Recipe for juicy and tasty pork

A man who loves meat is unlikely to pass by a beautiful, juicy meat, generously seasoned with spices and baked in the oven. This cold snack is known since ancient times, when it was one of the favorite delicacies of the boyars and the people of the upper class. Her name is baked ham.

There are references to this dish even in the well-known “Domostroi”, and this is not such a close time - the 15th century. Not only a holiday and now does without it. And, despite the fact that manufacturers have learned to make a high-quality and tasty product, each housewife has several secrets of cooking such meat on their own.

Baked ham can be served as an independent snack, as part of meat salads, or as an addition to sandwiches. But no matter where you add it, your guests will surely admire its taste. But for this you should know how to choose the right meat and cook it.

Features of the selection and preparation of meat

Usually, pork is used to cook ham.The most successful parts are the ham, the neck or the back. If you want the dish turned out juicy, pay attention to the composition of the selected piece - it should be fat and there may be streaks. Frozen product will not have the same taste as fresh, but fresh meat will not work either. He needs to be allowed to rest for a few hours at a temperature of + 2- + 3 degrees.

If you decide to use beef or veal for a cold snack, remember that they are much drier than pork, because they are recommended to be wrapped in a “fur coat” of thinly sliced ​​lard. Salting and adding seasoning can be in the process of baking, because salt quickly takes the juice, and as a result the appetizer will be too hard.

To preserve the juiciness, you can also fry the entire piece before sending it to the oven. It is also worth remembering that the readiness of beef and veal is easy to check by piercing them with a fork. If reddish juice is released, the product is ready.

Lamb is a special type of meat that has a specific smell, so it must be marinated before cooking. For this well suited kefir, which will make the lamb soft.Stuff it can be cheese and season with basil.

If you prefer a bird, then you can cook a pork from turkey or chicken. For a brighter taste, it is worth marinating them for a while in vegetable oil and carefully watching the baking time, otherwise you risk completely drying. To give the bird more juiciness, you can stuff it with butter.

Traditionally, boiled pork was prepared on an open baking sheet, but now many housewives have begun to actively use foil, which well preserves the internal juices and makes it possible to cook the meat evenly from all sides. You can also use a sleeve for these purposes. And so that it does not burst, it is necessary to leave 20 cm of free space on each side.

If the meat is baked in an open form, then do not forget to pour 1.5 cm of water into it, and periodically water the product with the resulting liquid.

Useful tips for the hostess

  1. If the baked ham does not turn around, put it a place where there is more fat, upwards.
  2. Watch the water in the baking sheet, if it boils, be sure to add more.
  3. To prevent the meat from burning, you can put it on wooden skewers so that it does not touch the form.
  4. The boiled pork, which was cooked in foil, after cooking, must be left closed for 10 minutes, so that it finally reaches.
  5. The oven must be heated well before use, otherwise the baked product may become dry.

Baked ham in Poltava

This delicious dish is prepared in the sleeve and does not require much effort. You will need:

  • pork neck - 1 kg;
  • lard - 250 g;
  • garlic - 5 cloves.
  • carrots - 1 pc.
  • salt, pepper, other spices.

Garlic and carrots need to be cut into thin slices. Make deep cuts in the collar, stuff carrot and garlic with pieces, then rub in salt and pepper abundantly.

Cut the bacon into pieces about 2 mm thick. Place the neck in the baking sleeve, lay a layer of fat on top, gently turn it over and put the fat on the second side of the meat.

Bake for 3 hours at a temperature of 160 degrees. Before serving the pork baked ham, all the fat should be removed.

In foil

This dish retains all its beneficial and nutritional properties, while being very simple to prepare. For him you need:

  • pork - 1 kg;
  • mustard granular - 200 g;
  • cloves - 1 tbsp. l .;
  • brown sugar - 2 tbsp .;
  • lemon - 1 pc;
  • salt, olive oil, spices.

Pork ham should be washed under running water and dried with a towel. Make a knife shallow cuts in which to put the buds of carnations. Salt and rub with spices, mustard and sprinkle with brown sugar.

Wrap the ham in foil and send in the oven for 2.5 hours at 170 degrees. 15 minutes before the end, open the foil and pour the meat with the released juice. After you get a snack from the oven, sprinkle it with lemon juice and let it cool.

Baked ham in a slow cooker

Similar recipes have appeared relatively recently, but already managed to find extraordinary popularity, because a multivarka has become a reliable assistant to many housewives. The list of ingredients for making homemade snacks includes such products:

  • Pork neck - 1 kg;
  • garlic - 5 denticles;
  • vegetable or olive oil - ½ tbs. l .;
  • ground black pepper, turmeric, paprika, mustard - ½ tbs. l .;
  • chilli powder - on the tip of a knife.

Before baking, the meat should be marinated in brine for 24 hours. To do this, take 3 liters of water and 6 tbsp. salt. After that, the pork is dried and rubbed with a mixture of squeezed garlic and vegetable (olive) oil, refrigerated for several hours.

For a tasty crust, the neck is fried in a slow cooker on all sides, using the "Baking" mode. After that, the bowl of the multicooker is oiled and baked pork in the “Quenching” mode for 2-2.5 hours. After the time is over, open the lid and let the dish cool.

Fragrant meat in dough

The peculiarity of this recipe is in a ruddy, tasty dough, which is perfectly combined in taste with tender meat. The neck is best for this, but you can also take a piece on a dry basis - a spatula or ham. You will need:

  • pork - 1,5 kg;
  • flour - 5 items;
  • water - 2 tbsp .;
  • garlic - 5 denticles;
  • bay leaf, herbs, salt, pepper - to taste.

Meat should be washed, dried and rid of excess films. Grate it with pepper, bay leaf and herbs and send it in the fridge for a day. Over time, get a neck and stuffed with garlic.

Dough preparation takes a minimum of time. In flour, you need to pour water and mix it so that it does not stick to your hands. Wrap the meat in the dough and carefully pinch the edges, making several cuts for steam. Baking pan covered with parchment, lay neck and bake at 200 degrees.

By preparing a baked ham at home, you will get an excellent snack that can be used as a cut for a festive table or a delicious addition to sandwiches for breakfast. Delight your family and guests with delicious pork, they will definitely get real gastronomic pleasure.

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