How to bake pork butt. Pork ham: what to cook deliciously

IN Lately I started cooking any meat in the oven, or rather baking it. So what? After all, there are a lot of advantages to this. Firstly, you don’t need to stand at the stove, turn the meat over, and monitor the degree of its readiness. Secondly, the cooking process takes five minutes, then you just need to put the meat on a baking sheet and put it in the oven for a certain time. Well, one more advantage is that such meat is less calorie-rich, unlike meat that needs to be fried in a frying pan with the addition of oil or lard.
Ham, I always bake according to the same recipe. By the way, I want to note that it’s easier this recipe does not exist. This kind of meat dish can be safely presented to a festive table. If you are planning some kind of celebration, then buy lettuce leaves and cranberries to serve the ham. Believe me, this delicacy will not only not go unnoticed by the guests, but will also be eaten to the last bite. My simple recipe will tell you in detail how to bake a ham in the oven so that it is juicy. Also see how to cook.

Ingredients:

- piece pork ham(choose the size according to the number of people in your family),
- salt and pepper (I use peppercorns, as they are much more flavorful than ground pepper),
- mayonnaise (can be replaced with sour cream or kefir).

Recipe with photos step by step:

So, before you start cooking, I want to ask you, are you in a hurry? I mean, if you have time to leave the meat with spices to fully soak it? If you are pressed for time, then we will immediately move on to the cooking process without any “waiting”.
Wash the meat and place it immediately on foil so as not to stain the table or dishes.
Sprinkle the piece of meat well with salt.

Then squeeze out the mayonnaise and spread it evenly over all the pieces.

After this, add peppercorns.

Wrap the foil on all sides to create a vacuum when baking.

Now, if you have time, then leave the meat in this state for at least a couple of hours. If you do not have such time, then immediately send the meat to a preheated oven (the temperature should be set to 190 degrees). Bake it for at least an hour, or even better, an hour and thirty minutes. Be sure to try these too

For traditional Slavic cuisine It has always been typical to cook any meat in the form of large pieces. They were boiled and baked in pots, cast iron and over an open fire.

This method was considered simple and reasonable.

In the last century, replaced open fire ovens came ovens, where large pieces are evenly fried on all sides without damage to appearance and taste.

Ham (butt) - fleshy hip or shoulder part pork carcass, which is most often exposed heat treatment by baking.

Ham meat is consumed hot, and also as cold appetizers (ham, prosciutto, boiled pork, jamon). For baking, you can choose meat fillet of the thigh part of the ham, or 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 cooking principles

For processing by any method, 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 frying, making rolls and dietary recipes. The back meat or bacon part of the pig has more juicy and fatty meat with layers of lard of varying thickness. For this meat, the most successful cooking option is baking.

Baking is usually preceded by preparing the ham for heat treatment.

The meat must be rinsed under running water cold water Thus, possible small fragments of bones, bristly hairs and remaining dried blood are washed away.

Most often, before baking, the ham is kept in brine or marinade; this procedure significantly reduces the time it takes to cook 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).

Scratch the skin of the ham with a knife to clean and open the pores. Make cross-shaped cuts along the entire perimeter of the ham. Season with salt and pepper.

Cut the oranges with the peel into circles.

Line a baking sheet with foil so that the edges hang over the sheet.

Place citrus slices on foil and place meat on them. It, in turn, is covered with a layer of oranges and covered with foil not very tightly.

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

The finished meat is removed from the foil and cut into portions; they are laid out on a covered dish. lettuce leaves. Oranges are placed on top.

The oranges in the recipe can be replaced with pineapples or papaya.

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

A piece of ham – 2 – 2.5 kg;

Carrots – 2 pcs.;

Head of garlic;

Spices, Bay leaf;

Vegetable oil (any) – 40 ml;

Apples (unsweetened variety) – 5 pcs.;

Dessert wine (red) – glass;

Lemon zest;

Spices and salt.

The meat is washed, dried and stuffed with garlic, bay leaf and carrots.

