Pork ham baked in the oven - 10 delicious recipes

Pork ham in the ovenThe festive feast is unthinkable without a "coronal" dish to produce an unforgettable impression on guests and declare itself as the most sophisticated hostess. Pork ham, baked in the oven, will fulfill the task to fully: it will feed it, it will be imposed and will remain in memory for a long time. The dishes from this part of the piglets are always delicious, soft, juicy. And so that with the guarantee make the dishes are perfect, prepare a pork in a foil or sleeve.

The ham is the rear, the upper part of the carcass, the people are more often called "rear". It is suitable for extinguishing, salting, cooking buoy, but more often it is baked in the oven or sharing it on the portion pieces. Avoid meaties will appreciate dishes with an abundance of seasonings cooked with potatoes, other vegetables.

How much to bake the choke in the oven

The cooking time depends on the magnitude of the piece of pork. Do not douse meat - it will remain raw inside. Having overtook the ham, you cut it, which is also bad.

Calculate time is quite simple. Weigh a piece: every kilogram of meat will need 40 minutes of baking. Plus, they certainly add 15-20 minutes, so that after the timer timer stood when the oven turned off ("reached").

ham recipes in the oven

Pork ham, baked in the oven - Simple recipe (step by step)

In the fact that cooking dishes are completely unclear, you will see if I get acquainted with the easiest recipe. Quickly and stunningly delicious!


  • Pork ham - 1.5 kg.
  • Garlic - 8-10 teeth.
  • Mustard, ready - 3 tablespoons.
  • Sunflower oil - 2 spoons.
  • Turmeric - a small spoon.
  • Salt - 2 small spoons.
  • Pepper, black - as much.

Step-by-step recipe:

Rinse a piece of meat, dry the napkins so that there is no moisture left.


Divide each clove of garlic on 2-4 parts.


In a checkerboard, make punctures all over a piece and mean garlic meat. Loads insert deeper.


Mix in a sled salt, turmeric, pepper. Sutitate the ham from all sides.


Separately break the sunflower oil with mustard.


Melt the mixture of the entire surface of the pork.


If you want to seal the meat juice and make the ham juicy, fry a whole piece in a large amount of oil in a pan. Fire make the highest possible. This procedure is optional, but I advise.


Purchase the workpiece on the foil sheet, saturated on the baking sheet with a large margin so that you can wrap the piece completely. If there is a layer of fat on meat, put the pork soma up. Secure the edge reliably so that the juice does not flow, and even better hide the workpiece into another foil layer.


Rearrange the baking sheet to preheated to 200 o with a brass cabinet. Then slow down the heating to 180 o C. Preparation time is 1.5 hours.


The result in front of you in the photo, see how beautiful it turned out. Bon Appetit!

ham recipes in the oven

So that the meat is tasty, shortly before cooking get it out of the refrigerator. Then the temperature inside the piece and outside aligns, and the dish will become truly appetizing.

Pork ham in the oven recipe whole piece in foil

The recipe has long been popular with the owners. Medovo-mustard marinade brings an interesting note, so the taste of the dish surprises and like everyone, without exception.

We take:

  • The ham is 1.5 kg.
  • Water - 3 liters.
  • Pepper peas, laurel, salt, cumin, garlic cloth.
  • For marinada:
  • Honey - tablespoon.
  • Grain mustard - 2 spoons.
  • Sunflower oil - 2 spoons.
  • Seasonings for pork - 2 spoons.

How to cook:

  1. Weld the marinade by adding the required amount of salt into water. Cool to warm state, throw a chopped garlic, a laurel leaf, pepper peas, cumin. Salt in brine lay to taste.
  2. If the meat has a bone, cut it out. Cut extra fat. Ideally, a hammer is not thicker than 5-6 centimeters, with a small layer of sala from one side.
  3. Place the ham in the marinade, close, put on the shelf of the refrigerator for marination. Keep no less than a day.
  4. On the day of cooking, mix in a blue honey, mustard grains, splash oil, pour seasonings. Diligently scroll the mixture.
  5. Remove a piece of meat, dry by a towel.
  6. Heat the grill frying pan, sneakely miss. Lay out the ham, on high heat quickly fry on both sides.
  7. Place the harvesting on the washed baking tray. Sutitate honey icing from all sides (leave a little bit).
  8. Prepare at 180 ° C by setting up a timer for 45-50 minutes. After 20-25 minutes again wake the pork with honey sauce.
  9. After the specified time expires, get the ham, cover the foil and hold for 10-15 minutes.

Do not pray for marinization time. As a rule, the ham is baked in a large piece. So that the meat is completely impregnated, hold it by providing spices, from 3-4 hours and more.

ham recipes in the oven

Boozyna from pork ham - video

It is said that the taste of meat is largely depends on the marinade. The author of the video confirms this fact by offering three ideas at once.

Cheese ham in foil - a very tasty recipe

Here the dish makes marinade and various additions to meat. We will have to face, but the result will suit everyone.

Would need:

  • The back of the pork is a whole piece - 1-1.2 kg.
  • Bacon - 100 gr.
  • Mozzarella Cheese - 30 gr.
  • White wine - 50 ml.
  • Olive oil - 50 ml.
  • Creamy oil - a piece.
  • Garlic - 3 teeth.
  • Rosemary, thyme, sage - 3 twigs (allowed to be replaced with dried herbs).
  • Lavr - 2 leafs.
  • Cedar nuts - 50 gr.
  • Salt pepper.


  1. Rinse, blotty slice.
  2. Mix in a separate ass. Spicy weeds, add garlic crushed to Cashitz. Cook laurels leaflets, pepper. Pour the olive oil into the bowl, thoroughly scroll the contents.
  3. Stodit the entire piece, hide under the film. Send to the shelf of the refrigerator to marinate for 12-24 hours.
  4. Then make a rather deep incision along the entire length of the ham. It is necessary for putting the fillings, so make it volumetric, type of pocket.
  5. Make stuffing. Sutitate a large chips of cheese, add a little garlic cashem, add some more spicy herbs, crushed pine nuts. Soften the creamy oil, put in the mixture. Mix well, or put a blender.
  6. Insert the resulting stuffing in the pockets of the ham. Fasten with toothpicks.
  7. Wrap a piece of pork into bacon, wrapped over the entire length. Tie a thread so that he holds.
  8. Wrap the blank in the foil, put on the tray. Prepare at 180 ° C. Time of baking is 1.5-2 hours, depending on the size of the piece.
  9. After 10-15 minutes from the beginning of cooking, open the foil, swing the harvest of wine. Then reduce the temperature in the furnace to 150 o C. Dish is ready when pink juice stops. Remove the foil from above, increase the temperature again, continue to baking until a beautiful crust appears.

