Pork in the oven is cooked relatively quickly. Pork is remarkable in that you can experiment with it, try different cooking methods, temperature conditions, a set of spices, etc. And yet, this meat has its own laws, cooking secrets. The composition of the ingredients distinguishes such dishes: pork with potatoes in the oven, pork in the oven with cheese, pork with mushrooms in the oven, pork with tomatoes in the oven. Potatoes with pork in the oven are used more often than other products. because this combination most fully meets our traditions and preferences. By the method of heat treatment and heat preservation, the following options are possible: pork in foil in the oven, pork in pots in the oven, pork in the sleeve in the oven. Mistresses use different methods of cutting and processing meat and get: pork in the oven, pork chop in the oven, pork roll in the oven, pork in the oven, pork steaks in the oven, roast pork in the oven, French pork in the oven . The French pork recipe in the oven stands apart, as is a favorite dish of many admirers of this meat. Just like barbecue in a pork oven. Although it differs from barbecue cooked on charcoal and in the air, it is very good.

Oven-baked pork retains juiciness and aromas. Even a beginner can bake pork in the oven. Roasting pork in the oven is not such a laborious process. And a very tasty dish is obtained at the exit: juicy and tasty pork in the oven. It is not possible to resist!

The pork dishes in the oven are varied. How to cook pork in the oven will prompt recipes with photos. For example, “pork in the oven” - a photo of the cooking process will help you get an excellent result. If you are planning to make some original pork in the oven, the recipe with a photo of such a dish is even more useful. Often they are looking for a simple recipe for pork in the oven. But if you carefully read our recipes, you will understand - they are all not complicated and quite suitable for quick cooking. Such, for example, is a recipe for pork and potatoes in the oven and others.

If you have prepared your own versions of the “pork in the oven” dish, be sure to post recipes with photos on our website. Your experience will be useful to others. Using photos in recipes helps housewives. The pork recipe in the oven with the photo will be remembered faster, you will immediately want to cook it. Pork meat in the oven acquires such an unforgettable and irreplaceable taste that you want to cook it constantly. I want to experiment. By the way, that’s how the new versions of this dish appeared: French meat in the oven from pork, pork in foil, baked in the oven, pork in marinade in the oven. Recipes of pork in the oven are expanding and multiplying thanks to the delights of home-cooked foods.

Many people know how to cook pork in the oven, how to bake pork in the oven or bake pork in foil in the oven, but it’s worth getting acquainted with our recipes. There you will find many interesting things, and you will surely find something new for yourself.

Let some tips on cooking pork in the oven also help you:

Be sure to rinse the meat from the store, but do not soak it. It is best to quickly sprinkle a piece of pork with hot water, after which it is also cold running. Before cooking, be sure to dry the meat. If there is water on the meat, it will simply be stewed;

If you want to get a taste of meat, not spices, it is better to use only salt, black pepper. You can gradually add bay leaf, onion, cloves, allspice, lemon zest to pork;

Frozen meat is best thawed in vivo. It is advisable that the thawing process take place slowly in the refrigerator, in the lower compartment. It is undesirable to accelerate this process in the microwave or under running water, this will negatively affect the juiciness and taste of the dish. Remember that the cooking time for thawed meat is reduced. Fresh is prepared a little longer.

After seasoning the meat with spices, you should coat it with vegetable oil on both sides. This will help keep the juice in the meat.

A festive feast always obliges cooks to invent something special, a dish that can impress all guests without exception. Such a dish is pork ham baked in the oven in foil, which we will cook today with you.

Such a culinary masterpiece will delight not only avid meat-eaters, but it will also surely appeal to those gourmets who prefer vegetables.

Of all the parts of the pork carcass, the ham is perhaps the most delicious. Most often, it is cooked whole and used for this oven. However, this method of preparation requires some skills and patience from the cook.

• It is best to use not frozen meat, but chilled. With such a main ingredient, the food will be much tastier. If you still could not find a fresh ham, then make sure that the product is completely thawed before cooking.
• Even chilled meat requires pre-heating. Before you send it to the oven, stand a piece for 30 minutes outside . During this time, the temperature inside and outside the piece will equalize, and the meat will turn out to be very tasty.

• You can bake the ham immediately, but the pork will be much more flavorful if it is marinated for several hours with spices and onions. Such a marinade will make the meat a little softer, and also relieve the dish of an unpleasant protein flavor.
• The taste palette of the future dish completely depends on what spices you will use. So you can take more pepper and garlic if you like hot meat or use mustard and honey to create a sweet glaze.
• Most of the fat in the cooking process will simply melt, but it is better to remove it in advance. If you notice a significant amount of fat on the ham, cut it off, leaving only a layer of about 3-4 millimeters.
• Juice, which is formed in the process of baking meat and is collected in foil, should not be poured. You can use this concentrated broth for other dishes. For example, you can add it to baked potatoes or pour it into soup.

Oven bake time

Baking time is the cornerstone of the process of preparing this dish. If you do not add meat, then it will remain raw in the center. This is dangerous because pork cannot be left raw. Having kept the meat in the oven for too long, you risk overdrying it.

Calculating the time it takes to bake a ham is very simple. To do this, you just need to find out the weight of the piece and add 40 minutes for each kilogram. It will also be necessary to let the meat stand a little in the turned off oven for 20 minutes.

For example, a whole piece of 2 kilograms will be prepared in total 1 hour 40 minutes.

Roasted pork ham in a foil oven, a simple step by step recipe

Ingredients

• Pork ham - 3 kg;
• A mixture of ground peppers - ½ tsp;
• Garlic - 3-4 cloves;
• Paprika - 2 tsp;

• Onion - 1 head;
• Mustard powder - 1 tsp;
• Basil - 1 tsp;
• Salt to taste.

