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

This method was considered simple and reasonable.

In the last century, the open fire of ovens has been replaced by ovens, where large pieces are evenly fried on all sides without compromising the appearance and taste.

Ham (butt) is the fleshy hip or shoulder part of a pork carcass, which is most often heat treated by baking.

Ham meat is consumed hot, and also as cold appetizers (ham, prosciutto, boiled pork, jamon). For baking, you can choose meat fillet of the thigh part of the ham, or ham with fat on the bone. Some prefer lean flesh, while others cannot imagine a ham without a layer of fat. All types of pork ham have their own cooking methods.

Pork ham baked in the oven - general cooking principles

For processing by any method, the ham is taken from the uppermost thigh of the pig. The ham from the anterior shoulder region is fibrous and less fatty, it is suitable for frying, making rolls and dietary recipes. The back meat or bacon part of the pig has more juicy and fatty meat with layers of lard of varying thickness. For this meat, the most successful cooking option is baking.

Baking is usually preceded by preparing the ham for heat treatment.

The meat must be rinsed under running cold water, thus washing away possible small fragments of bones, bristly hairs and remaining dried blood.

Most often, before baking, the ham is kept in brine or marinade; this procedure significantly reduces the time it takes to cook in the oven.

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

1-2 kg. fatty ham;

Spices to taste;

Salad greens (for decoration).

Scratch the skin of the ham with a knife to clean and open the pores. Make cross-shaped cuts along the entire perimeter of the ham. Season with salt and pepper.

Cut the oranges with the peel into circles.

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

Place citrus slices on foil and place meat on them. It, in turn, is covered with a layer of oranges and covered with foil not very tightly.

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

The finished meat is removed from the foil and cut into portions; they are laid out on a dish covered with lettuce leaves. Oranges are placed on top.

The oranges in the recipe can be replaced with pineapples or papaya.

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

Spices, bay leaf;

Vegetable oil (any) - 40 ml.;

Apples (unsweetened variety) - 5 pcs.;

Dessert wine (red) - glass;

Spices and salt.

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

The stuffed meat should be salted, rubbed with red hot pepper and coated with olive or other oil. The piece, processed with spices, is covered with a lid and put in the refrigerator for a day.

After 24 hours, the meat is removed from the refrigerator, dipped in a paper towel to remove excess juice and wrapped in foil.

The pork ham is baked in the oven over medium heat (180-190 degrees) for about 2 hours.

Preparation of the sauce: peel the apples, cut into segments, add water and boil until soft. After boiling, the apples are pureed, diluted with wine and grated lemon zest.

The finished ham is cut into pieces, which are laid out in an oil-greased fireproof dish and poured with apple sauce. Before serving, the dish must be heated in the oven (without time to cool) for 5-7 minutes.

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

4 tbsp. spoons of sour cream and mayonnaise sauce;

1 teaspoon of aromatic herb seasoning.

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

Mix sour cream, mayonnaise, chicken eggs, grated cheese and flour. Add dried 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.

This way, cooking a ham in the oven is much faster than in other options, since the meat is pre-boiled. It is baked until the dough crust is browned at 170-180 degrees.

Recipe 4. Pork ham baked in the oven in portions

Pork thigh (flesh with fat) - 2.5 kg;

Vegetable oil - 2 tbsp. spoons;

Flour or starch - 1 tbsp. spoon;

1 teaspoon paprika;

Honey mushrooms (canned) - 200 g;

The meat is cut into large pieces the size of half a palm and lightly fried. After browning, you need to transfer the pork pieces onto 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. Simmer the mixture over low heat until it begins to thicken. 2 minutes before turning off the stove, add cream to the sauce.

Place the browned pieces of ham in the pan along with the mushrooms. Pour the sauce over the meat and place in the oven for 35 minutes. Set the temperature to 160-170 degrees.

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

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

Allspice - 10 peas;

Carnation - 3-4 umbrellas;

Kvass is poured into a basin or bowl, spices, onions and salt are added. The meat is placed in liquid to marinate for 2 days. The dishes with the marinade are put in a cool 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 rimmed baking sheet and roasted in the oven for 80 minutes.