The tasteful palette depends on the seasonings that you will use to marinate pork. Take various grass - rosemary, thyme, basil, cumin and others, now the choice is the most huge. Put in the marinade honey, mustard, various types of peppers.

Pork ham baked in the oven

How bake juicy and soft ham in sleeve

Very simple in the performance of the Kushan, but it is possible to file it not only for everyday meal, but also for a festive treat.

It will take:

  • The ham is 1 kg.
  • Apples, green - couple.
  • Mustard, ready - dining bed.
  • Khmeli-Sunneli - ½ teaspoon.
  • Bay leaf - 2 pcs.
  • Garlic teeth - couple.
  • Salt pepper.

We bake:

  1. Boil the water by adding 2 large spoons of salt, laurel and a couple of pepper peas. Completely cool, put a piece of meat into the brine.
  2. Hold for 2 hours, then pull out, dry the paper with napkins.
  3. Cut with a knife on the slicing surface, mean chopped garlic slices.
  4. Sattail the mustard, seasoning hops-Sunnels, salute, put in the sleeve for baking.
  5. Remove the seed part from the apples, cut down quite large slices. Insert the sleeve for meat.
  6. Bake at 180 ° C. Cooking time 1.2 hours. Somewhere in the middle, start gradually reduce the temperature to 150 o C.

How to bake the ham

Delicious pork ham baked with potatoes (video)

I did not repeat the recipe, look at the video and you will understand how to cook a tasty and satisfying dish.

The ham baked in the oven in the mustard

Pork is baked as a whole piece, due to this, it retains the juice of meat. Marinade with mustard has already become familiar, and many rated his pleasant taste notch.

It will take:

  • The ham is 3 kg.
  • Bulb.
  • Mustard in powder - a small spoon.
  • Garlic - 4 slices.
  • Paprika - 2 small spoons.
  • A mixture of peppers - ½ teaspoon.
  • Basil is a teaspoon.
  • Salt.

How to bake:

  1. Spill pork, rinse, blot with a paper towel, removing moisture is a prerequisite for the successful baking of meat in a whole piece.
  2. Make small cuts along the entire length of the piece, put into bulk vessel.
  3. Patch the bulb half rings, send to the meat. Cook garlic teeth (can be crushed by the press), put in a bowl.
  4. Mix in a separate branch all the other dry seasonings, pour into meat. Sutitate a piece along with the onion seasonings, wrap the food film. Hide on the roof of the refrigerator for several hours. It is enough 3-4 hours, but ideally it is better to marine night.
  5. Get the ham, let him warm at room temperature. In the meantime, turn on the oven to warm up to 220-250 o C.
  6. Take the foil sheet on the tray, leaving a long tail, sufficient to wrapping a whole piece.
  7. Put the meat remaining the foil wrap it so that there are no holes left, consolidate well.
  8. Place the baking sheet in the oven for 2 hours. Immediately lower the temperature to 180 o C.
  9. At the end of the specified time, turn off the oven, but do not deliver a baking sheet. Take care for another 15-20 minutes - let the dish stand a little. When you get to open foil, do not burst juice.

Sut off excess fat, because when baking, most of it is mounted. Another plus of this action is to reduce calorie dishes. Leave the layer of not more than 3-5 mm., And enough.

Gold in the oven whole piece

Juicy ham in the dough

Many people do not know that the meat can be baked in the test, and ignore this method of cooking in the oven. And in vain, because thanks to this, all juices are saved in meat, and the dish is obtained very gentle and appetizing.


  • The back of the carcass is 1-1.2 kg.
  • Creamy oil - 170 gr. + 40 gr.
  • Flour - 400 gr.
  • Mustard - 1.5 big spoons.
  • Warm water.
  • Egg yolk.
  • Estragon, spices for meat, salt.

How to bake:

  1. For cooking, take a rather thin and long clipping to roll it with a roll. Twist, fasten the thread, make sure.
  2. Soften in any way 40 gr. Butter, spread the roll.
  3. Put a piece in foil, wrap, secure reliably so as not to flow juice.
  4. Send it up to half-ready for 25 minutes at 210 o C.
  5. Parallel to the baking make the dough. Distribute flour with softened butter (170 gr.). Pour warm water, knead the dough. I do not point out the amount of water, you should have a steep dough. Let him stand at least an hour - "grab".
  6. Turn off the oven, without opening the doors, let out the crown to stand 10 minutes.
  7. Open foil, sprinkle the meat salt, seasonings. When the piece completely cools, remove the threads.
  8. From the dough that has come down by that time, roll the pellet, in size to the appropriate roll.
  9. Find the cake mustache, leaving the edges clean (so that stick). Sprinkle with tarragon, put meat piece in the center of the cake.
  10. Close the meat with a test, close the edges. Through the entire surface, make a few punctures for a fork.
  11. Lubricate the top of the yolk, send to the oven for another 40 minutes. After the timer signal, remove the ham, cover with a towel or foil, hold a quarter of an hour and serve.

Video recipe: how to cook juicy ham with vegetables

There is no limit to perfection! Before you, another wonderful version of the baking with your chips, which the author shares with us. I propose to repeat! Bon Appetit!

Pork ham in honey glaze

  • 2 Laurel sheet;
  • 10 g of fresh ginger;
  • 60 ml of brandy;
  • 3 kg of bone ham;
  • 3 garlic teeth;
  • 1 onions;
  • 15 g mustard;
  • 1 celery stem;
  • 15 g of honey;
  • 90 g sugar.

Time: 4 h.

Calories: 250.

The culinary process is stepdown:

  1. Put the ham in a large saucepan and pour it with water. Water must cover meat completely;
  2. Put here celery, onions, garlic, laurel sheets, put on fire. Let boil and cook from this time two and a half hours on a small fire, after which it will be waiting until you cool;
  3. Remove the skin with a knife, while leaving fat on meat. A sharp knife to make a mesh on fat and flip the whole piece on it;
  4. Shoot on the baking sheet and lubricate mustard. Ginger pieces to decompose in different places;
  5. In the Saint Heat Cognac, add honey and sugar to it. It is necessary to mix the ingredients until the grains are dissolved. This is a glaze;
  6. It needs to pour meat from above. Send into the oven for forty minutes to the middle fire.

Baked pork baked in the oven in the foil, a simple step-by-step recipe


  • Pork ham - 3 kg;
  • A mixture of ground peppers - ½ kl.;
  • Garlic - 3-4 teeth;
  • Paprika - 2 ch. L.;
  • Onion - 1 head;
  • Mustard powder - 1 tsp;
  • Basil - 1 tsp;
  • Salt to taste.

How fast and just cook pork ham, wrapped in aluminum foil

First defrost our piece of pork if it is frozen. The cooled meat is simply rinsed under running water and rushing slightly with napkins.

