Ham is, as usual, the back part of the carcass of a pig, calf, or ram. There is also a shoulder ham. This is part of the neck, shoulder blade and forearm of the animal. Pork hams are extremely popular among housewives. The dishes made from them turn out appetizing, tasty to look at, and the cooking process itself is absolutely accessible at home .
You will need
- Ham
- spices and herbs
- salo
- carrot
Instructions
1. There are many variations of this dish. Some bake the ham in foil, some trim the fat, and some don’t. To give the ham additional flavor, marinate and create a wonderful glazed crust, various herbs and spices are used - honey and chestnut sugar, cinnamon and cloves, ginger and allspice. The recipe below will allow even inexperienced housewives to get juicy meat with a thin crispy crust. 2. Two days before cooking, the ham should be marinated. The easiest, typical method will do - rub the ham with salt and black pepper, cover the entire surface with fresh onion rings, wrap in cling film or foil and put in the refrigerator. 3. At approximately the same time, you should put a slice of lard in the freezer. 4. Before preparing the ham, you need to wash, peel and cut several medium carrots into long, even pieces. The lard is taken out of the freezer and chopped in the same way as carrots. Some housewives also stuff their hams with garlic, but not everyone likes the fact that the meat around it can turn a little green when baked, as well as acquire a slight “metallic” taste. 5. Using a long, narrow knife, make longitudinal cuts in the meat and place carrots and lard in these “pockets.” It is convenient to use a special needle for stuffing, but not everyone has it. It is necessary to stuff the ham quickly, because the lard quickly defrosts, which means it becomes softer and it will be virtually impossible to stuff it into the “pockets”. 6. Preheat the oven to 180 degrees Celsius. Place the ham on a pre-greased baking sheet, cover with food foil and bake. The time required for baking is determined at the rate of one hour for every kilogram of meat. If you have a special meat thermometer, wait until it reads 140 degrees Fahrenheit or 60 Celsius. 7. 15-20 minutes before final readiness, remove the foil from the meat and grease it. This is done to obtain a wonderful glossy crust. In theory, there are hundreds of options for coating. Any sour jam is also suitable - plum, blackcurrant, cranberry - and mustard, the same sour apple juice and honey, honey and cinnamon, apricot jam and dried ginger. Choose based on your taste, experiment and find your “signature” combination of spices. 8. Once the ham is done, remove it from the oven and cover it again with foil. Under no circumstances should you rush to cut it! This way you will ensure that every juice flows out of it immediately and the meat becomes dry. Wait 20 minutes and then proceed. This ham is great both as a main course and as a cold appetizer.
You can prepare virtually any product at home. Using a smoker makes it easy to give familiar dishes a strange taste. Such products are excellent to serve both on a festive table and every day at lunch.
You will need
- ham;
- smoking unit;
- sawdust;
- salt;
- pepper.
Instructions
1. Take the ham and rinse it thoroughly under water. Dry with a towel. A day before cooking, place it in a separate container, preferably enameled. Take salt, preferably a lot, and rub it on a piece of meat. Place it in a cool place for a day. 2. Prepare a bucket; it should have a lid. Pour sawdust into it so that a layer no larger than 10 centimeters is formed. Tie a ham pre-wrapped in a thick layer of gauze folded in four to the handle of the lid, turn the lid with the handle down and close tightly. The homemade smoking unit is ready. You can put it on a leisurely fire. 3. Use ready-made smoking units; the readiness of the ham is determined by eye. A kilogram piece of pork can be smoked perfectly in about 1-2 hours. This entire procedure must be performed outdoors; it is possible even on a grill, having previously installed a grate on it. 4. Take sawdust of deciduous origin, because spruce and pine contain a lot of resinous substances. They can impart a bitter taste to smoked foods. If the farm does not have a lid, a piece of plywood can replace it, only in the middle you must first make a loop in order to tie the meat. 5. When smoking, place the meat so that it does not come into contact with each other and is not very close to the place where the smoke is generated. You can lay gauze between them or tie planks. Do not allow the fire to burn vigorously - to do this, periodically add moistened sawdust. Monitor the temperature of the smoke with a thermometer. Video on the topic Please note! Meat cooks faster if it is not old. Sausage, carbonate and homemade lard are prepared in a similar way. Helpful advice Buy meat with streaks of fat, it will turn out juicy. If you bought a large ham weighing 5-6 kg, you can cut it into pieces or smoke it whole for 4-5 hours.
