Baked ham is a dish of Russian cuisine. But in the old days it was prepared not from pork, but from bear meat. Can you imagine? It was only later that they switched to a simpler version, which is now also incomparably more affordable. Properly baked meat should be very juicy, not dry and tough. It is believed that this depends on the marinade or spices. And I'll say no. Most often, only 2 spices are needed for boiled pork - garlic and black pepper and no marinade, especially liquid. And it is important not to even tightly wrap it in foil or pack it in a baking sleeve, this condition is the second number. And the first is temperature. However, everything must be in order. So I present two recipes: in the oven in foil and in the slow cooker in the sleeve. But first, general principles.

Boiled pork - how to cook truly juicy meat

1. Let's start with what cut of pork to take, from what part is our dish made? If in Rus' it was prepared from the hip cut of bear meat, then from pork it is usually recommended to take pitted ham. But it seems to me that it is still better to put the neck in the first place. There is enough of everything in this part of the carcass - both meat and fat. The meat is not firm and usually comes out soft.
2. Now back to spices and marinades. There are recipes where, during cooking, the meat is coated with ketchup, mustard, soy sauce, mayonnaise (by the way, you will see this below), rubbed with a mixture of spices. It's all up to you. In order not to clog the taste, but only to emphasize the beauty of juicy pork, sometimes just freshly ground black pepper and garlic are enough.
3. The most important point that I have already mentioned is the temperature. Moreover, not so much the temperature of the oven as the temperature of the meat itself. Therefore, if you repeat this dish (and you will repeat it, it’s very tasty!), Get a cooking thermometer with a probe on a long wire. In fact, it is not expensive, it is in many online stores, there is in Ikea. Why is it needed? I will not go into theory and write about protein folding and so on. Take my word for it: the difference between two pieces of boiled pork, one of which was baked in time, and the second in temperature is colossal. I felt this when my thermometer was capricious, and the meat was already in the oven and there was absolutely no time to do repairs. So, if you stick the probe into the center of the piece, wait for the temperature to reach 77 ° C-80 ° C and take the meat out of the oven, then we will get really tender, juicy meat.
4. How long to bake boiled pork if you do it without a thermometer? The cooking time for a neck weighing 1 kilogram is approximately 1 hour. But after an hour you need to get it, unfold it, pierce it with a sharp knife in the thickest place and see what color the juice will stand out. Transparent - ready, pinkish - not yet.
5. Now foil or sleeve (bag) for baking. Doesn't matter. They work the same way. Foil is an older material and familiar.

Homemade boiled pork, very, very tasty and juicy

Despite the fact that there will be no complex marinade in the recipe, it is nevertheless better to prepare the pork in advance, 1-2 days before baking and keep in the refrigerator. This recipe can be considered a classic, as it uses a minimum of spices and traditional foil.

Ingredients:

• pork neck - 1-1.2 kg;
• salt - 2 tablespoons;
• ground black pepper - 1/4 tsp;
• red ground pepper - 1 tbsp;
• garlic - 1 head.

How to bake boiled pork in the oven in foil:

1. We clean a piece of the neck from films and veins. Wash and dry with paper towels. Then we make holes in it with a thin sharp knife.
2. We disassemble the garlic into cloves, cut into several parts. We pass two cloves through the press.
   
   
3. We put the pieces in the holes made.
   
4. Rub with chopped garlic.
   
5. Sprinkle with salt and rub it well into the meat. From the outside it looks like a massage.
   
6. We repeat the massage with pepper.
   
   
   
7. We wrap the meat with a film and put it in the refrigerator for 1, and preferably 2 days.
   
8. Before baking, we take out the meat, remove the film and wrap it with foil in two layers.
   
9. We heat the oven to 200°C. If you use a thermometer, stick the probe into the piece so that it reaches half way down the piece. We put it in the oven and wait for it to show a temperature of 77 ° C-80 ° C. If you cook without a thermometer, by time, then note the countdown time and bake for 1 hour (do not forget that the time depends on the weight and size of the neck). We unfold the foil and put the boiled pork back in the oven so that a delicious crust forms on it. This will take us 10-15 minutes.
   

