Pork ham baked in the oven - recipes for tasty and juicy pork

A festive feast is unthinkable without a signature dish to make an unforgettable impression on guests and declare yourself as the most sophisticated housewife. Pork ham baked in the oven will fulfill the task to the fullest: it will satisfy you, amaze you, and will remain in your memory for a long time. Dishes made from this part of the pig always turn out tasty, soft, and juicy. And to ensure that the food is perfect, cook the pork in foil or a sleeve.

The ham is the rear, uppermost part of the carcass, popularly more often called the “butt.” Suitable for stewing, salting, cooking boiled pork, but more often it is baked in the oven whole or divided into portions. Avid meat eaters will appreciate dishes with plenty of seasonings, prepared with potatoes and other vegetables.

How long to bake a ham in the oven

Cooking time depends on the size of the piece of pork. If you don't finish cooking the meat, it will remain raw inside. By keeping the ham too long, you will dry it out, which is also bad.

Calculating the time is quite simple. Weigh the piece: for every kilogram of meat you will need 40 minutes of baking. Plus, be sure to add 15-20 minutes so that after the timer signal the ham stands with the oven turned off ("arrived").

Pork ham baked in the oven - a simple recipe (step by step)

You will see that preparing ham dishes is not at all difficult when you get acquainted with the simplest recipe. Fast and amazingly tasty!

Take:

• Pork ham – 1.5 kg.
• Garlic – 8-10 cloves.
• Mustard, ready - 3 tablespoons.
• Sunflower oil – 2 tablespoons.
• Turmeric – a small spoon.
• Salt – 2 small spoons.
• Pepper, black - the same amount.

Step by step recipe:

Rinse the piece of meat and dry it with napkins so that no moisture remains.

Divide each clove of garlic into 2-4 parts.

Make punctures all over the piece in a checkerboard pattern and stuff the meat with garlic. Place the slices deeper.

Mix salt, turmeric, pepper in a bowl. Rub the ham all over.

Separately, whisk the sunflower oil and mustard.

Brush the mixture over the entire surface of the pork.

If you want to seal in the meat juices and make the ham juicier, fry the whole piece in a large amount of oil in a frying pan. Make the fire as strong as possible. This procedure is optional, but I recommend it.

Transfer the workpiece to a sheet of foil, laid on a baking sheet with plenty of margin so that you can wrap the piece completely. If there is a layer of fat on the meat, place the pork fat side up. Securely secure the edges so that the juice does not leak out, or better yet, hide the workpiece in another layer of foil.

Place the baking sheet in an oven preheated to 200°C. Then reduce the heat to 180 o C. Cooking time 1.5 hours.

The result is in front of you in the photo, you can see how beautiful it turned out. Bon appetit!

To ensure that the meat is tasty, remove it from the refrigerator shortly before cooking. Then the temperature inside and outside the piece will equalize, and the dish will become truly appetizing.

Step-by-step preparation

1. Step 1:

   Here are all the ingredients you will need for this dish.

2. Step 2:

   The main ingredient is, of course, a good pork ham. This is one of the most delicious parts of the pig; it is the hip or shoulder part of the highest grade pork carcass. The meat should be fresh, with a pleasant color and smell and not too fatty

3. Step 3:

   Rinse the ham well under running water and dry with paper towels.

4. Step 4:

   Pepper, I prefer to use freshly ground pepper, it makes dishes much tastier and more aromatic

5. Step 5:

   Add some red hot pepper

   Read also:  Beef jellied meat - step-by-step recipes with photos. How to cook and how long to cook beef jellied meat

6. Step 6:

   We pass the garlic through a press or three onto a fine grater, you can also cut it into slices and cover our ham on all sides

7. Step 7:

   Solim

8. Step 8:

   Add a little olive oil - we need it so that the meat is better saturated with spices

9. Step 9:

   Rub the ham well on all sides with the resulting mixture.

