Traditional Slavic cuisine has always been characterized by the preparation of any meat in the form of large pieces. They were boiled and baked in pots, cast irons and over an open fire.
This method was considered simple and reasonable.
In the last century, the open fire of ovens has been replaced by ovens, where large pieces are evenly fried from all sides without prejudice to appearance and taste qualities.
Ham (back) - the fleshy hip or shoulder part of the pork carcass, which is most often subjected to heat treatment by baking.
Ham meat is consumed hot, and also as cold appetizers (ham, prosciutto, boiled pork, jamon). For baking, you can choose the meat fillet of the femur part of the ham, or the ham with fat on the bone. Some prefer lean flesh, while others cannot imagine a ham without a layer of fat. All types of pork ham have their own cooking methods.
Pork ham baked in the oven - general principles of cooking
For processing in any way, the ham is taken from the uppermost thigh of the pig. The ham from the anterior shoulder region is fibrous and less fatty, it is suitable for roasting, making rolls and diet recipes. The back meat or bacon part of the piglet has more juicy and fatty meat with layers of fat of different thicknesses. For this meat, the most successful cooking option is roasting.
Roasting is usually preceded by preparing the ham for heat treatment.
The meat must be rinsed under the stream cold water thus, possible small fragments of stones, bristle hairs and the remains of gore are washed off.
Most often, before baking, the ham is aged in brine or marinade, this procedure significantly reduces the time of its preparation in the oven.
Recipe 1. Pork ham baked in the oven in foil (with oranges)
1-2 kg. fatty ham;
Spices to taste;
Salad greens (for decoration).
Scrap the skin of the ham with a knife to clean and open the pores. Make cross-shaped incisions around the entire perimeter of the ham. Season with salt and pepper.
Cut oranges with peel into circles.
Line a baking sheet with foil so that the edges hang off the sheet.
Put slices of citrus on the foil, place the meat on them. It, in turn, is lined with a layer of oranges and covered with foil is not very tight.
The ham is baked in an oven heated to 180 degrees for 80 minutes.
The finished meat is released from the foil and cut into portions, they are laid out on a dish covered with lettuce leaves. Oranges are placed on top.
Oranges in the recipe can be replaced with pineapple or papaya.
Recipe 2. Pork ham baked in the oven in foil (with apple sauce)
Spices, bay leaf;
Lean oil (any) - 40 ml;
Apples (unsweetened variety) - 5 pcs.;
Dessert wine (red) - a glass;
Spices and salt.
The meat is washed, dried and stuffed with garlic, bay leaves and carrots.
Salted meat should be salted, rubbed with red hot pepper and coated with olive or other oil. A piece treated with spices is covered with a lid and put in the refrigerator for a day.
After 24 hours, the meat is removed from the refrigerator, dipped in a paper towel to remove excess juice and wrapped in foil.
The pork ham is baked in an oven over medium heat (180-190 degrees) for about 2 hours.
Preparation of the sauce: peel the apples, cut into segments, add water and boil until soft. After boiling, the apples are pureed, diluted with wine and grated lemon zest.
The finished ham is cut into pieces, which are laid out in a greased refractory dish and poured with apple sauce. Before serving, the dish must be warmed up in the oven (not having time to cool) for 5-7 minutes.
Recipe 3. Pork ham baked in the oven (in dough)
According to 4 tbsp. spoons of sour cream and mayonnaise sauce;
1 teaspoon of aromatic herb seasoning.
Cut the skin and fat from the ham. Boil the meat with salt and spices in water for about 1.5 hours and put in a colander to drain the broth.
Mix sour cream, mayonnaise, chicken eggs, grated cheese and flour. Add dried herb seasoning and knead the dough. Coat the slightly cooled boiled ham with this mixture and place it in a baking pan. You can add a spoonful of mustard to the dough to enhance the spicy aroma and taste.
So cooking the ham in the oven is much faster than in other options, since the meat was pre-boiled. It is baked until the dough crust is browned at 170-180 degrees.
Recipe 4. Pork ham baked in the oven in portions
Pork thigh (pulp with fat) - 2.5 kg .;
Vegetable oil - 2 tbsp. spoons;
Flour or starch - 1 tbsp. a spoon;
1 teaspoon paprika;
Honey mushrooms (canned) - 200 g;
The meat is cut into large pieces about half the size of a palm and lightly fried. After browning, you need to transfer the pork pieces to paper and dry.
Chop onion and fry with paprika. Pour flour and salt into the pan and continue frying for another 1 minute. Next, pour in the broth and wine. Simmer the mixture over low heat until it starts to thicken. 2 minutes before turning off the stove, add cream to the sauce.
Put the toasted pieces of ham into a mold along with mushrooms. Pour the sauce over the meat and place in the oven for 35 minutes. Set the temperature - 160-170 degrees.
To pork leg, baked in portions with mushrooms, it is better to serve rice as a side dish, it compensates for the excessive fat content of meat.