Our grandmothers, without a doubt, are good housewives. Their shelves were bursting with homemade ingredients, and the cellar was filled with the aroma of all kinds of homemade sausages and smoked hams, the quality of which is not comparable to store-bought products stuffed with chemicals. And it’s not at all difficult to prepare such a delicious sausage at home .
You will need
- Pork – 1 kg
- salt – 20 g
- sugar – 2 g
- garlic – 10 g
- ground black pepper - to taste
- pork intestines.
Instructions
1. Separate meat from lard. It should be four times larger than lard. Cut into small cubes and mix. Peel the garlic, chop it with a knife and put it in the meat. Salt, add ground black pepper. Stir the mixture well and place it in the refrigerator to infuse. 2. At this time, prepare pork intestines, which you can buy in advance at the market. If they are salted, then they should be filled with water, wait until the salt dissolves and rinse well. Check that the sausage intestines are not damaged. 3. Prepare a meat grinder; to do this, replace the grate with a special attachment for sausage. 4. The meat is passed through a meat grinder until the intestine is filled by 10-15 cm, after which it is intercepted with a strong thread and tied. The resulting sausage is not cut, but filled with the next one and tied again. And so on until each mince is finished. 5. The sausage is fried until crispy and served hot. You can smoke it or dry it, then homemade pork sausage can be stored longer. In the latter case, the amount of salt in the recipe is increased.
Smoking meat and lard in Russia has a long history and is very famous among hunters and primitive owners of country plots. ham has the most delicate taste , although you can smoke both beef and lamb, from young and mature animals.
You will need
- pork – 10 kg;
- salt – 500-1000 g.
- Brine:
- water - 10 l;
- salt – 1000 g;
- saltpeter – 40 g.
Instructions
1. Prepare before smoking ham – Rub the meat with a curing mixture consisting of 3 cups of salt and 40 grams of saltpeter. There is nothing useful in it, you can absolutely do without it, but it gives the meat a delicious pink color. 2. Place the hams in a bowl, skin side down, sprinkle with the mixture and keep under pressure for 5-6 days. After this time, a brine should appear, but traditionally there is not much of it. Therefore, prepare more brine at the rate of 10 liters of boiled water per 5 cups of salt. Add it to the meat so that it is always in brine. If ham large ones, they need to be kept in brine for at least 1.5 months; if the weight of the hams is less than 8 kg, it can be kept in brine every month. 3. After this time, remove the meat and soak it in cold water for at least 2 hours. After this, hang it in a net to dry overnight. And in the morning start smoking. Firewood or sawdust from deciduous trees are best suited for smoking hams. Continuously monitor so that you don’t get wet firewood, because they will slow down the smoking process, in addition, the soot from their smoke will stick to the surface of the meat. Check periodically to ensure ham sides did not touch. When the pieces of meat become chestnut brown and firm, they are ready and can be sampled. Positively smoked ham Store beautifully all winter in a cool, dry place. 4. You can smoke boiled ham. To do this, after salting, soak the meat in cold water for several hours, and then put it in a huge pan of boiling water. The cooking time is determined by the weight of the product - approximately 1 hour per 1 kg. To determine readiness, pierce the meat with a sharp wooden stick; if it goes in easily, then the meat is ready. After this, you need to hang the boiled ham out to dry and cool it. Tie the dried ham with a net and start smoking. Smoking duration is approximately 2 to 4 days, at a temperature of 20-25 °C. If the temperature is raised to 50-60°C, the smoking time will be reduced to 10-20 hours, but such meat cannot be stored for long. Video on the topic
How nice it is to enjoy the taste of freshly cooked shish kebab ! But what to do if there is no chance of leaving the city? And if barbecue in winter, in severe frosts? Definitely make it at home ! It will take a little time, and the appetizing dish, virtually indistinguishable from kebab fried in nature, is ready.
