 220 g of salts;
    • Zira;
    • 1 beam sage;
    • 20 pieces of marinated bulbs;
    • 1 garlic head;
    • 15 g rosemary;
    • 15 g of juniper berries;
    • 60 ml of soybean sauce;
    • 15 g pepper peas;
    • 5 laurel leaves;
    • 15 g of fragrant pepper.
    1. Approximately three liters of water need to boil with salt, spices and herbs: dried rosemary, laurel leaves, two types of peppers, juniper, mayoran, sugar;
    2. After the mixture is cooled, pour into a large container and added four more liters of water, necessarily boiled;
    3. It is necessary to cut the skin from the ham, but the layer of sala leave. It should be about one and a half centimeters;
    4. Lower meat into the brine and to withstand it there about twelve hours, turn over and hold back to another twelve hours. All the container must be kept in the refrigerator;
    5. Next, the meat get and make deep cuts in it. Put marinated onions and cleaned garlic teeth in them;
    6. To pour the soy sauce and wrap in three layers of foil, bake for the calculation: twenty minutes on the pinched meat + for another twenty minutes as a whole on the whole piece;
    7. Then the ham is revealed and the juice formed to merge into the scenery. Put it on fire and evaporate half;
    8. The leaves of thyme and sage chop and add to juice, jump here to the eye on the eye;
    9. This sauce water meat when filing.

    Useful advice

    It is interesting, but the best baked ham is not combined with any garnish or wine, but with several varieties of beer, including dark. Therefore, there is a recipe using beer as a marinade. So this is an excellent snack for the male company.

    Delicious, juicy, fragrant and spicy meat will decorate any desk. Especially nicely serve it entirely, right from the oven. Enthusiastic exclamations are provided!

    Pork ham baked in the oven in foil

    The festive feast always obliges cooks to invent something special, a dish capable of hitting all guests without exception. That is such a Kushany is a ham ham baked in the oven in foil, which today we will cook together with you.

    A similar culinary masterpiece will delight not only avid meaties, but it will probably have to taste even those gourmets that prefer vegetables.

    Tips for baking pork ham in the oven

    Of all parts of the pork mascara, the very appetizing, perhaps, is ham. Most often it is prepared entirely and use the oven for this. However, this method of cooking requires some skills and patience of culinary.

    In addition, there are a number of recommendations that will allow several simplify the process of baking. Holding to them you are guaranteed to get an amazing dish.

    • It is best to use not frozen meat, but chilled. With such a main ingredient, the Kushany will succeed much more tastier. If I failed to find a fresh ham, then make sure that the product is completely dropped before cooking.
    • Even chilled meat requires preheating. Before sending it to the oven, Dine Kuska to stand for 30 minutes outside Refrigerator . During this time, the temperature inside and outside the piece is leveled, and the meat will be very tasty.

    • You can bake the ham immediately, however, the pork will be released much more fragrant if it is pickled for several hours with spices and onions. Such a marinade will make meat a little softer, and also will save the dish from an unpleasant protein taste.
    • From what spices you will use, the tasteful palette of the future dish fully depends. So you can take more pepper and garlic if you like sharp meat or use mustard and honey to create sweet glaze.
    • Most of the fat in the cooking process is simply melted, but it is better to delete it in advance. If you have noticed a significant amount of sala on a ham, cut it, leaving only a layer, approximately 3-4 millimeters.
    • Juice that is formed in the process of baking meat and is going to foil, it is not worth pouring. You can use this concentrated broth for other dishes. For example, you can add it to baked potatoes or pour into the soup.

    Baking time in the oven

    Bakeing time is the cornerstone of the cooking process of this dish. If you do not finish meat, it will remain raw in the center. It is dangerous, because the pork cannot be left raw. Having kept meat in the oven for too long, you risk to cut it.

    Calculate the time required to binge the ham is very simple. To do this, you only need to know the weight of the piece and for every kilogram add 40 minutes. It will also be necessary to give meat a little stand in the oven for 20 minutes.

    Baked pork baked in the oven in the foil, a simple step-by-step recipe

    Ingredients

    • Pork ham - 3 kg;
    • A mixture of ground peppers - ½ kl.;
    • Garlic - 3-4 teeth;
    • Paprika - 2 ch. L.;
    • Onion - 1 head;
    • Mustard powder - 1 tsp;
    • Basil - 1 tsp;
    • Salt to taste.