After this time, the liquid remaining from the marinating is poured into the pan, and the meat continues to bake for another 1 hour. From time to time, the pork should be basted with juice from the pan.

You can add peeled potato tubers to the baked ham. Then the side dish will be prepared at the same time as the meat.

Kvass in the recipe can be replaced with beer.

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

1 kg. pork pulp (shoulder or thigh);

300 g prunes without bones;

100 l. dry wine (white);

50 g cow butter;

A handful of juniper berries;

A spoon of ground crackers.

Crush juniper berries and bay leaves in a mortar. Rub the pork with spices, salt and crushed mixture. After half an hour, brush the meat with melted butter and pour over the wine.

Place a piece of ham in a baking bag and place in the oven for 2 hours. The oven temperature is 200-210 degrees. From time to time you need to turn the sleeve over to ensure even roasting of the meat.

While the meat is frying, prepare the sauce. The 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. Add some salt to the sauce and simmer for several minutes over medium heat.

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

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

Red hot pepper - 1/3 teaspoon;

2 cloves of garlic;

7 tbsp. spoons of liquid smoke;

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

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

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

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

Mustard paste - 1 tbsp. spoon;

Soy sauce (classic) - 1 tbsp. spoon;

Balsamic or wine vinegar - 15 ml;

Dried dill greens - 10 g.

Make cuts in the pork skin every 2 cm and sprinkle the meat with vinegar. Let the pork sit at room temperature for 2 hours.

Mix soy sauce with mustard, sugar and dill. Coat the ham, trying to get inside the cuts. Keep the pork in this way for another hour.

The ham is baked first for 15 minutes at 200 degrees, then 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 method)

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

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

Coarse salt -1.5 kg.

The ham needs to be prepared for baking. For this, a saline (hypertonic) solution is prepared. The ratio of water and 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 your discretion, you can dilute ground pepper powder or other spices in the solution. Using a large medical syringe, saturate the piece as much as possible with this brine.

Salt is poured onto the bottom of the baking sheet, the ham is placed on it and put into the oven for 3 hours. The temperature is -160 degrees.

If the meat surface begins to burn, cover the ham with foil during baking. The foil is removed 20 minutes before the end of frying.

Ham cooked on a bed of salt has a juicy and natural taste. Many people, having tried this option, prefer it.

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

Ham (shoulder part) - 1.2-1.5 kg;

Vegetable oil - 4 tbsp. spoons;

Greens and olives - for decoration.

Small potatoes are washed and scraped (you don’t have to peel the skin off young potatoes). The tubers are placed at the bottom of a cauldron or patch and watered with oil. A ham, previously rubbed with salt, is placed on top.

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

Peeled and sliced ​​apples are fried until golden brown. Then the onions and flour are sautéed in this oil.

Place the pan with the broth on the stove, add the roast, apples and reduce the liquid by 1/3.

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

Pork ham (boneless) - 1 kg;

Orange juice - 100 ml;

Lingonberries (200 g);

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

The skinned meat is cut into 4-5 pieces and salted.

Pieces of pork are placed in a sleeve, and the lingonberry mixture is poured into it. The baking bag is tied and shaken to distribute the liquid evenly.

The meat in the sleeve is roasted in the oven for 50 minutes. Temperature - 200 degrees.

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

Basil greens (bunch);

Pine nut kernels - a handful;

Spoon of butter;

50 g cheese (hard);

80 ml. vegetable oil;

Garlic - a few cloves;

It is better to take a white loaf that is not fresh. The crust is cut off, and the bread pulp is ground in a blender.

The crumbs are quickly fried in butter and cooled.

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

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

A deep cut is made in the ham, the width along the entire piece. The recess is moved apart a little and part of the oil-nut liquid is poured into it, and the remaining nuts are poured in.

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

Before placing the ham in the oven, coat it with the breading mixture.

Baking takes 2 hours and a temperature of 200 degrees.

To avoid burning, the pork is first covered with foil, and after 60 minutes it is removed so that a fragrant and crispy crust forms on the ham.

