Pork ham baked in foil
Pork ham in foil is the most delicious piece of meat to go with any side dish.
You will need:
1.3 kg pork ham, 150 ml tkemali sauce, a pinch of red pepper, 3 cloves of garlic, 2 tbsp.
olive oil, salt, spices. Preparation:
Rub the meat with spices, grated garlic and olive oil on all sides. Marinate it in tkemali sauce for 1.5-2 hours under film. Wrap the ham in foil and bake for an hour at 180 degrees, then unwrap the foil and bake for another 15 minutes.
In foil
You can prepare a real gastronomic miracle from pork, lamb or chicken ham in foil. For gourmets and those who love “spicy” things, hot spices, hot chili peppers, garlic, mustard and ginger are used.
Pork ham in foil with carrots and garlic
To prepare you will need:
- pork or piglet ham (boneless) – 0.5-1.0 kg;
- carrots - 3 medium root vegetables;
- fresh garlic - 1 small head;
- hot chili pepper - 1 pod;
- red pepper, allspice black pepper - to taste;
- sunflower or olive oil – 150 g;
- rock salt - to taste.
How to cook, step by step:
- Rinse the leg well, place on a towel to drain and dry.
- Peel the carrots, cut into small cubes or bars.
- Peel the garlic, divide the cloves into several small parts.
- Make cuts on the surface of the ham on all sides with the tip of a sharp knife and stuff the meat with chopped carrots and garlic.
- For the marinade, combine oil in a deep bowl (it is better to warm it up a little), salt, ground red and black pepper, hot chili pepper, which must first be cut into 2 or 4 halves and removed from the seeds. Mix the marinade components and let it sit for 15-30 minutes. at room temperature.
- Then, using a pastry brush, thoroughly coat the pork ham with marinade on all sides, wrap it in cling film along with the chili pieces and put it in the refrigerator for 3-6 hours to soak.
- After marinating, release the ham from the film, remove the chili pieces and wrap tightly in cooking foil.
- Place the ham in foil on a baking sheet or in a mold with high sides and place in an oven preheated to 180˚C on a medium level.
- In this form, the meat should be baked for 45-60 minutes. Then open the foil on top, pour the juice over the meat and bake for another 15-25 minutes. open until golden brown.
- Carefully cut the ham into portions and serve with boiled potatoes, beans or canned green peas.
Pork ham will be juicier and softer if you give it time to “rest” right in the oven after turning it off. Before this, it is advisable to once again pour the juice released during baking over the meat.
Pork ham in a sleeve
The ham in the sleeve is cooked in its own juice and turns out even more tender.
You will need:
1 kg of pork ham, 50 g of honey, 60 ml of olive oil, 7 cloves of garlic, 3 bay leaves, 30 g of lemon, spices.
Preparation:
Carefully cut out the bone and rub the meat with spices and crushed garlic. Roll the ham tightly, tie it with thread and coat with a marinade of honey, lemon juice, butter and spices. Place it in a sleeve with bay leaves and bake for 1.5 hours at 180 degrees.
Pork in a pan with rice and cheese
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Ingredients
- 450 g boneless pork;
- ½ onion;
- 1 carrot;
- 2 cloves of garlic;
- 3-4 stalks of green onions;
- 130 g cheddar;
- 2 tablespoons olive oil;
- 200 g rice;
- 1 tablespoon Italian herb seasoning or other spices of your choice;
- 100 g frozen peas;
- 500 ml chicken broth (can be from a cube);
- 120 g sour cream;
- salt and pepper - to taste.
Preparation
Cut the pork into small pieces, onions and carrots into cubes. Grind the garlic or pass it through a press. Chop the onion feathers. Grate the cheese on a fine grater.
Heat oil in a frying pan over medium heat. Brown the pork with the onions and carrots in 5-7 minutes.
Add rice, spices, peas and broth. Cook for 18–20 minutes, stir occasionally.
Add sour cream and half the cheese. Season with salt and pepper. Mix well. Top with remaining cheddar. Cover with a lid and leave for 2-3 minutes.
Before serving, garnish with green onions.
Prepare for a picnic