How to quickly and easily make pork ham wrapped in aluminum foil

First defrost our piece of pork if it is frozen. The washed meat is simply washed under running water and lightly blotted with napkins.

• Next, we cut off the excess fat, and also remove large films, if any. Make small cuts on the surface of the ham. We shift the piece into a deep bowl.
• Peel the onion from the peel and cut it into large enough rings. We divide them into separate rings and shift to meat.
• Remove the peel from the cloves of garlic and pass them through the press, or simply chop finely with a knife. Add to the bowl.
• Now pour all our spices, and also put salt in a bowl. Hands rub well with a piece of all the spices, as well as mash pork with onions. We cover the dish with a lid and put it in the refrigerator. Here the meat should stand for at least 3-4 hours, but it is better to leave it completely at night.
• We take out the meat and let it warm to room temperature. In the meantime, set the oven to warm up to 250 degrees.
• Carefully peel the onion rings from a piece and place it on a sheet of aluminum foil. We grab its edges so that the piece is completely closed. If desired, you can add another sheet.
• We remove the meat in a preheated oven. The temperature is reduced to 180 degrees. We notice 2 hours and forget about meat for a while.
• After the specified time, turn off the oven, but do not open the door. We wait another third of an hour and get a fragrant treat from the oven.

Open the foil carefully, being careful not to spill the precious aromatic juice. Ready ham can be eaten right away or chilled and used, for example, for .

The recipe for the preparation of glazed ham with honey

Surely you have repeatedly seen on the pages of culinary magazines a baked ham with a golden brown crust and a beautiful mesh on the surface. In fact, you can make such beauty without difficulty yourself, you just need to follow this step-by-step instruction exactly.

Ingredients

• Pork ham - about 3 kg;
• Honey - 200 ml;
• Brown sugar - 50 g;

• Grain mustard - 50 ml;
• Butter - 4 tbsp;
• Salt and pepper to taste.

Do-it-yourself chicken legs in the oven

• We prepare ham in the same way as we did in the previous recipe. This time we will not pickle meat, so immediately rub a piece of salt and pepper and set aside for half an hour.
• When the pork is at room temperature, put it on a double sheet of foil. We put a sheet of parchment on top - it will dry the top of the meat and close the juice inside. We turn the edges of the foil and tightly close our piece inside.
• Preheat the oven to 180 degrees and then put the meat inside for 45-50 minutes.

While the pork is baked, we prepare the icing for it. Pour honey into a small stewpan, add sugar, mustard and butter. We put the dish on a small fire and stirring until the sugar crystals dissolve. Remove from heat.

By this time, the ham should already be baked. We take it out of the oven, immediately set the temperature to 230-240 degrees. Remove the top layer of foil and parchment.

We leave the meat open and with the help of a sharp knife we \u200b\u200b“draw” a grid of cuts. Grease a piece of glaze and put it back into the oven.

After 15 minutes, remove again and grease a little with glaze, then put the baked pork on. Repeat this procedure every 15 minutes until all the glaze is consumed. This usually takes 1-1.5 hours. During this time, pork gets a dense crust and manages to bake inside.

When the whole mixture is spent and baked, remove the meat from the oven. Such a ham pork baked in the oven in foil should stand for another 15-20 minutes at room temperature, and then it can be cut into thin slices and tasted.

Roasting meat is an old way of cooking.

Even if archaeologists and historians are still arguing about when the Russian stove actually appeared - in the middle of the last millennium or 2-3 millennia earlier, but roasting the ham in the oven in foil is very clearly reminiscent of culinary traditions of ancient Russian cuisine.

Before the appearance of French cooks in Russia, both in peasant families and in the royal court, meat was cooked in the old fashioned way - they were cooked or baked in whole carcasses.

Very often, carcasses of piglets were stuffed with other types of meat, baking them on hot coals, on a spit.

Around that time, it was noticed that the meat burns from above, and in order to avoid this, the carcasses for baking were smeared with clay, and a little later with rye dough, which gave the dish a completely new taste.

So, baking ham in the oven in foil is an old culinary processing of meat with the use of modern technical capabilities.

Modern Russian cuisine has preserved the original traditions, expanded the range of products and the technology of their culinary processing, adopting the experience of neighboring countries.

Oven ham in foil - basic technological principles

Whole carcasses, and even a whole part of pork carcass, are rarely cooked now, but baked meat is still popular with cooks and gourmets.

Typically, a ham in the oven in foil is associated with preparing for the festive feast. This is also a tribute to the old Russian way of life. In the daily life of peasants, mainly soups, cereals, and flour products were present.

Cooking meat often marked the end of fasting. On the occasion of the upcoming holidays and a generous Russian feast in more affluent families, pigs or piglets were slaughtered; in poor families they tried to cook at least chicken for the holiday. Here, the dishes did not differ in a particular variety of ingredients: the meat was prepared in accordance with ancient Russian culinary traditions and the dishes had a more natural taste.

Russian cuisine was significantly different in social terms. The ham in rich boyar and merchant houses was baked in accordance with the latest trends of the time. Yard cooks were gradually supplanted by brought in French, German or Dutch connoisseurs of culinary crafts. They began to cook the meat, previously cutting it into portioned portions, flavoring the dish with overseas vegetables and spices. The appearance of heat treatment methods was supplemented by traditional Russian technologies: meat and other products were not just baked or cooked.

Combined processing methods appeared: before baking, the meat was boiled, or stewed in an oven, laid in pots and covered their surface with dough.

Modern Russian cuisine does not limit the methods of preparing ham in the oven in foil: neither by type of heat treatment, nor by the variety of additional ingredients used.