  • Next, cut off excess fat, and also remove large films if they are. Make small cuts on the surface of the ham. Put the piece into a deep bowl.
  • Clean the onions from the peel and cut it with enough large rings. We divide them on separate rings and shift to meat.
  • From the cloves of garlic, we remove the skin and skip them through the press, or simply rub the finely knife. We add to the bowl.
  • Now we spite all our spices, as well as put salt into the bowl. Hands are well rubbed a piece of all spices, as well as the pork me together with the bow. Cover the ass and clean the cover and remove into the refrigerator. Here, the meat should stand at least 3-4 hours, and it is better to leave it at all overnight.
  • Get meat and let him warm up to room temperature. In the meantime, we put the oven to warm up to 250 degrees.
  • Gently consider with a piece of bulk rings and put it on the sheet of aluminum foil. Zaminate its edges so that the piece is completely closed. If you wish, you can add another sheet.
  • We remove the meat into the warm oven. The temperature is reduced to 180 degrees. We interfere 2 hours and for a while forget about meat.
  • After the specified time, turn off the oven, but do not open the door. Let's wait another third of an hour and get the aromatic delicacy out of the oven.

Open foil should be carefully, trying not to pour precious aromatic juice. Finished ham can be equipped immediately or cool and use, for example, for sandwiches.

Preparing in Spanish

The Spanish recipe for pork ham includes the use of only two ingredients - meat and salt. As a result, dried pork with unique exquisite taste is obtained. And called such a dish "Hamon".

Required components:

  • Piggy meat - 5 kg;
  • Sea salt (large) - how much will need.


  1. To salting pork ham in Spanish, you need to take a volumetric wooden container - the meat will be better stored during the preparation process.
  2. Then the pork must be abundant to fall asleep with salt and put in the prepared dishes.
  3. After this ham, you need to leave for five days in a cold place so that it is well aware.
  4. Then wash the pork piece with clean water and send to the freezer for two months. During this time, salt will be evenly distributed throughout the muscle meat structure.
  5. After this time, it is necessary to get ham and hang in a dark room with good air circulation, the temperature of which should not exceed 20 degrees. After that, leave the product there for three months.
  6. The final stage of cooking is to put meat into the cool basement for two years, where it will "reach" and gradually acquire the necessary taste.

Despite the rather complicated formulation of cooking, if everything is done correctly, the pork choke of Spanish will be simply delightful and will cause a storm of emotions from relatives and friends during a family banquet.

How to prepare pork

In order to prepare pork, in particular, the ham, there are three ways: dry, with brine and combined.

Dry Sling Method:

In a wooden barrel or a chan on the bottom, a layer of salt is poured, then the ham is smelted, lubricated with a mixture of spices. A kilogram of salts take 200 grams of sugar and 50 grams of Selitras. Do not be afraid to add Selitra, it acts as a preservative color. Thanks to her, the color of meat remains red. When all meat is laid, it is necessary to fall asleep empty space. On the third day, the lower rod shifting up the top and the upper respectively - down. Dry hacking method lasts for 3 weeks. When the time came, the meat gets, believes the whole salt and hang in the cool room.

Choose meat

Right pork is a gentle pink meat. The surface of the piece in the package or in the cut should have a pure smooth cut without rainbow lining. Excess moisture - indicator of poor product quality. The meat slice should be dry and clean. The presence of extraneous smells is a sign of a spoiled product.

Pork cannot be without fat - this axiom. Experienced cooks know that the amount of adipose tissue shows how the fattenings occurred. But it is not necessary to replace the concepts - proportions must be observed in favor of meat, and not a bass. "Marmority" is welcomed, which is highly appreciated in beef. If the fat content in the tissues is sufficient, there will be almost no chance to cut pork.

The ham refers to the category of meat products that can be sold along with skin and bone. This solution for baking is considered optimal. The skin in this case fully retains meat juices, preventing their loss. In addition, after exiting the oven and the crispy shell itself will be an excellent delicacy. The presence of bones is an important component with long and gradual preparation. It responds in a piece of ham for the correct heat removal and guarantees its uniform distribution in the tissues.

Glazed Honey Preparation Recipe

Surely you have repeatedly seen on the pages of culinary journals baked chocks with a ruddy crust and a beautiful mesh on the surface. In fact, you can easily make such beauty yourself, you only need to follow this step-by-step instruction.


  • Pork ham - about 3 kg;
  • Honey - 200 ml;
  • Brown sugar - 50 g;
  • Mustard grain - 50 ml;
  • Butter creamy - 4 tbsp.;
  • Salt and pepper - to taste.

Preparing with your own hands hammers pork meat in the oven

  • The ham is prepared just as we did in the past recipe. This time, we will not marinate meat, so we immediately rub the piece of salt and pepper and set aside half an hour.
  • When pork becomes room temperature, lay it on a double sheet of foil. We put the parchment sheet from above - it will dry the upper part of the meat and closes the juice inside. We turn the edges of the foil and tightly close our piece inside.
  • He warming up the oven to 180 degrees and then put the meat inside 45-50 minutes.

By this time, the hammers should already be squeezed. We take it out of the oven, the temperature immediately install 230-240 degrees. Remove the top layer of foil and parchment.

We leave the meat open and with the help of a sharp knife "Draw" a grid of suction. Lubricate a piece of the glaze and remove the back in the oven.

After 15 minutes, we take again and again we lubricate a little glaze, then put the stubborn pork further. You need to repeat this procedure every 15 minutes until the whole glaze is spent. Usually it takes 1-1.5 hours. During this time, the pork will acquire a dense crust and manage to succumb in.

When the entire mixture is spent and baked, remove the meat out of the oven. Such a pork ham baked in the oven in the foil should stand for another 15-20 minutes at room temperature, and then you can cut it into thin slots and taste.

If you are lucky and you have a whole pork ham, you need to be able to bake deliciously. Such a piece of meat is enough for a long time, and it can serve not just a snack, but also a component of other dishes. And how bake is right and juicy, will tell our recipes.