Recipe 5. Pork ham baked in the oven (with kvass)
Allspice - 10 peas;
Carnation - 3-4 umbrellas;
Kvass is poured into a basin or bowl, spices, onions and salt are added. The meat is placed in liquid to marinate for 2 days. Dishes with marinade are cleaned in a cold place.
After 2 days, the ham is removed from the marinade, dried with napkins and stuffed with garlic.
A stuffed piece of pork is placed in a baking sheet with sides and roasted in the oven for 80 minutes.
After this time, the liquid remaining from marinating is poured into the pan, the meat continues to bake for another 1 hour. From time to time, pork should be watered with juice from a baking sheet.
Peeled potato tubers can be added to the baked ham. Then, along with the meat, a side dish will be prepared.
Kvass in the recipe can be replaced with beer.
Recipe 6. Pork ham baked in the oven in the sleeve (with juniper berries)
1 kg. pork pulp (shoulder or thigh);
300 g prunes without bones;
100 l. dry wine (white);
50 g cow's butter;
A handful of juniper berries;
A spoonful of ground crackers.
Crush juniper berries and bay leaf in a mortar. Grate the pork with spices, salt and crushed mixture. After half an hour, brush the meat with melted butter and pour over the wine.
Place a piece of ham in a baking bag and send to the oven for 2 hours. The oven temperature is 200-210 degrees. From time to time you need to turn the sleeve over for even roasting of the meat.
While the meat is cooking, prepare the sauce. Prunes are soaked in hot water, and then passed through a meat grinder.
Crackers are fried in oil, prunes and broth are added to them. The sauce is salted and simmered for several minutes over medium heat.
Half an hour before the end of baking, the sleeve is cut, then in the remaining 30 minutes the juice will evaporate and the ham will brown.
The finished ham is cut into pieces and poured with sauce.
Recipe 7. Pork ham baked in the oven (with liquid smoke)
A piece of ham (without bone) - 1.5 kg .;
Red hot pepper - 1/3 teaspoon;
2 cloves of garlic;
7 art. spoons of liquid smoke;
First, the meat must be kept in brine for about 6 hours. The pickle is getting ready in the following way: 1.5 tablespoons of salt and liquid smoke dissolve in a liter of water.
After 6 hours of aging, the meat can be baked; first, it should be rubbed with pepper and garlic gruel mixed with a small amount of oil. Baking temperature 150 degrees. The required time is 3 hours.
Recipe 8. Pork ham baked in the oven (in soy-mustard marinade)
A piece of ham on the bone - sawed off about 10 cm wide;
Mustard paste - 1 tbsp. a spoon;
Soy sauce (classic) - 1 tbsp. a spoon;
Balsamic or wine vinegar - 15 ml;
Dried dill greens - 10 g.
On the pork skin, make cuts every 2 cm and sprinkle the meat with vinegar. Keep pork at room temperature for 2 hours.
Mix soy sauce with mustard, sugar and dill. Coat the ham, trying to get inside the cuts. So hold the pork for another hour.
The ham is first baked for 15 minutes at 200 degrees, after which the heat is reduced to 180 degrees and the meat is cooked for another 40 minutes.
Recipe 9. Pork ham baked in the oven (economical way)
This recipe is called economical, because its implementation requires a minimum food set.
Meat from the hip part (with layers of fat) - 2 kg .;
Coarse salt -1.5 kg.
The ham needs to be prepared for baking. For this, a saline (hypertonic) solution is prepared. The ratio of water and salt in the solution is 1 to 4. It is not advisable to add more salt to the water, because the meat will take the missing salt from the substrate. At your discretion, ground pepper powder or other spices can be diluted in the solution. With the help of a large medical syringe, this brine should nourish the piece as much as possible.
Salt is poured at the bottom of the baking sheet, a ham is placed on it and sent to the oven for 3 hours. The temperature is -160 degrees.
If the meat surface begins to burn, the ham should be covered with foil during the baking process. 20 minutes before the end of frying, the foil is removed.
Ham cooked on a bed of salt has a juicy and natural taste. Many, having tried this option, prefer it.
Recipe 10. Oven-baked pork ham (Welsh recipe)
Ham (shoulder part) - 1.2-1.5 kg;
Vegetable oil - 4 tbsp. spoons;
Greens and olives - for decoration.
Medium-sized potatoes are washed and scraped off (you can not peel off the skin from young potatoes). The tubers are placed on the bottom of a cauldron or patch and poured with oil. A ham is placed on top, previously grated with salt.
The roaster with the contents is placed in a hot oven (230-250 degrees) and kept in it until the meat is browned.
Peeled and sliced apple fruits are fried to a golden hue. After that, onion and flour are sautéed in this oil.
Put the pot with the broth on the stove, add the roast, apples and reduce the liquid by 1/3.
Pour the broth into the roaster, cover with a lid and continue to cook the ham with potatoes for another 25 minutes.