Ready-made boiled pork can be served on the festive table as a hot dish with any suitable side dish, or you can cool it and make sandwiches with it. Cooled well, especially the next day, it will thicken and you can cut it into thinner slices.

Boiled pork in a slow cooker in the sleeve

Such meat is not at all difficult to cook at home. It will turn out delicious and may well replace store-bought sausage.

Ingredients:

• a piece of pork (neck) - 800g;
• salt - to taste;
• ground allspice - to taste;
• garlic - 1 head;
• bay leaf - 1-2 pieces;
• mayonnaise - 2 tbsp.

How to cook ham at home:

As you can see, everything is quite simple, just look at the step-by-step recipe and photo. Be sure to try cooking boiled pork in the oven or in a slow cooker, because once you make it, you will definitely cook it again and again.

To cook homemade boiled pork, you will need a good piece of pork, preferably with fat, and a minimum set of spices. I marinate the neck for a day in brine, stuff it with garlic, and then bake it in the oven. Due to the long soaking, the meat will be well salted and absorb some of the moisture, which will prevent it from drying out in the oven. Boiled pork will turn out incomparable, incredibly juicy, with the aroma of spices and mustard. Delicious!

Total cooking time: 1 hour + 1 day marinating
Yield: 10 servings

Ingredients

• pork neck - 1 kg
• salt - 1 tbsp. l. with a slide
• water - 1 l
• black peppercorns - 10 pcs.
• allspice - 2 pcs.
• bay leaf - 1 pc.
• dry mustard powder - 2 tsp
• ground sweet paprika - 2 tsp
• garlic - 3 teeth
• dried rosemary - 1 tbsp. l.

Cooking

For baking, you need a kilogram of a whole neck (or pulp with a fatty layer). First I prepare the marinade. To do this, put 1 tablespoon of salt with a slide in a deep bowl, add bay leaf and rosemary. I also send black peppercorns and allspice there - so that they better reveal their taste, I crush them with a rolling pin through a log, a coarse grinding is obtained. You can add cloves, coriander, and other spices of your choice. Pour in 1 liter of boiling water and leave to cool completely.



I immerse the pork in cold brine. The water should completely cover the piece. I cover the top with a flat plate and send the pork to the refrigerator for 1 day.



When marinated, I take it out of the refrigerator and leave it for 2 hours at room temperature so that the meat in the brine warms up and the fibers “relax”. Peel the garlic and cut into thin and oblong slices. I take the pork out of the liquid and stuff it with garlic - it is most convenient to make deep cuts with a long and thin knife.



Sprinkle with sweet ground paprika and mustard powder. To make the layer thin, I sift the spices through a strainer directly onto the piece of meat. Parika will make boiled pork more appetizing and ruddy in appearance, and mustard will add a crust and aroma, dry the fat.



I put it on parchment. I preheat the oven to a maximum temperature of 250 degrees.



I put the baking sheet in a very hot oven for 5 minutes so that the meat grabs a crust and all the juices are sealed inside.

After exactly 5 minutes, I reduce the temperature to 160-180 degrees and bake for 1 hour. Keep in mind that the exact baking time depends on the size of the piece of meat. To make sure that it is ready, pierce the boiled pork with a knife - transparent and clean juice should flow out. If the juice is bloody, even a little, then the meat is not yet ready.

Homemade boiled pork should cool completely, first to room temperature, and then in the refrigerator for at least 3-4 hours, and preferably all night. If you still can’t wait to take a sample, then be sure to let the baked meat rest for 30 minutes so that the meat juices are distributed inside, and do not flow out when you cut the piece. Completely cooled boiled pork will cut better, it can be used to make sandwiches, it goes well with mustard, vegetables and fresh herbs. Enjoy your meal!

It is especially popular with the stronger sex for any holiday: as an excellent appetizer for strong liquor and beer, as a juicy and tasty component for sandwiches, as an independent second course hot with a side dish. Some housewives already know how to cook pork - there are many recipes. And some have never even tried to do it, considering the dish to be something that requires special preparation. So, the recipe in the oven is nothing complicated. The ingredients are available to any hostess, and the cooking methods are simple. Let's try and do it?

