Baked ham is delicious both hot and cold. It can be heated and served with a side dish and vegetables or cool and cut into thin plates instead of sausage. If the hostess knows how to cook boiled pork from pork, beef, chicken, she will not have to guess how to decorate a festive table and feed loved ones.
Cooking Features
Baked ham is a piece of baked meat, usually pork. And at first glance it may seem that everyone can cook it. The process of cooking this dish, in fact, is not a big deal if you know for sure how to cook a baked ham tasty and juicy. Without knowing the technology, as a result, you can get a dry piece of meat that will be difficult to chew and swallow.
- Pork, preferably pork neck, is best suited for boiled pork. In other words, the presence of fat boiled pork does not hurt. Beef and chicken succulent cook more difficult, but it is possible if you follow all the recommendations of the relevant recipes.
- Most housewives know that it’s almost impossible to cook a tasty dish out of bad meat. Sauce and spices, if used in large quantities, in this case, the appetizer will not save, because they should emphasize the taste, not clog it. Consequently, the quality of meat should pay special attention.
- When preparing meat for baking, it should not only be washed. You can grate it with spices to your taste, stuff it with carrots and garlic, marinate, soak it. Usually they steep meat in salted water, pickle it in beer, kefir, lemonade-based vinegar pickles (the same marinades are suitable as for kebabs). For rubbing use different types of peppers, spicy herbs, other spices that harmonize to taste with the selected type of meat.
- You can bake baked ham directly on the baking sheet, in the pan, in the slow cooker. In this case, it is necessary to pour some water into the baking sheet and periodically water the baked ham with boiling out fat. If you try, then with this method of cooking pork it can be made juicy. However, it is still better to use other methods to preserve the juiciness of the meat without much effort: baking in the sleeve or in foil. If the meat is baked in foil, then half an hour before it is ready, the foil must be turned, opening the meat from above. Thanks to this boiled pork will turn out with a ruddy crust.
The cooking time of baked ham depends on the type of meat, the size of the piece, the method of roasting. It must be indicated in the recipe.
Baked pork from the sleeve
Composition:
- a piece of pork - 1, 2-1, 4 kg;
- fat - 0, 3 kg;
- garlic - 1 head;
- carrots - 100 g;
- salt, black pepper powder - to taste.
Method of preparation:
- Peel the garlic, cut each lobe into 2-3 pieces.
- Peel the carrots, cut into bars.
- Wash, dry the meat with a napkin.
- Make a deep hole in a piece of meat with a sharp knife, shove pieces of garlic and carrots in them.
- Rub the pork with salt and pepper, put it in the sleeve.
- Cut the fat in small pieces and divide it in half.
- Place half the fat on top of the pork sleeve.
- Gently turn the piece of meat along with the sleeve. Put the remaining fat on top.
- Tie a sleeve and place on a baking sheet. Send in preheated to 160 degrees oven for 3 hours.
According to this recipe, boiled pork is very soft and juicy. If it is cut across, then on the cut it will look very beautiful thanks to the inclusions of carrots and garlic. This appetizer is able to decorate a festive table.
Pork pork in a slow cooker
Composition:
- pork neck - 1 kg;
- garlic - 5 cloves;
- vegetable oil - 30 ml;
- ground paprika - 2-3 g;
- turmeric - 2-3 g;
- ground black pepper - 2-3 g;
- Chilean pepper (ground) - 1 g;
- water (for soaking) - as required;
- salt (for soaking) - 40 g per 1 liter of water.
Method of preparation:
- Wash the pork, put it in a saucepan, cover with water mixed with salt. Put the pork pot in the fridge for a day.
- After the specified time, rinse the pork and pat dry with a kitchen towel.
- Pass the peeled garlic cloves through a press, mix with half the oil indicated in the recipe.
- Add all the spices mentioned in the recipe, rub the meat with the mixture. Put it in the refrigerator again, but this time only for 3-4 hours.
- Grease the bowl of the multicooker with the remaining oil, put a piece of pork in it.
- Fry the meat in Baking mode for 10 minutes on each side. Thanks to this boiled pork will gain an appetizing crust.
- Turn on the extinguishing program for one and a half hours.
- Place the prepared meat on the foil, cover with another piece of foil and leave it for half an hour.
Boiled pork cooked according to this recipe can be eaten both cold and hot. It is especially well combined with a side dish of vegetables.
Beef pork in foil
Composition:
- beef (even veal is better) - 1, 5 kg;
- carrots (preferably long) - 0, 2 kg;
- apple cider vinegar (6%) - 100 ml;
- water - 100 ml;
- honey - 50 g;
- mustard (sauce) - 20 ml;
- grated ginger - 10 g;
- rosemary - 5 g;
- saffron - 5 g;
- salt - 20 g;
- black ground pepper - 5 g;
- coriander - 5 g;
- vegetable oil - 100 ml.
Method of preparation:
- Wash the beef well, make longitudinal cuts (indentations) in it with a thin long knife.
- Peel the carrots and cut them along long sticks with a diameter of about half a centimeter. Spoon the carrots into the beef by inserting the carrot sticks into the cuts in the meat.
- Mix vinegar and water, add ginger, herbs, pepper and salt to this mixture.
- Pour the mixture into a plastic bag, put a piece of beef in it. Send the meat in the fridge for 6-8 hours so that it marinates.
- Take the beef out of the bag. Fry in a pan from all sides so that it browns.
- Wait for the beef to cool slightly and absorb the oil.
- Melt the honey to a liquid, mix with mustard. Coat the resulting mass of beef.
- Wrap the meat in foil so that it is at least three layers.
- Place in a preheated 180 degree oven for an hour and a half.
- Remove the baked pudding pan, carefully, so as not to burn yourself, unfold the foil, tearing it from above.
- Return the meat to the oven for 20-30 minutes so that it becomes even more blush and more appetizing.
The beef in this recipe is soft and not dry at all. Very appetizing, it looks sliced.
Chicken pork
Composition:
- chicken fillet (several breasts) - 1 kg;
- salt - 20 g;
- dried onions - 3 g;
- dried garlic - 3 g;
- oregano - 2 g;
- chili pepper (ground) - 2 g;
- paprika - 5 g;
- cumin - 3 g;
- vegetable oil - 25 ml.
Method of preparation:
- Wash chicken breasts, pat dry.
- Mix seasonings with salt, dilute them with oil, rub breasts on all sides and leave for 2-3 hours.
- Wrap the breasts in foil (each separately) and bake in the oven at 220 degrees for 25 minutes.
- Wait for the foil to cool and remove it.
Chicken baked pork can also be cut into slices and served instead of cold snacks, but still it suits the role of a hot dish more. You can serve it with vegetables and rice with sweet and sour sauce - it will be very tasty.
Baked ham, no matter from which meat it is cooked and in what way, is a universal dish that can be served for dinner and put on a festive table.