Sprinkle the finished dish with chopped herbs and garnish with olives.
Recipe 11. Pork ham baked in the oven in the sleeve (with lingonberry mixture)
Pork ham (without bone) - 1 kg.;
Orange juice - 100 ml;
Cowberry berries (200 g);
Lingonberries, honey and orange juice are whipped in a blender.
The skinned meat is cut into 4-5 parts and salted.
Pieces of pork are placed in the sleeve, and lingonberry mixture is poured there. The baking bag is tied and shaken to evenly distribute the liquid.
The meat in the sleeve is sent to roast in the oven for 50 minutes. The temperature is 200 degrees.
Recipe 12. Pork ham baked in the oven (breaded)
Basil greens (bunch);
Kernels of pine nuts - a handful;
A spoonful of butter;
50 g cheese (hard);
80 ml. vegetable oil;
Garlic - a few cloves;
White roll is better to take not the first freshness. The crust is cut off from it, and the bread pulp is ground in a blender.
The crumbs are quickly fried in butter and cooled.
The next step in the blender is chopped nuts (part), cheese, garlic and herbs.
Spices, salt and oil are added to the mass. Everything is beaten well, and then mixed with fried crumbs.
In the ham, a deep incision is made wide along the entire piece. The recess moves apart a little and part of the oil-nut liquid is poured into it, the remaining nuts are poured.
To close the hole, a piece of pork is wrapped with threads.
Before sending the ham to the oven, it is coated with a breading mixture.
It takes 2 hours to bake and the temperature is 200 degrees.
To avoid burning, the pork is first covered with foil, and after 60 minutes it is removed so that a fragrant and fried crust forms on the ham.
Oven Roasted Pork Leg - Tricks and Tips
- Dishes prepared from fresh meat are distinguished by the best taste and health benefits. However, it is not always possible to purchase a pair of pork, therefore, if you buy a frozen ham, a piece should be thawed in a natural way, and not in water: valuable juice, which contains protein, is washed off with it.
- Cuts on a piece before baking are made so that the finished meat is juicy and not tough. For a more thorough impregnation of the ham, marinade can be poured into these incisions with a spoon or using a medical syringe.
- Tough meat from a middle-aged pig will become soft if, in the process of preliminary boiling the ham, add 1 tbsp to the broth. a spoonful of alcohol or ½ tablespoon of vinegar (9%).
- Milk can serve as a good alternative to brine, which gives the meat piece a spicy taste and softness. The ham is aged in it for several hours before baking. Mustard, often found in pork ham recipes, has the same properties.
- Since the ham itself is a fairly nutritious and high-calorie product, it is better to choose vegetable side dishes as additives to it. This combination will be the most successful and healthy.
For real festive dish is Ham in the oven. His mistresses cook according to recipes that have their own secrets. Many of them bake the ham in the oven in foil, others in the culinary sleeve, and still others bake whole without packaging.
As for the choice of spices, there is also a wide variety. Housewives use both dry herbs and fresh ones in combination with spicy garlic and onions. The material discusses the most interesting and delicious recipes.
Main components:
- ham - 1.5 kg;
- garlic - 2-3 cloves;
- salt, black ground pepper to taste;
- bay leaf, rosemary, oregano, zira a small amount to taste.
How to cook? Baked pork ham in the oven is very simple. First you need to get a good ham. Scrape off the top of the skin with a knife and rinse under running water. Then we prepare the marinade. To do this, we pass garlic through a garlic press and add table salt, ground black pepper, rosemary, oregano and zira to it.
Rub the outside of the meat well with this mixture. Then we make several shallow holes on each side and put the rest of the mixture into them. We sew the edges of the ham with a thread and leave it to marinate for 1 hour on the table. When it marinates, put it in the culinary sleeve and tighten it tightly on both sides. This is done so that the juice that will stand out from the meat does not go anywhere, but saturates the whole dish with taste.
It must be baked in the oven for 1.5 hours at a temperature of 180 ° C. When the meat is ready, carefully remove it from the sleeve. Fry the baked pork ham on a baking sheet in the oven for another 10 minutes. This is necessary so that a golden, crispy and fragrant crust forms on the surface of the meat.
As a side dish for the main course, you can serve young boiled potatoes or stewed cabbage.
Pork ham baked in foil
Main Ingredients:
- ham - 1.5 kg;
- garlic - 1 pc.;
- vegetable oil - 50 g;
- onion - 2 pcs.
For marinade:
- mustard - 2 tbsp. l.;
- natural honey - 1 tbsp. l.;
- salt, ground black pepper to taste.
How to cook? Peel the head of garlic and cut into small slices. To it we add ground black pepper, coarse salt and half a glass of vegetable oil. Mix the mixture well until smooth. Wash the pork under running water and clean the skin with a knife. On the surface we make small cuts and stuff them with a spicy garlic mixture. With the rest, rub the entire surface of the ham.