You will need
- 1 kg pork;
- 0.5 kg of onions;
- spices for pork or barbecue dishes;
- 500 g mayonnaise;
- kebab ketchup;
- greenery;
- liquid smoke;
- garlic;
- tomatoes (optional).
Instructions
1. Take a piece of pork pulp. A ham or pork neck without skin is great for making barbecue Rinse the meat under running cold water. Cut it into small slices. 2. Peel and cut the onion into rings. Chop 1 large onion very finely or grate it. Its juice will serve as an additional marinade. 3. Mix the chopped meat with onions. Sprinkle with spices for barbecue or pork dishes. Pour mayonnaise over the meat and mix again. The marinade should completely cover the meat. Place the dishes with shish kebab in a cool place to soak for several hours. 4. Remove the marinated meat from the refrigerator and salt it. 5. Place the meat and onions on a baking sheet. If desired, you can string the meat onto skewers, alternating it with onions and tomatoes. Place the baking sheet in a moderately heated oven. Grill the kebab until cooked through, approximately 45 minutes to 1 hour. The finished kebab is easily pierced with a knife. 6. Prepare the sauce for the kebab. Mix kebab ketchup and mayonnaise in equal amounts (100 grams each). Grate 1-2 cloves of garlic into this mixture. Mix everything until smooth. The sauce is ready. 7. Remove the kebab from the oven. Transfer the meat to a plate, sprinkle it with finely chopped herbs. Serve hot with prepared sauce, ketchup, mayonnaise. Bon appetit! Note! From time to time, pour the juice over the kebab and turn the pieces of meat over so that everything cooks evenly. Useful advice To make kebab cooked in the oven more similar to meat fried over a fire, add a little (about 1 tablespoon) of liquid smoke to the marinade. If kebab is prepared as a second course, you can serve it with a side dish.
Boar's knee baked in beer is a recipe for ordinary Czech cuisine, one that has taken root well with Russian culinary specialists. Pork shank (knuckle) takes quite a long time to prepare and requires certain cooking skills from the housewife. However, with a little patience, a piece of rather daring ham will turn into an amazing dish.
Pork ham in the oven: recipe with photos
Recipe information
- Cuisine:Armenian
- Type of dish: main course
- Servings:8-10
- 3 hours 30 minutes
Ingredients:
- 3 kg pork butt without skin
- 1 carrot
- 3-4 cloves of garlic
- 3-4 bay leaves
- 15 allspice peas
- 3 tbsp. spoons of granulated sugar
- 4 tbsp. spoons with a heap of salt
- 2 teaspoons ground paprika
- 2 tbsp. spoons of sour cream
- 3 tbsp. spoons of tomato paste
Preparation:
The ham should be fresh, with pale pink meat, reddish bones and white fat. These characteristics distinguish young pork from meat from an older animal. Both the shoulder blade and the hip part are suitable for baking. The difference is mainly in size and thickness of the fat layer. If there is a skin, carefully cut it off. Try to preserve as much subcutaneous fat as possible on the pork. It is necessary to ensure that the finished dish is juicy and tender. If desired, remove the protruding bone by carefully cutting the meat along it to the joint.
Soak the prepared and washed pork ham in cold water for a day. Then drain the water. Pour 3 tablespoons of salt and all the sugar into a saucepan, throw in bay leaves and allspice.
Pour cold water over the meat - it should cover the pork by 2 fingers. Leave the ham in the marinade in a cool place for 12 hours.