Perhaps, considering the basic technological principles, it should pay more attention to the choice of the main ingredient  - pork ham.

The most preferred option is fresh, chilled meat. Appearance  the selected back of the pork should have a delicate, pink color, preferably without blood smudges and splashes. If the meat is saturated with blood, it must first be soaked, repeatedly changing cold water.

When buying, pay attention to skin conditionif you are going to bake meat with peel, which, by the way, gives the dish some additional advantages. The surface of the pork skin must not be damaged, thoroughly tarred, without bristles.

You can also grind the bristles yourself, but such an operation is much easier to perform when the carcass is not cut into pieces and the juice does not leak from the meat. When buying meat, be sure to smell it. The smell of tarred skins should correspond to the smell of burnt straw, and not gasoline, which often happens when unscrupulous sellers, wanting to speed up and reduce the cost of preparing meat for sale, tar the carcass with a blowtorch filled with gasoline.

Pay attention by thickness subcutaneous fat. Fatty pieces of meat are suitable for cooking meat, but for baking a whole piece, it is better to choose meat with a very thin fat layer, especially if you do not like too fatty foods.

It is much more difficult to determine the age of the slaughtered carcass if it is divided into parts. Here, basically, you need to rely only on the good faith of the seller. The meat has sexually mature boars and females after mating. This quality criterion can also be established organoleptically.

Sanitary and epidemiological control over the quality of meat is usually carried out by specialized services available in each organized market, giving the seller permission to sell. Do not buy meat in natural marketswhere it is likely to endanger health.

Foil baking is not difficult, but rather, on the contrary, it facilitates the cooking process. Enough know some subtletiesusing foil for baking meat.

The foil serves as a kind of non-stick coating, protecting the product from burning the surface. At the same time, it keeps the temperature so that the meat is baked in deeper layers. The use of foil avoids the natural evaporation of juice and aroma during cooking. In particular, this property of the foil helps in baking large pieces or even whole ham. In order for the finished dish to have a beautiful, roasted appearance, at the last stage of baking, the foil is removed and the meat is roasted open. For a greater effect, at the same time, the surface of the meat is smeared with mustard, honey or other mixtures, to form a more golden brown crust.

For baking, only pulp without bones is often used, but it should be borne in mind that bone juice gives a more interesting taste: especially when cooking boiled pork or another dish that can be served cold. It must be remembered that tubular bones and pork skin contain collagen, the substance from which gelatin is obtained. This property can be useful in cooking cold pork snacks, baked in the oven.

If the ham in the oven is prepared in portions, pre-cooked or stewed, then the foil is sometimes replaced with dough, which is covered with ceramic pots or other baking dishes, which gives the dish an interesting originality.

The variety of ingredients used to decorate the taste of ham in the oven in the foil helps to avoid a repeat of the taste. Combinations of pork with  fruits and dried fruits, vegetables, other types of meat, cereals. To prepare pork dishes in the oven, sauces from honey, mustard, tomatoes, wine or wine vinegar, citrus juices, beer are used. A wide range for cooking pork ham is made up of spices and herbs.

Meat preparation  for baking, it can also include various methods of mechanical processing: slicing, preparing cobbled semi-finished products, stuffing, and beating.

The baking time depends on the size of the prepared piece, the technical capabilities of the oven and the preliminary processing of meat. Fresh ham, weighing 1-1.5 kg, is baked for at least an hour at 180-200 ° C.

Large pieces of ham for baking are pre-aged in brine or marinade from 24 to 72 hours, reducing the exposure time for smaller pieces, according to their size.

Recipe 1. Ham in the oven in foil: baked ham on the bone

Ingredients:

The back (or shin, pork), on the bone 3.5-4 kg

Water (should cover meat)

Salt (for aqueous solution, 15%)

A mixture of black peppers, ground 100-120 g

Coriander, ground 50 g

Dried garlic 70 g

Sodium nitrite 80 g

Cooking:

A whole piece of pork ham, with the skin we check and clean the surface of the skin, carefully scraping off impurities with a knife.

The meat, together with skin and bone, is soaked in ice water until the blood is completely removed: pork should acquire a delicate pink color. Water needs to be changed in the process of soaking 2-3 times.

Dry the prepared meat before pickling.

Take a large pot to fit the entire salted ham. Measure the right amount of water so that it covers the meat for 3-5 cm.

Prepare a small amount of its saline solution, preheating the water and dissolving the kitchen salt in it. The amount of salt is 150 g / 1l.

Pour the prepared solution into a pot with meat and water, then move it to a cool place for 48-72 hours.

Dry the salted meat by squeezing slightly the remaining water.

Make an incision on one side, to the bone. Expand the layer of meat, skin down, without completely removing the bone. From ground spices and sodium nitrite (it will help preserve the natural pink color of meat), prepare the mixture and rub the pulp from the inside. Wrap the bone again with pulp, aligning the cut line and securing it with paper clips.

Wrap the whole ham with foil, shiny side inwards. The seam from the foil should be located at the top so that the juice does not leak out, and in order to be able to check the readiness of the boiled pork. If the foil is thin, roll it in two layers.

Place a bag of meat on a baking sheet and place in a cold oven. It is necessary to bake meat at 180ºС, not less than four hours.

Recipe. Gammon in the oven in a foil with Georgian spices

Product Set:

Ham, pork (back without bone, with skin) 2 kg

Adjika (spicy and very salty) 200 g

Mustard (dry powder) 3 tbsp. l

Cooking method:

Soak the ham in water for at least two hours, then wipe it dry with paper towels.

Lubricate abundantly with adjika, if adjika is not hot enough and does not have a cool salting, then you need to add half a tablespoon of salt and red pepper (this is necessary for the marinade).