    How fast and just cook pork ham, wrapped in aluminum foil

    First defrost our piece of pork if it is frozen. The cooled meat is simply rinsed under running water and rushing slightly with napkins.

    • Next, cut off excess fat, and also remove large films if they are. Make small cuts on the surface of the ham. Put the piece into a deep bowl.
    • Clean the onions from the peel and cut it with enough large rings. We divide them on separate rings and shift to meat.
    • From the cloves of garlic, we remove the skin and skip them through the press, or simply rub the finely knife. We add to the bowl.
    • Now we spite all our spices, as well as put salt into the bowl. Hands are well rubbed a piece of all spices, as well as the pork me together with the bow. Cover the ass and clean the cover and remove into the refrigerator. Here, the meat should stand at least 3-4 hours, and it is better to leave it at all overnight.
    • Get meat and let him warm up to room temperature. In the meantime, we put the oven to warm up to 250 degrees.
    • Gently consider with a piece of bulk rings and put it on the sheet of aluminum foil. Zaminate its edges so that the piece is completely closed. If you wish, you can add another sheet.
    • We remove the meat into the warm oven. The temperature is reduced to 180 degrees. We interfere 2 hours and for a while forget about meat.
    • After the specified time, turn off the oven, but do not open the door. Let's wait another third of an hour and get the aromatic delicacy out of the oven.

    Open foil should be carefully, trying not to pour precious aromatic juice. Ready ham can be eating right or cool and use, for example, for sandwiches .

    Glazed Honey Preparation Recipe

    Surely you have repeatedly seen on the pages of culinary journals baked chocks with a ruddy crust and a beautiful mesh on the surface. In fact, you can easily make such beauty yourself, you only need to follow this step-by-step instruction.

    Ingredients

    • Pork ham - about 3 kg;
    • Honey - 200 ml;
    • Brown sugar - 50 g;
    • Mustard grain - 50 ml;
    • Butter creamy - 4 tbsp.;
    • Salt and pepper - to taste.

    Preparing with your own hands hammers pork meat in the oven

    • The ham is prepared just as we did in the past recipe. This time, we will not marinate meat, so we immediately rub the piece of salt and pepper and set aside half an hour.
    • When pork becomes room temperature, lay it on a double sheet of foil. We put the parchment sheet from above - it will dry the upper part of the meat and closes the juice inside. We turn the edges of the foil and tightly close our piece inside.
    • He warming up the oven to 180 degrees and then put the meat inside 45-50 minutes.

    By this time, the hammers should already be squeezed. We take it out of the oven, the temperature immediately install 230-240 degrees. Remove the top layer of foil and parchment.

    We leave the meat open and with the help of a sharp knife "Draw" a grid of suction. Lubricate a piece of the glaze and remove the back in the oven.

    After 15 minutes, we take again and again we lubricate a little glaze, then put the stubborn pork further. You need to repeat this procedure every 15 minutes until the whole glaze is spent. Usually it takes 1-1.5 hours. During this time, the pork will acquire a dense crust and manage to succumb in.

    When the entire mixture is spent and baked, remove the meat out of the oven. Such a pork ham baked in the oven in the foil should stand for another 15-20 minutes at room temperature, and then you can cut it into thin slots and taste.

    Juicy pork ham baked in the oven. Belly Holiday: Methods for the preparation of pork ham baked in the oven

    For traditional Slavic cuisine, it was always characteristic of the preparation of any meat in the form of large pieces. They were cooked and baked in pots, iron and outdoor.

    This method was considered simple and reasonable.

    Last century, frying cabinets came to the replacement of open fire, where large pieces are evenly affected from all sides without prejudice to the appearance and taste.

    The ham (rear) is a fleshy hip or shoulder piece of pork carcass, which is most often exposed to heat treatment by baking.

    The ham meat is used hot, and also - as cold snacks (ham, pasto, buuchinists, hamon). For the baking, you can choose meat fillets of the femoral part of the ham, or bone fat ham. Some prefer a lean flesh, others - do not represent a ham without a layer of Sala. For all types of pork ham there are preparation methods.