The stuffed meat should be salted, rubbed with red hot pepper and coated with olive or other oil. The piece, processed 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 the 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 an oiled fireproof container and poured apple sauce. Before serving, the dish must be heated in the oven (without time to cool) for 5-7 minutes.

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

Ham – 1.5-2 kg;

100 g cheese;

4 tbsp. spoons of sour cream and mayonnaise sauce;

Salt, spices;

½ cup flour;

1 teaspoon of aromatic herb seasoning.

Trim the skin and fat from the ham. Boil the meat with salt and spices in water for about 1.5 hours and place in a colander to drain the broth.

Mix sour cream, mayonnaise, chicken eggs, grated cheese and flour. Add dried herbs 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 it spicy aroma and taste.

This way, cooking a ham in the oven is much faster than in other options, since the meat is 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 (flesh with fat) - 2.5 kg;

Vegetable oil – 2 tbsp. spoons;

Flour or starch - 1 tbsp. 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 the size of half a palm and lightly fried. After browning, you need to transfer pork pieces onto paper and dry.

Chop the 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 begins to thicken. 2 minutes before turning off the stove, add cream to the sauce.

Place the browned pieces of ham in the pan along with the mushrooms. Pour the sauce over the meat and place in the oven for 35 minutes. Set the temperature to 160-170 degrees.

It is better to serve rice as a side dish for pork ham baked in portions with mushrooms; it compensates for the excess fat content of the meat.

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

Pork meat (thigh) – 3 kg;

Onions – 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. The dishes with the marinade are put in a cool place.

After 2 days, the ham is removed from the marinade, dried with napkins and stuffed with garlic.

The stuffed piece of pork is placed in a rimmed baking sheet and roasted in the oven for 80 minutes.

After this time, the liquid remaining from the marinating is poured into the pan, and the meat continues to bake for another 1 hour. From time to time, the pork should be basted with juice from the pan.

You can add peeled potato tubers to the baked ham. Then the side dish will be prepared at the same time as the meat.

Kvass in the recipe can be replaced with beer.

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

1 kg. pork pulp(shoulder or thigh);

300 g prunes without bones;

100 l. dry wine (white);

50 g cow butter;

A handful of juniper berries;

150 ml. broth;

A spoonful of ground crackers.

Spices, salt.

Crush juniper berries and bay leaves in a mortar. Rub 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 place in the oven for 2 hours. Oven temperature is 200-210 degrees. From time to time you need to turn the sleeve over to ensure even roasting of the meat.

While the meat is frying, prepare the sauce. Prunes are soaked in hot water, and then passed through a meat grinder.

Rusks are fried in oil, prune mass and broth are added to them. Add some salt to the sauce and simmer 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 tbsp. 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 exposure, the meat can be baked; first, rub it with pepper-garlic gruel mixed with a small amount of oil. Baking temperature 150 degrees. And the required time is 3 hours.

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

A piece of ham on the bone - cut about 10 cm wide;

Mustard paste – 1 tbsp. spoon;

Soy sauce (classic) – 1 tbsp. spoon;

Granulated sugar – ½ teaspoon;

Balsamic or vinegar– 15 ml.;

Dried dill greens – 10 g.

On pork skin make cuts every 2 cm and sprinkle the meat with vinegar. Condition the pork at room temperature 2 hours.

Soy sauce mix with mustard, sugar and dill. Coat the ham, trying to get it inside the cuts. Keep the pork in this way for another hour.

The ham is baked first for 15 minutes at 200 degrees, then 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 method)

This recipe is called economical because it requires a minimum grocery set.

Meat from the hip (with layers of fat) – 2 kg;

Coarse salt -1.5 kg.

The ham needs to be prepared for baking. To do this, prepare a saline (hypertonic) solution. The ratio of water and salt in the solution is 1 to 4. Large quantity It is not advisable to add salt to the water, because the meat will take the missing salt from the substrate. At your discretion, you can dilute ground in the solution pepper powder or other spices. Using a large medical syringe, saturate the piece as much as possible with this brine.