Ingredients amount
garlic - 1 head
Pig's ham - 2 kg
Oil - 90 ml
carrots - 3 pcs.
Spices - taste
Cooking time: 180 minutes Calorie per 100 grams: 258 kcal

How to bake pork ham in the oven:

  1. Carrots wash, consider the peel from it, cut along. After that cut straw, it is not too thin;
  2. Clean all garlic cloves. Larger separating from small. It is large teeth that should have 2/3 masses from all garlic in their heap. And it is necessary to cut them into four parts;
  3. Small teeth should be missed through a davilen in a small bowl;
  4. Here to pour a rather large amount of salt;
  5. Add black pepper, you can use hops-Sunnels or a special mixture of seasoning for meat. Mix;
  6. Pour all the oil here, interfere again, leave for fifteen minutes;
  7. Take the washed and dried ham. It is impossible to remove the skin, you can need to be reduced and screamed;
  8. Take a knife with a width of about a finger, and make deep cuts on the hammer. The distance between them should be about two centimeters. Such holes should be done on all sides of the leg;
  9. Next, omit your finger into the oil marinade, trying to hook as much as possible, and it's good to wash all holes with a mixture;
  10. After that, put on the same holes on the straw of carrots and the ham, sometimes you can sometimes at once several pieces of both;
  11. Top to grasp the meat of the remaining marinade, leave minutes for twenty missing, shifting on the tray, pour some more oil to the bottom;
  12. Put into the oven to the maximum temperature, to withstand so about ten minutes;
  13. Then change the fire on the middle and cook for about three hours. During this time, it is necessary to turn the ham cut a couple of times, be sure to water it from the bottom every half an hour.

The ham baked in the oven in the mustard

Pork is baked as a whole piece, due to this, it retains the juice of meat. Marinade with mustard has already become familiar, and many rated his pleasant taste notch.

It will take:

  • The ham is 3 kg.
  • Bulb.
  • Mustard in powder - a small spoon.
  • Garlic - 4 slices.
  • Paprika - 2 small spoons.
  • A mixture of peppers - ½ teaspoon.
  • Basil is a teaspoon.
  • Salt.

How to bake:

  1. Spill pork, rinse, blot with a paper towel, removing moisture is a prerequisite for the successful baking of meat in a whole piece.
  2. Make small cuts along the entire length of the piece, put into bulk vessel.
  3. Patch the bulb half rings, send to the meat. Cook garlic teeth (can be crushed by the press), put in a bowl.
  4. Mix in a separate branch all the other dry seasonings, pour into meat. Sutitate a piece along with the onion seasonings, wrap the food film. Hide on the roof of the refrigerator for several hours. It is enough 3-4 hours, but ideally it is better to marine night.
  5. Get the ham, let him warm at room temperature. In the meantime, turn on the oven to warm up to 220-250 o C.
  6. Take the foil sheet on the tray, leaving a long tail, sufficient to wrapping a whole piece.
  7. Put the meat remaining the foil wrap it so that there are no holes left, consolidate well.
  8. Place the baking sheet in the oven for 2 hours. Immediately lower the temperature to 180 o C.
  9. At the end of the specified time, turn off the oven, but do not deliver a baking sheet. Take care for another 15-20 minutes - let the dish stand a little. When you get to open foil, do not burst juice.

Sut off excess fat, because when baking, most of it is mounted. Another plus of this action is to reduce calorie dishes. Leave the layer of not more than 3-5 mm., And enough.

Pork baked in the oven big piece with honey, barbecue sauce and Dijon mustard

The pork baked in the oven in fragrant spices is also called buoyhenine. It is a very tasty and juicy meat that can eat hot, feeding it on the table as the main dish, and can be used in a cold form for sandwiches. Many, probably seen that in stores selling Bujenin in sausage departments. So it is also preparing to the baking, the only thing that is still difficult to trust the shopping options, because you just do not know how fresh meat, as it was prepared and did not apply any harmful additives. Pork prepared with her own hands, of course, will be healthier and tasty, because you will know exactly what you put and when they prepared. Such meat can completely replace ham and sausage for you.

As for the hot version of the feed, then such a pork baked in the oven is a greater degree of a festive dish for guests or family members when a lot of people are going at the table. Usually a very large piece of meat is baked, from a kilogram to two to have enough for everyone. After all, additives may wage very much. Especially if it is a pork for such a recipe.

You will need for cooking:

  • Pork (carbonade, ham, cervical) - 1.5 kg,
  • Black ground pepper - 0.5 teaspoons,
  • garlic - 3-4 teeth,
  • Paprika - 1 teaspoon without top,
  • Barbecue sauce - 3 teaspoons,
  • honey - 2 teaspoons,
  • Dijon mustard - 1 tablespoon,
  • Salt - 2 tablespoons.


1. The secret of making pork in the oven for this recipe is that the meat is marked in advance in a liquid brine. So it is better asked and wrapped with moisture, which allows him to be gentle and juicy, even if you use enough dry carbonade or ham.

First of all, a piece of fresh pork is well woozy and cut off with a paper towel. Now, so that the meat is asking for not only outside, but also inside, it must be pierced. To do this, a special tool is a tenderizer or a thin and long knife.

Make frequent vertical cuts from top to bottom, but not through.

2. Now it is necessary to put meat into a large ass, in which it will be possible to pour her marinade. Marinade Recipe: 1 tablespoon salt on a liter of water. Put the meat into the container and pour salt water so that it completely covers it. Now cover and send to the fridge for 2-3 hours.

3. When you take meat from the brine, you first wrap it with paper napkins so that no water remains. Now you can rub it with spices.

4. In a separate cup or plate, mix honey, sauce and dry spices. There, squeeze garlic there, you can grate it in a small grater. Now everyone is pretty mixed

Please note that the mustard in this sauce does not enter

The resulting mixture, dear meat from all sides and carefully wrap.

5. Now put meat with a faster layer down, and the upper side spread the Dijon mustard. It will be a beautiful side of our baked pork.

6. Now put pork into the baking form, lubricated with oil. In order for pork baked in the oven penetrated inside, and outside did not dry, it needs to be baked in a closed form. Therefore, we cover the cutting form to cover if it is available. If there are no covers, then make it from the foil, tightly fading the edge.

7. Meat bake in the oven at 180 degrees about an hour. An hour later, get the pork, open and pinched the knife or spit, if the juice is transparent - the meat is ready, if pinkish, then remove in the oven for another 20 minutes.

Now it is necessary to grab a crust so that the meat looks appetizing. To do this, simply remove the cover or foil and place meat back into the oven. The grill or convection helps to twist meat. If this is not provided in your stove, then simply add a temperature for a few minutes, but carefully follow meat so that it is not burnt.

Once the crust shoves, remove the pork. The finished pork baked in the oven should lie slightly under the lid if you are going to serve it hot, the meat will cool down a little and it will be possible to eat it and at the same time it will be better cut into slices.

Serve pork to the table, cutting with plates and decorating the greens. Guests will be delighted.

If you want to use such a buckling like cold meat, then let it cool it completely before cutting. It will become more dense and it turns out to cut a lot thinner, just for sandwiches.

Bon Appetit!