Pork ham baked in the oven - tricks and useful tips

• Dishes prepared from fresh meat have better taste and health benefits. However, it is not always possible to purchase fresh pork, so if you buy a frozen ham, the piece should be defrosted naturally, and not in water: it washes off the valuable juice, which contains protein.
• Cuts are made on the piece before baking to ensure that the finished meat is juicy and not tough. To soak the ham more thoroughly, you can pour the marinade into these cuts with a spoon or using a medical syringe.
• Tough meat from an older pig will become soft if, during the preliminary boiling of the ham, 1 tbsp is added to the broth. a spoonful of alcohol or ½ spoon of vinegar (9%).
• Milk can be a good alternative to brine, which gives a piece of meat a spicy taste and softness. The ham is kept in it for several hours before baking. Mustard, which is often found in recipes for cooking pork ham, has the same properties.
• Since ham itself is a fairly nutritious and high-calorie product, it is better to select vegetable side dishes as additives to it. This combination will be the most successful and healthy.

Men's dinner :)

I'm sure many people are thinking what to cook from ham? We have a family of meat eaters, so we buy pork often, and meat dishes We cook at least 2 times a week. Today I want to offer you An option for cooking pork ham in the oven. It’s not very quick to prepare, but it’s easy, without any special hassles. The meat is soft, juicy and rich. Very tasty, take my word for it! You can safely cook it for a holiday table or just for dinner.

So, a recipe for pork ham in the oven!

Recipe:

1. Pork ham – 1 kg.
2. Salt – 1 tsp.
3. Pepper – 0.5 tsp.
4. Cinnamon – 0.5 tsp.
5. White mustard (seeds) – 1 tsp.
6. Honey – 1 tbsp. spoon
7. Common mustard – 1 tsp.
8. Vegetable oil – 1-2 tbsp. spoons

Preparation:

1. Wash the ham, dry it and make cross cuts across the entire surface. Depth 0.5 cm.
2. Mix spices with vegetable oil and honey *If the honey is candied, then melt it in a water bath or in the microwave
   
3. Rub the marinade over the entire surface of the meat
   
4. Preheat the oven at 200-210 degrees. Place the meat on the grill and place a tray of water down (the juice from the meat will drip there). The water can be salted.
   
5. As the top grabs, lower the temperature to 160 degrees. and bring it to readiness constantly pouring juices, which flow into the tray. After an hour and a half, pierce the ham with a knife; if the juices are pink, then cover the meat with foil and cook until done.
6. Cut into portions and serve with vegetables and side dish to taste!
   

Bon appetit!

The snow falls evenly on the ground... A frosty starry night... It seems that the sky has become closer. All nature falls into sleep, and a light of hope lights up in the heart that the world around us will become better. Every time we cross the threshold of the New Year, our souls become especially warm, because in a few days the Christmas holiday will come! Christmas is an amazing time when the heart is filled with the expectation of a miracle... And this miracle happens!.. Christmas has always been a very joyful holiday, with its arrival the long Lent ends. There was always a lot of meat on the Christmas table. We cooked lamb, beef and, of course, pork. Ancient Christmas recipes are still preserved. Most of them have already been forgotten, but many older people keep them in their memory and pass them on from generation to generation. One of the favorite Christmas dishes has always been pork ham. This is truly an amazing dish, it’s a real pleasure to prepare it, and even more so to eat it. Recipe from Jamie Oliver.

Juicy and flavorful pork dishes are a wonderful treat suitable for daily and holiday menus. The most delicious part of the meat carcass is the pork ham, for which there are a great many recipes. It can be salted, stewed, baked or made into delicious kebabs. Any treat made from this meat is simply amazing!

Pork has a delicate, pleasant taste and cooks quite quickly, so it’s perfect for roasting in large pieces.

This appetizer can serve as an independent dish or become the basis for preparing salads, casseroles, and sandwiches.