    Pork ham baked in the oven - General principles of cooking

    For processing in any way, the ham is taken from the upper femoral part of the pig. The ham from the front blade area is fibrous and less fat, it is suitable for griring, cooking rolls and dietary recipes. The rear meat or bacon part of the pig has a more juicy and fatty meat with layers of salted of different thickness. For this meat, the most successful preparation option is to prepare.

    The cultivation is usually preceded by the preparation of the gram processing.

    The meat is necessarily rushed under the jet of cold water, thus, the possible minor fragments of the stones, bristled hairs and remains of bored blood are washed off.

    Most often before baking, the ham is kept in brine or marinade, this procedure significantly reduces the time of its preparation in the frying cabinet.

    Recipe 1. Pork ham baked in the oven in foil (with oranges)

    Ingredients:

    • 1-2 kg. fatty;

    • Spices to taste;

    • Salad greens (for decoration).

    Cooking:

    The skirt of the ham rush to the cleaning and opening of the pores. On the entire perimeter of the ham, there are cruciform cuts. Sell ​​salt and pepper.

    Oranges with a leather cut into circles.

    The baking sheet to be fused so that the edges be cut outside the sheet.

    Put the citrus circles on the foil, put meat on them. It in turn is placed a layer of oranges and is covered with foil not very tight.

    The ham is baked in a heated to 180 degrees oven 80 minutes.

    The finished meat is freed from the foil and cuts into portion slices, they are laid out on a dish covered with salad leaves. Oranges are put on top.

    Oranges in the recipe can be replaced by pineapple or dad.

    Recipe 2. Pork ham baked in the oven in foil (with apple sauce)

    Ingredients:

    • a piece of ham - 2 - 2.5 kg;

    • Spices, bay leaf;

    • Lachy oil (any) - 40 ml.;

    • Apples (unsweetened grade) - 5 pcs.;

    • Wine dessert (red) - a glass;

    • Spices and salt.

    Cooking:

    The meat is washed, it is dry and is stupid with garlic, laurel sheet and carrots.

    The stuffed meat should be salted, grasp red burning pepper and deceive with olive or other oil. A piece treated with spices is covered with a lid and removes in the refrigerator for a day.

    After 24 hours, the meat gets out of the refrigerator, foams with a paper towel from excess juice and wraps in foil.

    Pork ham is baked in the roast cabinet on medium heat (180-190 degrees) about 2 hours.

    Cooking sauce: Clear apples, cut into segments, pour water and fold to softness. After boiling, apples are purriced, bred wine and grated lemon zest.

    The finished ham is cut into pieces that are laid out in oil-lubricated oil refractory dishes and poured apple sauce. The dish before serving is to warm up in the oven (not having time to cool) 5-7 minutes.

    Recipe 3. Pork ham baked in the oven (in the test)

    Ingredients:

    • 4 tbsp. spoons of sour cream and mayonnaise sauce;

    • 1 h. Spoon seasoning from fragrant herbs.

    Cooking:

    Cut the skin and salty from the ham. Boil meat with salt and spices in water about 1.5 hours and leak into the colander to flow the broth.

    Mix sour cream, mayonnaise, chicken eggs, grated cheese and flour. Add dried grass-seasoning and knead the dough. This mixture is a little cooled boiled ham and put it in a pan for baking. In the dough you can add a spoon of mustard to enhance a spicy flavor and taste.

    So the preparation of the ham in the oven is much faster than in other versions, since the meat was previously bothering. It is baked before shutting a crust of the test at 170-180 degrees.

    Recipe 4. Pork ham baked in the oven portion slices

    Ingredients:

    • the femur of the pork (pulp with a fatty) - 2.5 kg;

    • Lean oil - 2 tbsp. spoons;

    • Flour or starch - 1 tbsp. the spoon;

    • 1 tsp paprika;

    • cream (10%) - ½ cup;

    • Walked (canned) - 200 g.;

    Cooking:

    The meat is cut by large slices of half the palm and is slightly roasted. After girlishing, you need to shift pork pieces on paper and drown.

    Onions crushed and fry along with paprika. Pour flour with salt in the pan and continue the roast for another 1 minute. Next, pour broth and wine. Swipe the mixture on a small fire until it starts thick. 2 minutes before turning off the plate add to cream sauce.

    Twocked slices of ham lay in shape together with mushrooms. Pour meat with sauce and put on a hot wardrobe for 35 minutes. Set the temperature - 160-170 degrees.