Lubricated ham, not very tight, wrap in foil and send in the refrigerator for five hours.

After the time has passed, set the pickled ham to bake for 120 minutes in the oven, at a temperature of 200 ° Ϲ.

We take out the finished ham from the foil and coat it with honey mixed with mustard powder. Reduce the degree of the oven by 170 - 180 ° Ϲ, baking until golden brown, slightly drying the juicy ham.

Recipe 3. Ham in the oven in foil with chanterelles

Ingredients:

Pork pulp (back) 3 kg

Loin 500 g

Salt, pepper mixture

Onion, sweet 0.5 kg

Flour 70-100 g (for passivation)

Chanterelles, fresh (or frozen) 1.5 kg

Ceps, dried

Cream (10-15%) 1.0 L

Dill, chopped 120 g

Garlic 50 g

Sour cream 20% 250 g

Cooking:

The washed and soaked back of the pork fillet, cut into cubes or large cubes, 3x3 cm.

Cut the loin into thin strips, white or shallots - in medium cubes.

Rinse and boil the boiled chanterelles by removing water.

Put the meat in a deep, refractory form (preferably ceramic or transparent, which can be served on the table), between it pieces of loin, onion and a plate of garlic.

Season with salt.

Cover the mold with foil and bake until half cooked, placing the dish on the middle shelf or setting the bottom with a tray of salt.

After 40 minutes, get the meat and put the mushrooms on top. Cover the pan again and continue baking for another 15 minutes.

Make a homogeneous mixture from cream, dried mushrooms, chopped dill, wheat flour fried to golden color and sour cream, combining all the products in a blender, at a low speed. Brew the mixture, until thick sour cream, with continuous stirring.

Pour meat with mushrooms in white sauce, but do not cover with foil anymore. Add a temperature of 20-25 ° C and bake the dish until golden brown.

Serve boiled potatoes with chopped dill, garlic and butter for garnish.

Recipe 4. Ham in the oven in foil stuffed with liver

Grocery list:

Pork fillet (ham) 2 kg

Carrot 350 g

Beef liver 800 g

Onion, sautéed 450 g

Oil (for passivation)

Cheese, hard, grated 500 g

Cream, drinking 300 ml

Garlic, salt, spices

Cooking:

Prepare the pork ham by stripping the fillet from the films and removing the fat. Rectangular fillet cut into thin layers (1.5 cm), zigzag; deploy a layer of meat and beat off, paying particular attention to the joints of the layers. You should get a rectangle of the same thickness, plastic enough to wrap it in a roll.

Prepare the liver by removing the film and bile ducts. Cut it into small bars or thin slices, lightly roll in flour and stew with grated carrots; combine with passivated onions and beat the finished liver with vegetables, using a blender, bringing to a puree state. Add the garlic and cream. Pre-lay the meat on a silicone sheet.

Cover the prepared meat layer with a liver paste, not reaching the edge by 5-6 cm. Roll the roll and carefully transfer it to the foil. Wrap the roll with foil: the roll seam should remain below, leaving the foil seam at the top. Place the roll on a baking sheet, bake for about 50-70 minutes. For a few minutes, remove the roll and unfold the foil, sprinkle with a layer of grated cheese and bake, putting the form for another 5-10 minutes in the oven.

Stuffed roll is served cold and hot, with garlic-nut sauce and a vegetable side dish.

Recipe 5. Ham in the oven in foil with prunes

Product Set:

Salt and pepper to taste

Ham (fillet) 1 kg

Hot mustard 3 tbsp. l

Pickled rings, one large onion

Sour cream 500 ml

Honey (liquid, buckwheat) 100 ml

Garlic 30-50 g

Prunes 300 g

Cooking:

Grind the garlic and half the prunes with a blender into a pulp and mix with sour cream and mustard.

Salt and pepper the ham, make the necessary number of transverse cuts, a small depression.

Season with spices and place whole prune fruits in notched recesses.

Transferring to foil, fill with sour cream sauce.

Wrapping tightly in foil, leave to marinate in the refrigerator for at least 120 minutes.

Then bake until cooked at a temperature of 180 - 200 ° Ϲ.

For 10 - 15 minutes before the end of baking, take out the ham from the oven. After freeing the ham from the foil, grease it with honey, distribute the pickled rings of the onion, sprinkling the remaining marinade on it, bake until golden and crisp.

Recipe 6. Smoked ham in the oven in a foil with apples

List of ingredients:

Carbonate, pork (smoked) 1.5 kg

Star anise (or anise), ground

White wine (dry) 300 ml

Mixture of peppers

Apples, sweet and sour 0.5 kg (net)

Honey or molasses (for glazing)

Cooking:

Smoked pork carbonate into slices.

Line the mold with foil and lay the pieces of meat in one layer.

Pour the wine over the meat and add ground spices.

Close the mold tightly and leave it in the refrigerator for 3-4 hours.

After insisting, put apple slices on top of the meat, along with the skin and pour with sweet honey syrup.

Bake for ten minutes, then remove the foil and brown the surface of the dish.

Transfer to a dish, decorate with greens, to give a complete look.

Recipe 7. Ham in the oven in a foil with cheese and pineapple

Product Set:

Back 3 kg

Pineapple, canned 1 can

Adjika, burning 200 g

A mixture of herbs

Lemon juice 50 ml

Cheese, hard 200 g

Cooking method:

Adjika mix with herbs and lemon juice, grease a ham, wrap in a film and leave for an hour.

Pineapples, cheese, cut into cubes and roll in a roll in pickled ham, tightly bandaged with a thick cotton thread.

Wrap the roll in foil and bake at a temperature of 160 - 180 ° Ϲ until cooked.

When the roll is ready, grease with honey and bake without foil for 10 - 15 minutes.