10. Step 10:

    To make the meat juicy and flavorful, it must first be marinated. I chose tkemali as the basis for the marinade - this sauce is rich in spices that go well with meat, and its acidic environment will perfectly soften the meat. I have homemade tkemali, I often use it as a marinade for barbecue and as a sauce for cooked meat

11. Step 11:

    Cover with cling film and leave to marinate for 1.5-2 hours; I didn’t put it in the refrigerator - this way the meat will marinate faster. You can also marinate the meat the night before and put it in the refrigerator, and bake it the next day

12. Step 12:

    We place the marinated pork ham on a sheet of foil, I also poured over the rest of the marinade - during the baking process we get an excellent tasty sauce for the meat

13. Step 13:

    We wrap the foil well, bending the edges up - so that there are no gaps, otherwise the meat runs the risk of being dry.

14. Step 14:

    Bake at 180 degrees for 1 hour. It is very important here not to overcook the meat in the oven, otherwise it will turn out dry and tough. This baking time is quite enough - the meat is completely cooked and turns out tender and juicy. If your ham is smaller or longer, the baking time needs to be adjusted slightly (reduce or increase accordingly)

15. Step 15:

    After an hour, carefully open the foil and place the meat in the oven for another 15 minutes. We check readiness with a wooden toothpick - the juice from the meat should be light and transparent.

16. Step 16:

    This ham is very tasty both hot and cold. I cut it while it was still hot, so the cut was not as even, but the next day, when the meat had already been in the refrigerator, in my opinion it became even tastier - very tasty with a sandwich for breakfast and as a slice for a holiday table. Bon appetit!

Pork ham recipe in the oven whole piece in foil

The recipe has long become popular among housewives. The honey-mustard marinade adds an interesting note, so the taste of the dish surprises and pleases everyone, without exception.

We take:

• Ham – 1.5 kg.
• Water – 3 liters.
• Peppercorns, bay leaves, salt, cumin, garlic clove.
• For the marinade:
• Honey - a tablespoon.
• Grain mustard – 2 tablespoons.
• Sunflower oil – 2 tablespoons.
• Seasonings for pork - 2 tablespoons.

How to cook:

1. Cook the marinade by adding the required amount of salt to the water. Cool until warm, add chopped garlic, bay leaf, peppercorns, cumin. Add salt to the brine to taste.
2. If there is a bone in the meat, cut it out. Trim off excess fat. Ideally, a ham no thicker than 5-6 centimeters is taken for cooking, with a small layer of lard on one side.
3. Place the ham in the marinade, cover, and place on the refrigerator shelf to marinate. Keep it for at least a day.
4. On the day of preparation, mix honey, mustard seeds in a bowl, pour in the oil, and add seasonings. Mash the mixture thoroughly.
5. Take out a piece of meat and dry it with a towel.
6. Heat a grill pan and lightly oil it. Place the ham and quickly fry on both sides over high heat.
7. Transfer the workpiece to an oiled baking sheet. Rub honey glaze all over (reserve a little).
8. Cook at 180 o C, setting the timer for 45-50 minutes. After 20-25 minutes, coat the pork with honey sauce again.
9. After the specified time has passed, remove the ham, cover with foil and hold for 10-15 minutes.

Take the time to marinate. As a rule, the ham is baked in a large piece. To ensure that the meat is completely soaked, keep it, seasoned with spices, for 3-4 hours or more.

Ham with cheese in foil - a very tasty recipe

Here the dish is made by marinade and various additions to the meat. It will take some effort, but the result will suit everyone.

Required:

• Pork back, whole piece – 1-1.2 kg.
• Bacon – 100 gr.
• Mozzarella cheese – 30 gr.
• White wine – 50 ml.
• Olive oil – 50 ml.
• Butter - a piece.
• Garlic – 3 cloves.
• Rosemary, thyme, sage - 3 sprigs each (can be replaced with dried herbs).
• Laurel – 2 leaves.
• Pine nuts – 50 gr.
• Salt pepper.