Salt is poured onto the bottom of the baking sheet, the ham is placed on it and put into the oven for 3 hours. The temperature is -160 degrees.

If the meat surface begins to burn, cover the ham with foil during baking. The foil is removed 20 minutes before the end of frying.

Ham cooked on a bed of salt has a juicy and natural taste. Many people, having tried this option, prefer it.

Recipe 10. Oven-baked pork butt (Welsh recipe)

Ham (shoulder part) – 1.2-1.5 kg;

Onion – 2 pcs.;

Potatoes (new) – 1 kg;

Vegetable oil – 4 tbsp. spoons;

Flour – 1 tbsp. spoons;

Apples (green) – 1 pc.;

Broth – 1 glass;

Greens and olives - for decoration.

Small potatoes are washed and scraped (with new potatoes the skin may not be peeled off). The tubers are placed at the bottom of a cauldron or patch and watered with oil. A ham, previously rubbed with salt, is placed on top.

The roasting pan with its contents is placed in hot oven(230-250 degrees) and kept in it until the meat is browned.

Peeled and sliced apples are fried until golden brown. Then the onions and flour are sautéed in this oil.

Place the pan with the broth on the stove, add the roast, apples and reduce the liquid by 1/3.

Pour the broth into the roasting pan, cover with a lid and continue cooking the ham and 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 a sleeve (with lingonberry mixture)

Ham(without bone) – 1 kg;

Orange juice – 100 ml;

Lingonberries (200 g);

Honey – 2 tbsp. spoons;

Lingonberries, honey and Orange juice beat in a blender.

The skinned meat is cut into 4-5 pieces and salted.

Pieces of pork are placed in a sleeve, and the lingonberry mixture is poured into it. The baking bag is tied and shaken to distribute the liquid evenly.

The meat in the sleeve is roasted in the oven for 50 minutes. Temperature - 200 degrees.

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

Pork ham – 1-2 kg;

Basil greens (bunch);

Pine nut kernels - a handful;

Bun (white);

Spoon of butter;

50 g cheese (hard);

80 ml. vegetable oil;

Garlic – a few cloves;

Spices, salt.

It is better to take a white loaf that is not fresh. The crust is cut off, and the bread pulp is ground in a blender.

The crumbs are quickly fried in butter and cool down.

The next step is to grind nuts (part), cheese, garlic and herbs in a blender.

Spices, salt and oil are added to the mixture. Everything is thoroughly beaten, and then mixed with the fried crumbs.

A deep cut is made in the ham, the width along the entire piece. The recess is moved apart a little and part of the oil-nut liquid is poured into it, and the remaining nuts are poured in.

To close the hole, a piece of pork is wrapped with thread.

Before placing the ham in the oven, it is coated with the 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 crispy crust forms on the ham.

Pork ham baked in the oven - tricks and useful tips

Dishes prepared from fresh meat, have better taste and benefits. However, it is not always possible to purchase fresh pork, so if you buy a frozen ham, the piece should be thawed in a natural way, and not in water: it is washed off with it valuable juice, which contains protein.
Cuts are made on the piece before baking to ensure that the finished meat is juicy and not tough. To soak the ham more thoroughly, you can pour the marinade into these cuts with a spoon or using a medical syringe.
Tough meat from an older pig will become soft if, during the preliminary boiling of the ham, 1 tbsp is added to the broth. a spoonful of alcohol or ½ spoon of vinegar (9%).
A good alternative to brine, which gives a piece of meat spicy taste and softness, milk can serve. The ham is kept in it for several hours before baking. Mustard, which is often found in recipes for cooking pork ham, has the same properties.
Since the ham itself is quite nutritious and high-calorie product, then it is better to select as additives to it vegetable side dishes. This combination will be the most successful and healthy.

If you're lucky enough to have a whole pork butt, you need to know how to bake it deliciously. This 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. Our recipes will tell you how to bake it correctly and juicily.