How to apply and how to supplement the dish

  • Marinade for pork ham is prepared on the basis of honey, soy sauce, wine, vinegar, olive oil and fruit juices. You can add grasses to such marinades that you like. Most of the whole pork are suitable garlic, spicy herbs, mustard, ground or fresh ginger and other herbs.
  • If you add a pair of thyme and rosemary twigs into the dish, then the fragrance of the finished dish will exceed all your expectations.
  • But it is worth remembering that pork has its own special taste and should not clog it with a large number of spices that have a bright pronounced taste.
  • Serve pork ham can be served as an independent dish. Adminate it with a variety of fresh, baked and carved vegetables. Excellent pork is combined with potato dishes.
  • Never be afraid to experiment and serve your sauces. Pork loves berry and sharp sauces. She will also go well with mustard. Prepare several different sauces and serve in separate saucers. Your guests will be very pleased with the fact that you took care of their taste preferences and offered not one sauce, but several.

How tasty bake in foil

Pork ham, baked in the oven under the foil layer, is a very popular dish among modern owners. It is preparing simply and easily, and the result obtained will definitely pay for its amazing taste and appetitive species.

Required components:

  • a piece of pork - 0.75 kg;
  • Mustard - 20 g;
  • mayonnaise sauce - 50 g;
  • Spices for meat, cook salt.


  1. The ham is well washed and flushed with a towel.
  2. Mayonnaise is mixed with mustard and suitable spices, then with the resulting composition to abundantly lubricate the entire piece.
  3. Now cover the pork to the food film and put marinated for two hours at room temperature.
  4. After that, wrap meat in foil, put in heat-resistant dishes and put in the oven.
  5. Prepare fifty minutes at a temperature of 210 degrees. Then reduce heat to 175 degrees and withstand the product for another half hour.
  6. Then remove the foil and bake the hammer of fifteen minutes in the open form before the appearance of a fairy crust.

Finished meat to give five minutes to laugh in a hot oven, then remove and cool. It is better to eat snack with a garnish of macaronium or boiled potatoes.

Pork ham in the oven: recipe with photos

Recipe information

  • Cuisine: Armenian
  • Type of dish: Second dish
  • Portions: 8-10.
  • 3 h 30 min


  • 3 kg of swine noise
  • 1 carrot
  • 3-4 cloves garlic
  • 3-4 laurel sheets
  • 15 pepper peppers
  • 3 tbsp. Spoons of sugar sand
  • 4 tbsp. Spoons with a hill salt
  • 2 h. Spoons with ground paprika
  • 2 tbsp. Spoons sour cream
  • 3 tbsp. Spoons of tomato paste


The ham should be fresh, with pale pink meat, reddish bones and white fat. These signs are distinguished by a young pork from the meat of an older animal. For baking, both the shovel part and the hip is suitable. The difference is mainly in size and in the thickness of the fat layer. If there is a skin, gently cut it out. Try to preserve the subcutaneous fat on pork. It is necessary in order for the finished dish with a juicy and gentle

If you wish, remove the discarding bone, carefully cauting the meat along it to the joint

Prepared and washed pork ham soak in cold water for a day. Cap water to drain. In the pan, pour out 3 tablespoons of salt and all sugar, throw the laurel leaves and fragrant pepper.

Fill with cold water meat - it should cover a pork for 2 fingers. Leave the ham in the marinade in a cool place for 12 hours.

Put the saucepan on a strong fire and bring to a boil (the foam is almost not formed). After boiling, adjust the heating in such a way as to maintain a weak continuous boil. Boil meat 1.5 hours (for 30 minutes per 1 kg), then remove from the broth and let it cool.

While pork cools, prepare carrots and garlic. Clean vegetables, wash and cut in the form of thin wedges or lobes.

Make sauce. To do this, mix the sour cream and tomato paste to uniformity. If you wish, you can add a little honey or mustard.

Make deep cuts on both sides of the ham is sharp knife. Insert into each hole to insert one piece of carrots and garlic. Equally, we also mean all the pork at 15-20 places.

The remaining spoonful of salt and paprik mix and light massaging movements of the resulting meat with a mixture from all sides.

Apply a layer of sauce from above. It should also be evenly distributed over the entire surface of the scene.

After that, hetically wrap a piece of pork into several layers of food foil.

Then shift to the tray and put an oven in a heated to 180 degrees for 2 hours (40 minutes per 1 kg). After this time, the upper part of the ham is operated, cutting or simply removing the part of the foil. Prepare meat for another 30 minutes so that it is twisted.

Finished pork gently remove the foil and let it cool. The pork ham in the oven in Armenian can be stored in the refrigerator 2-3 days.

Serve it by cutting slices with a garnish of vegetables or with pickles. Bon Appetit!

If you like the recipe of Gayane, you can try to experiment and bake a pork in the sauce of mustard and mayonnaise.

Home Christmas Tims in Glazers

Category: Hot meat dishes Hot pork dishes

Snow smooth cover falls on the ground ... Frosty starry night ... It seems that the sky has become closer. All nature is immersed in sleep, and in the heart lights up the light of hope that the world around us will be better. Whenever we overpow the threshold of the New Year, it becomes especially warm on the soul, because in a few days the holiday of Christmas will come! Christmas is Christo - an amazing time when the heart is filled with the expectation of a miracle ... and this is a miracle happens! .. Christmas has always been a very joyful holiday, a long post ended with his arrival. On the Christmas table there was always a lot of meat. Preparing lamb, beef and, of course, pork. Until now, ancient Christmas recipes have been preserved. Most of them are already forgotten, but many older people keep them in their memory and transmit from generation to generation. One of the favorite christmas dishes was always pork ham. This is actually a stunning dish, cook it is a real pleasure, and even more so. Recipe from Jamie Oliver.

Tips for baking pork ham in the oven

Of all parts of the pork mascara, the very appetizing, perhaps, is ham. Most often it is prepared entirely and use the oven for this. However, this method of cooking requires some skills and patience of culinary.

In addition, there are a number of recommendations that will allow several simplify the process of baking. Holding to them you are guaranteed to get an amazing dish.

  • It is best to use not frozen meat, but chilled. With such a main ingredient, the Kushany will succeed much more tastier. If I failed to find a fresh ham, then make sure that the product is completely dropped before cooking.
  • Even chilled meat requires preheating. Before sending it to the oven, Dine Kuska to stand 30 minutes outside the refrigerator. During this time, the temperature inside and outside the piece is leveled, and the meat will be very tasty.
  • You can bake the ham immediately, however, the pork will be released much more fragrant if it is pickled for several hours with spices and onions. Such a marinade will make meat a little softer, and also will save the dish from an unpleasant protein taste.
  • From what spices you will use, the tasteful palette of the future dish fully depends. So you can take more pepper and garlic if you like sharp meat or use mustard and honey to create sweet glaze.
  • Most of the fat in the cooking process is simply melted, but it is better to delete it in advance. If you have noticed a significant amount of sala on a ham, cut it, leaving only a layer, approximately 3-4 millimeters.
  • Juice that is formed in the process of baking meat and is going to foil, it is not worth pouring. You can use this concentrated broth for other dishes. For example, you can add it to baked potatoes or pour into the soup.