Preparing marinade for pork ham. To do this, in a small bowl, mix mustard with honey melted in a water bath. If honey is liquid and mixes well with mustard, then it is not necessary to melt it. Rub the meat with the resulting marinade. He must soak it completely. Cut the onion into half rings and lay the ham on it. We send it to marinate in the refrigerator for the whole night.
The next day, we take the pickled ham out of the refrigerator and prepare for baking. To do this, cover the oven tray with foil. On its bottom we lay half of the pickled and finely chopped onion, and then the ham, which we cover with a hat from the second half of the onion.
We cover the dishes with a layer of foil and bake in the oven at a temperature of 180 ° C for 1.5 hours. 20 minutes before the dish is ready, remove it from the oven, remove the foil and continue to bake without it until fully cooked. Pork ham baked in the oven is ready! Serve with stewed or fresh vegetables.
Pork ham baked in dough
Main Ingredients:
- ham - 2 kg;
- garlic - 1-2 cloves;
- rye bread - 1 loaf;
- wheat flour - 500 g;
- salt - 100 g;
- ground black pepper to taste;
- as spices bay leaf and cloves.
How to cook? In a small bowl, mix salt, ground black pepper, bay leaf and cloves. Rub the mixture on all sides of the meat. We make a small incision at the bone and introduce the mixture there so that the meat is salted from the bone.
We shift the meat into a deep basin and put it under oppression. In this state, it should spend three days in a cool place. Then we remove the oppression, and wash the ham well under running water. Soak the bread in water, squeeze and mix with flour until a homogeneous mass is obtained.
Cover the bottom of the baking sheet with the resulting dough, put the ham on top of it, which must first be wrapped in parchment paper. Also hide the upper part of the meat under the dough layer so that it completely covers its surface. In an oven preheated to 200 ° C, bake the ham for 3 hours.
Pork ham in the oven is ready. Before serving, remove the baked dough from it and cut into small pieces. Serve with homemade adjika or ketchup. Enjoy your meal!
Oven-baked pork ham in foil is something I rarely cook. But when I buy this part of the carcass, I never doubt that it will be delicious. Meat is a success, it doesn't work any other way. Unfortunately, this was not always the case. Remembering my first experience of cooking roast pork, I smile ironically. Of course, this was not a catastrophe of a universal scale, but I had to chew for a long time and without much pleasure. However, "working out the mistakes" and simple culinary tricks were able to melt an 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 (a glass - 200 ml)
How to bake pork ham in the oven
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This part of the carcass is just perfect for cooking in the oven. Especially if with lard and on the bone. I had meat without the first and without the second, but it turned out excellent - soft, tender, juicy. So, prepare the pork ham for marinating. But why make unnecessary gestures if you can immediately immerse the meat in the marinade and wait for the allotted time? Of course, it will do. But if you want to shorten the marinating time, then soaking in an vinegar solution, which will soften the pork fibers, is indispensable. The ratio of water and vinegar (usual, 9 percent) in the solution is 1 to 1. |
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Soak for an hour and a half. It is not necessary to hide in the cold, let it stand right in the kitchen. |
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Prepare the marinade. Take lemon juice as a base. Squeeze it out and strain from the pits. |
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In a bowl, mix freshly squeezed lemon juice, mustard, spices, salt and mix well. |
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Peel the garlic and chop finely. But you can pass it through the press directly into the marinade and not fool your head with cutting. Who likes it better. |
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Add the garlic to the rest of the marinade ingredients and mix well again. |
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Remove the pork ham from the water-vinegar solution, blot dry and rub the marinade on all sides (massage movements). Put in a bowl, cover with something so that the surface does not become weathered (food wrap, for example) and put in a cold place for 3-4 hours, or more. |
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When the specified time has passed, remove the remnants of the marinade with a napkin (overcooked garlic does not smell very pleasant and bitter) and fry the meat in a very well-heated vegetable oil. A lot of oil is not needed, just so that it does not burn. Make a golden crust on one side. |
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And the second one too. Like this. Thanks to this simple procedure, the surface of the meat will be "sealed" and more juice will remain inside. Wrap the fried piece of pork in several layers of foil (there should be no holes, otherwise it will turn out dry) and place in a heat-resistant form or on a baking sheet. Preheat the oven (200 degrees is enough) and place the pork in it. Cook for 2 hours, then remove the foil (or just unwrap it) and return the pork leg to the oven. 20-30 minutes will be enough to form a flawless crispy crust. |
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What a beautiful piece of meat we got. |
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Everyone can finally try. Cut immediately, just pulling out of the oven, and immediately serve the ruddy pork ham, bursting with steam and exuding an incredible aroma, to the table.
If you are lucky and have a whole pork leg, you need to be able to bake it deliciously. Such a 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. And how to bake correctly and juicy, our recipes will tell you.
- 2 heads of garlic;
- 6 kg of piglet ham;
- 90 ml of oil;
- 3 carrots;
- spices.
Time: 3 hours
Calories: 258.
