Pork in the oven cooks relatively quickly. Pork is remarkable in that you can experiment with it, try various ways cooking, temperature conditions, a set of spices, etc. And yet, this meat has its own laws, the secrets of cooking. According to the composition of the ingredients, the following dishes are distinguished: pork with potatoes in the oven, pork in the oven with cheese, pork with mushrooms in the oven, pork with tomatoes in the oven. Pork potatoes in the oven are used more often than other products. because this combination most fully meets our traditions and preferences. According to the method of heat treatment and heat preservation, the following options are possible: pork in foil in the oven, pork in pots in the oven, pork in the sleeve in the oven. Mistresses enjoy different ways cutting and decorating meat and get: pork cut in the oven, pork chop in the oven, pork roll in the oven, pork pork in the oven, pork steaks in the oven, pork roast in the oven, French pork in the oven. The French-style pork recipe in the oven stands apart, because. is a favorite dish of many admirers of this meat. Just like pork skewers in the oven. Although it differs from barbecue cooked on coals and in the air, it is very good.
Pork baked in the oven retains juiciness and flavors. Even a beginner can bake pork in the oven. Roasting pork in the oven is not such a laborious process. And a very appetizing dish is obtained at the exit: juicy and tasty pork in the oven. It's impossible to resist!
Pork dishes in the oven are varied. How to cook pork in the oven will tell recipes with photos. For example, "pork in the oven" - a photo of the cooking process will help you get an excellent result. If you are planning to make some original pork in the oven, a recipe with a photo of such a dish is all the more useful. Often looking for a simple recipe for pork in the oven. But if you carefully read our recipes, you will understand that they are all not complicated and quite suitable for fast food. Such, for example, is the recipe for pork with potatoes in the oven and others.
If you have prepared your own versions of the “pork in the oven” dish, be sure to post the recipes with photos on our website. Your experience will be useful to others. Using photos in recipes helps housewives. The recipe for pork in the oven with a photo will be remembered faster, you will immediately want to cook it. Pork meat in the oven acquires such an unforgettable and irreplaceable taste that you want to cook it all the time. I would like to experiment. By the way, this is how new versions of this dish appeared: meat in French in the oven from pork, pork in foil baked in the oven, pork marinated in the oven. Oven pork recipes are expanding and multiplying thanks to the delights of home cooks.
Many people know how to cook pork in the oven deliciously, how to properly bake pork in the oven or bake pork in foil in the oven, but it’s still worth checking out our recipes. There you will find a lot of interesting things, and for sure you will find something new for yourself.
Let also some tips for cooking pork in the oven help you:
Be sure to rinse the meat from the store, but do not soak. It is best to quickly pour over a piece of pork hot water, after that still and cold running. Be sure to dry the meat before cooking. If there is water on the meat, it will simply be stewed;
If you want to get the taste of meat in the end, and not spices, it is better to use only salt, black pepper. You can gradually add bay leaves, onions, cloves, allspice, lemon zest to pork;
Frozen meat is best thawed naturally. It is desirable that the thawing process takes place slowly in the refrigerator, in the lower compartment. It is undesirable to accelerate this process in the microwave or under running water, this will negatively affect the juiciness and taste of the dish. Remember that the cooking time of thawed meat is reduced. Fresh takes a little longer to cook.
After seasoning the meat with spices, coat it with vegetable oil on both sides. This will help keep the juices in the meat.
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. For all kinds pork ham there are ways to prepare it.
Pork ham baked in the oven - general principles 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)
Ingredients:
1-2 kg. fatty ham;
4 oranges;
Spices to taste;
Salad greens (for decoration).
Cooking:
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)
Ingredients:
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.
Cooking:
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)
Ingredients:
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.
Cooking:
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
Ingredients:
Pork thigh (pulp with fat) - 2.5 kg.;
Vegetable oil - 2 tbsp. spoons;
Bulb;
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.
Cooking:
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)
Ingredients:
Pork meat (thigh) - 3 kg;
Onion - 10 pcs.;
Allspice - 10 peas;
Carnation - 3-4 umbrellas;
Garlic - 2 heads;
Kvass - 1 l.
Cooking:
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)
Ingredients:
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.
Cooking:
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)
Ingredients:
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;
1 l. water.
Cooking:
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)
Ingredients:
A piece of ham on the bone - saw cut 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.
Cooking:
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.
Ingredients:
Meat from the hip part (with layers of fat) - 2 kg .;
Coarse salt -1.5 kg.
Cooking:
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)
Ingredients:
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.
