Pork baked ham

There are some dishes that are confined to the majority of housewives for some day or date. And there are recipes for all occasions. In everyday life they give a festive fleur, and on solemn days are simply irreplaceable. Pork baked ham is a versatile dish.

We all want to be geniuses in the elegant subtleties of cooking. After all, it is from our imagination and, as they say, sincerity, this or that dish turns out to be unusually tasty and becomes a visiting card of the mistress of the house. Pork baked ham is one of the dishes that require a philosophical and innovative approach. New tastes and cooking techniques are born from the imagination and the experimenter's spirit.

Choose meat for this dish will not be difficult. It is important that it is unspoilt. Pork when buying should be pale pink with a gray tint of color, moist to the touch, but without mucus, it is easy to restore deformations after pressing, do not have foreign smells and stains, and also traces of stripping. Meat is always better for cooking to take chilled. If the pork is frozen, then it must be thawed with sparing temperature regimes in order to preserve the useful qualities of meat, and its marketable appearance. To do this, thaw the meat at 4-6 ° C in the refrigerator on the bottom shelf. The longer this process, the better for the structure of the fibers, and, consequently, for the taste qualities of this product. Thawed meat is washed under cold water and dried with a napkin.

To cook a ham pork baked, let's start marinating meat. This will require the following ingredients: 500-700 ml of white wine (depending on the size of the ham), 30 grams of vinegar, salt, marjoram. All components pour into a saucepan (better enameled), if not in one pan, the ham does not fit, then pour the marinade into a plastic bag, put the ham there, tie it up, put another package on for the insurance. Marinating lasts up to 12 hours in the refrigerator. To cook a ham pork baked, the preparatory process will take a long time, so the preparations begin the day before the arrival of guests.

We take the ham from the refrigerator and cut the flesh with a thin sharp knife and remove the bone. If the fat layer is more than 1.0 cm, then it is cut off. The place of the bone is filled with vegetable assortment, this requires the following ingredients: 2-3 carrots, 400 grams of peeled champignons, 3 heads of onions. For the filling of meat we also use cut fat. All products are cleaned, washed under cold running water and cut into large cubes. With this vegetable mass, densely fill the place of the cut out bone, connect the rope. In the ham insert 10 buds of a carnation, sprinkle it with fragrant pepper. We take culinary foil 1.5 times more than ham. We put it inside so that the pork ham baked in the foil does not turn dry, we wrap the edges with an envelope, then all the juice will remain inside, and the meat will become tender and juicy. Bake at a temperature of 180-190 ° C for 1.5-2 hours (baking time in hours directly proportional to the mass in kg) in the oven. Pork ham baked in the sleeve, prepare the same way. Only the baking technique is different. Cut the culinary sleeve 15 cm longer than the ham, fix one end with the staples and place the ham inside, and then clamp the second end with the staples. We put the sleeve in the oven with the same baking parameters. Perhaps, our dish will be prepared 10 minutes earlier, due to the high pressure created inside, which speeds up the process. If the sleeve in the oven starts to swell heavily, it can be pierced several times with a needle, to avoid rupture. To give the ham a beautiful golden look, lubricate the surface with a mixture of mustard and beaten yolk. We maintain in the oven for another 3-5 minutes, to zarumyanivaniya this crust. Turn off the fire, and leave the meat for 10-15 minutes to ripen and soak with juice. We cut with a sharp knife a ham for portioned steaks and put it on a serving dish.