Step by step recipe

How to bake a whole pork butt in the oven:

Wash the carrots, peel them, cut them lengthwise. After this, cut into strips, maybe not too thin;
Peel all the garlic cloves. Separate larger ones from small ones. It is the large cloves that should have 2/3 of the mass of the total garlic in their pile. And it is these that need to be cut into four parts;
The fine cloves should be pressed through a press into a small bowl;
It’s enough to pour in here a large number of salt;
Add black pepper, you can use suneli hops or a special mixture of seasonings for meat. Mix;
Pour in all the oil, stir again, leave for about fifteen minutes;
Take a washed and dried ham. The skin cannot be removed; if necessary, it can be singed and scraped;
Take a knife about the width of your 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, place your finger in oil marinade, trying to catch as much as possible more spices, and coat all the holes well with the mixture;
After this, put carrots and ham straws into the same holes, sometimes you can have several pieces of both at once;
Rub the remaining marinade over the meat, leave to marinate for about twenty minutes, transfer to a baking sheet, pour a little more oil on the bottom;
Place in the oven at maximum temperature for ten minutes;
Then change the heat to medium and cook for about three hours. During this time, you need to turn the ham over a couple of times, be sure to water it with oil from the bottom every half hour.

Ham baked in the oven in foil

15 ml mayonnaise;
700 g ham;
15 ml sour cream;
spices for meat;
10 g mustard.

Time: 8 hours

Calories: 264.

Baking process:

Pork ham in honey glaze

2 laurel leaves;
10 g fresh ginger;
60 ml cognac;
3 kg ham on the bone;
3 cloves of garlic;
1 onion;
15 g mustard;
1 stalk of celery;
15 g honey;
90 g sugar.

Time: 4 hours

Calories: 250.

Culinary process step by step:

Place the ham in a large saucepan and fill it with water. The water should completely cover the meat;
Place celery, onion, garlic, bay leaves here and put on fire. Let it boil and from this time cook for two and a half hours. low heat, then wait until it cools down;
Use a knife to remove the skin, leaving the fat on the meat. Using a sharp knife, make a mesh in the fat and turn the entire piece over it;
Transfer to a baking sheet and brush with mustard. Place ginger pieces in different places;
Heat cognac in a saucepan, add honey and sugar. It is necessary to mix the ingredients until the grains dissolve. This is the icing;
It needs to be poured over the meat. Place in the oven for forty minutes over medium heat.

Pork in wine, baked in the oven

160 ml soy sauce;
1100 g ham;
0.2 l sherry;
4 cloves of garlic;
0.5 l of water;
10 g honey;
20 g fresh ginger;
spices;
25 ml wine vinegar.

Time: 10 hours

Calories: 172.

Baking steps:

Clean the meat, rinse it and dry it;
Pour the indicated amount of water into the pan, put ginger root in it, various spices, peppercorns, pour in honey, put in 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 and stir. Sherry can be replaced with dry red wine;
Pour this marinade over the meat and put it in the refrigerator overnight;
Then remove the ham from the marinade, you can stuff it with garlic and wrap it in baking paper;
Transfer the meat to a roasting pan, place in the oven and bake for an hour at 200 Celsius;
Next, unroll the meat and pour the juice from the bottom over it, bake until done, about fifteen minutes.

How to deliciously bake a ham in a sleeve in the oven

450 ml beer;
20 g salt;
15 g grainy mustard;
4 kg ham;
45 ml oil;
5 g dry mustard seeds;
5 cloves of garlic.

Time: 9 hours

Calories: 242.

Baking principle:

Squeeze the peeled garlic cloves through a press into a bowl and pour in the oil;
Add salt and mustard, you can add pepper;
Rub the resulting mixture onto the washed meat;
Transfer to a baking bag and refrigerate overnight. One part of the sleeve should remain open;
Pull it out, pour beer inside and tie it off. Make several holes in the sleeve at the top;
Place in the oven for an hour and forty-five minutes at 210 Celsius;
Take it out, open the package, leave for another fifteen minutes to brown;
Remove again, turn over to the other side and bake for another fifteen minutes;
After this, cut into slices and serve.

