Calorie: 510 kcal.
Energy value of the product of Baked Pork:
Proteins: 15 g.
Fat: 50 g
Carbohydrates: 0 g.
Boiled pork It is made from the following types of meat: pork, lamb or bear meat. In fact, it is a large piece of boneless meat. Boiled pork is very popular since the time of Russia, only then it was called the fiancée. Similar meat delicacies exist in other countries. For the pork, as a rule, such parts of the animal carcass are used: the back, the neck and the ham. It is important that the selected piece of meat has fat and streaks.
If the ham is cooked from mutton or bear meat, the meat must be steeped to get rid of the specific smell.
You can cook the diet version of chicken or turkey.
Cooking a baked ham can be done in different ways, but the most important thing is a crust of spices and herbs that need to be rubbed into the meat.
What is the difference between ham and ham, carbonade and ham?
Baked ham, ham, pork chop and ham are equally tasty meat products that almost everyone likes and also have some similarities. Nevertheless, the differences between them also exist. In our article we will tell you about them in detail.
To understand the difference between these meat dishes, it is necessary to give a description of each of them. Let’s start with the pork. This dish is a large and juicy baked piece of pork or beef neck. The main requirements for pork — meat should contain fatty streaks, and there should be no bones. If there are several bones, they must be carefully removed. After baking, it is recommended to allow the dish to infuse for several hours before use, so that the pork will be more juicy.
Ham is made not only from pork, but also from beef, chicken and game. For the preparation of this snack is usually used ham or back shoulder of the carcass of the animal. Ham can be boiled, smoked, smoked, baked, and also cooked smoked. The difference between the varieties of this dish is only in the method of preparation, as well as in the breed and type of animal from which the ham is prepared.
Carbonade is another type of meat delicacy, which is made from pork. To do this, usually use meat tenderloin from the back, which contains the least amount of fat. The carbonade is prepared using dry quenching or steam. A prerequisite in the preparation of this dish — the fat should contain a minimum amount. The presence of fat is not thicker than five millimeters.
A leg is a certain part of the pork carcass that is taken from the hip portion. Most often, the ham is fried or baked with a bone, and by removing it, you can get a tasty dried dish that will be juicy and taste excellent.
Based on all the above, we can conclude that boiled pork, ham, pork chop and ham differ in the method of preparation, as well as in the place on the carcass of the animal from which meat is taken for cooking delicacy.
If you want to get a tasty and healthy product, you need to know the rules for choosing a quality boiled pork. There are some tips to follow!
Firstly, pay attention to the packaging. In this case there are 2 options:
- boiled pork will be in vacuum packaging, in which case it will be fresh within 3 weeks;
- boiled pork will be wrapped in cling film, in which case the shelf life is not more than 5 days.
It is best to choose the first option, because in this case you can be sure that there are no germs in the product. In addition, on the vacuum packaging you can find a label that will contain all the detailed and necessary information: composition, date of manufacture, address of the manufacturer, etc.
Now pay attention to appearance boiled pork In a quality product, the color will be light pink or light gray (see photo). If the cut you saw a green tint, then most likely it is a sign of damage to the product. Quality boiled pork must have an oval or round shape. Look at the cut of baked ham, it should not have bones and connective tissue, as well as any damage. On average, the width of the bacon should be from 2 to 3 cm. Look at the color of fat, it should be white, as the yellow tint indicates that used for making old meat. The composition of quality boiled pork should include only meat and spices, any artificial additives are excluded.
Choose options that were made according to GOST, and not according to TU.
The shelf life of quality boiled pork in the refrigerator does not exceed 5 days. You can also freeze it, in this case, the period is extended to 3 months.
In cooking, baked ham is an excellent product that can be consumed both cold and hot. It can be used for making sandwiches, salads, appetizers, first and second courses. Fragrant spicy meat can vary the taste of a huge number of dishes. This product can even become a wonderful holiday snack.
For cooking ham, there is a special set of spices and seasonings, with which they prepare the marinade. You can use spices at your discretion, but it is best to add those that suit directly to this type of dish if you want to get juicy and flavorful boiled pork.
The most commonly used ingredients for making marinade are garlic, thyme, black and red peppers, and mustard. Garlic cloves are stuffed with a prepared piece of pork, rubbed with a mixture of spices and left to marinate. But besides the above ingredients, others are also used. For example, ginger root, bay leaf, mayonnaise, paprika, marjoram, cloves, cumin, curry, nutmeg and horseradish. Also suitable dry mixture of fragrant herbs.
When cooking marinade for boiled pork, the main thing is not to overdo it with spices. The main task is to give the meat a special aroma and flavor, and if you add too much seasoning, you can kill the taste of meat. This is undesirable, so add spices to the dish in small quantities.
Baked ham is a product that allows the use of experiments, that is, you can change the recipe, for example, the spices used or the composition of the marinade. Each housewife has her own secrets, which she uses when cooking ham, we propose to consider the main rules and features:
- Some time (how much boiled pork will be cooked) cannot be named, since everything depends on the temperature during the cooking process and the weight of the meat piece. There is an average proportion: 1 hour per 1 kg of meat. In this case, the temperature should be at least 220 degrees.
- For baking, you can use different non-stick dishes or ordinary baking sheet. Meat can be put in a special sleeve or wrapped in foil.
- If you use veal or beef for boiled pork, then it is recommended to put meat on pieces of lard, which will improve taste and juiciness. It is also worth making deep cuts to put lard and garlic in them. All this will help to get a tasty baked ham.
- If the selected meat is very tough and thick, then it is recommended to chop it with a saline solution using a syringe.
- To make the meat juicy, it is necessary to dip it in boiling water for a few seconds before cooking. This will allow the squirrels to curl up and preserve the meat juices.
How to cook at home? — classic recipe
There are many different recipes for making ham at home with your own hands, but in this case a classic version is offered. So, the following ingredients will be needed: 1.5 kg neck, 350 g fat, garlic, carrot, black pepper and salt. You will also need a sleeve for baking.
Vegetables must be cut into oblong pieces and put them in cuts, which must first be made in the meat from all sides. Then you should carefully rub the meat piece of salt and pepper. Fat is cut into slices no thicker than 2 mm. Put the meat in the baking bag and the lard on top. All this is pressed down by hand, gently turned over and spread the fat on the other side of the meat. Future boiled pork wrap and bake for 3 hours at a temperature of 160 degrees.
For the pork it is usually prepared special sauces that help to reveal the deep taste of the dish, as well as enhance its flavor. In our article we will tell you about the preparation of such sauces, as well as about what served boiled pork.
Since the main task of the sauce is to reveal the gastronomic qualities of the pork, it should not be too rich and interrupt the taste of the main course. We suggest you take note of several recipes for the preparation of sauces that are suitable specifically for the pork.