    To pork ham, baked portion slices with mushrooms, it is better to feed rice to the side dish, it compensates for excessive fatty meat.

    Recipe 5. Pork ham baked in the oven (with kvass)

    Ingredients:

    • Pork meat (thigh) - 3 kg.;

    • pepper fragrant - 10 peas;

    • Carnation - 3-4 umbrellas;

    • Garlic - 2 heads;

    Cooking:

    Kvass is poured into the basin or bowl, spices, onions and salt add. Meat is put into liquid to marinate for 2 days. The dishes with marinade are cleaned in a cold place.

    After 2 days, the ham is removed from the marinade, they are drying with napkins and pinch garlic.

    The stuffed piece of pork is placed in a baking sheet with sides and fry in the oven for 80 minutes.

    After this time, the liquid remaining from marinion is poured into the baggage, the meat continues to be carried another 1 hour. From time to time, pork should be poured with juice from the back.

    The recommended temperature for baking the ham is 180 degrees.

    You can add potatoes peeled potatoes to the baked ham. Then the garnish will be prepared simultaneously with meat.

    Kvass in the recipe can be replaced by beer.

    Recipe 6. Pork ham baked in the oven in the sleeve (with juniper berries)

    Ingredients:

    • 1 kg. pork pulp (shoulder or femur);

    • 300 g. Prunes without bones;

    • 100 liters. dry wine (white);

    • 50 g. Cow's oil;

    • a handful of juniper berries;

    • Spoon of ground supersers.

    Cooking:

    Juniper berries and bay leaf crowded into the mortar. Pork rubbing spices, salt and pushed mixture. After half an hour, lubricate the meat of melted oil and pour wine.

    Place a piece of ham in the package for baking and send to the hot wardrobe for 2 hours. Furnace temperature - 200-210 degrees. From time to time you need to turn the sleeve for uniform baking of meat.

    So far meat is roasting, you should cook sauce. The prunes are soaked in hot water, and after being passed through the meat grinder.

    Sukhari are roasted in oil, a prune mass and broth are added to them. Sauce is satisfied and languishes for several minutes on medium heat.

    For half an hour before the end of the baked, the sleeve is cut off, then for the remaining 30 minutes the juice will evaporate, and the ham is demubed.

    The finished ham is cut into parts and watering sauce.

    Recipe 7. Pork ham baked in the oven (with liquid smoke)

    Ingredients:

    • a piece of ham (without bone) - 1.5 kg.;

    • Red burning pepper - 1/3 h. Spoons;

    • 2 garlic teeth;

    • 7 tbsp. spoons of liquid smoke;

    Cooking:

    First, the meat needs to withstand in the brine for about 6 hours. The brine is prepared as follows: 1.5 spoons of salt dissolves in the water liter and liquid smoke.

    After a 6-hour exposure, the meat can be baked, it should be graceful with a peppercaric casket, mixed with a small amount of oil. Baking temperature 150 degrees. And the required time is 3 hours.

    Recipe 8. Pork ham baked in the oven (in so-mustard marinade)

    Ingredients:

    • a piece of bone ham - spice about 10 cm wide;

    • Mustard paste - 1 tbsp. the spoon;

    • Soy (classic) sauce - 1 tbsp. the spoon;

    • Sugar sand - ½ h. Spoons;

    • Balsamic or wine vinegar - 15 ml.;

    • Dried dill greens - 10 g.

    Cooking:

    On pork skurt make cuts every 2 cm and sprinkle with vinegar meat. To withstand pork at room temperature for 2 hours.

    Soy sauce to mix with mustard, sugar and dill. To deceive the ham, trying to fall inside the cuts. Thus, hold the pork another hour.

    The ham is baked first 15 minutes at 200 degrees, after heat is reduced to 180 degrees and the meat is preparing for another 40 minutes.

    Recipe 9. Pork ham baked in the oven (economical way)

    This recipe is called economical, because for its embodiment, the minimum product kit is required.

    Ingredients:

    • Meat with a hip part (with layers of Sala) - 2 kg;

    • Salt large -1.5 kg.

    Cooking:

    The ham is necessary to prepare for baking. For this, a salt (hypertensive) solution is prepared. The ratio of water and salt in solution - 1 to 4. A larger amount of salt to add to the water is not advisable, because the meat will take the missing salt from the substrate. At its discretion in solution you can breed ground pepper powder or other spices. With the help of a large medical syringe, this brine should be used as much as possible.