When baking meat in a whole piece, after turning off the oven, do not take it out immediately to give it a "rest".

If you do not know what spices are suitable for meat, use the classic options: pepper, garlic and bay leaf. The main thing is to observe a sense of proportion so as not to drown out the aroma of the main product. To improve the taste and juiciness, add sugar or honey.

For baking meat, it is convenient to use a thermometer. It will always help determine the temperature inside the piece, if it needs to be kept intact, without cuts before serving.

Defrost pork in the refrigerator, in a sealed container or in a film. Rapid defrosting degrades meat quality.

Traditional Slavic cuisine has always been characterized by the preparation of any meat in the form of large pieces. They were cooked and baked in pots, cast iron and over an open fire.

This method was considered simple and reasonable.

In the last century, open ovens were replaced by ovens, where large pieces are evenly fried from all sides without compromising on appearance and taste.

Ham (back) - the meaty hip or shoulder of the pork carcass, which is most often subjected to heat treatment by baking.

The meat of the ham is used hot, as well as cold snacks (ham, prosciutto, boiled pork, jamon). For baking, you can choose the meat fillet of the femoral part of the ham, or ham with fat on the bone. Some prefer lean flesh, while others do not represent ham without a layer of fat. All types of pork ham have their own cooking methods.

Oven-baked pork ham - general cooking principles

To be processed in any way, the ham is taken from the upper thigh of the pig. The ham from the anterior scapular region is fibrous and less oily; it is suitable for frying, cooking rolls and diet recipes. The back meat or bacon portion of the piglet has more juicy and fatty meat with layers of fat of different thicknesses. For this meat, the most successful cooking option is baking.

Baking is usually preceded by the preparation of ham for heat treatment.

The meat is necessarily rinsed under a stream of cold water, thus, possible small fragments of seeds, bristle hairs and the remnants of clotted blood are washed off.

Most often, before baking, the ham is aged in brine or marinade, this procedure significantly reduces its cooking time in the oven.

Recipe 1. Pork ham baked in the oven in foil (with oranges)

Ingredients:

1-2 kg. oily ham;

4 oranges;

Spices to taste;

Salad greens (for decoration).

Cooking:

Scrape the ham skin with a knife to clean and open the pores. Make cross-shaped incisions around the entire perimeter of the ham. Season with salt and pepper.

Cut oranges with peel into circles.

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

Put the citrus circles on the foil, place the meat on them. It, in turn, is covered with a layer of oranges and covered with foil is not very tight.

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

Finished meat is freed from the foil and cut into portions, they are laid out on a dish covered with salad leaves. Oranges are placed on top.

Oranges in the recipe can be replaced with pineapple or papaya.

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

Ingredients:

A piece of ham - 2 - 2.5 kg.;

Carrot - 2 pcs.;

Head of garlic;

Spices, bay leaf;

Lean oil (any) - 40 ml .;

Apples (unsweetened grade) - 5 pcs.;

Dessert wine (red) - a glass;

Lemon zest;

Spices and salt.

Cooking:

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

Stuffed meat should be salted, grated with red hot pepper and coated with olive or other oil. A piece processed with spices is covered with a lid and cleaned in the refrigerator for a day.

After 24 hours, the meat is taken out of the refrigerator, dipped in a paper towel from excess juice and wrapped in foil.

Pork ham is baked in an oven over medium heat (180-190 degrees) for about 2 hours.

Sauce preparation: peel apples, cut into segments, add water and boil until soft. After boiling, apples are mashed, bred with wine and grated lemon peel.

The finished ham is cut into pieces, which are laid out in a greased refractory dish and poured with apple sauce. Before serving, you need to warm up in the oven (not having time to cool down) for 5-7 minutes.

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

Ingredients:

Ham - 1.5-2 kg.;

100 g of cheese;

According to 4 tbsp. tablespoons of sour cream and mayonnaise sauce;

Salt, spices;

  ½ cup flour;

1 teaspoon seasoning from aromatic herbs.

Cooking:

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

Combine sour cream, mayonnaise, chicken eggs, grated cheese and flour. Add dried seasoning 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 the spicy aroma and taste.

So cooking ham in the oven is much faster than in other versions, since the meat was previously cooked. It is baked until the crust of the dough is browned at 170-180 degrees.

Recipe 4. Pork ham baked in the oven in portioned slices

Ingredients:

The thigh of pork (pulp with fat) - 2.5 kg.;

Lean oil - 2 tbsp. spoons;

Bulb;

Flour or starch - 1 tbsp. a spoon;

1 glass of water;

1 teaspoon of paprika;

Cream (10%) - ½ cup;

Honey mushrooms (canned) - 200 g .;

A glass of broth;

Pepper, salt.

Cooking:

The meat is cut into large pieces with half a palm and lightly fried. After browning, place the pork chunks on 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. Stuff the mixture over low heat until it begins to thicken. 2 minutes before turning off the stove, add cream to the sauce.

Put the browned pieces of ham in a mold with mushrooms. Pour the sauce over the meat and place in the oven for 35 minutes. Set the temperature - 160-170 degrees.

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

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

Ingredients:

Pork meat (thigh) - 3 kg.;

Onion - 10 pcs.;

Allspice - 10 peas;

Carnation - 3-4 umbrellas;

Garlic - 2 heads;

Kvass - 1 l.

Cooking:

Kvass is poured into a bowl or bowl, spices, onion and salt are added. The meat is put in a liquid marinated for 2 days. The dishes with the marinade are cleaned in a cold 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 baking sheet with sides and roasted in the oven for 80 minutes.

After this time, the liquid remaining from the pickling is poured into the pan, the meat continues to be baked for another 1 hour. From time to time, pork should be watered with juice from a baking sheet.