Preparation:

1. Rinse and pat dry a piece of ham.
2. Mix herbs in a separate bowl, add chopped garlic into the pulp. Chop the bay leaves and pepper. Pour olive oil into the bowl and rub the contents thoroughly.
3. Rub the entire piece and hide it under film. Place on the refrigerator shelf to marinate for 12-24 hours.
4. Then make a fairly deep cut along the entire length of the ham. It is necessary for putting in the filling, so make it voluminous, like a pocket.
5. Make the filling. Grate the cheese with coarse shavings, add a little garlic gruel, add a little more herbs, crushed pine nuts. Soften the butter and add to the mixture. Mix well, or puree with a blender.
6. Place the resulting filling into the ham pocket. Secure with toothpicks.
7. Wrap the piece of pork in bacon, all the way around. Tie it with a thread to hold it in place.
8. Wrap the workpiece in foil and place on a baking sheet. Cook at 180 o C. Baking time is 1.5-2 hours, depending on the size of the piece.
9. After 10-15 minutes from the start of cooking, open the foil and pour wine over the preparation. Then reduce the temperature in the oven to 150 o C. The dish is ready when the pink juice stops coming out. Remove the foil from above, increase the temperature again, and continue baking until a nice crust appears.

The flavor palette depends on the seasonings you use to marinate the pork. Take various herbs - rosemary, thyme, basil, cumin and others, now there is a huge choice. Add honey, mustard, and various types of pepper to the marinade.

The benefits of pork

Pig meat has a delicate texture, fine fibers, and is easy to cook, fry, and stew. Used for preparing kebabs, cutlets, dumplings, semi-finished products, sausages and various delicacies. The pork carcass is cut into different pieces; depending on the location, the very purpose of the piece changes. Tenderloin, neck, shoulder, ham, loin, brisket, but this is not the entire list. A specialist in his field can easily distinguish one type of meat from another.

This product is characterized by a high content of protein, B vitamins and beneficial microelements such as iron, iodine, zinc. Opponents of pork talk about its fat content, but it is mostly concentrated in lard, which can be easily separated from the meat.

Pork meat differs from other types of meat in its unique composition; it can act beneficially on the properties of the body. One of its main advantages is considered to be the ability to lower blood cholesterol levels. And constant consumption of pork reduces the risk of heart and vascular diseases. Some people believe that lard contains a lot of calories and cholesterol, but in fact, animal fat is vital for the body in small quantities.

It is also worth pointing out that pork is perfectly absorbed and digested by the human stomach, so he can easily get all the necessary and useful substances from it. Pork meat has a positive effect on male potency. Doctors even often recommend that their problem patients introduce as much pork as possible into their diet.

The maximum benefits of the substances are preserved in boiled, stewed and baked meat.

How to bake a juicy and soft ham in a sleeve

A very simple dish to make, but it can be served not only for an everyday meal, but also for a holiday treat.

You will need:

• Ham – 1 kg.
• Apples, green - a couple.
• Mustard, ready - tablespoon.
• Khmeli-suneli – ½ teaspoon.
• Bay leaf – 2 pcs.
• Garlic cloves - a couple.
• Salt pepper.

Bake:

1. Boil water, adding 2 large tablespoons of salt, bay leaf and a couple of peppercorns. Cool completely, place a piece of meat in the brine.
2. Leave for 2 hours, then remove and dry with paper napkins.
3. Make cuts with a knife along the surface of the piece, stuff with chopped garlic.
4. Rub with mustard, khmeli-suneli seasoning, salt, and place in a baking sleeve.
5. Remove the seeds from the apples and cut into fairly large slices. Place it in the sleeve with the meat.
6. Bake at 180 o C. Cooking time 1.2 hours. Somewhere in the middle, begin to gradually reduce the temperature to 150 o C.

Ham baked in the oven in mustard

The pork is baked in one piece, thanks to which the juiciness of the meat is preserved. Marinade with mustard has already become familiar, and many have appreciated its pleasant taste.

You will need:

• Ham – 3 kg.
• Bulb.
• Mustard powder - a small spoon.
• Garlic – 4 cloves.
• Paprika – 2 small spoons.
• Pepper mixture – ½ teaspoon.
• Basil - a teaspoon.
• Salt.