    Salt is embanked on the bottom of the opposite, the ham is placed on it and goes to the oven for 3 hours. Heat temperature -160 degrees.

    If the meat surface begins to burn, the hammers in the process of baking should be covered with foil. 20 minutes before the end of the fringe foil is removed.

    The ham cooked on the salt pillow is solid and natural taste. Many, having tried this option, give him preference.

    Recipe 10. Pork ham baked in the oven (Welsh recipe)

    Ingredients:

    • ham (bladder part) - 1.2-1.5 kg;

    • Potatoes (young) - 1 kg;

    • Lean oil - 4 tbsp. spoons;

    • Flour - 1 tbsp. spoons;

    • Apples (green) - 1 pc.;

    • Broth - 1 cup;

    • Greens and olives - for decoration.

    Cooking:

    Clear potatoes wash and rolls (from the young potato, the skin can not be squeezed). The tubers are put on the bottom of the cauldron or marks and water oil. Top is placed ham, pre-grated salt.

    The roar with the contents is placed in a hot oven (230-250 degrees) and withstand in it until the meat is shred.

    Purified and sliced ​​slices fruits apples are roasted until a golden shade. After this oil, the onions and flour are passing.

    Pan with broth to put on the stove, add roasting, apples and respect the liquid on 1/3.

    To pour broth in the roaster, cover with a lid and continue to prepare a chimney with potatoes for another 25 minutes.

    A finished dish sprinkle with a naked greens and decorate olives.

    Recipe 11. Pork ham baked in the oven in the sleeve (with a ramberry mixture)

    Ingredients:

    • pork ham (without bone) - 1 kg.;

    • Orange juice - 100 ml.;

    • Berries Barberry (200 g);

    • Honey - 2 tbsp. spoons;

    Cooking:

    Lingonberry, honey and orange juice are whipped in a blender.

    The meat purified from the skin is cut into 4-5 parts and is suitable.

    Slices of pork are put in the sleeve, the lingonberry mixture is poured there. The baking package is tied and shakes for uniform fluid distribution.

    Meat in the sleeve moves to roast into the oven for 50 minutes. Temperature - 200 degrees.

    Recipe 12. Pork ham baked in the oven (in breading)

    Ingredients:

    • pork ham - 1-2 kg.;

    • Basil Greenery (beam);

    • cedar nuts - handful;

    • spoon butter cream;

    • 50 g. Cheese (solid);

    • 80 ml. lean oil;

    • garlic - several teeth;

    Cooking:

    White bunch is better to take not the first freshness. Cork is cut off from it, and the bread pulp is grinding in a blender.

    The crumbs are quickly roasted in butter and cool.

    The next stage in the blender is crushed by nuts (part), cheese, garlic and greens.

    Spices are added to the ground, salt and oil flows. Everything is thoroughly whipped, and after - mixed with fried crumbs.

    A deep incision is made in the hammer width along the whole piece. The deepening is slightly lifted and part of the oil and nut fluid poured into it, the remaining nuts are poured.

    So that the hole is closed, a piece of pork is wounded by threads.

    Before you send the ham to the hot wardrobe, it is cooked by the breading mixture.

    Baking requires 2 hours and temperatures - 200 degrees.

    In order to avoid burning, pork is covered first with foil, and after 60 minutes it is removed so that a fragrant and grilled crust formed on the hammer.

    Pork ham in the oven

    Pork ham, probably one of the most beloved festive dishes from many lovers to eat delicious. It is understandable, baked ruddy pork ham is not only a beautiful dish, but also insanely tasty. If pork ham is prepared for all the rules, it is almost impossible to tear away from it. Pork ham, as a rule, is fed to the table entirely on a large dish, and then at all are cut into portion pieces. So that the dish looks more effectively, it can be poured by a small amount of alcohol and set fire.

    Before you begin the preparation of pork ham, it should be bought. It is important to choose the fresh meat for baking. From all parts of the hammer of the fattest one - lateral, it is sometimes called buoyanin, the roast of it is very juicy. Less fat, but soft meat - in the upper part of the pork ham. For baking will also fit the blade, Korean, the back filtle side of the pork. Buy pink meat odorless. Remember than the darker the color of meat, the older the age of the animal. By the way, we can bake not only raw ham, but also salty and even boiled-smoked. Salted ham, as well as raw, you need to soak before cooking.

