Meat

Pork ham in marinade


Ingredients for Cooking Pork Ham in Marinade

  1. Pork ham 2 kilograms 300 grams
  2. Salt 1 tablespoon
  3. Ground black pepper 1 teaspoon
  4. Oregano 1 teaspoon
  5. Lime 2 pieces
  6. 5-pronged garlic
  7. Table vinegar 9% 1 cup (cup capacity 250 milliliters)
  8. Water 1 cup (cup capacity 250 milliliters)
  • Main Ingredients: Pork, Garlic
  • World Cuisine

Inventory:

Deep bowl, Glass, Deep bowl, Teaspoon, Table spoon, Fork, Paper kitchen towels, Knife, Cutting board, Refrigerator, Garlic press, Mortar, Manual juicer, Plastic wrap, Oven, Non-stick baking dish, Aluminum foil, Kitchen towel , Kitchen tongs, Large flat dish

Cooking pork ham in marinade:

Step 1: prepare the pork ham.

To prepare this dish, I specially purchased the most meaty pork ham from a young pig with a thin coating of fat and a large bone, they say that the meat is baked on the bone better and more tender. First, rinse the ham under running water to remove any contaminants. Then put the meat in a deep bowl, pour it into it 1 cup ordinary running water and 1 cup table 9% vinegar. Soak the meat in the resulting mixture on 30 minutes. Then remove it from the bowl, rinse it again under running water and put it back in the same container in which it previously lay, although the bowl should be washed beforehand.

Step 2: prepare the marinade.

Now make the marinade, it's easier than the lung. Arm yourself with a deep bowl, tablespoon and teaspoon. Put the required amount of salt in the bowl. It will seem to you that there is a lot of it, but do not forget that the ham is large, but in principle this ingredient can be adjusted to taste like all spices, the main thing is not to make the pork tasteless. After that add ground black pepper, preferably fresh, but if you don’t have one in the house, you can use ground pepper. Now add spicy oregano, this spice will work more on flavor than on taste. Peel the garlic, squeeze it through the garlic press into a mortar and then grind it to the smallest particles so that the garlic gives more juice and dissolves its magnificent amber. After add it to the bowl with spices. Finally, rinse 2 limes under running water, dry them with paper kitchen towels, cut each fruit into 2 parts, and squeeze the juice from them using a manual juicer into a bowl with spices and garlic. Take a table fork and carefully mix all the components of the marinade to a homogeneous consistency.

Step 3: pickle pork ham.

Now go back to the meat, lay it on a cutting board and make in the ham frequent punctures with a knife from 5 to 6 centimeters deep. Do not be lazy, this step is very important before pickling, the more punctures, the better the meat will be pickled. Of course, don’t be too zealous and make a sieve out of ham, 5 - 7 cuts on the one hand and on the other hand, and, of course, on the skin. Put the ham back in a bowl and pour the marinade. Rub the flavor mixture into the pork with all the love, so that the liquid gets into the cuts, this is the best way to get the maximum flavor. After that, cover the bowl with plastic wrap and put the ham in the refrigerator for 12 hours, and even better if you pickle meat from evening to night, this is exactly what I did.

Step 4: bake pork ham.

Across 12 hours turn on and preheat the oven up to 200 degrees Celsius. Remove the ham bowl from the refrigerator and remove the plastic wrap from the container. Take a non-stick baking dish, place the pork in it and pour the marinade, which remained in the bowl. From above, tighten the form with foil so that there are no gaps and steam that will accumulate under the sheet of foil could bake a ham. Let the meat bake for 4 hours believe me, I cooked this dish many times and for such a large piece of meat it’s perfect time. After the required time has passed, using a kitchen towel, remove the mold from the oven, remove the foil and send the ham back to bake for another 25-30 minutes, so that the pork is covered with a beautiful golden crust. Then turn off the oven, let the finished ham stand in it 10 to 15 minutes. Then remove the form from the oven and place on a cutting board. Place the ham very carefully on a large, flat dish using kitchen tongs. Be careful, the meat is very friable, tender can be said puff. Cut the ham into the desired size pieces, lay yourself a portion and relish with pleasure.

Step 5: serve the pork ham in the marinade.

Pork ham in marinade is served hot or chilled as the main meat dish. Non-greasy side dishes such as boiled rice, pasta, cereals or mashed potatoes are suitable for such pork. If you serve pork ham for guests, you can decorate it with lime slices, as I did or with fresh vegetable slices. This dish brings satiety and a lot of pleasure with its taste and aroma! Enjoy your meal!

Recipe Tips:

- - The set of spices in this recipe can be supplemented, for example, if you like more spicy meat, you can add red ground pepper, curry to the marinade, and if you want more flavor, you can add white pepper, allspice, ground mint and lemongrass. In principle, any spices that are suitable for cooking pork dishes can be used for roasting ham.

- - For baking ham, I strongly recommend using an aluminum baking dish, it is better washed and retains heat during baking.

- - Do not think that 4, 5 hours of baking is a lot, for pickled meat it is an ideal time, since any pickled meat is baked much longer than shpigovanny or simply grated with spices.

- - Be careful when choosing a ham, it is advisable to set fire to the selected piece in order to make sure that you are not acquiring a knur. If the meat smells of urine, it is better to discard a piece, since such a ham cannot be rehabilitated.