How to bake a whole pork leg in the oven:
- Wash the carrots, peel off the skin, cut lengthwise. After that, cut into strips, you can not too thin;
- Peel all garlic cloves. Separate the larger ones from the smaller ones. It is large teeth that should have 2/3 of the mass of all garlic in their pile. And it is they that must be cut into four parts;
- Small teeth should be passed through the press into a small bowl;
- Pour a fairly large amount of salt here;
- Add black pepper, you can use suneli hops or a special mixture of seasonings for meat. Mix;
- Pour all the oil here, stir again, leave for fifteen minutes;
- Take the washed and dried ham. The skin cannot be removed; if necessary, it can be singeed and scraped;
- Take a knife, about the width of a 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;
- Next, dip your finger into the oil marinade, trying to hook as many spices as possible, and grease all holes well with the mixture;
- After that, put carrots and hams in the same holes, sometimes you can have several pieces of both at once;
- Grate the meat with the remaining marinade on top, leave to marinate for twenty minutes, transfer to a baking sheet, pour a little more oil on the bottom;
- Put in the oven at maximum temperature, soak for ten minutes;
- Then change the heat to medium and cook for about three hours. During this time, it is necessary to turn the ham a couple of times, be sure to pour it with oil from the bottom every half an hour.
Ham baked in the oven in foil
- 15 ml of mayonnaise;
- 700 g of ham;
- 15 ml sour cream;
- spices for meat;
- 10 g mustard.
Time: 8 o'clock
Calories: 264.
Baking process:
See also: How I lost 19 kg in a month and a half
Pork ham in honey glaze
- 2 bay leaves;
- 10 g fresh ginger;
- 60 ml brandy;
- 3 kg of ham on the bone;
- 3 garlic cloves;
- 1 onion;
- 15 g mustard;
- 1 celery stalk;
- 15 g honey;
- 90 g sugar.
Time: 4 hours
Calories: 250.
Cooking process step by step:
- Place the ham in a large saucepan and cover with water. The water should completely cover the meat;
- Put celery, onion, garlic, bay leaves here, put on fire. Let it boil and from this time cook for two and a half hours on low heat, then wait until it cools down;
- Remove the skin with a knife, leaving the fat on the meat. With a sharp knife, make a mesh on the fat and turn the whole piece over on it;
- Transfer to a baking sheet and brush with mustard. Spread the ginger into pieces in different places;
- Heat brandy in a saucepan, add honey and sugar to it. It is necessary to mix the ingredients until the grains dissolve. It's frosting;
- She needs to pour the meat on top. Send to the oven for forty minutes on medium heat.
Pork in wine, baked in the oven
- 160 ml soy sauce;
- 1100 g of ham;
- 0.2 l of sherry;
- 4 garlic cloves;
- 0.5 l of water;
- 10 g of honey;
- 20 g fresh ginger;
- spices;
- 25 ml wine vinegar.
Time: 10 am
Calories: 172.
See also: How I increased my breasts by 2 sizes in 1 week
Baking steps:
- Clean the meat, rinse it and dry it;
- Pour the indicated amount of water into the pan, put ginger root, various herbs, peppercorns into it, pour in honey, put a bay leaf;
- Boil the mixture for five minutes;
- Remove from heat, pour in vinegar and cool;
- Next, pour in the sherry and soy sauce, mix. Sherry can be replaced with dry red wine;
- Pour the meat with this marinade and put it in the refrigerator for the whole night;
- Then remove the ham from the marinade, you can stuff it with garlic, wrap it in baking paper;
- Transfer the meat to the roaster, put in the oven to bake for an hour at 200 Celsius;
- Next, unfold the meat and pour it with juice from the bottom, bake until cooked, this is about fifteen minutes.
How to deliciously bake a ham in a sleeve in the oven
- 450 ml of beer;
- 20 g of salt;
- 15 g of granular mustard;
- 4 kg of ham;
- 45 ml of oil;
- 5 g dry mustard seeds;
- 5 garlic cloves.
Calories: 242.
Baking principle:
- Squeeze the peeled garlic cloves through a press into a bowl and pour in the oil here;
- Pour salt and add mustard, you can pepper;
- Grate the washed meat with the resulting mixture;
- Transfer to a baking dish, refrigerate overnight. One part of the sleeve should remain open;
- Pull out, pour beer inside and tie. From above, make several holes in the sleeve;
- Send to the oven for an hour and forty-five minutes at 210 Celsius;
- Take out, open the package, send for another fifteen minutes to brown;
- Take it out again, turn it over and bake for another fifteen minutes;
- Then cut into slices and serve.
Ham with pickled onions and spices
- 15 g marjoram;
- 1 bunch thyme;
- 3 kg of ham;
- 120 g brown sugar;
- 220 g of salt;
- zira;
- 1 bunch of sage;
- 20 pieces of 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 of allspice.
Time: 1 day.
Calories: 192.