You can add peeled tubers to the baked ham. Then, along with the meat, a side dish is prepared.

Kvass in the recipe can be replaced with beer.

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

Ingredients:

1 kg. pork flesh (shoulder or femur);

300 g. Boneless prunes;

100 l dry wine (white);

50 g of cow's butter;

A handful of juniper berries;

150 ml. broth;

A spoonful of ground crackers.

Spices, salt.

Cooking:

Juniper berries and bay leaf crushed in a mortar. Grate pork with spices, salt and crushed mixture. After half an hour, grease the meat with melted butter and pour wine.

Place a piece of ham in a baking bag and send to the oven for 2 hours. The temperature of the furnace is 200-210 degrees. From time to time you need to turn the sleeve to evenly bake meat.

While the meat is fried, you should 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. The sauce is salted and languished for several minutes over medium heat.

Half an hour before the end of baking, the sleeve is cut, then for 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)

Ingredients:

A piece of ham (without bone) - 1.5 kg.;

Hot red pepper - 1/3 teaspoon;

2 cloves of garlic;

Salt - 40 g;

7 tbsp. tablespoons of liquid smoke;

1 liter water.

Cooking:

First, the meat must be kept in a brine for about 6 hours. The brine is prepared as follows: 1.5 tablespoons of salt and liquid smoke dissolve in a liter of water.

After 6 hours, the meat can be baked, first it should be grated with pepper-garlic gruel mixed with a small amount of oil. The baking temperature is 150 degrees. And the required time is 3 hours.

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

Ingredients:

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

Mustard paste - 1 tbsp. a spoon;

Soy sauce (classic) - 1 tbsp. a spoon;

Sugar - ½ teaspoon;

Balsamic or wine vinegar - 15 ml .;

Dried Dill Greens - 10 g.

Cooking:

On a pork skin, make cuts every 2 cm and sprinkle the meat with vinegar. Soak pork at room temperature for 2 hours.

Mix soy sauce with mustard, sugar and dill. Coat the ham, trying to get inside the incisions. Thus, hold the pork for another hour.

The ham is baked first for 15 minutes at 200 degrees, after 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 way)

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

Ingredients:

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

Coarse salt -1.5 kg.

Cooking:

The ham must be prepared for baking. For this, a saline (hypertonic) solution is prepared. The ratio of water to salt in the solution is 1 to 4. It is not advisable to add more salt to the water, because the meat will take the missing salt from the substrate. At its discretion, ground pepper powder or other spices can be diluted in a solution. With the help of a large medical syringe, a piece should be nourished with this brine.

Salt is poured into the bottom of the pan, a ham is placed on it and sent to the oven for 3 hours. The temperature is -160 degrees.

If the meat surface begins to burn, the ham in the baking process must be covered with foil. 20 minutes before the end of the roasting, the foil is removed.

The ham prepared on a pillow from salt differs in juicy and natural taste. Many, having tried this option, give it preference.

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

Ingredients:

Ham (scapular part) - 1.2-1.5 kg;

Onion - 2 pcs.;

Potato (young) - 1 kg.;

Lean oil - 4 tbsp. spoons;

Flour - 1 tbsp. spoons;

Apples (green) - 1 pc.;

Bouillon - 1 glass;

Greens and olives - for decoration.

Cooking:

Medium-sized potatoes are washed and scrubbed (you can not peel the peel from young potatoes). Tubers are placed at the bottom of a cauldron or latki and watered with oil. A ham pre-grated with salt is placed on top.

A roasting pan with contents is placed in a hot oven (230-250 degrees) and aged in it until the meat is browned.

The peeled and sliced \u200b\u200bapple fruits are fried to a golden hue. After that, onion and flour are passaged in this oil.

Put the pan with the broth on the stove, add the frying, apples and boil the liquid 1/3.

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

Ingredients:

Pork ham (without bone) - 1 kg .;

Orange juice - 100 ml.;

Lingonberry berries (200 g);

Honey - 2 tbsp. spoons;

Cooking:

Lingonberries, honey and orange juice are whipped in a blender.

Peeled meat is cut into 4-5 parts and salted.

Pieces of pork are placed in the sleeve, the cowberry mixture is poured there. The baking bag is tied and shaken to evenly distribute the liquid.

The meat in the sleeve goes to roast in the oven for 50 minutes. The temperature is 200 degrees.

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

Ingredients:

Pork ham - 1-2 kg.;

Basil greens (bunch);

Pine nuts kernels - a handful;

Loaf (white);

A spoonful of butter;

50 g of cheese (hard);

80 ml vegetable oil;

Garlic - a few cloves;

Spices, salt.

Cooking:

It is better to take a white bun not the first freshness. The crust is cut off from it, and the bread pulp is ground in a blender.

The crumbs are quickly fried in butter and cooled.

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

Spices, salt are added to the mass and oil is poured. Everything is thoroughly whipped, and then mixed with fried breadcrumbs.

A deep cut is made in the ham along the entire length of the piece. The deepening is slightly extended and part of the oil-nut liquid is poured into it, the remaining nuts are poured.

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

Before sending the ham into the oven, it is coated with a breading mixture.

It takes 2 hours to bake and the temperature is 200 degrees.

To avoid burning, the pork is covered first with foil, and after 60 minutes it is removed to form a fragrant and fried crust on the ham.