• Required components:
• young pig ham – 1.8 kg;
• four cloves of garlic;

1. salt, coriander, ground pepper, oregano - to your taste.
2. Clean the top of the meat piece with a knife, then rinse thoroughly with tap water and dry with a kitchen cloth.
3. Peel the garlic and crush it under pressure. Then mix it with table salt, vegetable oil (20 ml) and seasonings.
4. Then leave the meat in a cool place for an hour to marinate.
5. After this, place the ham on a baking sheet treated with oil and place in the oven.
6. Set the temperature to 220 degrees and cook for a quarter of an hour. Then reduce the heat and bake the meat for three hours.
7. During cooking, turn the ham over and pour the juice over it every half hour.

When the appetizer acquires a rosy hue, it can be considered ready. Cool the hot meat, cut into thin pieces and place on the table.

Cooking in Spanish

The Spanish pork belly recipe uses only two ingredients - meat and salt. The result is dried pork with a unique, refined taste. This dish is called “jamon”.

Required components:

• pig meat – 5 kg;
• sea ​​salt (coarse) – as needed.

1. To salt pork ham in Spanish, you need to take a large wooden container - the meat will be better stored in it during the preparation process.
2. Then the pork must be generously sprinkled with salt and placed in the prepared container.
3. After this, the ham should be left for five days in a cold place so that it is well salted.
4. Then wash the pork piece with clean water and put it in the freezer for two months. During this time, the salt will be evenly distributed throughout the muscle structure of the meat.
5. After this time, it is necessary to remove the ham and hang it in a dark room with good air circulation, the temperature of which should not exceed 20 degrees. Then leave the product there for three months.
6. The final stage of preparation is to place the meat in a cool basement for two years, where it will “cook” and gradually acquire the desired taste.

Despite the rather complex preparation recipe, if everything is done correctly, Spanish-style pork ham will be simply delicious and will cause a storm of emotions among family and friends during a family banquet.

How to bake deliciously in foil

Pork ham baked in the oven under a layer of foil is a very popular dish among modern housewives. It is simple and easy to prepare, and the resulting result will certainly delight you with its amazing taste and appetizing appearance.

Required components:

• piece of pork - 0.75 kg;
• mustard – 20 g;
• mayonnaise sauce – 50 g;
• spices for meat, table salt.

Cooking:

1. Wash the ham well and pat dry with a towel.
2. Mix mayonnaise with mustard and suitable spices, then generously lubricate the entire piece with the resulting mixture.
3. Now cover the pork with cling film and marinate for two hours at room temperature.
4. After this, wrap the meat in foil, place in a heat-resistant dish and place in the oven.
5. Cook for fifty minutes at 210 degrees. Then reduce the heat to 175 degrees and soak the product for another half hour.
6. Then remove the foil and bake the ham uncovered for fifteen minutes until crispy.

Allow the finished meat to steep in a hot oven for five minutes, then remove and cool. It is better to eat the snack with a side dish of pasta or boiled potatoes.

The best pork ham kebab

Pork is ideal for making barbecue. To make the latter especially tasty, appetizing and literally melt in your mouth, you need to choose fresh meat from a young animal and properly marinate it before frying.

Required components:

• ham – 1.2 kg;
• one lemon;
• large onion;
• sea ​​salt, thyme, rosemary, pepper mixture - as needed.

Cooking:

1. Cut the meat into large cubes, wash and place in an enamel pan.
2. Chop the onion into half rings and mix with the pork.
3. Then salt the contents of the pan, sprinkle with dry seasonings and add juice squeezed from lemon. Stir everything well and leave in the refrigerator for eight hours.
4. Take out the prepared pieces of meat, let them warm up a little, then thread them onto skewers and start cooking.
5. The kebabs must be thoroughly fried over hot coals, turning the skewers periodically.

The readiness of the meat can be indicated by the appearance of a fragrant brown crust. It is recommended to serve this delicious delicacy with garlic sauce, spicy adjika and fresh bread.

Homemade ham in a slow cooker

This recipe will help you learn how to deliciously cook pork ham in a slow cooker. Using a kitchen appliance, you can quickly make wonderful ham from pork, which will be much healthier and better than store-bought counterparts.

Required components:

• pork meat – 1 kg;
• sea ​​salt, favorite spices - to taste;
• water – 950 ml.