Baking process:
- Approximately three liters of water must be boiled with salt, spices and herbs: dried rosemary, bay leaves, two types of peppers, juniper, marjoram, sugar;
- After the mixture has cooled, pour into a large container and add four more liters of water here, be sure to boil it;
- 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;
- Dip the meat in the brine and keep it there for about twelve hours, turn it over and keep it again for another twelve hours. The entire container must be kept in the refrigerator;
- Next, get the meat and make deep cuts in it. Place pickled onions and peeled garlic cloves in them;
- Pour with soy sauce and wrap in three layers of foil, bake according to the calculation: twenty minutes per pound of meat + another twenty minutes in general for the whole piece;
- Then open the ham and pour the resulting juice into a saucepan. Put it on the fire and evaporate half;
- Chop the thyme and sage leaves and add to the juice, pour the zira into the eye here;
- Pour this sauce over the meat when serving.
Interestingly, the best of all, the baked ham is not combined with any side dish or wine, but with several types of beer, including dark ones. Therefore, 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, but you want to bake it, you can do this: put it in a saucepan and pour water into it up to the very edge of the saucepan. Boil water, and after two minutes turn off the stove and drain the resulting broth. Then the meat can be used according to the recipe.
Delicious, juicy, fragrant and spicy meat will decorate any table. It is especially beautiful to serve it whole, straight from the oven. Enthusiastic exclamations are guaranteed!
Traditional Slavic cuisine has always been characterized by the preparation of any meat in the form of large pieces. They were boiled and baked in pots, cast irons and over an open fire.
This method was considered simple and reasonable.
In the last century, open fire ovens have been replaced by ovens, where large pieces are evenly fried from all sides without compromising appearance and taste.
Ham (back) - the fleshy hip or shoulder part of the pork carcass, which is most often subjected to heat treatment by baking.
Ham meat is consumed hot, and also as cold appetizers (ham, prosciutto, boiled pork, jamon). For baking, you can choose the meat fillet of the femur part of the ham, or the ham with fat on the bone. Some prefer lean flesh, while others cannot imagine a ham without a layer of fat. All types of pork ham have their own cooking methods.
Pork ham baked in the oven - general principles of cooking
For processing in any way, the ham is taken from the uppermost thigh of the pig. The ham from the anterior shoulder region is fibrous and less fatty, it is suitable for roasting, making rolls and diet recipes. The back meat or bacon part of the piglet has more juicy and fatty meat with layers of fat of different thicknesses. For this meat, the most successful cooking option is roasting.
Roasting is usually preceded by preparing the ham for heat treatment.
The meat must be rinsed under a stream of cold water, thus, possible small fragments of bones, bristle hairs and the remains of gore are washed off.
Most often, before baking, the ham is aged in brine or marinade, this procedure significantly reduces the time of its preparation in the oven.
Recipe 1. Pork ham baked in the oven in foil (with oranges)
1-2 kg. fatty ham;
4 oranges;
Spices to taste;
Salad greens (for decoration).
Scrap the skin of the ham with a knife to clean and open the pores. Make cross-shaped incisions around the entire perimeter of the ham. Season with salt and pepper.
Cut oranges with peel into circles.
Line a baking sheet with foil so that the edges hang off the sheet.
Put slices of citrus on the foil, place the meat on them. It, in turn, is lined with a layer of oranges and covered with foil is not very tight.
The ham is baked in an oven heated to 180 degrees for 80 minutes.
The finished meat is released from the foil and cut into portions, they are laid out on a dish covered with lettuce leaves. Oranges are placed on top.
Oranges in the recipe can be replaced with pineapple or papaya.
Recipe 2. Pork ham baked in the oven in foil (with apple sauce)
A piece of ham - 2 - 2.5 kg .;
Carrot - 2 pcs.;
head of garlic;
Spices, bay leaf;
Lean oil (any) - 40 ml.;
Apples (unsweetened variety) - 5 pcs.;
Dessert wine (red) - a glass;
Lemon zest;
Spices and salt.
The meat is washed, dried and stuffed with garlic, bay leaves and carrots.
Salted meat should be salted, rubbed with red hot pepper and coated with olive or other oil. A piece treated with spices is covered with a lid and put in the refrigerator for a day.
After 24 hours, the meat is removed from the refrigerator, dipped in a paper towel to remove excess juice and wrapped in foil.
The pork ham is baked in an oven over medium heat (180-190 degrees) for about 2 hours.
Preparation of the sauce: peel the apples, cut into segments, add water and boil until soft. After boiling, the apples are pureed, diluted with wine and grated lemon zest.
The finished ham is cut into pieces, which are laid out in a greased refractory dish and poured with apple sauce. Before serving, the dish must be warmed up in the oven (not having time to cool) for 5-7 minutes.
Recipe 3. Pork ham baked in the oven (in dough)
Ham - 1.5-2 kg .;
100 g of cheese;
According to 4 tbsp. spoons of sour cream and mayonnaise sauce;
Salt, spices;
½ cup flour;
1 teaspoon of aromatic herb seasoning.