Baking time in the oven

Bakeing time is the cornerstone of the cooking process of this dish. If you do not finish meat, it will remain raw in the center. It is dangerous, because the pork cannot be left raw. Having kept meat in the oven for too long, you risk to cut it.

Calculate the time required to binge the ham is very simple. To do this, you only need to know the weight of the piece and for every kilogram add 40 minutes. It will also be necessary to give meat a little stand in the oven for 20 minutes.

General principles of preparation

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Many people wonder how the pork ham cook delicious. For processing in any way, it is necessary to take it from the most upper femoral pig area. The ham from the bladder front is less fat and fibrous, it is good for griring, making rolls and diet recipes.

The rear bacon or meat zone of the pig is fattened and juicy, with layers of salted of various thickness. For this meat, baking is the most successful version of cooking. As a rule, before baking, the ham is prepared for heat treatment. At first, the meat must be rinsed under the jet of cool water. As a result, you wash the bristle hairs, possible tiny fragments of the bones and the remains of the blood drunk.

Very often before baking, the meat is kept in brine or marinade. This procedure significantly reduces the time of its cooking in the roast cabinet.

Pork in wine baked in the oven

  • 160 ml of soybean sauce;
  • 1100 g of ham;
  • 0.2 liters of sherry;
  • 4 garlic teeth;
  • 0.5 liters of water;
  • 10 g of honey;
  • 20 g of fresh ginger;
  • spice;
  • 25 ml of wine vinegar.

Time: 10 h.

Calories: 172.

Stages of baking:

  1. Clean meat, rinse it and dry;
  2. In the pan, pour the specified amount of water, put in it the root of ginger, various spicy herbs, pepper pepper, pour honey, put a leaf of laurel;
  3. Boil the mixture for five minutes;
  4. Remove from the fire, pour a vinegar here and cool;
  5. Next, pour Jerez and soy sauce here, mix. The sherry can be replaced by dry red wine;
  6. By this marinade to pour meat and remove it into the fridge for the whole night;
  7. Then get the ham from the marinade, you can say it with garlic, wrap into bakery paper;
  8. Shift meat into the roas bar, clean it in the oven for an hour at 200 Celsius;
  9. Next, meat deploy and water it with juice from the bottom, bake until readiness, it is about fifteen minutes.

Try cooking delicious pancakes with cabbage in our recipe.

Read how to make a delicious frozen peas soup in our article.

Try cooking a chicken in honey sauce with lemon in the oven. Recipes with step-by-step prompts here.

Ingredients for "Drying baked in the oven":

Cooking time: 120 minutes

Number of portions: 6

Food and Energy Value:

Finished dish

5540 kcal


33.4 g


73.4 g


287 g

Kcal923.3 kcal Belky5.6 Fat12.2 g Carbohydrates47.8
100 g of dishes
Kcal166.4 kcal Proteins1 G. Fat 2.2 g Carbohydrates8.6 G.

Recipe "Gold, baked in the oven":

Prepare all the products needed for cooking meat. Salt meat to your taste.

Bulgarian and acute pepper clean from seeds and put in a blender with garlic, parsley, ginger and break through the pulse mode. Add olive oil 2 tbsp. l., Tabasco, paprika 1 tsp., balsamik, honey and 3 tbsp. l. soy sauce, punch everything together in normal mode.

Cover the received marinade all meat and place it in the closing container. Send at least 24 hours, and better for 30 hours on the middle shelf of the refrigerator.

Meat together with the marinade place in the package for baking and send to a heated to 200 "with an oven for 75 minutes. Focus on your oven and the thickness of the burned meat!

Small potatoes clean and dry. Of the 2 tbsp. l. Olive oil, 2 tbsp. l. soy sauce, salt (to taste), paprika 0.5 h. And Coriander to cook sauce (I put all the ingredients in a small jar with a lid and shook it in my hand, whipping up to homogeneity.

Place potatoes in a package for baking and pour sauce. Bake with meat (after 50 minutes of baking meat goes, place potatoes in the oven, since it is baked faster.

10 minutes before the end of the baked meat, care the package from above and put the meat in the oven to be shrouded.

Ready meat to serve with vegetables and lettuce leaves.

As well as with potatoes.

A piece.

Meat on a cut.

This recipe is a participant in the action "Preparing together - a culinary week." Discussion of cooking on the forum - http://forum.povarenok.ru/ViewTopic.php?f=34&t=6813

Preparation of ham.

The meat is washed, but it is not completely ready. If we want to prepare boiled ham, then drunk a massacled meat, and if dried or fermented - Kopit in smoke over smoke. For smoking, such breeds of trees are suitable: oak, birch, ash, alder, beech. It is impossible to smoke over firewood from coniferous trees and berers.

Smoked ham is well stored all winter, because smoke is a preservative, and boiled and baked in the dough, in a cold place can be stored for about a month. All cooked homemade meat should be juicy with a pleasant aroma of ham.

Date: April 11 2020

Pork ham in the oven is prepared by a solid piece, portion, in spices, under different sauces. Carnating in the oven, the meat retains a natural juicity, "enveloped" a crispy crust. Meat at will complement the dough layers, vegetables.

Pork ham baked in a foil in the oven

Pork ham in the oven - 7 recipes for the preparation of delicious and juicy meat

Pork ham in the oven - 7 recipes for the preparation of delicious and juicy meatPork ham in the oven - 7 recipes for the preparation of delicious and juicy meat


  • ham - 0.7 kg;
  • sour cream, mayonnaise - 1 tbsp.;
  • mustard - 0.5 - 1 tbsp.;
  • garlic - 8 - 10 teeth (1 head);
  • spices.

Preparation steps:

  1. Clean, wipes of wipes pierced with a long thin knife from all sides (until the middle of a piece).
  2. Choose salt on the finger, rubbing punctures from the inside, spinning salted places with garlic (the latter must allocate inside the piece evenly).
  3. From garlic prepare Cashitz: the cloves cut, rub with salt, pepper, spices.
  4. The mayonnaise, sour cream, mustard, slightly whipped with a fork.
  5. The meat is covered with a mixture, wrapped in the food film.
  6. In warm (but not hot), the groove room is sewn for 3 hours
  7. The next stage of marinations is 2 hours (without removing the film) in the refrigerator.
  8. After 5 hours, marinations are cleaned with food film, put a pork on foil, fold the envelope that the juices will save.
  9. Bake pork ham stands in 2 stages: the first 45 minutes. Meat is embarled at 220 ° C.
  10. Second 45 min. Meat is prepared at 180 ° C.
  11. From finished meat, foil is removed and left with the same 180 ° C so that the crust "grab" from above.
  12. From the disabled cabinet, the hammers are not taken out for another 10 minutes.