How to bake:

1. Thaw the pork, rinse, pat dry with a paper towel to remove moisture - this is a prerequisite for successfully baking the meat in one piece.
2. Make small cuts along the entire length of the piece and transfer to a large container.
3. Chop the onion into half rings and add to the meat. Chop the garlic cloves (you can crush them with a press) and place them in a bowl.
4. Mix all the other dry seasonings in a separate bowl and pour into the meat. Rub the piece together with the onion with seasonings and wrap in cling film. Hide it on the refrigerator shelf for several hours. 3-4 hours is enough, but ideally it is better to marinate overnight.
5. Remove the ham and allow it time to come to room temperature. In the meantime, turn on the oven to warm up to 220-250 o C.
6. Place a sheet of foil on a baking sheet, leaving a tail long enough to wrap around the whole piece.
7. Lay out the meat, wrap it with the remaining foil so that there are no holes left, and secure well.
8. Place the pan in the oven for 2 hours. Immediately lower the temperature to 180°C.
9. At the end of the specified time, turn off the oven, but do not remove the baking sheet. Be patient for another 15-20 minutes - let the dish sit for a while. When you open the foil, be careful not to spill the juice.

Trim off excess fat as most of it will melt during baking. Another advantage of this action is the reduction in calorie content of dishes. Leave a layer of no more than 3-5 mm, and that’s enough.

Inventory:

Deep bowl, Glass, Deep bowl, Teaspoon, Tablespoon, Fork, Paper kitchen towels, Knife, Cutting board, Refrigerator, Garlic press, Mortar, Manual juicer, Plastic cling film, Oven, Non-stick baking dish, Aluminum foil, Kitchen towel , Kitchen tongs, Large flat dish

The five most commonly used ingredients in oven roasted pork belly recipes are:

Interesting recipe: 1. Wash and dry the pork ham. 2. Use a knife to make deep cuts. 3. Rub the meat inside the cuts with salt (you can add spicy aromatic adjika). Stuff with carrots and garlic if desired. 4. Mix sour cream, mayonnaise, mustard, aromatic seasonings, salt and pepper in a bowl. 5. Coat the ham with this mixture. Cover with cling film. Leave to marinate for several hours (three hours at room temperature and another two hours in the refrigerator). 6. After the time has passed, wrap the meat in foil and bake at 220° for fifty minutes. 7. Then reduce the temperature to 180° and hold for another forty minutes. 8. Open the foil on the meat. Grease it with a mixture of honey and mustard. 9. Bake in the oven until golden brown.

Five of the fastest pork ham recipes in the oven:

Helpful tips: • If the meat is baked in a whole piece, then after the end of the cooking time it should be allowed to “rest” in a hot oven for about fifteen minutes. • Vegetable side dishes are ideal for pork ham.

Learn how to operate your oven - read the article How to cook deliciously in the oven using the wrong recipes. From now on, everything you cook in it will always turn out as it should!

Juicy ham in dough

Many people do not know that meat can be baked in dough, and they ignore this method of cooking ham in the oven. And in vain, because thanks to this, all the juices are retained in the meat, and the dish turns out to be very tender and appetizing.

Compound:

• The rear part of the carcass is 1-1.2 kg.
• Butter – 170 gr. + 40 gr.
• Flour – 400 gr.
• Mustard – 1.5 large spoons.
• Warm water.
• Egg yolk.
• Tarragon, meat spices, salt.

How to bake:

1. To prepare, use a tenderloin that is thin and long enough to roll. Twist, secure with thread, tie.
2. Soften 40 g in any way. butter, spread on the roll.
3. Place the piece in foil, wrap it, and secure it securely so that the juice does not leak out.
4. Bake until half cooked for 25 minutes at 210 o C.
5. Make the dough while baking. Grind the flour with softened butter (170 g). pour in warm water, knead the dough. I don’t indicate the amount of water, you should get a stiff dough. Let it sit for at least an hour to “set.”
6. Turn off the oven without opening the door and let the ham sit for 10 minutes.
7. Open the foil, sprinkle the meat with salt and seasonings. When the piece has cooled completely, remove the threads.
8. From the dough that has reached that time, roll out a flat cake, the size corresponding to the roll.
9. Spread the mustard on the flatbread, leaving the edges clean (so they stick together). Sprinkle with tarragon and place a piece of meat in the center of the flatbread.
10. Cover the meat with dough and seal the edges. Make several punctures all over the surface with a fork.
11. Brush the top with yolk and place in the oven for another 40 minutes. After the timer beeps, remove the ham, cover with a towel or foil, leave for a quarter of an hour and serve.