Pork ham in the oven at home

Perhaps even the first time you will get a dish much tastier than store-bought, purchased - with smoke and fat. But first you need to choose the appropriate meat. We take a piece of at least one kilogram. It is better to take the back or tenderloin. The neck, in our opinion, is still a bit oily for these purposes. You can also take the part from which chops are usually made. The goal is for the meat itself to be fresh and not frozen. And also without bones and veins. We also need: salt, seasonings for meat, laurel, a couple of cloves of garlic, black peppercorns. From additional equipment: a saucepan for soaking meat, a baking sheet or a baking dish, the oven itself, a sleeve.

pickling process

The recipe for pork tenderloin in the oven is simple. The meat must be washed and dried. Pour one and a half to two liters of boiled water into a large saucepan, pour seasonings for meat (you can use ready-made mixtures, better - bought on the market by weight). There should be basil, pepper, tarragon, savory, thyme and other herbs. Next, add some salt to the marinade, throw a couple of pieces of bay leaf there. Some people prefer to add vinegar and/or dry white wine to the marinade. This option is also possible, but do not overdo it. Bring to a boil and cool to room temperature. We put the meat in the resulting solution so that it is completely covered and, as a result, marinated well. We tighten the top of the pan with cling film and - in the refrigerator for the night. You can also put it on the balcony if there is an appropriate temperature "overboard". Overnight, the marinade will do its job, so calmly go to bed.

Morning continuation

The recipe for pork tenderloin in the oven is not at all complicated, even at first glance. We continue cooking. In the morning we take out the meat and lightly salt and pepper it. Cut the garlic into slices. We cut the meat in several places and put garlic in the cuts (you can do this with whole teeth). Next, take and put a piece of meat in it. We close the edges of the sleeve with wire clips. At this time, we heat the oven well, up to 200 degrees. We put the sleeve with meat on a baking sheet, pierce it in several places so that it does not swell (otherwise it may burst). After about an hour, we cut the sleeve on top so that the meat breathes and browns. Hold on for another fifteen minutes. If the oven has an air grill function, you can turn it on briefly at the end of cooking. Then the baked boiled pork, see above) will be ventilated and will smell a little like a fire and smoke. This will give the dish an extra flavor.

The final

We take out the dish from the sleeve, cool, cut into large pieces, pour over the gravy. Yes, we are definitely not destined to be vegetarians. It smells so delicious sometimes baked pork tenderloin! Recipes for homemade boiled pork are different for many housewives. We bring to your attention another option.

Baked ham in the oven. Simple recipe in dough

With this performance, the meat becomes soft and very juicy, which is important for boiled pork. And baking the product in the sleeve, as a rule, may not give such a result.

Ingredients

You need to take: one and a half kilograms of pork, preferably in one piece, a pound of flour for dough, a glass of water, a head of garlic, salt, seasonings according to your usual taste. The meat here can be taken from the cervical region: there is a lot of fat here, and the boiled pork will simply melt in your mouth.

Pickling

We wash the meat, dry it with napkins, cut off the excess: films, possible small bones, veins. Grind a handful of black peppercorns in a meat grinder. Freshly ground pepper gives the meat a unique taste and aroma. We rub the pork with spices, pepper and salt (you can use meat as seasonings. We tighten the meat with cling film and marinate in this form for twelve hours, or better for a day. Only turn the pork over several times so that the juice soaks the piece better.

Cooking

We use garlic, as in the first recipe, piercing the meat and sticking it into the holes. Large teeth must be cut, and a trifle - entirely. We make a simple dough: from water and flour. Flour will be required from half a kilo to a kilogram, water, most likely, a glass and a half (how much it will take). Make the dough thick enough so that it doesn't stick to your hands. We roll out a layer of dough, thickness - up to 10 millimeters. We wrap the meat in the dough, and we fasten the edges well so that the juice does not flow out. To remove air in the structure, we make several small holes so that it does not break. We put a huge "dumpling" in a baking sheet, smeared with vegetable oil (you can cover it with parchment). We send to bake at a temperature of 200 degrees.