If baked pork ham in the foil with a solid piece - it will save its juices. Baked garlic gives a light fragrance and taste to meat. Spicy meat rim complements the core with a natural taste. It is served a dish directly from the oven, warm, cooled or used as a blank for other dishes.

Unusual recipe in the test

Pork ham in the oven - 7 recipes for the preparation of delicious and juicy meat


  • ham - 0.9 - 1, 2 kg;
  • butter (in dough) - 170 g;
  • flour - 0.4 kg;
  • butter (for coating) - 40 g;
  • Egg - 1 (yolk only);
  • salt, etaragon, other spices;
  • Mustard (strong) - 1.5 tbsp.
  • Warm water.

Preparation steps:

  1. Put the oven 210 ° C.
  2. Pork is folded in the shape of a roll (a thin piece is folded several times).
  3. To secure the resulting shape, wind a piece of strong thread (rope).
  4. The oil is kneading, cover the pork, which wrapped in foil (the latter should close all the meat so that the aromas and juices do not come out).
  5. For baking to half-preparation, leave a ham for 25 minutes. in a hot oven.
  6. The flour with warm butter is triturated to grains, poured warmed (not hot) water, laid. The dough must stand at least an hour.
  7. The oven is turned off, but the meat is still allowed to warm up 10 minutes.
  8. The workpiece sprinkled with spices with salt, leave cool, remove the threads.
  9. Roll over the pellet, which is enough to close all meat.
  10. Covered mustard cake, leaving "clean" edges to connect.
  11. The center put the estragon leaves, top with a pork, which is closed with a dough, bonding the edges.
  12. Make the entire surface of the roll of 5 - 6 punctures for a fork, lubricated with a yolk.
  13. After 40 minutes. Check - Dish is ready.
  14. Immediately, the dough is placed in a foil or in a towel to sprinkled, it was not solid.

This is a French way to cook pork. The dough can be replaced with yeast, puff species. The meat can wrap a raw, but a thinner piece to manage to bake. Serve baking immediately from the oven.

Preparing portion slices

Pork ham in the oven - 7 recipes for the preparation of delicious and juicy meat

Pork ham in the oven - 7 recipes for the preparation of delicious and juicy meatPork ham in the oven - 7 recipes for the preparation of delicious and juicy meat


  • Pork - 2 kg;
  • Marinated mushrooms - 0.25 kg;
  • Starch - 30 g (1 complete Art.);
  • Wine (any) and broth - 0.2 liters;
  • Cream - 0.2 l;
  • Vegetable oil - on the eye (for frying onion);
  • Onions - 2 medium;
  • Paprika, spices, salt.

Preparation steps:

  1. The washed, dry meat, cut into large slices, roasted to "grab" a crust.
  2. In the stewed hot fat, the bow, mixed with spices, paprika, fry 30 sec.
  3. Enter salt, flour, prepare on a powerful heat for 1 min., Watching the roaster does not burn.
  4. Poured into a mixture of fluid (broth, wine), after 3 - 5 minutes. - cream.
  5. Sauce is ready if liquid kissel is reminded (with stirring, a clean track is visible from the blade, which disappears after 1 - 2 seconds.).
  6. Meat sprinkle with mushrooms (without marinada), filled with refueling.
  7. Meat should be prepared in sauce 40 min., The temperature is chosen by the average - 170 ° C.

The ingredients of the dish are a classic addition to meat. Quenching softens pork, makes it juicy, creamy-tender. The creamy mushroom gravy and meat are combined with neutral croups (rice, couscous) or vermicelline.

How to bake pork ham with potatoes in sleeve

Pork ham in the oven - 7 recipes for the preparation of delicious and juicy meat

Pork ham in the oven - 7 recipes for the preparation of delicious and juicy meatPork ham in the oven - 7 recipes for the preparation of delicious and juicy meat


  • ham - 0.5 kg;
  • Potatoes - 0.5 kg;
  • Salt, garlic, greens, paprika and other spices;
  • pair of pinch of sugar;
  • kefir, tomato juice, water (strong broth) - 0.5 tbsp.
  1. Prepared the ham: cut off excess fat, wash, dried.
  2. Purified potatoes (young can be preparing unclean) cut into several large parts.
  3. Mix meat with potatoes, fall asleep with spices, salt, greens, garlic and sugar.
  4. Pour potatoes with meat with tomato juice sauce, water (broth), kefir, stirred.
  5. Fill the sleeve blank, tie, leaving a few space on both sides (the sleeve is inflated).
  6. The sleeve can be pierced a couple of times so that the pair does not break the film.
  7. An hour later (at 180 ° C) will be prepared dish.
  8. You can bring a crust, pushing and cutting the sleeve for 5 minutes. Before turning off the cabinet.

The sleeve is used to prepare pork especially juicy. Potatoes will be gentle as oil, and meat "will be filled" with sauce and spices. The dish "refresh" juicy greens is served with a salad.

Juicy meat in soil-mustard marinade

Pork ham in the oven - 7 recipes for the preparation of delicious and juicy meat

Pork ham in the oven - 7 recipes for the preparation of delicious and juicy meatPork ham in the oven - 7 recipes for the preparation of delicious and juicy meat


For spicy sauce:

  • dried spices (garlic, charker, pepper, basil) - by pinch;
  • Also suitable (to choose from) Cumin, paprika, oregano, mayoran;
  • Ready mustard (grains) - 2 tbsp.;
  • Part 1 of acute pepper (chopped, with or without seeds) - if desired;
  • Soy sauce - always 2 times more mustard.

Preparation steps:

  1. Marinade knead: soy sauce, all spices, mustard, sweeten (if necessary).
  2. So that the ham is quickly pasted, cut it on flat pieces (1 - 2 cm).
  3. Pork should be kept under the sauce of 1 hour.
  4. Prepare in the oven, shot to 200 ° C 20 min. (You can wrap in foil, sleeve).

This is a simple version of baked meat. The secret of the dish is in spicy sauce with masters of mustard, which burst into the mouth. Marinade has a strong taste, but it does not interrupt the special aroma of pork. Marinade can be slightly sweetened by several drops of fruit syrup, honey or just sugar. Served ham in the sauce to rice, vermicellies, cousin or tomato salad.

In mayonnaise sauce

Pork ham in the oven - 7 recipes for the preparation of delicious and juicy meat

Pork ham in the oven - 7 recipes for the preparation of delicious and juicy meatPork ham in the oven - 7 recipes for the preparation of delicious and juicy meat


0.5 kg of ham (with a small fat layer) need:

  • Ground pepper - 5 g (on the tip of Ch.L.);
  • Salt - 10 g;
  • mayonnaise (low-fat) - 6 tbsp.;
  • Dry garlic, paprika - at will;
  • Solid cheese (not required) - 50 g.

