How to cook boiled pork at home

Baked ham is a piece of fatty meat. Traditionally, a delicacy is made from pork, but beef, turkey, and veal are also allowed. The main feature of the baked ham is considered to be high calorie and rich foods. It is important to choose a stringy meat, which in the process of heat treatment will release fat and become juicy. The product can not be cooked without spices, because the meat will be bland. Consider the main stages of cooking in order.

Baked ham in the oven: classic

Stage number 1. Choosing the right meat
In order for the pork to turn out juicy and tasty, it is worth paying due attention to the choice of the right piece of meat.

1. First of all, pay attention to the color. Fresh product has a delicate red or pink hue. If the meat has yellow or brownish patches, it has lain on the store shelf for a long period.
2. It is also important to smell the selected piece.It is no secret that the spoiled meat smells unpleasant, has a charm and a rotten smell. While the fresh piece of pork will have a sweetish flavor.
3. As for the texture of the meat, the piece itself must be elastic and moderately dense. Touch the meat with clean hands, if it does not stick to the fingertips, the product is fresh.
4. If you have a desire to assess the quality of meat at home, take a piece, pour it with boiling water, after 5 minutes, evaluate the water. If “rags” are floating in the liquid and it is muddy, the meat has previously been frozen. In cases where the water is completely clear, the pork is fresh.

Stage number 2. Meat preparation
After choosing the right piece, prepare the meat for baking. To do this, use the step by step instructions.

1. Wash the meat with ice or cold water. Spread a cotton towel, put a piece on it. When the water is drained, blot the pulp with paper napkins, collecting the remaining moisture.
2. If you notice that there is too much fat in the meat, carefully cut off the upper layer with a knife. Leave fat about 5 mm thick., No more.If the meat has chaff and thin pieces around the edges, cut them with a sharp knife.
3. Take care to remove the hymen. Cut it straight, otherwise the meat will look aesthetically ugly, rugged. After processing the piece is ready for pickling, we go further.

Stage number 3. Marinating meat

1. Before baking boiled pork, it needs to be stuffed and marinated. You can use various components, such as mustard, vinegar, lemon juice, spicy spices, etc. The main thing is that the duration of the marinade should not be less than 12 hours.
2. If you ignore the recommendation and start baking the meat earlier, it will turn out to be dry. While working with meat, namely rubbing spices, stroke a piece of palms. Baked ham will take a certain shape and will look beautiful after baking.
3. After marinating, remove the meat from the brine, and also remove the peppercorns, mustard powder and other ingredients from the surface. Otherwise, they will start to burn during baking.
4. Before sending the meat for baking, you need to fry it in the pan. Such a move will help prevent drying of the pork in the process of heat treatment.
5. To properly bake the product, heat the pan, pour in olive or vegetable oil, put a piece of meat in the dish. Bake it until a very thin crust appears, it will not let the juice flow out.
6. Optionally, you can fry the meat without oil, if the dishes have a non-stick coating. The duration of heat treatment on each side is usually 20-30 seconds.

Stage number 4. Roasting meat

1. After careful preparation, pickling and roasting, the meat can be baked. Usually for these purposes they use oven, aerogrill and multicooker, but the first option is preferred. In the slow cooker, the baked ham is stewed, not baked, so this method should be discarded.
2. For roasting meat in the oven is used foil or polyethylene heat-resistant sleeve. To bake a baked ham in foil, fold it into 3-4 layers, then wrap the piece with the matte side down. Wind the foil as tightly as possible.
3. If we talk about a heat-resistant sleeve, you need to put a pickled piece of meat in the cavity and tie the packaging on both sides. After this, 5-7 holes are punctured in the upper part with a sewing needle so that the bag does not explode from steam.
4. Take a baking sheet, place in it the packaged meat. Pour the filtered water in such a way that the baking tray is filled just over half (about 150-170 ml.). Such a move will create additional steam, as a result of which the baked ham will be uniformly baked from all sides.
5. Heat the oven to 180 degrees, set the power so that it does not decrease and increase. When the temperature is stable, send a baking tray inside.
6. Long exposure (baking) depends on the size of the piece. As a rule, 1 kg. Baked ham accounts for 65-70 minutes of cooking. After the specified time, remove the pan from the oven, do not open the foil / bag. Cool to room temperature, start drinking.

Baked ham in a slow cooker

• pork neck - 1 kg.
• garlic - 6 teeth
• vegetable oil (can be replaced with corn oil) - 40 ml.
• ground turmeric to taste
• black pepper (powder) - 5 gr.
• crushed chili - 3 gr.
• mustard granular - 5 gr.
• salt - 50 gr.
• Paprika - 5 gr.