Cooking:
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)
Ingredients:
Pork ham (without bone) - 1 kg .;
Orange juice - 100 ml;
Cowberry berries (200 g);
Honey - 2 tbsp. spoons;
Cooking:
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)
Ingredients:
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.
Cooking:
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.
Pork ham baked in the oven - tricks and helpful 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 in the broth, add 1 tbsp. 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.
Pig meat is popular almost all over the world, with the exception of those countries where its use is prohibited by religion.
Mankind began to eat even before our era, and the word ham, for example, came from Ancient Rus', where it was cooked in the oven, it is also loved to this day, especially baked in foil.
Pig meat has a delicate texture, thin fibers, and is easy to cook, fry, and stew. It is used for cooking kebabs, cutlets, dumplings, semi-finished products, sausages and various delicacies. The pork carcass is cut into different pieces, depending on the location, the very purpose of the piece also changes. Tenderloin, neck, shoulder blade, ham, loin, brisket, but this is not the whole list. A specialist in his field can easily distinguish one type of meat from another.
This product is distinguished by a high content of protein, vitamin B group and useful trace elements such as iron, iodine, zinc. Opponents of pork talk about its fat content, but it is mostly concentrated in, but it is quite simple to separate it from meat.
Pork meat differs from other species in its unique composition, it is able to act beneficially on the properties of the body. One of its main advantages is the ability to lower blood cholesterol levels. And the constant use of pork reduces the risk of manifestations of diseases of the heart and blood vessels. Some believe that lard contains a lot of calories and cholesterol, but in fact, animal fat is vital for the body in small quantities.
It is also worth pointing out that pork is perfectly absorbed and digested by the human stomach, so he can easily get all the necessary and useful substances from it. Pork meat has a positive effect on male potency. Doctors even often recommend to their problem patients that they introduce as much as possible into their diet.
The maximum benefit of substances is preserved in boiled, stewed and baked meat.
Marinating pork ham
The ham is a fleshy pork buttock, the uppermost part of the hind leg, popularly called the "back". It is used in boiled, baked, smoked and boiled-smoked form. A good housewife will cook anything from a ham, since its qualities allow it, but most of all it is suitable for baking in a large piece and for cooking boiled pork.
There can be a lot of cooking options, everything converges in one thing - it is better to marinate the meat beforehand. This is done for the reason that the ham has big size, and even pepper and salt it on top, the spices will not penetrate inside. As a result, the core of the piece will be tasteless. Pickling is also used to soften, make it even more tender.
The first marinade
How to properly marinate Ham? A variety of additives to the marinade will help make the taste unique and special every time. Spices can be chosen very different, according to your taste, but are best suited for pickling:
- Garlic.
- Black pepper.
- Bay leaf.
- Caraway.
- Rosemary.
For the marinade, boil water, salt and let it cool slightly. Then add your favorite spices and cool the water to room temperature. If garlic is added, finely chop it.
The meat is pre-prepared: a bone is cut out, optionally removed. Then the ham is placed in the marinade, and remains there for at least a day, a maximum of three days. Keep pickled meat in the refrigerator, occasionally turning it over to the other side.
If for some reason there is no time for exposure, you can use a method such as extrusion. It consists in the fact that the same brine is injected into the layers of meat with a syringe. The calculation of the marinade is 100 ml per 1 kg.
Second marinade option
Lovers of a delicious golden brown crust can use a marinade of sour cream, mayonnaise and mustard. The housewives also add spices to this mixture.
Deep dishes are taken, the ingredients listed above are mixed, spices are added to taste. The pork ham is completely coated with this mixture, wrapped in polyethylene and put in the refrigerator in this form. With this preparation, meat can be aged less, but without fail for at least 3 hours.
The third version of the marinade
For hunters of even more original tastes, another option is possible, with the addition of alcoholic beverages. Alcohol softens the meat, it melts in the mouth after that. It is worth recalling that during heat treatment, alcohol evaporates in order to prevent non-drinkers from doubting the use of such a product.
For this marinade, it is also necessary to boil water, put the necessary ingredients there: ginger, peppercorns, herbs, honey or sugar, bay leaf. Bring to a boil, simmering for a few minutes.
After the time has passed, remove the pan from the heat, pour in the bite and let the liquid cool. Then soy sauce and dry white or dry red wine are added to the marinade. Pork ham is poured with cooked marinade and left overnight in the refrigerator.