Preparation steps:

  1. Put an oven at 170 ° C.
  2. Pure peens from moisture pork is separated on the plates (2 cm), pierce several times (for better marination).
  3. Slices are stirred with pepper (spices) and mayonnaise, give to stand in a room for 2 hours (better - day).
  4. Place the meat blank in the baking tray (from above can be sprinkled with cheese).
  5. After 40 minutes. Baking dish can be removed and served, sprinkled with greens.

The pork ham, baked in the oven in the mayonnaise sauce, is served to the golden rings of the bow, baked potatoes, fresh salad. Juicy meat is well breaking on the fibers. Thanks to the mayonnaise, the texture becomes more tender, and the taste is piquant.

Pork ham in breading in the oven

Pork ham in the oven - 7 recipes for the preparation of delicious and juicy meat

Pork ham in the oven - 7 recipes for the preparation of delicious and juicy meatPork ham in the oven - 7 recipes for the preparation of delicious and juicy meat


Per 1 kg of ham:

  • crackers - 0.2 kg;
  • Liquid oil (melted cream or vegetable) - 150 ml;
  • Spicy herbs (basil, different types of peppers, thyme) - 2 tbsp. (total weight).
  • salt.

Preparation steps:

  1. Select the temperature of 200 ° C in the oven.
  2. Wash, dry busty slots of ham are seasoned with salt from all sides.
  3. For breading in crackers, oil is poured with herbs and salt.
  4. Meat is evenly covered with a layer of breading, put on a baking sheet.
  5. After 30 minutes. get ready-made ham, and after another 10 minutes. - It can be cut (very hot crust is bad).
  6. In pork, pink raw strata is dangerous, so the meat should be prepared completely.
  7. The temperature inside the finished pork meat is above 75 ° C (recognize it with a kitchen thermometer).

Crispy crunchy crust with spices envelops juicy meat. In the oven, the product flies lightly, but the main taste of spices will remain in a crust. Meat "With heat from the heat" eat with different handbrokers - vegetable puree, porridge, salads.

Baked pork is one of the fastest, proven dishes for meat lovers. Changing marinades for meat, spices, additives to their taste, you can improve the recipes "for yourself".

Pork ham baked in the oven in foil - Photo Step 1

Prepare ingredients.

Pork ham baked in the oven in foil - Photo Step 2

Make cuts on a piece of ham, mean their garlic.

Pork ham baked in the oven in foil - Photo Step 3

Olip the ham from all sides with all kinds of spices and peppers.

Pork ham, baked in the oven in foil - photo Step 4

Lubricate mustard ham, salting.

Pork ham baked in the oven in foil - Photo Step 5

Take Foil, put the parchment for baking onto the foil, put meat on it.

Pork ham baked in the oven in foil - Photo Step 6

Wrap meat first into parchment.

Pork ham baked in the oven in foil - Photo Step 7

Wrap the ham in foil, tightly shut down the joints. Put in the refrigerator for several hours so that the meat is blocked, then bake at a temperature of 160-180 degrees one and a half hours.

Pork ham baked in the oven in foil - Photo Step 8

After an hour and a half boosten, get the ham, open the foil and parchment, pour the resulting broth and bake for another 30 minutes at the same temperature. After that, turn off the oven, do not immediately get it, let me cool the meat to room temperature in the oven.

Pork ham baked in the oven in foil - Photo Step 9

Serve the ham is completely cooled, serve greens and fresh vegetables. An excellent addition will be mustard, horseradish or ketchup.

Average rating: 4.5, total votes: 6

The ham is a great option of hot dishes for a festive table. It looks spectacular and always diverges from the guests with a bang. But this is also an excellent cold snack for every day, replacement sausage for sandwicher or homemade pizza. Prepare appetizing baked meat simply, it is enough to know several features of this dish.

How to cook perfect pork ham in the oven

The perfect ham consists of 3-minded success:

  • High-quality meat;
  • Verified marinade;
  • Compliance with baking technology.

On a note! Choose the best meat, preferably from a young animal. The cut must have white gentle fat. No yellowness! Be sure to smell a piece, the fragrance must be fresh, without strangers. Ideal if you have your own farmer or seller on the market that the quality of the goods can guarantee.

Basic cooking recipe

Basic cooking recipe


  1. Pork - 1 kg;
  2. Water - 3 l;
  3. Salt - 3 table. spoons.;
  4. Sugar - 1 table. a spoon;
  5. Pepper peas, bay leaf - to taste;
  6. Garlic - 3 teeth.

Cooking method:

  • Prepare meat. Be sure to rinse it to exclude the falling on the surface of bone residues, which often appear when cabping carcasses. Cut extra fat. Make a thin knife somewhat deep punctures from all sides of a piece, so it will absorb the flavor of spices and salt.
  • For marinada boil clean water, turn off the fire. Add salt, sugar to boiling water (you can use a sugar substitute to taste), spices. Cool marinade to room temperature.
  • Put the meat into the container, pour the marinade. It is important that the piece is completely covered with liquid. Leave so for a few hours, and better at night. Sometimes we turn the pork so that it is better soaked with salt and spices. Please note if you plan to marinate a hammer (no more than 2 hours), keep it at room temperature if you leave for the night, be sure to use the refrigerator.
  • After marinating, go to cooking. Meat need to get and dry with paper towels. Leave it for a couple of hours, let it warm to room temperature. This is a very important point. If a cold piece sends it in the oven, it will dramatically devour from the temperature drop, will lose juiciness.
  • Cut garlic with thin slices, mean ham. Use those punctures that did to marinency. By the way, if you wish, you can increase or reduce the amount of garlic, or to abandon it at all. This is the question of your preferences.
  • Heat the oven to 180 degrees. Put the ham in the baking sheet, put in the oven.
  • Cook for about an hour, constantly watered by the separated juice. At the end of the preparation, you can increase the power of the oven to a maximum of 10 minutes to achieve a more ruddy crust at meat.
  • To check the willingness, make a thin puncture in the ham, which concerned juice should be transparent.

On a note! If you plan to feed the ham as a hot meal, then let him relax outside the oven for 15 minutes, cut into thick slices. Put portion or overall dishes. You can slightly pour pieces with meat juice, which will remain in contradiction. If you prepared meat like a cold snack, then cool it completely, then send it for a couple of hours to the refrigerator. Serve, cutting thin slices.

To prepare the easiest hammer in the oven can any hostess. Do not need complex marinades and difficult recipes, proceed with proven ways. The most important thing is to comply with some of the Cooking Rules and act exactly according to the technology provided. When you master the base method, you can complicate the dish. For example, make a mustard crust for ham or enter new spices and spices in the base marinade.

ATTENTION, only today!

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