Cooking:

1. Remove the skin from the ham (if any), then rub with salt and sprinkle generously with spices.
2. Leave the meat for twelve hours until it is completely soaked.
3. Then place the ham in a baking sleeve and wrap it with thin, strong rope.
4. Place the meat in the multicooker bowl and add water.
5. Select the “Stew” mode and cook for two hours.

After the sound alert, remove the homemade ham and wait for it to cool completely. Cut the finished product into neat pieces and serve to everyone present.

Meat fried in a pan with ginger

Fans of savory dishes will love the pork fried with garlic, soy sauce and ginger. These products give the meat an incomparable taste and make the dish truly delicious.

Required components:

• ham – 950 g;
• two small ginger roots;
• five cloves of garlic;
• soy sauce – 60 ml;
• one bell pepper (red):
• green onions - 7 feathers.

Cooking:

1. Wash the pork and cut into cubes.
2. Peel the ginger and cut into thin rectangles.
3. Grind the garlic with a special device.
4. Place the food in a deep plate, pour soy sauce over it and stir.
5. Pour the prepared marinade over the meat and leave for twenty minutes.
6. Place a piece of butter in a heated frying pan and fill it with pork and marinade.
7. Simmer the meat covered for half an hour. When it becomes soft, add the bell pepper cut into rings and chopped green onions.
8. Fry everything together for another seven minutes, then turn off the burner.

With honey crust

Pork ham baked with honey is an amazing culinary masterpiece that is worth trying at least once in your life. The most tender meat with an appetizing, fragrant crust will become a real decoration of the festive table and will definitely please all invited guests.

This appetizer can serve as an independent dish or become the basis for preparing salads, casseroles, and sandwiches.

• pork piece (without skin) – 1.6 kg;
• two onions;
• mustard (homemade) – 45 g;
• three garlic cloves;
• natural honey – 25 g;
• salt, coriander, rosemary, pepper - to taste.

1. In a deep plate, combine chopped garlic, spices, honey and salt. Then add vegetable oil (23 ml) and cover the entire ham with the mixture.
2. Pack the meat in a plastic bag and put it in the refrigerator for five hours. During this time, turn the pork several times so that it is evenly soaked in the marinade.
3. Then cut the onion into rings and place it on foil. Place a piece of meat on top, wrap it with the free edges of shiny paper and place it in an oven heated to 185 degrees.
4. After an hour and a half, remove the foil, add heat and fry the ham until golden brown.

Find excellent tried and tested pork ham recipes on the amazing gastronomic resource website. Try baking the ham in one piece or in portions, in foil or in a sleeve, with apples, oranges, various vegetables or berry sauces. Prepare the dish in dough or with a honey crust. Check out the incredible number of combinations and cooking options!

To prepare the ham using any chosen method, the best meat to use is from the upper thigh portion of the pork carcass. The ham from the shoulder part, although less fatty, is also tougher and more fibrous. Rolls are often prepared from such meat. The meat of any ham can be served either hot or as a cold appetizer (jamon, ham, boiled pork, etc.). The back part is most successful when baked. Preference should be given to fresh, chilled meat.

The five most commonly used ingredients in pork ham recipes are:

Interesting recipe:
1. Soak the thoroughly washed and scraped ham in water for at least 2 hours.
2. Dry slightly.
3. Make deep cuts in the ham.
4. Mix spicy adjika, crushed garlic, salt if necessary and a little vegetable oil.
5. Carefully coat the ham with the resulting marinade, trying to fill the cuts (if desired, you can place carrots cut into fairly large strips into the holes).
6. Wrap the meat loosely in foil and leave to marinate for at least 5-6 hours in the refrigerator.
7. Bake at 200° for 120 minutes.
8. Mix honey and mustard in a separate container.
9. After two hours, cut the foil and brush the ham with honey-mustard sauce.
10. Soak the almost finished ham at 170° until an appetizing golden brown appears.

Five of the fastest pork ham recipes:

Helpful Tips:
. If the ham is baked in one piece, then after turning off the oven you should not immediately take it out, but you should let it “rest” for 10-15 minutes.
. The marinade can be poured into the cuts in the meat using a syringe.
. Pork ham goes great with vegetable side dishes.