Cut the skin and fat from the ham. Boil the meat with salt and spices in water for about 1.5 hours and put in a colander to drain the broth.
Mix sour cream, mayonnaise, chicken eggs, grated cheese and flour. Add dried herb seasoning and knead the dough. Coat the slightly cooled boiled ham with this mixture and place it in a baking pan. You can add a spoonful of mustard to the dough to enhance the spicy aroma and taste.
So cooking the ham in the oven is much faster than in other options, since the meat was pre-boiled. It is baked until the dough crust is browned at 170-180 degrees.
Recipe 4. Pork ham baked in the oven in portions
Pork thigh (pulp with fat) - 2.5 kg .;
Vegetable oil - 2 tbsp. spoons;
Flour or starch - 1 tbsp. a spoon;
1 glass of water;
1 teaspoon paprika;
Cream (10%) - ½ cup;
Honey mushrooms (canned) - 200 g;
A glass of broth;
Pepper, salt.
The meat is cut into large pieces about half the size of a palm and lightly fried. After browning, you need to transfer the pork pieces to paper and dry.
Chop onion and fry with paprika. Pour flour and salt into the pan and continue frying for another 1 minute. Next, pour in the broth and wine. Simmer the mixture over low heat until it starts to thicken. 2 minutes before turning off the stove, add cream to the sauce.
Put the toasted pieces of ham into a mold along with mushrooms. Pour the sauce over the meat and place in the oven for 35 minutes. Set the temperature - 160-170 degrees.
For pork ham, baked in portions with mushrooms, it is better to serve rice as a side dish, it compensates for the excess fat content of meat.
Recipe 5. Pork ham baked in the oven (with kvass)
Pork meat (thigh) - 3 kg;
Onion - 10 pcs.;
Allspice - 10 peas;
Carnation - 3-4 umbrellas;
Garlic - 2 heads;
Kvass - 1 l.
Kvass is poured into a basin or bowl, spices, onions and salt are added. The meat is placed in liquid to marinate for 2 days. Dishes with marinade are cleaned in a cold place.
After 2 days, the ham is removed from the marinade, dried with napkins and stuffed with garlic.
A stuffed piece of pork is placed in a baking sheet with sides and roasted in the oven for 80 minutes.
After this time, the liquid remaining from marinating is poured into the pan, the meat continues to bake for another 1 hour. From time to time, pork should be watered with juice from a baking sheet.
Peeled potato tubers can be added to the baked ham. Then, along with the meat, a side dish will be prepared.
Kvass in the recipe can be replaced with beer.
Recipe 6. Pork ham baked in the oven in the sleeve (with juniper berries)
1 kg. pork pulp (shoulder or thigh);
300 g prunes without bones;
100 l. dry wine (white);
50 g cow's butter;
A handful of juniper berries;
150 ml. broth;
A spoonful of ground crackers.
Spices, salt.
Crush juniper berries and bay leaf in a mortar. Grate the pork with spices, salt and crushed mixture. After half an hour, brush the meat with melted butter and pour over the wine.
Place a piece of ham in a baking bag and send to the oven for 2 hours. The oven temperature is 200-210 degrees. From time to time you need to turn the sleeve over for even roasting of the meat.
While the meat is cooking, prepare the sauce. Prunes are soaked in hot water, and then passed through a meat grinder.
Crackers are fried in oil, prunes and broth are added to them. The sauce is salted and simmered for several minutes over medium heat.
Half an hour before the end of baking, the sleeve is cut, then in the remaining 30 minutes the juice will evaporate and the ham will brown.
The finished ham is cut into pieces and poured with sauce.
Recipe 7. Pork ham. baked in the oven (with liquid smoke)
A piece of ham (without bone) - 1.5 kg .;
Red hot pepper - 1/3 teaspoon;
2 cloves of garlic;
Salt - 40 g;
7 art. spoons of liquid smoke;
First, the meat must be kept in brine for about 6 hours. The brine is prepared as follows: 1.5 tablespoons of salt and liquid smoke are dissolved in a liter of water.
After 6 hours of aging, the meat can be baked; first, it should be rubbed with pepper and garlic gruel mixed with a small amount of oil. Baking temperature 150 degrees. The required time is 3 hours.
Recipe 8. Pork ham baked in the oven (in soy-mustard marinade)
A piece of ham on the bone - sawed off about 10 cm wide;
Mustard paste - 1 tbsp. a spoon;
Soy sauce (classic) - 1 tbsp. a spoon;
Granulated sugar - ½ teaspoon;
Balsamic or wine vinegar - 15 ml;
Dried dill greens - 10 g.
On the pork skin, make cuts every 2 cm and sprinkle the meat with vinegar. Keep pork at room temperature for 2 hours.
Mix soy sauce with mustard, sugar and dill. Coat the ham, trying to get inside the cuts. So hold the pork for another hour.
