Baked ham - how to cook a really juicy meat

It's hard to find someone who would give up juicy and alluring scent and its kind of meat, baked with aromatic herbs and spices, except that this man - a vegetarian, but even for them it will be a real test of belief. Baked ham - a dish known in Russia since ancient times, served in everyday life and on the holiday table. How to learn to cook a really juicy and fragrant boiled pork - reveals the secrets and subtleties of cooking.

Hostess who can cook delicious baked ham, enjoy great love loved ones males. By the way, this dish is still mentioned in the "Domostroi", which means that the famous and popular, and it was in the 15th century. Today it is more commonly served on festive table as the "highlight of the program", as well as a snack or cold, as a part of different salads or as an addition to butebrodov.

To make a good pork, you need to know some of the secrets that make the meat turns out really juicy and fragrant. We'll talk about these secrets and we hope that these tips will help to deal with this is not an easy task, even for novice cooks.

Traditionally baked ham made from pork, lamb or less of bear meat. Modern housewives cook it, and beef, and even chicken. Choice of meat - one of the most critical stages of preparing future meals. A piece of meat to be intact, the optimal weight - from 1 to 3.2 kg. For pork ideal meat without bones and veins with a small amount Zhirkov, who will be one of the factors juiciness dishes. Thus, the suit back, neck of pork or ham with fat. It is believed that the best pork obtained from the neck, which has a heterogeneous structure and layers of fat. It is better if the meat will be unfrozen, but not paired.

Stages of cooking pork:

1. Washing with water and meat obsushivaniya;
2. Preparing meat - soaking, marinating, stuffing, shpigovanie or rubbing spices;
3. Preparing to bake - meat laid out on a baking sheet or in a bowl, wrapped with foil or put in the cooking bag;
4. Immediately baking.

Let's talk about each stage separately.

Preparing meat

Options for meat preparation before his "transformation" in boiled pork, there are many - pickling, soaking, spraying, shpigovanie and just rubbing spices and seasonings. Marinate meat in beer can, kvass or marinades for barbecue - it all depends on your preference. Preparing brine by soaking 65 g of salt to 1 liter of water, brine and the meat is fully lowered. Then add the cooled sweet brine from 500 ml of water, boiled with black and allspice, herbs to taste and bay leaf. Soak the meat in traditional technology you need at least 5 days at a temperature of not more than 8 degrees.

An important caveat - after soaking the meat should be 30% heavier than if it is not enough hard, you need to dial into a syringe brine in which meat is soaked and proshpritsevat (if you do not want to spend so many days in the soaking, it can be done at once, but some time the meat should still pomarinovatsya).

Science shpigovaniya not complicated - just make incisions in the meat sharp thin knife (not too frequent or too rare) and insert them into cubes chopped garlic, carrots, bay leaf, and these cuts can sprinkle a little pepper and salt.

Grate the meat can be mass condiments, the main thing that it was covered by them evenly and completely.

Preparing to bake

Traditionally baked ham without foil, but today it is considered that the foil keeps juiciness, and the more its layers - the better (usually 2-4 layers). Laid the meat on the matte side of the foil, and the mirror side have to be on top.

Another modern tool - sleeve for baking, which always turns the meat juicy, because juice remains inside the sleeve. The sleeve does not burst from its every side must remain free for at least 20 cm.

Our ancestors boiled pork baked in a pan or frying pan. If the meat is no turns, in a baking dish better to pour water (1-1,5sm) and periodically watered piece of meat with liquid. It is also possible to add the water and if the meat is cooked in the foil - this will be even better.

Baking

Cooking time pork depends on many factors - meats, aged individuals, the characteristics of the oven, the size of the piece, etc. Usually it is not less than 1.5 and not more than 4 hours. Baking temperature of 160-200 degrees. If the meat is cooked in foil, it must be removed shortly before fully prepared to slice the meat browned.

Willingness pork checked as follows: pierce the meat - if allocated pale pink or light gray broth, it is ready when the reddish meat should still stand in the oven.

Secrets of cooking pork

• If the meat is baked without foil or sleeves, put it more bold place up.
• When boiling water from the pan or pans should add a new one.
• The meat in a frying pan or baking is not burnt, it can be put on wooden sticks so that it does not touch the dishes.
• After baking boiled pork should be kept in foil (if it baked) for another 10 minutes - so the meat finally come. Ie first meat baked in foil, then it is removed, it is browning, checked readiness if ready - meat wrapped in foil and again maintained.
• Put the meat in a must-well-heated oven, otherwise it can get dry.
• Before baking to prevent leaking juice meat fibers can be "sealed", a piece of fry on all sides in a frying pan.

Recipes homemade pork

Recipe for pork in the oven on and Poltava (in the sleeve)

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Need: 1-1.5 kg swine Osheyko, 300 g fat, 1 clove garlic, 1 small carrot, black pepper, salt.

How to cook boiled pork sleeve. Cut the carrots and garlic cubes, meat sharp thin knife to make cuts, lard, alternating garlic and carrots, over the entire surface piece, then rub with salt and pepper. Bacon cut into pieces about 2 mm thick, take a cooking bag, put the meat, top with bacon, hand clasp bag outside, turn it over, put the bacon the other side of the meat. Boiled pork bake in a preheated 160 degree oven for 3 hours, before being removed from the meat all the fat.

Baked ham at home in foil

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Need: 500-700 g pork Osheyko, peppercorns, cloves, garlic, bay leaf, black pepper, salt.

Cooking pork in foil. Meat wash, dry, make a sharp thin knife cuts across the surface, sprinkle each pepper, salt, put on peppercorns, garlic cloves, bay leaf piece. Put meat on the foil tightly wrapped, into the pan, pour it in water to 1 cm. Put the meat in a pan in the oven, preheated to a temperature lower than the average, bake 1-1.5 hours, adding water if it is boiled away.

Baked ham in Multivarki

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You will need: 1 kg pork neck, 4-5 cloves of garlic, 1.5 tbsp vegetable oils, for? tsp black pepper, turmeric, paprika, grain mustard? tsp ground chili.

How to cook boiled pork in Multivarki home. Make a brine per 1 liter of water add 2 tablespoons salt, rinse the meat and pour the brine, removed for 2 days in the refrigerator, take out, dry. All spice mix, adding passed through the press garlic and vegetable oil, rub the meat, put it in a plastic bag, remove to marinate in the cold for 4-5 hours. Oiled bowl Multivarki, put the meat, put mode "Quenching" bake meat 1.5 hours for every 1 kg of meat, then wrap the foil, so let cool. For golden brown before quenching fry meat in 15 minutes on each side on the mode "Baking".

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