The final

Usually the whole baking process takes an hour and a half to two. You can pierce the meat with a knife to check for doneness. If the juice is not red, then it's ready, you can take it out. The dough, by the way, is also edible, but not for everyone: fragrant, but firm.

Do not take the pan out of the oven immediately. Let it cool in the oven. And then the shell must be opened quite carefully: usually a lot of juice is poured out. This kind of dish can be eaten both hot and cold, cut into slices up to 0.5 cm thick.

in foil

As an option, you can try the recipe for pork tenderloin in the oven - in foil. Preliminary preparation of pork is carried out by the same methods as in the previous recipes. Tip: the meat should be well marinated. Then it will be both juicy and soft, and will cook faster. Try the option: the meat is stuffed not only with garlic, but also with carrots. Raw it must be cleaned and cut into cubes, slightly pointed on one side. Next, we proceed as follows. We wrap the prepared meat in a piece of foil adequate to its size (should be with a margin so that the edges turn up well). Some wrap pork in several layers of foil, for reliability. From above it is necessary to make several punctures to remove air. Bake in the oven at 200 degrees for about an hour and a half. Just before the end of cooking, we cut the foil on top and let the meat brown. Bon appetit everyone!

When planning home celebrations, housewives anxiously count every hour to prepare dishes for the festive table. Meat dishes are very difficult to exclude from the traditional solemn menu. However, in reality, everything turns out to be not so complicated, for example, you should not ignore the step-by-step recipes for boiled pork in the oven in foil. It is not often that you meet a guest who is not tempted by a piece of juicy baked meat.

You can also decorate a festive table with boiled pork, and there is a place for it in the everyday menu. Home-made natural meat is much tastier and healthier than purchased sausage.

Don't know how to cook delicious, juicy, soft and fragrant boiled pork in the oven in foil? Step by step recipes will reveal the secrets of the meat delicacy.

General principles for cooking boiled pork in the oven in foil according to step-by-step recipes

For a good boiled pork, you need to select a large piece of meat without bones and veins, with thin layers of fat, which will determine the juiciness of the dish. The most juicy is considered boiled pork from a ham or cervical part of a pork carcass. The optimal weight of the pulp is from one and a half to three kilograms. Chilled or fresh meat is ideal. It is undesirable to use a steam room, such a piece will have to be kept in the refrigerator for some time. It is not recommended to use a frozen semi-finished product for boiled pork, which loses part of the meat juice when thawing.

Making pork in the oven in foil according to step-by-step recipes takes place in several stages. The meat must be thoroughly washed with cool water, cleaned of excess fat and veins. After that, the pulp is thoroughly dried with towels so that it is convenient to work with it.

Next, the pork is stuffed with vegetables, rubbed with spices, injected or marinated in a liquid marinade. This stage of preparation depends on the recipe, because there are many technologies for softening the meat fiber and seasoning options so that the baked boiled pork does not turn out dry and tasteless.

Prepared meat is carefully wrapped in foil. It should be folded in at least three layers so that an accidentally damaged layer is covered by the next one. The seams of the foil are tucked and pinched - the packaging should be as tight as possible. Sometimes the pulp is first wrapped in parchment and only then in foil.

Bake boiled pork in the oven on a baking sheet or form. The roasting time depends on many factors: the type of meat, the initial preparation, the size of the piece. The process usually takes one and a half to three hours. The baking temperature in each recipe is specified separately. Sometimes they use a special temperature regime, at first they cook boiled pork at maximum heat, and then switch to a lower temperature.

Boiled pork is served in the form of cuts after complete cooling and even additional aging in the refrigerator. Although, if you really can’t wait, you can let yourself try a piece of warm meat.

Baked pork in the oven in foil: a step-by-step recipe for tender stuffed pork

Roasting a large piece of meat in the oven is possible in dozens of only separately similar ways, starting with stuffing and ending with marinating. They are not suitable for everyone, in the marinade the meat must be kept for a certain time, stuffed - not everyone likes it. We offer a step-by-step recipe for boiled pork in the oven in foil, which involves stuffing meat with cream. Tender cream with a syringe with a thick needle is injected into the piece, which makes the meat more juicy. Instead of cream, any marinade, wine and even beer will do. It turns out well boiled ham with pomegranate juice, cranberries and currants.

