Pork ham is a recipe that can surprise
What you need to cook a hampork? The recipe assumes the use of the meat of the femoral or humeral part of the carcass, but in our understanding it is still more often the pork knuckle, that is, the meat with the stone, and the imagination often draws on the continuation of the roast suckling pig on the platter, long tables and many guests. Celebration!
Pork ham - recipe
For a basis we shall take a pulp of a pork with a stone(top with skin). Soak it in cold water for 4-6 hours, then to thoroughly clean the pork skin and remove all irregularities. Further it is necessary to pickle the ham to make the meat fragrant and spicy, tender and juicy. Depending on taste preferences, you choose the spices for the dish. But more often for marinade the following ingredients are taken: 300 grams of red wine (preferably dry, sour), 100 grams of chilled boiled water, 1 teaspoon of salt, 5-7 clove buds, 2-3 bay leaves.
All components are added to the enameledpan, where we immerse the ham. But it's better and more convenient to pour the marinade into a plastic bag, and put pork flesh there. For reliability, all this can be placed in two packets, then when tying you adjust the marinade consumption, but from time to time you still need to turn the ham to evenly penetrate the seasonings into the meat. We sail for 8-12 hours in the refrigerator. After we get it and dry it with napkins.
If the meat needs to marinate quickly, then we carry outsyringing the ham with a prepared marinade. In other words, take an ordinary medical sterile syringe for 20 ml, pick up the marinade and stick it into the pulp for better retention inside. The marinade itself should be at room temperature or slightly higher.
When a ham is prepared, a recipesuggests (after marinating) the dissection of the skin and flesh in order to get a stone. If this is not a young piglet and a layer of fat is significant, that is, more than 1.5 cm, then we cut some of the fat. We will fill the vacant place from the stone with vegetable assortment. For him, you need to cut 1 large carrot, 2 onion onions, parsley and dill greens and lay in the middle. If the fat is cut, then part of it can be placed inside, tying the ham with a string. With a thin long knife in the pulp from the outside, make incisions in a staggered order, alternating place prunes without pits, previously washed, and cloves of garlic.
The culinary sleeve is a heat-resistant film, inwhich is placed dish, and it is prepared. The advantage of this method is that the meat remains tender and juicy even without oil, since moisture does not evaporate, everything is condensed in the same place, and due to steam under pressure, the cooking time is significantly shortened. The main advantage for the hostess is that the fat does not splash, and the baking tray remains practically clean.
We will also cook a ham in the sleeve. To do this, we select the required length of the sleeve with the expectation that the ends on both sides are assembled and clamped. It is necessary that the sleeve does not severely restrict the ham in it. We grip one end of the sleeve and put the ham, pour in there a gram of 100-150 marinade, which we have left, and clamp the other end. We put in the oven. Note that the film will rise, but it should not rest against the upper and side surfaces of the cabinet. For baking, choose the mode at 190-200 ° C and the cooking time is 1 hour 40 minutes. In the sleeve, you must make a few holes with a needle so that it does not burst.
Pork ham, the recipe of which isclassical, that is, basic, ready! All other components can be varied and experimented with tastes and methods of preparation. The ready ham cut into pork chunks, we lay on a large flat dish in the center, imitating a whole ham, lay out a garnish of stewed cabbage with apples and decorate with sliced cucumber. Such a delicious and flavorful dish can be served both at home dinner and at a festive table. Pork ham, the recipe of which we considered, is a wonderful hot dish, and after cooling it can be used as a cold snack.