    How to bake pork ham in the oven

    Step 1 If you decide to bake in the oven crude bones, it must be soaked in a large saucepan with cold water. Next, necessarily put the oppression so that the meat is entirely covered with water. Leave meat in water for 8 hours, while it must be changed a couple of times.

    Step 2. After soaking, pour the ham heat again and put the pan on the stove. Bring to a boil, remove the foam. Add spices to taste: bay leaf, peas pepper, salt to taste and boil with slow boil based on 25 minutes by 450 g meat. Check that the ham is always closed with water.

    Step 3. When the ham is welded, put it in a deep baking sheet. Preheat oven to 200 degrees. Cut the skin from the ham and gently cut the fat so that the thin layer of 5 mm remains. Step 4. Make on the fat of cuts in the form of diamonds, decorate the carnation. Step 5. Pour the meat with icing or lubricate mustard, sprinkle with brown sugar.

    Step 6. Bake in a preheated oven 30 minutes before the appearance of a ruddy crust.

    How to cook glaze for pork ham

    One of the best options for cooking glaze, glaze on apple juice. To make it preparation you will need 250 ml of apple juice, 140 g of brown sugar, 1 tbsp. l. Dijon mustard, 170 g of honey, 2 tbsp. l. Cognac. Mix all the ingredients in the saucepiece, heat the sugar completely dissolved, slightly boil, then let it cool.

    Baked chock with parsley

    • Pork ham 1.2 kg.
    • Carrot 1 pc.
    • Onions Luke 1 pc.
    • Leek Green Part
    • salt pepper
    • Honey 1 tbsp. l.

    For sauce:

    • Creamy oil 25
    • flour 25 g
    • nutmeg 1 pinch
    • Bay sheet 1 pc.
    • Petrushka crushed 2 tbsp. l.
    • Milk 450 ml.

    Cooking method: Soak the ham in cold water overnight. Change the water, boil the ham, bringing to a boil, 10 minutes. Decraal to slate. Onions and carrots are laid down. Cut the green part of the sowing. Place the vegetables in a saucepan with a ham, fill with cold water, bring to a boil, salt, reduce the fire and boil under the lid of 1.5 hours. Let cool in the broth, then remove. Leave broth for soup. Remove the skin from the ham, make cuts on rhombuses. For the glaze, mix the sugar, mustard, honey and dear the ham. Bake for 20 minutes on the contrary in the oven at 200 degrees. Put on the dish and leave for 10 minutes. For sauce, fry the oil with flour, nutmeg, bay sheet, prepare 1 minute. After removing from the fire, pour the milk, mix. Bring to a boil, stirring, and cook 2 minutes. Remove the bay leaf, pour a parsley, salt and pepper, mix and remove from the stove.

    Bavarian pork ham

    • Salted boiled ham on the bone with a skin of 2.5 kg.
    • Carnation 20 pcs.
    • Apricot jumped 200 g
    • honey 50 g
    • Orange juice 150 ml.
    • Sweet mustard 2 h.

    Cooking method: The ham rinse, dry, lay out the skin up in a heat-resistant shape with high sideboards. Cover the shape of an aluminum foil and put an oven for 1.5 hours heated to 220 degrees. For the glaze honey, mustard, juice and swept to mix and respect on a weak heat before getting a thick tight mass. Place the ham on the grille installed on the counter. A sharp knife cut the skin and make rhombid cuts to the depth of the fatty layer. In the center of the rhombuses in the center of rhombuses. Lubricate the ham is hot mustard-honey mixture and bake 30 minutes, every 10 minutes lubricating it with this mixture. Glazed ham is removed from the oven, cover the foil and leave for 15 minutes. Cut into slices and file to the table.

    Pork ham with ginger

    • Pork ham with leather 1.5-2 kg.
    • Onions 2 pcs.
    • Fresh ginger root 2 pcs.
    • Carnation 2 tbsp. l.
    • salt pepper

    For glaze:

    • Sugar Sand 2/3 Glakana
    • ginger root
    • Water 100 ml.
    • Lemon 1 pc.