Ingredients:

A kilogram of selected pork pulp;

A spoonful of a mixture of mild peppers;

100 ml of cream of low (up to 10%) fat content;

A spoonful of aromatic spices, such as "Italian herbs";

Fine salt - a teaspoon with a small slide.

Cooking method:

1. Peel the garlic. There are no restrictions on the number, you can use less or more. For a given amount of meat, for a bright garlic flavor, it is enough to take five medium teeth.

2. Press the garlic with a press into a bowl, add a mixture of herbs, salt, aromatic peppers and rub thoroughly. Pour cream into a bowl, stir thoroughly and leave for a quarter of an hour. It is desirable to keep the cream at room temperature, then they will more easily absorb all the flavors.

3. We filter the settled mixture through layers of gauze, do not throw away the remaining spices. Fill the syringe with strained cream and put a needle with a wide lumen on it. We pour two tablespoons of infusion, add to the thick spices and mix.

4. After washing a piece of meat with water, we cut off everything superfluous from it: veins, films, excess fat. We pierce the meat with a needle, as far as the length allows, and gradually extracting, squeeze the cream out of the syringe. We make such punctures as densely as possible over the entire surface of the piece.

5. We spread a piece filled with fragrant cream on a large sheet of foil, coat the meat on all sides with the left thick and wrap it with foil. We fold the foil at the seams so that the meat juice does not run out of them during baking.

6. We place the bundle on a baking sheet and set it on the middle level of the oven, of course, warming it up to 180 degrees in advance. Bake for an hour and 40 minutes.

7. Cool the pork without removing it from the foil, then for another 4 hours, place it in the refrigerator without unpacking.

Oven baked pork in foil: a step-by-step recipe for marinated pork belly

Now let's try to cook the brisket. In order for the baked meat according to the step-by-step recipe for boiled pork in the oven in foil to turn out juicy, it must first be marinated. The marinade is prepared by mixing all the ingredients and applied to the meat in a thick layer. The duration of pickling is two hours at normal room temperature; in hot weather, it is better to place the workpiece in the refrigerator overnight.

Ingredients:

750 gr. pork (brisket);

Two tablespoons of pure sunflower oil;

Small head of onion;

A quarter of a small spoonful of ground chili pepper;

Ground laurel leaf - 1/3 tsp;

Five cloves of garlic;

0.5 tablespoons of black, freshly ground pepper;

A spoonful of table salt;

30 gr. ketchup or fresh tomato puree;

A small pinch of ground thyme.

Cooking method:

1. Cooking marinade for meat. Finely chop the onion, put it in a bowl and lightly crush it with your hands. Press garlic through a press, add chili peppers and all spices. Add oil, spread the tomato and mix well.

2. After washing a piece of meat with water, wipe it well with a paper towel and put it in a bowl with marinade. We rub with a spicy mixture on all sides, tighten with a film, let the meat stand for two hours.

3. We tie a well-marinated piece of pulp with twine, put it on the foil spread on the table. Top the meat with the rest of the marinade and pack tightly. Pay special attention to the seams, if they are poorly tucked, the meat juice will leak out.

4. Place the package of meat in a low-sided mold or on a roasting pan and place in a hot oven. We cook boiled pork in foil, keeping 190 degrees for an hour. Then carefully cut the top layer of the foil, spread the edges to the sides. We put the meat back in the oven for ten minutes, turn it over and brown the reverse side for the same time.

5. Let the boiled pork cool, and remove the threads, cut into slices and serve.

Juicy pork in the oven in foil: a step-by-step recipe for baking meat in a double package

The step-by-step recipe for boiled pork in the oven in foil is simple, the process is quite lengthy. The meat must first be marinated, then baked for two and a half hours, after which, after waiting for cooling, keep at least six hours in the refrigerator. It is important to remember - depending on the weight of the piece, the baking time may vary. In order not to overdry the meat, you need to accurately determine the time. To this end, divide the weight of the selected piece by "3" - one third of the mass of meat in kilograms is equal to the length of time, in hours, during which the boiled pork must be baked at the maximum temperature.