Oven-baked pork ham - tricks and tips

• Dishes made from fresh meat are distinguished by their best taste and benefits. However, it is not always possible to purchase freshly pork, so if you buy frozen ham, the piece should be thawed in a natural way, and not in water: valuable juice containing protein is washed off with it.
• The cuts on the piece before baking are made so that the prepared meat is juicy and not stiff. For more thorough impregnation of ham in these cuts, you can pour the marinade with a spoon or with a medical syringe.
• Hard meat from a middle-aged pig will become soft if, in the process of preliminary boiling of ham, add 1 tbsp to the broth. tablespoon of alcohol or ½ tablespoon of vinegar (9%).
• Milk can serve as a good alternative to brine, which gives the meat piece a spicy taste and softness. The ham is kept in it for several hours before baking. Mustard, which is often found in recipes for preparing pork ham, has the same properties.
• Since ham in itself is a fairly nutritious and high-calorie product, it is better to choose vegetable side dishes as additives to it. This combination will be the most successful and healthy.

Oven-baked pork ham - general cooking principles

To be processed in any way, the ham is taken from the upper thigh of the pig. The ham from the anterior scapular region is fibrous and less oily; it is suitable for frying, cooking rolls and diet recipes. The back meat or bacon portion of the piglet has more juicy and fatty meat with layers of fat of different thicknesses. For this meat, the most successful cooking option is baking.

Baking is usually preceded by the preparation of ham for heat treatment.

The meat is necessarily rinsed under a stream of cold water, thus, possible small fragments of seeds, bristle hairs and the remnants of clotted blood are washed off.

Most often, before baking, the ham is aged in brine or marinade, this procedure significantly reduces its cooking time in the oven.

Recipe 1. Pork ham baked in the oven in foil (with oranges)

Ingredients:

1-2 kg. oily ham;

4 oranges;

Spices to taste;

Salad greens (for decoration).

Cooking:

Scrape the ham skin with a knife to clean and open the pores. Make cross-shaped incisions around the entire perimeter of the ham. Season with salt and pepper.

Cut oranges with peel into circles.

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

Put the citrus circles on the foil, place the meat on them. It, in turn, is covered with a layer of oranges and covered with foil is not very tight.

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

Finished meat is freed from the foil and cut into portions, they are laid out on a dish covered with salad leaves. Oranges are placed on top.

Oranges in the recipe can be replaced with pineapple or papaya.

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

Ingredients:

A piece of ham - 2 - 2.5 kg.;

Carrot - 2 pcs.;

Head of garlic;

Spices, bay leaf;

Lean oil (any) - 40 ml .;

Apples (unsweetened grade) - 5 pcs.;

Dessert wine (red) - a glass;

Lemon zest;

Spices and salt.

Cooking:

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

Stuffed meat should be salted, grated with red hot pepper and coated with olive or other oil. A piece processed with spices is covered with a lid and cleaned in the refrigerator for a day.

After 24 hours, the meat is taken out of the refrigerator, dipped in a paper towel from excess juice and wrapped in foil.

Pork ham is baked in an oven over medium heat (180-190 degrees) for about 2 hours.

Sauce preparation: peel apples, cut into segments, add water and boil until soft. After boiling, apples are mashed, bred with wine and grated lemon peel.

The finished ham is cut into pieces, which are laid out in a greased refractory dish and poured with apple sauce. Before serving, you need to warm up in the oven (not having time to cool down) for 5-7 minutes.

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

Ingredients:

Ham - 1.5-2 kg.;

100 g of cheese;

According to 4 tbsp. tablespoons of sour cream and mayonnaise sauce;

Salt, spices;

   ½ cup flour;

1 teaspoon seasoning from aromatic herbs.

Cooking:

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

Combine sour cream, mayonnaise, chicken eggs, grated cheese and flour. Add dried seasoning 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 the spicy aroma and taste.

So cooking ham in the oven is much faster than in other versions, since the meat was previously cooked. It is baked until the crust of the dough is browned at 170-180 degrees.

Recipe 4. Pork ham baked in the oven in portioned slices

Ingredients:

The thigh of pork (pulp with fat) - 2.5 kg.;

Lean oil - 2 tbsp. spoons;

Bulb;

Flour or starch - 1 tbsp. a spoon;

1 glass of water;

1 teaspoon of paprika;

Cream (10%) - ½ cup;

Honey mushrooms (canned) - 200 g .;

A glass of broth;

Pepper, salt.

Cooking:

The meat is cut into large pieces with half a palm and lightly fried. After browning, place the pork chunks on 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. Stuff the mixture over low heat until it begins to thicken. 2 minutes before turning off the stove, add cream to the sauce.

Put the browned pieces of ham in a mold with mushrooms. Pour the sauce over the meat and place in the oven for 35 minutes. Set the temperature - 160-170 degrees.

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

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

Ingredients:

Pork meat (thigh) - 3 kg.;

Onion - 10 pcs.;

Allspice - 10 peas;

Carnation - 3-4 umbrellas;

Garlic - 2 heads;

Kvass - 1 l.

Cooking:

Kvass is poured into a bowl or bowl, spices, onion and salt are added. The meat is put in a liquid marinated for 2 days. The dishes with the marinade are cleaned in a cold 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 baking sheet with sides and roasted in the oven for 80 minutes.

After this time, the liquid remaining from the pickling is poured into the pan, the meat continues to be baked for another 1 hour. From time to time, pork should be watered with juice from a baking sheet.

You can add peeled tubers to the baked ham. Then, along with the meat, a side dish is prepared.

Kvass in the recipe can be replaced with beer.

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

Ingredients:

1 kg. pork flesh (shoulder or femur);

300 g. Boneless prunes;

100 l dry wine (white);

50 g of cow's butter;

A handful of juniper berries;

150 ml. broth;

A spoonful of ground crackers.

Spices, salt.

Cooking:

Juniper berries and bay leaf crushed in a mortar. Grate pork with spices, salt and crushed mixture. After half an hour, grease the meat with melted butter and pour wine.