1. Wash the meat under the tap, dry it with paper napkins. Start cooking brine.Pour 3 liters of filtered water into the bowl, add salt and bring the crystals to dissolve.
2. Dip the pork in the solution, cork, put in the fridge for 2 days. After the expiry of the due date, remove and dry.
3. Stir the seasonings together to create a homogeneous granular mixture. Pass the peeled garlic teeth through a press, add to it vegetable oil.
4. First rub the pork with garlic butter, then season with spices. Treat each side thoroughly so that the meat soaks evenly.
5. Put the pork neck in a plastic bag, tie it, put it in a food container and seal it. Leave in the refrigerator for 5 hours, after this period, proceed to roasting.
6. Wash and dry the multi-bowl, lubricate it with oil. Place the meat in the cavity, before you get it out of the bag. Set the function of "stewing", bake about 1.5 hours. When the time is up, turn off the device, wrap the boiled pork with foil.
7. Leave the pork for 3 hours in its current state, then start eating. Be sure to cut the finished product with a sharp knife so that the slices are aesthetically beautiful.

Baked ham with mustard

• garlic - 1 head
• pork - 1.2 kg.
• dried thyme - 10 g.
• mustard (not dry) - 25 gr.
• ground black pepper (can be replaced with red) - 10 gr.
• fine salt (not iodized) - 25 gr.

1. Cooking boiled pork requires a lot of time. According to this recipe, the product is prepared exclusively in foil, and not in the sleeve.
2. Wash the selected piece of meat under the tap, dry with paper napkins or a towel. Next, move the pork into a deep container, leave to dry.
3. At this time proceed to the preparation of spices. Peel the garlic, cut the cloves into thin slices. In a bowl, add ground pepper, thyme and salt, mix. Add other seasonings if desired, taking into account personal preferences.
4. The amount of added salt depends on the weight of the meat. To make it clearer, for 1 kg. need about one teaspoon of bulk composition.
5. When the meat dries, start marinating it. Roll garlic cloves in cooked spices, make cuts on meat and put slices into them. Roll meat in seasonings from all sides, rub well.
6. Take a liquid mustard (spicy, classic, dining, Russian, Danish or any other).Squeeze it on the meat, grease it, rubbing the mixture well. Send the pork to a deep bowl, cork and refrigerate for 12 hours.
7. After the expiration of the due date, remove the meat from the refrigerator, let it stand for 2 hours. Roll the foil in 4 layers so that the pork is wrapped in a matte side.
8. Place the meat on the foil and seal tightly so that the air cannot penetrate. Taste and structure of the finished product depends on careful packaging. Juice can leak out if the foil is wrapped loosely.
9. Do not heat the oven. Remove the baking sheet, place the meat in the foil on it, pour 100 ml. water in the pan. Send the boiled pork inside, preheat the oven for 10 minutes at 100 degrees. Next, increase the rate to 180 and stay on it.
10. The total duration of roasting varies within 1-2 hours. After that, the temperature must be reduced to 150 degrees and braised meat for another 15 minutes. Next, turn off the oven, leave the baked ham inside until it cools completely.
11. After 2 hours, unfold the foil, transfer the product to a flat dish, drain the juice into a separate container. Send the meat in the fridge for 8 hours, then proceed to the tasting.Be sure to cut the meat piece with a sharp (!) Knife.

Baked ham with ginger

• ginger root - about 2.5 cm.
• pork neck - 1.4 kg.
• mustard liquid - 45 gr.
• garlic - 9 teeth
• salt - to taste
• ground pepper - to taste
• other seasonings are at the discretion

1. Wash and dry the pork neck, you can replace with any other piece of fat. Make a few cuts, rub the product with a mixture of ground pepper, salt and favorite spices (optional).
2. Peel the garlic, chop it into thin slices and paste into the prepared cuts. Peel the ginger root, rub on a grater with a fine section or skip through a blender.
3. The remaining garlic mash in the press, mix with ground ginger. Pour table mustard, stir until smooth. Grease a piece of pork with the sauce, wrap with cling film and place in a tight-fitting container.
4. Leave the meat in the fridge for 12 hours. After that, remove, place in foil (4 layers) or heat-resistant bag for baking. Preheat the oven to 185 degrees, place the pickled piece on the baking tray.
5. Bake for 2 hours, occasionally pouring hot water into the pan to make steam. At the end of cooking, leave the cold boiled pork to cool for 3 hours, begin to use.

It is easy to cook a baked ham at home, if you stock up on the necessary ingredients and time. Consider a staged classic pork recipe. Use technology with mustard or garlic marinade, bake meat in a slow cooker.

Video: home baked ham