Ham with pickled onions and spices

15 g marjoram;
1 bunch of thyme;
3 kg ham;
120 g brown sugar;
220 g salt;
cumin;
1 bunch of sage;
20 pcs 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 allspice.

Time: 1 day.

Calories: 192.

Baking process:

Approximately three liters of water must be boiled with salt, spices and herbs: dried rosemary, laurel leaves, two types of peppers, juniper, marjoram, sugar;
After the mixture has cooled, pour into a large container and add another four liters of water, always boiled;
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;
Place the meat in the brine and keep it there for about twelve hours, turn it over and keep it for another twelve hours. The entire container must be kept in the refrigerator;
Next, take out the meat and make deep cuts in it. Place pickled onions and peeled garlic cloves in them;
Pour over soy sauce and wrap in three layers of foil, bake according to the calculation: twenty minutes for half a kilo of meat + another twenty minutes 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 leaves of thyme and sage and add to the juice, add cumin to the eye;
Pour this sauce over the meat when serving.

Interestingly, baked ham goes best not with any side dish or wine, but with several types of beer, including dark ones. That's why there is a recipe using beer as a marinade. So what is it great snack for a male company.

If you come across a salted pork ham and want to bake it, you can do this: put it in a pan and pour water into it up to the very edge of the pan. Boil water, and after two minutes turn off the stove and drain the resulting broth. The meat can then be used according to the recipe.

Tasty, juicy, aromatic and spicy meat will decorate any table. It is especially beautiful to serve it whole, straight from the oven. Enthusiastic exclamations are guaranteed!

Pork ham in the oven, cooked with spices - real delicacy dish For festive table. But not everyone experienced cook can effectively cope with this task. We will tell you how to cook a baked ham according to the recipe, juicy and tasty.

How to cook pork ham in the oven and how many calories does it contain?

There are many recipes for cooking pork ham in the oven. But to actually reach the top culinary arts in this case it can be incredibly difficult. Capricious meat is quite easy to spoil. The large bone in the center requires quite a long heat treatment. This means there is a risk of drying out the pulp and making it indigestible. How to marinate pork before baking? Should I use vinegar? A novice cook has a lot of questions, and most often there is neither time nor energy to look for answers to them. Using time-tested recipes, properly selected meat and thoroughly marinating the product before putting it in the oven helps to avoid problems.

Choosing meat

Proper pork is tender, pink-colored meat. The surface of the piece in the package or cut must have a clean, even cut without a rainbow tint. Excess moisture is an indicator Low quality product. The meat cut must be dry and clean. The presence of foreign odors is a sign of a spoiled product.

Pork cannot be without fat - this is an axiom. Experienced cooks know that the amount of adipose tissue shows exactly how fattening took place. But you should not substitute concepts - the proportions must be observed in favor of meat, not lard. Marbling is welcomed, which is also highly valued in beef. If the fat content in the tissues is sufficient, there will be practically no chance of drying out the pork.

Ham belongs to that category meat products, which may be sold together with skin and bone. This baking solution is considered optimal. In this case, the skin completely retains meat juices, preventing their loss. In addition, after coming out of the oven, the crispy shell itself will be a wonderful delicacy. The presence of bone is an important component in long and gradual cooking. It is responsible for proper heat removal in a piece of ham and guarantees its uniform distribution in the tissues.

Properly cooked meat on the bone should “rest” and finish. In this case, it will be much softer and juicier.

Marinate before baking

The need to marinate the pork butt is an important component proper preparation to the baking procedure. This stage is especially important in cases where you want to not only put meat on the bone in the oven, but also maintain softness. tender fillet. Classic marinade for baking it should add juiciness to the meat, make it more piquant, but at the same time not detract from the natural taste of the product.

Let's look at the most popular options for marinating compositions in more detail.