Place a piece of ham in a baking bag and send to the oven for 2 hours. The temperature of the furnace is 200-210 degrees. From time to time you need to turn the sleeve to evenly bake meat.

While the meat is fried, you should 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. The sauce is salted and languished for several minutes over medium heat.

Half an hour before the end of baking, the sleeve is cut, then for 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)

Ingredients:

A piece of ham (without bone) - 1.5 kg.;

Hot red pepper - 1/3 teaspoon;

2 cloves of garlic;

Salt - 40 g;

7 tbsp. tablespoons of liquid smoke;

1 liter water.

Cooking:

First, the meat must be kept in a brine for about 6 hours. The brine is prepared as follows: 1.5 tablespoons of salt and liquid smoke dissolve in a liter of water.

After 6 hours, the meat can be baked, first it should be grated with pepper-garlic gruel mixed with a small amount of oil. The baking temperature is 150 degrees. And the required time is 3 hours.

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

Ingredients:

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

Mustard paste - 1 tbsp. a spoon;

Soy sauce (classic) - 1 tbsp. a spoon;

Sugar - ½ teaspoon;

Balsamic or wine vinegar - 15 ml .;

Dried Dill Greens - 10 g.

Cooking:

On a pork skin, make cuts every 2 cm and sprinkle the meat with vinegar. Soak pork at room temperature for 2 hours.

Mix soy sauce with mustard, sugar and dill. Coat the ham, trying to get inside the incisions. Thus, hold the pork for another hour.

The ham is baked first for 15 minutes at 200 degrees, after 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 way)

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

Ingredients:

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

Coarse salt -1.5 kg.

Cooking:

The ham must be prepared for baking. For this, a saline (hypertonic) solution is prepared. The ratio of water to salt in the solution is 1 to 4. It is not advisable to add more salt to the water, because the meat will take the missing salt from the substrate. At its discretion, ground pepper powder or other spices can be diluted in a solution. With the help of a large medical syringe, a piece should be nourished with this brine.

Salt is poured into the bottom of the pan, a ham is placed on it and sent to the oven for 3 hours. The temperature is -160 degrees.

If the meat surface begins to burn, the ham in the baking process must be covered with foil. 20 minutes before the end of the roasting, the foil is removed.

The ham prepared on a pillow from salt differs in juicy and natural taste. Many, having tried this option, give it preference.

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

Ingredients:

Ham (scapular part) - 1.2-1.5 kg;

Onion - 2 pcs.;

Potato (young) - 1 kg.;

Lean oil - 4 tbsp. spoons;

Flour - 1 tbsp. spoons;

Apples (green) - 1 pc.;

Bouillon - 1 glass;

Greens and olives - for decoration.

Cooking:

Medium-sized potatoes are washed and scrubbed (you can not peel the peel from young potatoes). Tubers are placed at the bottom of a cauldron or latki and watered with oil. A ham pre-grated with salt is placed on top.

A roasting pan with contents is placed in a hot oven (230-250 degrees) and aged in it until the meat is browned.

The peeled and sliced \u200b\u200bapple fruits are fried to a golden hue. After that, onion and flour are passaged in this oil.

Put the pan with the broth on the stove, add the frying, apples and boil the liquid 1/3.

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

Ingredients:

Pork ham (without bone) - 1 kg .;

Orange juice - 100 ml.;

Lingonberry berries (200 g);

Honey - 2 tbsp. spoons;

Cooking:

Lingonberries, honey and orange juice are whipped in a blender.

Peeled meat is cut into 4-5 parts and salted.

Pieces of pork are placed in the sleeve, the cowberry mixture is poured there. The baking bag is tied and shaken to evenly distribute the liquid.

The meat in the sleeve goes to roast in the oven for 50 minutes. The temperature is 200 degrees.

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

Ingredients:

Pork ham - 1-2 kg.;

Basil greens (bunch);

Pine nuts kernels - a handful;

Loaf (white);

A spoonful of butter;

50 g of cheese (hard);

80 ml vegetable oil;

Garlic - a few cloves;

Spices, salt.

Cooking:

It is better to take a white bun not the first freshness. The crust is cut off from it, and the bread pulp is ground in a blender.

The crumbs are quickly fried in butter and cooled.

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

Spices, salt are added to the mass and oil is poured. Everything is thoroughly whipped, and then mixed with fried breadcrumbs.

A deep cut is made in the ham along the entire length of the piece. The deepening is slightly extended and part of the oil-nut liquid is poured into it, the remaining nuts are poured.

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

Before sending the ham into the oven, it is coated with a breading mixture.

It takes 2 hours to bake and the temperature is 200 degrees.

To avoid burning, the pork is covered first with foil, and after 60 minutes it is removed to form a fragrant and fried crust on the ham.

Oven-baked pork ham - tricks and tips

Dishes made from fresh meat are distinguished by their best taste and benefits. However, it is not always possible to purchase freshly pork, so if you buy frozen ham, the piece should be thawed in a natural way, and not in water: valuable juice containing protein is washed off with it.

The cuts on the piece before baking are made so that the prepared meat is juicy and not stiff. For more thorough impregnation of ham in these cuts, you can pour the marinade with a spoon or with a medical syringe.

Hard meat from a middle-aged pig will become soft if, in the process of preliminary boiling of ham, add 1 tbsp to the broth. tablespoon of alcohol or ½ tablespoon of vinegar (9%).

Milk can serve as a good alternative to brine, which gives the meat piece a spicy taste and softness. The ham is kept in it for several hours before baking. Mustard, which is often found in recipes for preparing pork ham, has the same properties.

Since ham in itself is a fairly nutritious and high-calorie product, it is better to choose vegetable side dishes as additives to it. This combination will be the most successful and healthy.