What does it take to cook pork ham? The recipe involves the use of meat from the thigh or shoulder of the carcass, but in our understanding it is still more often pork shank, that is, meat with bone, and the imagination often draws on a sequel - roast pig on a dish, long tables and many guests. Celebration!
Pork ham - recipe
As a basis, we will take the pork pulp with a bone (on top with the skin). Soak it in cold water for 4-6 hours, then to clean the pork skin well and remove any bumps. Next, you need to marinate the ham so that the meat is fragrant and spicy, tender and juicy. Depending on your taste preferences, you yourself choose the spices for the dish. But more often the following ingredients are taken for marinade: 300 grams of red wine (preferably dry, sour), 100 grams of chilled boiled water, 1 teaspoon of salt, 5-7 buds of cloves, 2-3 bay leaves.
All components are added to the enameled pan, where we dip the ham. But it’s better and more convenient to fill the marinade in a plastic bag, and put the pork pulp there. For reliability, all this can be placed in two packages, then when tying you adjust the consumption of the marinade, but from time to time you still need to turn the ham for uniform penetration of seasonings into the meat. Pickle 8-12 hours in the refrigerator. After we take out and dry with napkins.
If the meat needs to be marinated quickly, then we extrude the ham with the prepared marinade. In other words, we take an ordinary 20 ml medical sterile syringe, pick up the marinade and stick it into the pulp for better retention inside. The marinade itself should be at room temperature or slightly higher.
When pork ham is prepared, the recipe involves (after pickling) dissection of the skin and pulp in order to get the bone. If this is not a young pig and the layer of fat is substantial, that is, more than 1.5 cm, then we cut off part of the fat. We will fill the vacant space from the bone with mixed vegetables. For it, you will need to chop 1 large carrot, 2 heads of onion, parsley and dill and lay in the middle. If the fat was cut, then part of it can be placed inside, tying the ham with twine. With a thin long knife in the pulp from the outside, make stitches in a checkerboard pattern, alternating place the pitted prunes, previously washed, and the cloves of garlic.
A culinary sleeve is a heat-resistant film in which a dish is placed and cooked in it. The advantage of this method is that the meat remains tender and juicy even without oil, since the moisture does not evaporate, it condenses in the same place, and due to steam under pressure, the cooking time is significantly reduced. The main advantage for the hostess is that the fat is not sprayed, and the baking sheet remains almost clean.
We will also cook pork ham in the sleeve. To do this, select the required sleeve length so that the ends on both sides are assembled and clamped. It is necessary that the sleeve does not greatly limit the ham in it. We clamp one end of the sleeve and place the ham, pour in the gram of 100-150 marinade, which we have left, and clamp the other end. We put in the oven. Note that the film will rise, but it should not rest against the upper and side surfaces of the cabinet. For baking, select the mode at 190-200 ° C and the cooking time is 1 hour 40 minutes. In the sleeve, it is necessary to make several holes with a needle so that it does not burst.
Pork ham, the recipe of which is classic, that is, basic, is ready! All other components can be varied and experimented with tastes and cooking methods. We cut the ready-made pork ham into portions, put it on a large flat dish in the center, simulating a whole ham, lay out a side dish of stewed cabbage with apples and decorate with sliced cucumbers. Such a delicious and fragrant dish can be served as a home dinner or a festive table. Pork ham, the recipe of which we examined, is an excellent hot dish, and after cooling it can also be used as a cold appetizer.