Spicy. This mixture contains vegetable oil, a mixture of khmeli-suneli spices, and a large amount raw onion(about 0.5 kg). Pepper, salt and bay leaf are selected to taste. A kilogram of meat in pieces is immersed in a mixture of ingredients and sent for marinating for 5-8 hours. Baking marinated meat is recommended in a special culinary sleeve.
Soy/sherry based – original solution for people with different culinary preferences. Depending on the occasion for the celebration and the composition of the guests, you can choose a non-alcoholic or alcoholic version of the marinade. In addition, the composition necessarily contains bay leaf, 0.5 kg of chopped onions, sugar, pepper, powder dried garlic. Soy sauce or sherry is taken in a volume of 100 ml; In addition, it is worth adding half this volume of olive or soybean oil to the composition.
Cognac with lemon. Alcohol marinades are one of the most popular options when baking ham. In this case, even fairly dry pork can be saturated with juices and made more piquant. In addition to cognac and lemon, the composition includes ginger, bitter mustard, garlic and any suitable spices. Like most others alcoholic compounds for pickling, this option can be considered an express solution for use. You need to keep the meat in it for at least 1 hour.
Berry. Lingonberries, cranberries, and blueberries not only add a slight sourness, but also make the meat much softer, juicier and more enjoyable. Sugar-free berries, crushed to a puree, are mixed with garlic, salt, and peppercorns in the desired proportions.

How to cook?

The opportunity to bake a pork ham in the oven is highly appreciated by both people who are far from cooking and true gourmets who know a lot about creating great dishes from meat. Choice suitable recipe made based on the characteristics of the selected piece. The ham belonging to the anterior shoulder region has a more fibrous structure and is suitable for cooking dietary dishes or rolls.

The bacon part of the ham is considered fattier and requires proper heat treatment. A piece of meat intended for baking, marinating, or processing in spices requires preliminary rinsing in cold running water. After this, it is dried and prepared for heat treatment. Next, you can choose absolutely any recipe you like and start cooking.

Pork ham in the oven with oranges

The simplest recipe for beginners, which can still ensure the complete delight of guests, is pork ham baked with oranges. Meat in 1-2 kg pieces for this dish is chosen with a significant amount of fat. The piece in the skin, which is baked in foil, must first be treated with a knife and cut crosswise over the entire surface for uniform heating. The outside of the ham is rolled in a mixture of spices and salt. Juicy oranges are cut into thin slices with the peel on.

Preparing a baking sheet involves lining its surface with plenty of foil - the edges of the sheets should hang down. Without greasing with oil, lay out a bed of orange slices and place the meat on top of it. The piece is also covered with citrus, everything is covered with foil, not too tightly. The meat is placed in an oven preheated to 180 degrees for 1.5 hours.

How to cook juicy meat

Dry pork is not a myth, but it can be combated if you use the right recipe. A simple one will help step by step recipe, capable of conquering even an inexperienced cook. To prepare juicy and tasty meat, you will need to flavor it with apple sauce and stuff it with vegetables. Out of 5 sour apples and a glass of sweet red wine with the addition of lemon zest boiled puree is prepared, which is kneaded until homogeneous mass blender.

A piece of washed, dried, seasoned meat is greased vegetable oil, cuts are made on the surface of the ham into which slices of carrots and garlic are placed. The resulting semi-finished product is immersed in a container and sent into the cold for 24 hours. The meat is baked in foil at medium temperature for 120 minutes. The finished dish is served cut into portioned pieces and pouring sauce over it.

With potatoes and other vegetables

A ham baked with potatoes can be considered quite filling and not necessarily festive dish. It is better to bake meat and vegetables after preliminary marinating for a day - this way their cooking times will correspond to each other. Potatoes are medium-sized, dense, with thin skin. You can bake whole tubers, halves or quarters. Garlic cloves or small onions, sweet pepper slices will complement the flavor range.

The ham is always placed on top of the potatoes so that the juices from the meat flow down. When serving, it is better to divide the dish into portions.

