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Baked ham at home

For a start, I want to dispel the myth that a pork ham is roasted in an oven (oven). Yes, it is baked meat, but not necessarily the back of the carcass.

Baked ham can be made from the meat of any animal and poultry, but the real one can be made from young pork.

That is, baked ham is rather a cooking method.

Having decided to cook baked ham, you need to immediately determine the time.

Purchase products and start cooking 2-3 days before serving.

The main thing you need is fresh meat.

Even properly defrosted considerably lose its softness and flavor.

Meat

If you are accustomed to see a fragrant piece on the table pork, we will not change the traditions and buy at least 2.5-3 kg.

This is exactly the case when size matters. Baked large piece will be much tastier. In this case, you can take any part of the pork carcass — ham, neck, shoulder, fat sirloin.

The presence of a moderate amount of fat will give juiciness, but a lean piece will fit perfectly. In such a choice just fits well ham and neck — and the size of the piece is ideal, and fat moderately.

If you are offered a ham with a bone, ask the butcher to immediately remove it carefully, and the skin at the same time — in case you don’t want a crisp crust.

Marinade

Yes, before baking the pork must always be marinated.

If someone is important «rye spirituality«Need 1.5-2 liters of white or red kvass.

But you yourself guess that this should be a real kvass, and not the one that we sell at every corner in a plastic container — we understand that this is not kvass.

You did not get a good kvass — replace it with red wine in the same quantity.

What do you need:

  • 2.5-3 kg of pork in one piece
  • 1.5-2 liters of kvass or wine
  • 1 head of garlic
  • 3 pcs. onions
  • 3.5 -4 tbsp. l salt
  • 8-10 black peppercorns
  • 4 bay leaves
  • 3 pcs. carnations

What to do:
2-3 days before roasting pork (or any other meat of your choicea) need to pickle.

Peel the garlic and leave 3-4 cloves for mashing, cut the rest into halves or quarters.

Onion peel and cut into large slices.

Black peppercorns and cloves crush, but not grind.

Laurel leaf wash and break into several parts.

Juniper, rosemary, coriander and mustard seeds, cumin can be added to the wish.

Kvass or wine pour into a spacious saucepan, add salt, stir until dissolved, add onion, garlic, other spices and put the meat — it should be completely covered with liquid. See the circumstances: if necessary, add the marinade.

Cover the pan with a lid and refrigerate for a specified period.

Before baking, remove the meat from the marinade, wipe thoroughly with a paper towel and leave to dry completely for 40-60 minutes and warm to room temperature.

Marinade do not pour, it is useful when baking.

Heat the oven to 200-210С.

In the old days, the boiled pork was placed in a highly heated stove so that the heat first completely covered the meat, and then the meat slowly reached the cooling down oven — it would languish.

Cut the garlic into small pieces and stuff the meat — make shallow cuts with a thin, sharp knife and, turning it slightly, insert the garlic into the cut.

If the meat is not fat, in the same incisions fill small pieces of bacon.

Add flavor and leaves of bay leaves, and crushed peas black or white pepper.

Pour some marinade on a baking sheet and put baked ham — fat side on top. There is another way to protect the meat from burning — put wooden sticks on the bottom of the pan.

Tell me what?

Yes, for sure now everyone at home has chopsticks from Japanese or Chinese restaurants. But the marinade is still necessary to splash on the baking sheet, — in the process of baking, the boiled pork should be watered.

And add the marinade to the baking sheet in case of complete evaporation is also necessary.

In a hot oven meat roast for the first 15 minutes.

Then the fire must be reduced to 160-170S (as in a cooling oven). The ready time is determined by the weight of the meat — 35-40 minutes is given for each kilogram plus another 25-30 minutes for the whole process.

Total on our piece of boiled pork time will take about 2.5 hours.

During baking, boiled pork must be watered with marinade, and if necessary, covered with foil or baking paper or cabbage leaves — in case the top starts to be strongly roasted.

The readiness of the pork is checked simply — poke a culinary fork (fork with two long teeth).

Juice when piercing should be transparent, not reddish.

Cooked baked ham Remove from the oven, wrap in foil, let it rest for 20 minutes and serve with mustard, horseradish or pepper sauce.

And if it remains the next day — serve as a cold snack.

On a note!
If the baked ham is served as a hot dish, do not try to cut it into thin slices — the meat will crumble under the knife. Cut from the heart, so that really «a big piece of the mouth rejoiced.»

And with cold baked ham is much easier to handle.

Olga Syutkina:
“The kitchen of my love” was the name of my first book. Since then, in addition to traditional gastronomy, my husband and I have taken up the history of Russian cuisine, have written a new book — “Uninvented history of Russian cuisine”.

She is about the past of our gastronomy, about how it arose and developed. About the people who created it. Now comes the continuation of this work — already about the Soviet period.

Together with readers, we are trying to figure out whether the Soviet cuisine was a logical stage in the development of the great Russian cuisine or was an accidental zigzag of history.

Here I will try to tell you about how sometimes a wonderfully story comes to our today’s world, to our kitchens and tables.

Recipes Olga Syutkina:

Meat broth

Broth is a French word. But, ironically, or semantics, even in Russian, it amply reflects the process: I immediately think of a gurgling, fragrant fat.

See below.

Sauerkraut

Sauerkraut — among the homemade stuff is my biggest love.

I look forward to when you can buy white and crispy heads.

See below.

Red meat broth

On white and yellow broth, it would seem, you can stop.

But without familiarity with the red meat broth, the picture of beef broths will not be complete.

See below.

Bechamel

The history of this sauce is lost in the centuries.

Whether it was coined by the Marquis Louis de Béchamel — the court of King Louis XIV, or nimble royal chefs … See below.

Fig cake

Olga Syutkina reminds that figs, although it seems to be an exotic fruit, are in fact a long-time Russian delicacy, and suggest cooking a pie with figs.

See below.

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