In addition to pickling, other methods of preparing ham are also used:
- Ham stuffing. Forcing allows you to make the taste of meat even more intense, and the cooking process becomes faster due to cuts. This method will also help out those who did not have time to marinate the meat in advance. Cuts are made on a piece of meat, where cloves are placed, spices are poured. Forcing may be the only way to process meat before cooking, or one of the components in the chain.
- Pre-roasting. After the time has elapsed, the hostess takes the meat out of the marinade, pats it dry with paper towels, and it's time to pre-fry. This roasting is called "sealing". It is necessary so that fat and moisture do not evaporate from the meat, and the crust becomes appetizingly golden. The frying pan for this type of frying must be preheated well and greased with oil. The ham is fried on each side for several minutes, until golden brown. It should be ensured that the crust covers the entire surface of the meat, if you skip at least one area, all the juice will run through it.
- Glazing meat. This method of additional processing, in addition to a beautiful color, will give a magical sweetish taste. To create the glaze, honey or syrup, mustard, vegetable oil and your favorite spices are used. The resulting mixture is coated with meat after “sealing” and sent to the oven.
Roasting meat in the oven
Meat prepared in all these ways is wrapped with foil in several layers. It is important to make sure that the whole pork leg is covered before putting the meat in the oven. This way, the pork will be in an airtight foil bag, and all the steam and juice will remain inside, enhancing the heat treatment.
The oven must be preheated to a temperature of 180-200 degrees. Put the pork in foil on a baking sheet and place inside. Cooking time may vary depending on the weight of the ham. Its average duration is taken at the rate of 1 kg of meat for 60 minutes of time.
To make the crust ruddy, 25 minutes before the end of cooking, the foil should be slightly opened. When the ham is ready, it must be pulled out of the oven and closed again. In this state, let the meat stand for 15-20 minutes.
Ingredients
Pork ham -1.5-2 kg
First option:
- Water 500 ml.
- Garlic 4-5 cloves.
- Bay leaf - 5 leaves.
- Black pepper - half a teaspoon.
Second option:
- Sour cream -1 tbsp. a spoon.
- Mayonnaise 1 tbsp. a spoon.
- Mustard 2 teaspoons.
- Spices - to taste.
Third option:
- garlic 5-6 cloves
- water 1 thousand ml
- soy sauce 140 ml
- wine vinegar 20 ml
- honey 1 g
- black pepper 5 g
Garnish for ham
Pork ham is an independent dish and does not particularly need a side dish, as it is high-calorie and satisfying in itself. But if there is a big holiday ahead, where there will be a lot of people, you can cook it too.
The palm in the struggle of side dishes for meat, without any doubt, is occupied by potatoes. It perfectly sets off the flavors of meat. main reason when choosing potatoes as a side dish, is that there are no people who do not like. At the same time, he looks advantageous on holiday table, especially if cooked with mayonnaise and spices. In this case, the slices will turn out ruddy and juicy.
Second place rightly goes to vegetables. These are cabbage, carrots, zucchini, pumpkin, eggplant, turnip, etc. The more original the vegetable mixture, the better. Since the ham is rich in calories, a light side dish will come in handy.
As a side dish, even dishes such as pasta and cereals are suitable for pork. Their only drawback can be called a non-holiday look. But if the ham was prepared only for home gatherings, then such side dishes will be simple, satisfying and, most importantly, appropriate.
Potatoes and other vegetables can be cooked together with the ham, right in the foil. In this case, they will be soaked in juice and marinade too. The second way to prepare a vegetable mixture is to stew in a pan. Each hostess will decide for herself which cooking she likes best.
There is no shortage of meat on the trading floors at the present time, it is for every taste and for almost every budget. Modern housewives are not very versed in the anatomy of a pig and how this or that piece of meat should look like. If you become adept at this, you can not only win in the family budget, but also greatly surprise your household in the culinary skills, because different pieces are suitable for different dishes.
Pork ham in the oven (ham) - on the video:
Who doesn't love tasty, juicy and soft pork fillet. Especially for such purposes, a ham is suitable, in which there are no veins and cartilage. Therefore, it is this part that is often bought for cooking boiled pork at home.
All we need is to choose fresh meat, marinate it properly, wrap it in foil and send it to brown in the oven. You don’t even have to wash the baking sheet after, since the foil will protect not only from possible burning, but also from getting drops of fat on the inner walls. It will be useful to read about how inside without strong chemicals.
Recipe number 1: Baked pork ham in honey mustard glaze
A spicy-sweet marinade based on honey and mustard will add a piquant taste to the meat. A fragrant golden crust can cause appetite in the most well-fed person. So this recipe is a must have in your arsenal.