The ham is first baked for 15 minutes at 200 degrees, after which the heat is reduced to 180 degrees and the meat is cooked for another 40 minutes.
Recipe 9. Pork ham baked in the oven (economical way)
This recipe is called economical, because its implementation requires a minimum food set.
Meat from the hip part (with layers of fat) - 2 kg .;
Coarse salt -1.5 kg.
The ham needs to be prepared for baking. For this, a saline (hypertonic) solution is prepared. The ratio of water and salt in the solution is 1 to 4. It is not advisable to add more salt to the water, because the meat will take the missing salt from the substrate. At your discretion, ground pepper powder or other spices can be diluted in the solution. With the help of a large medical syringe, this brine should nourish the piece as much as possible.
Salt is poured at the bottom of the baking sheet, a ham is placed on it and sent to the oven for 3 hours. The temperature is -160 degrees.
If the meat surface begins to burn, the ham should be covered with foil during the baking process. 20 minutes before the end of frying, the foil is removed.
Ham cooked on a bed of salt has a juicy and natural taste. Many, having tried this option, prefer it.
Recipe 10. Oven-baked pork ham (Welsh recipe)
Ham (shoulder part) - 1.2-1.5 kg;
Onions - 2 pcs.;
Potatoes (young) - 1 kg.;
Vegetable oil - 4 tbsp. spoons;
Flour - 1 tbsp. spoons;
Apples (green) - 1 pc.;
Broth - 1 glass;
Greens and olives - for decoration.
Medium-sized potatoes are washed and scraped off (you can not peel off the skin from young potatoes). The tubers are placed on the bottom of a cauldron or patch and poured with oil. A ham is placed on top, previously grated with salt.
The roaster with the contents is placed in a hot oven (230-250 degrees) and kept in it until the meat is browned.
Peeled and sliced apple fruits are fried to a golden hue. After that, onion and flour are sautéed in this oil.
Put the pot with the broth on the stove, add the roast, apples and reduce the liquid by 1/3.
Pour the broth into the roaster, cover with a lid and continue to cook the ham with potatoes for another 25 minutes.
Sprinkle the finished dish with chopped herbs and garnish with olives.
Recipe 11. Pork ham baked in the oven in the sleeve (with lingonberry mixture)
Pork ham (without bone) - 1 kg .;
Orange juice - 100 ml;
Cowberry berries (200 g);
Honey - 2 tbsp. spoons;
Lingonberries, honey and orange juice are whipped in a blender.
The skinned meat is cut into 4-5 parts and salted.
Pieces of pork are placed in the sleeve, and lingonberry mixture is poured there. The baking bag is tied and shaken to evenly distribute the liquid.
The meat in the sleeve is sent to roast in the oven for 50 minutes. The temperature is 200 degrees.
Recipe 12. Pork ham baked in the oven (breaded)
Pork ham - 1-2 kg .;
Basil greens (bunch);
Kernels of pine nuts - a handful;
Bun (white);
A spoonful of butter;
50 g cheese (hard);
80 ml. vegetable oil;
Garlic - a few cloves;
Spices, salt.
White roll is better to take not the first freshness. The crust is cut off from it, and the bread pulp is ground in a blender.
The crumbs are quickly fried in butter and cooled.
The next step in the blender is chopped nuts (part), cheese, garlic and herbs.
Spices, salt and oil are added to the mass. Everything is beaten well, and then mixed with fried crumbs.
In the ham, a deep incision is made wide along the entire piece. The recess moves apart a little and part of the oil-nut liquid is poured into it, the remaining nuts are poured.
To close the hole, a piece of pork is wrapped with threads.
Before sending the ham to the oven, it is coated with a breading mixture.
Baking takes 2 hours and a temperature of 200 degrees.
To avoid burning, the pork is first covered with foil, and after 60 minutes it is removed so that a fragrant and fried crust forms on the ham.
Oven Roasted Pork Leg - Tricks and Tips
- Dishes prepared from fresh meat are distinguished by the best taste and health benefits. However, it is not always possible to purchase a pair of pork, therefore, if you buy a frozen ham, a piece should be thawed in a natural way, and not in water: valuable juice, which contains protein, is washed off with it.
- Cuts on a piece before baking are made so that the finished meat is juicy and not tough. For a more thorough impregnation of the ham, marinade can be poured into these incisions with a spoon or using a medical syringe.
- Tough meat from a middle-aged pig will become soft if, in the process of preliminary boiling the ham, add 1 tbsp to the broth. a spoonful of alcohol or ½ tablespoon of vinegar (9%).
- Milk can serve as a good alternative to brine, which gives the meat piece a spicy taste and softness. The ham is aged in it for several hours before baking. Mustard, often found in pork ham recipes, has the same properties.
- Since the ham itself is a fairly nutritious and high-calorie product, it is better to choose vegetable side dishes as additives to it. This combination will be the most successful and healthy.