    Cooking method: Pork ham thoroughly wash, then dry. Obtain a pork salt and pepper on all sides, remove to the fridge for 4 hours so that the meat is blocked. Clear onions, cut into semirogram. Wash the roots of ginger, clean the peel, rub on a large grater. In the deep form lay onions and ginger, put pork ham on top. Pour the water, close the shape with the foil meat in three layers, put the oven in a heated to 180 degrees and bake 1.5 hours, then reduce the temperature to 140 degrees and bake for another 1.5 hours. Pork remove out of the oven. To the skeleton, pour sugar, pour water and cook on a weak heat until the sugar dissolution. Remove the sovereign from the plate. Ginger wash, dry and clean, cut into thin circles. Sliced ​​ginger add to a shill with sugar syrup. The casserole to put on the stove and cook, constantly stirring, on medium heat for another 5 minutes. Lemmon wash, cut into small slices. Add Lemon to Schill and cook for another 2 minutes. Shumovka shift the lemon on the dish. Hurry up the glaze for another 5 minutes until it thirsty. Remove from the stove and give cool. From pork gently cut the skin, leaving a thin layer of subcutaneous fat on the meat. A sharp knife on the fat to make shallow cuts in the form of a lattice. Clove buds stick in every rhombus. Increase oven temperature up to 200 degrees. Clean shape to make a foil. Lubricate with foil with vegetable oil, shifting a pork into the shape. Grease pork a little cooled icing. Bake meat for another 20 minutes. The finished pork cool down a bit, cut into portions and file to the table, decorating the greenery and slices of lemon.

    Pork ham

    • Ham
    • Solid cheese 100 g
    • garlic 3 teeth
    • mayonnaise
    • dill and parsley 1/2 beam
    • Walnuts 150 g.

    For marinada:

    • Soy Sauce 1/3 Glakana
    • Mustard 1 tbsp. l.
    • Honey 1 tsp.

    Cooking method: Mix all ingredients for marinade. Wash the ham, put in the container and pour the marinade, clean the refrigerator for 2-3 hours. For filling, grind nuts, garlic, greens, soda cheese. Mix all and fill mayonnaise to get a thick mass. Along the whole piece of meat, make three nozzles with a depth of 2 cm. Fill the cuts with a filling. Wrap the foil ham and bake in the oven, preheated to 180 degrees about 1-1.5 hours. Then the foil open and bake the meat until readiness. Periodically water the meat with juice, which will be pulled out in the cooking process.

    Pork ham under the wine sauce

    • Pork ham is 1.5-2 kg.
    • Mustard 1.5 tbsp. l.
    • ketchup 3 st. l.
    • Spices for pork 1/2 h. l.
    • salt

    For sauce:

    • Red semi-sweet wine 1/2 cup
    • Creamy butter 1 Art. l.
    • Onions Luke 1 pc.
    • Ground Muscat 1/3 h.
    • flour 1 tbsp. l.
    • Fresh-mounted black pepper

    Cooking method: Mix mustard, ketchup and spices, dear this sauce meat and leave for 3 hours in the refrigerator. Wrap a foil pork and bake for about an hour, then expand foil and prepare to ruddy crust and product availability. Foil juice neatly break into the pan, add a roasted onion in advance, pour wine, season with nutmeg and black pepper, pour flour, stew to thickening, then beat in a blender. Serve pork ham with sauce to the table.

    Pork ham in the oven - 7 recipes for the preparation of delicious and juicy meat

    Prepare ingredients.

    Pork ham baked in the oven

    Make cuts on a piece of ham, mean their garlic.

    Pork ham baked in the oven in foil - Photo Step 1

    Olip the ham from all sides with all kinds of spices and peppers.

    Pork ham baked in the oven in foil - Photo Step 2

    Lubricate mustard ham, salting.

    Pork ham baked in the oven in foil - Photo Step 3

    Take Foil, put the parchment for baking onto the foil, put meat on it.

    Pork ham, baked in the oven in foil - photo Step 4

    Wrap meat first into parchment.

    Pork ham baked in the oven in foil - Photo Step 5

    Wrap the ham in foil, tightly shut down the joints. Put in the refrigerator for several hours so that the meat is blocked, then bake at a temperature of 160-180 degrees one and a half hours.