Ingredients:

Pork, a fatter piece - 2.5 kg;

ground sweet paprika;

Pea black pepper, ground in a mortar;

Cooking method:

1. We dry a piece of pulp washed with water with disposable towels. Rub it on all sides with salt and pepper.

2. We clean the large head of garlic, chop the teeth with a grater and coat the meat on all sides.

3. Put the pork in a bowl, tighten with a film. We stand the meat for three hours on the table or overnight in the refrigerator.

4. After marinating, rub ground paprika into the pork. You should not feel sorry for the seasoning, it gives the meat color and a slight aftertaste.

5. We tighten the prepared meat with culinary twine and wrap it tightly with parchment paper, put it on foil and wrap it in it. We check the seams, the packaging must be airtight.

6. We put the bundle on the brazier and place it in an oven preheated to 250 degrees. Having set the baking sheet at an average level so that the meat is baked evenly, bake the boiled pork for 45 minutes at the temperature indicated above, then reduce the heat to 200 degrees and continue cooking for another hour and a half.

7. After baking, do not take out the boiled pork, let it cool slowly in the switched off oven. After that, we take out the baking sheet, and do not unfold the meat until it cools well. Well, that's not all. After cooling to room temperature, unfold the pork and quickly repack it in clean parchment. We put it in the refrigerator so that the meat rests in it for at least 6 hours.

Fragrant boiled pork in the oven in foil: a step-by-step recipe with mustard marinade

Baked pork stuffed with garlic in the oven in foil according to a step-by-step recipe is pre-rubbed with spices and mustard. The meat is aged in highly carbonated mineral water, which speeds up marinating. Mustard softens the fibers well and makes boiled pork soft and juicy, garlic plates add a sharp taste and aroma.

Ingredients:

One and a half kilograms of pork (ham or neck);

3 tablespoons of ready-made spicy mustard;

Large head of garlic;

Two spoons of cardamom;

One, incomplete spoon, oregano, coriander and rosemary;

Two tablespoons of sweet paprika and coarse salt;

Carbonated mineral water.

Cooking method:

1. In a small bowl, mix all dry spices, spices and salt. Put the mustard in another similar container and finely grind two large garlic cloves to it. Mix, and cut the remaining garlic into longitudinal plates.

2. Put the dried meat on a cutting board, use the tip of a knife with a long, sharpened blade, pierce the flesh and cut it slightly. We remove the knife, and put the garlic plates into the resulting cavity. We stuff the whole piece in this way.

3. We rub the future boiled pork with a mixture of spices and spices, coat well with mustard mass. Spices are not completely consumed, half of the mixture is left.

4. Put the smeared meat in a deep bowl and fill it with soda. Let's stand for at least half an hour.

5. We take out a piece, wipe off the mustard residue with disposable towels and again rub it thoroughly with spices. We wrap it in three layers of foil, tightly fasten the seams so that the juice does not leak out, and put it in a form with low sides.

6. Fill the form 3 cm with cool water, put it in a hot (180 degrees) oven for an hour and a half. Periodically open the door and check the water level, add boiling water if necessary.

7. Not earlier than an hour after the start of baking, cut the foil package from above and spread the edges well. A piece of boiled pork should be completely open. We put the form back into the oven, bring the boiled pork to readiness at the previously set temperature. Don't forget to watch the water.

8. We release the hot boiled pork from the foil, place a piece on the wire rack, and put a suitable dish under it. We put a wooden plank on the meat, on top of it is a small load. When the boiled pork reaches room temperature, remove the load, and wrap the meat with parchment and place it in the refrigerator until completely cooled.

Tricks of cooking boiled pork in the oven in foil according to step-by-step recipes

If you put wooden sticks (skewers) on a baking sheet or meat, and a bundle of meat on them, the bottom of the boiled pork is guaranteed not to burn. But if the pan has high sides, you can pour 3 cm of water into it, the level of which is kept throughout the entire process, adding boiling water as it evaporates.

After baking, it is advisable to keep the boiled pork in foil until it cools completely. Even if the foil was opened according to the recipe, the hot boiled pork should be wrapped tightly in foil again.

You can not put the meat in a cold oven, it must be preheated to the required temperature in advance.