- 1 kg of pork; 2 tbsp. spoons of honey; 4 tbsp. tablespoons of olive oil; 2 tbsp. spoons of granular mustard; salt, spices for meat and a couple of bay leaves.
- Step-by-step instruction: rinse the meat under running water and pat it dry with a paper towel; rub with salt and spices; make cuts around the perimeter and insert small pieces of bay leaf; now we prepare the marinade by mixing honey, oil and mustard; put the meat in a deep plate and pour over the marinade; leave overnight; preheat the oven to 200 degrees in the morning; wrap the ham in foil and place on a baking sheet; cook 40-50 minutes.
Golden brown crust, fragrant smell and juice flowing when cut - everything fits in this recipe. Prepare such a dish for lunch or a holiday, please yourself and your loved ones with unforgettable taste sensations.
Recipe #2: Roasted Pork Leg with Thyme and Rosemary
Italian herbs, namely thyme and rosemary, will add a delicate taste to the meat. Spices are not only able to enhance the flavor of the meat itself, but also perfectly decorate the appearance of the baked pork fillet. The recipe is quite simple and will not take you too much time. The main thing is not to forget to marinate the ham in advance, as pork needs at least 4-5 hours to marinade.
- Required list of ingredients: 1 kg of pork; 6 cloves of garlic; 4 tbsp. tablespoons of olive oil; 2-3 sprigs of thyme and rosemary; spices and salt to taste.
- Step-by-step instruction: rinse the meat thoroughly and dry it; then rub with salt and spices; make cuts, chop the garlic and insert it into the holes; now generously grease the meat with oil; break rosemary and thyme; sprinkle the ham and marinate for several hours in the refrigerator; then preheat the oven; lay out a baking sheet with foil and put the meat to bake for 45 minutes.
Fragrant baked pork ham is ready. Let it cool down a bit while preparing the sauce. Take tomato paste or ready-made ketchup, add chopped cilantro and a pinch of salt. Or pour olive oil in a saucer, chop the herbs and squeeze the garlic.
Recipe number 3: Pork ham with garlic, cooked in the oven
A traditional pork tenderloin recipe. Simple, short and insanely delicious. So before starting, be sure to prepare a dense thread to give the desired shape to the roll. You can also put sprigs of rosemary in the basic recipe when baking, this technique will add spicy notes and an unsurpassed flavor to the dish.
- Required list of ingredients: 1 kg of pork; 5 cloves of garlic; 3 pieces of bay leaf; olive oil for greasing the roll; 2-3 sprigs of rosemary; spices and salt to taste.
- Step-by-step instruction: rinse the meat; soak the rest of the water with a kitchen towel; rub with salt and spices; cut the garlic into small pieces, also break the bay leaf; make cuts and symmetrically chop the meat with them; take a thread and wind the meat into a roll; brush with olive oil; put into shape; and put rosemary on top; let marinate for 4-5 hours in the refrigerator; then preheat the oven to 200 degrees; put the meat in foil on a baking sheet and bake for 40 minutes.
Boiled pork is ready, remove the rosemary sprigs and thread, cut the roll into portions. Serve with garlic or tomato sauce, the recipe of which is described in the previous paragraph. Do not forget to serve a side dish with the meat,
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)
Ingredients:
1-2 kg. fatty ham;
4 oranges;
Spices to taste;
Salad greens (for decoration).
Cooking:
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)
Ingredients:
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.
Cooking:
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)
Ingredients:
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.
Cooking:
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
Ingredients:
Pork thigh (pulp with fat) - 2.5 kg .;
Vegetable oil - 2 tbsp. spoons;
Bulb;
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.
Cooking:
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)
Ingredients:
Pork meat (thigh) - 3 kg;
Onion - 10 pcs.;
Allspice - 10 peas;
Carnation - 3-4 umbrellas;
Garlic - 2 heads;
Kvass - 1 l.
Cooking:
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)
Ingredients:
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.
Cooking:
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)
Ingredients:
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;
1 l. water.
Cooking:
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)
Ingredients:
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.
Cooking:
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.
Ingredients:
Meat from the hip part (with layers of fat) - 2 kg .;
Coarse salt -1.5 kg.
Cooking:
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)
Ingredients:
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.
Cooking:
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)
Ingredients:
Pork ham (without bone) - 1 kg .;
Orange juice - 100 ml;
Cowberry berries (200 g);
Honey - 2 tbsp. spoons;
Cooking:
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)
Ingredients:
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.
Cooking:
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.