    Pork ham baked in the oven in foil - Photo Step 6

    After an hour and a half boosten, get the ham, open the foil and parchment, pour the resulting broth and bake for another 30 minutes at the same temperature. After that, turn off the oven, do not immediately get it, let me cool the meat to room temperature in the oven.

    Pork ham baked in the oven in foil - Photo Step 7

    Serve the ham is completely cooled, serve greens and fresh vegetables. An excellent addition will be mustard, horseradish or ketchup.

    Average rating: 4.5, total votes: 6

    Igor kabo. Cook 2 level

    • October 19 2020, 13:57
    • 2310.

    Very gentle, juicy and fragrant pork ham, baked in the oven large piece. Excellent dish for the festive table, very tasty both in cold and hot.

    1. Put the meat into the container and pour water so that the water covered the meat is completely and was above it for 2 centimeters. To measure how much water it took to prepare from the same amount of marinade, I got 1 liter.

    2. Pour the water from meat, and pour clean water in the required quantity and put on the middle fire, add salt, sugar, bay leaf, black pepper, fragrant pepper, garlic and sunflower oil. Bring to a boil and cook 10 minutes with a covered lid, remove from the fire, add vinegar, then cool the marinade and pour them meat. Put in the fridge for two days, after a day, flip meat.

    Pork ham baked in the oven in foil - Photo Step 8

    3. After the meat is grilled, put it in a cheat or a deep baking sheet, pour a glass of marinade, cover with a lid or foil, bake 2 hours at a temperature of 140 degrees, then add chopped onions and bake for another 1 hour.

    • The ham is a great option of hot dishes for a festive table. It looks spectacular and always diverges from the guests with a bang. But this is also an excellent cold snack for every day, replacement sausage for sandwicher or homemade pizza. Prepare appetizing baked meat simply, it is enough to know several features of this dish.
    • The perfect ham consists of 3-minded success:
    • High-quality meat;

    Verified marinade;

    Compliance with baking technology.

    Compliance with baking technology.

    Ingredients:

    1. On a note! Choose the best meat, preferably from a young animal. The cut must have white gentle fat. No yellowness! Be sure to smell a piece, the fragrance must be fresh, without strangers. Ideal if you have your own farmer or seller on the market that the quality of the goods can guarantee.
    2. Basic cooking recipe
    3. Pork - 1 kg;
    4. Water - 3 l;
    5. Salt - 3 table. spoons.;
    6. Sugar - 1 table. the spoon;

    Cooking method:

    • Pepper peas, bay leaf - to taste;
    • Garlic - 3 teeth.
    • Prepare meat. Be sure to rinse it to exclude the falling on the surface of bone residues, which often appear when cabping carcasses. Cut extra fat. Make a thin knife somewhat deep punctures from all sides of a piece, so it will absorb the flavor of spices and salt.
    • For marinada boil clean water, turn off the fire. Add salt, sugar to boiling water (you can use a sugar substitute to taste), spices. Cool marinade to room temperature.
    • Put the meat into the container, pour the marinade. It is important that the piece is completely covered with liquid. Leave so for a few hours, and better at night. Sometimes we turn the pork so that it is better soaked with salt and spices. Please note if you plan to marinate a hammer (no more than 2 hours), keep it at room temperature if you leave for the night, be sure to use the refrigerator.
    • After marinating, go to cooking. Meat need to get and dry with paper towels. Leave it for a couple of hours, let it warm to room temperature. This is a very important point. If a cold piece sends it in the oven, it will dramatically devour from the temperature drop, will lose juiciness.
    • Cut garlic with thin slices, mean ham. Use those punctures that did to marinency. By the way, if you wish, you can increase or reduce the amount of garlic, or to abandon it at all. This is the question of your preferences.
    • Heat the oven to 180 degrees. Put the ham in the baking sheet, put in the oven.

    Cook for about an hour, constantly watered by the separated juice. At the end of the preparation, you can increase the power of the oven to a maximum of 10 minutes to achieve a more ruddy crust at meat.

    To check the willingness, make a thin puncture in the ham, which concerned juice should be transparent.

    On a note! If you plan to feed the ham as a hot meal, then let him relax outside the oven for 15 minutes, cut into thick slices. Put portion or overall dishes. You can slightly pour pieces with meat juice, which will remain in contradiction. If you prepared meat like a cold snack, then cool it completely, then send it for a couple of hours to the refrigerator. Serve, cutting thin slices.

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