Cooking on the bone

Cooking a piece of prime meat on the bone is not the easiest task. In this case, a whole cut with skin is usually taken for baking, then it is removed, preserving small quantity fat around the edges of the flesh. It is recommended to coat the ham with a glaze - honey-mustard compositions are most often used. The surface of the pulp is preliminarily covered with cross-shaped notches. You can also stuff the meat with garlic cloves and season it with your favorite spices. Before baking, the meat is tied with special twine. Bake the ham in the oven at a temperature of 190 degrees.

Depending on the weight of the ham, you need to keep it at a given temperature for at least 3 hours.

Pork ham without salt

Is it possible to cook pork ham without salt? It is worth paying attention to the fact that if you follow a salt-free diet, this dish may well be a good solution for adherents healthy eating. You can avoid excess salt in a sleeve - a special culinary device. It is used to avoid drying out the meat and to provide it with the desired juiciness and softness. The absence of the usual salt can be easily compensated for by an accurate and correct selection of spices. A piece of boneless meat stuffed with garlic can also be added fresh vegetables. The broth rendered during the cooking process will be less fatty, and all the ingredients of the dish will be saturated with juices and spicy aromas.

The sleeve also reduces the cooking time of the ham somewhat. Depending on the weight and size of the piece, this can be 1-1.5 hours. If a piece on the bone is selected, it is recommended to select the minimum temperature regime and the duration of the cooking process is 5-7 hours.

Whole or portioned?

If you bake the whole meat it seems not best idea, you can prepare a portioned version of it by cutting it into pieces. For baking in this case the best way suitable meat from the thigh of a pig. The presence of fatty layers will become the best way Do not dry out the tenderloin cut into layers.

The meat is pre-fried, excess oil is removed using blotting paper. Shredded meat is fried in a deep frying pan. onion and paprika in pieces, add flour and salt to taste, then add broth and a little white wine. The thickened mixture is flavored with cream. Pieces of meat should be layered with mushrooms, placed in a baking container, poured with the resulting sauce and baked for 30-40 minutes at low temperature (no more than 170 degrees).

Pork ham in dough

The opportunity to cook ham in dough will be appreciated by both true gourmets and experienced housewives. The skin and fat are first removed from the meat (you can choose a piece without skin). Next, it is boiled for 90 minutes in water with the addition of spices. The finished meat is removed from excess moisture in a colander; after this you need to prepare a steep dough from mayonnaise, sour cream, flour and grated cheese, as well as eggs. They coat the meat with it and send it to bake in the oven. As soon as the crust is browned, the dish is ready.

Pork ham roll

Good quality meat from the shoulder part allows you to make a roll from it. In this case, the piece of meat should be quite large - about 3 kg, in addition, you will need salt and sugar, garlic, black and allspice. The layer of meat is rubbed with prepared spices, rolled into a roll, tightly fixed and sent to a cold place for a day. After the allotted time, the ham is wrapped in foil and baked until cooked.

Calorie content of the dish

Meat dishes They consist of protein, so they themselves are quite high in calories. But during the cooking process, other ingredients are added to the main ingredient and the final characteristics of the delicacy can change significantly. There are 261 calories in a raw pork belly. But when using oil, honey, marinades, this figure can increase significantly. That is why, when choosing a cooking method and recipe, you should pay attention to the final calorie content ready-made dish. It is quite possible that it will be much higher than expected. Many recipes also list the number of calories per serving. This point is also worth considering, especially if you adhere to the principles of a healthy lifestyle or control your diet.

If you follow all the rules, a well-cooked, tender and satisfying pork ham will certainly delight you and your loved ones with its exquisite and delicate taste. Cooked large piece the meat will retain all its juices and will delight even true gourmets with its refined taste.

Finding a recipe to suit your taste is also not difficult. And most importantly, this dish is so varied that you definitely won’t get bored with it, even if you cook it every week.

For a recipe for cooking spicy and juicy pork ham in the oven, see below.