Place the pan over high heat and bring to a boil (almost no foam will form). Once boiling, adjust heat to maintain a gentle, continuous simmer. Cook the meat for 1.5 hours (30 minutes per 1 kg), then remove from the broth and let cool.
While the pork is cooling, prepare the carrots and garlic. Peel the vegetables, wash and cut into thin wedges or slices.
Make the sauce. To do this, mix sour cream and tomato paste until smooth. If desired, you can add a little honey or mustard.
Make deep cuts on both sides of the ham with a sharp knife. Insert one piece of carrot and garlic into each hole. Stuff all the pork in 15-20 places in the same way.
Mix the remaining spoon of salt and paprika and rub the resulting mixture onto the meat on all sides with light massaging movements.
Apply a layer of sauce on top. It also needs to be evenly distributed over the entire surface of the debark.
After this, tightly wrap the piece of pork in several layers of food foil.
Then transfer to a baking sheet and place in an oven preheated to 180 degrees for 2 hours (40 minutes per 1 kg). After this time, open the top of the ham by cutting or simply removing part of the foil. Cook the meat for another 30 minutes to brown.
Carefully remove the finished pork from the foil and let cool. Pork ham in the oven in Armenian style can be stored in the refrigerator for 2-3 days.
Serve it cut into slices with a side dish of vegetables or pickles. Bon appetit!
If you liked Gayane's recipe, you can try experimenting and bake pork in mustard and mayonnaise sauce.
How to choose the right pork for frying
Cooking can only be successful if you have used a quality product for it. It is equally important to choose the right part of the carcass for stewing. Not every piece of meat is suitable for this, so it is very important to immediately pay attention to this culinary aspect.
So, how and which pork part to choose for stewing:
- It is advisable to use fresh pork for cooking. Meat that has been frozen changes its structure and loses its natural juiciness.
- Choosing fresh meat is easy: if it has a light pink tint and white fatty layers, it means the product is of high quality. Also try to choose meat that has small layers of fat; it will be easier to get a juicy, tender dish from it.
- It is better not to buy pork with thick and dense muscle fibers. After cooking, such meat will remain tough.
- It is best to use the flesh of the brisket, shoulder, or outer thigh muscle for stewing.
Ingredients
- — 500 g + —
- Meat broth (or water) - 2 cups + -
- Tomato paste - 3 tbsp. + —
- - 1 PC. + —
- - 2 pcs. + —
- - 2 tsp. + —
- — 5-6 peas + —
- - 1 tbsp. + —
- - 2-3 tbsp. + —
How to stew pork in a frying pan in pieces with onions
To deliciously stew pork meat in a frying pan, you need to cook it together with onions. Experienced housewives know that onions add juiciness to meat, and besides, they make the taste and smell of the future dish special.
On average, preparation will take 40-45 minutes, so even the busiest housewives can take note of the recipe.
- Chop the onion and place it in a frying pan heated in oil.
- Fry the onion slices for 5 minutes over medium heat, without stopping stirring.
- Cut the meat into medium pieces, then place it on the onion.
- Simmer the food for 5 minutes until the meat parts begin to lighten.
- Then salt, pepper and sprinkle the dish with flour.
- Mix the entire contents of the pan thoroughly, simmer the meat and onions for 2-3 minutes over medium heat.
- Pour tomato paste and broth (or water) with bay leaf over the pork.
- Cover the pan with a lid, reduce the heat to low and simmer the meat dish for about 30 minutes.
- Before serving, sprinkle the appetizer with chopped fresh herbs and serve with a side dish to the table for hungry guests.
You can serve stewed pork with fresh, pickled or boiled vegetables, a light salad, boiled potatoes or rice. Side dishes should be low in calories, since pork itself is fatty and needs to be supplemented with something light and simple.
Ham baked with mayonnaise-mustard sauce
Ingredients:
- 2 kg baked ham
- 1 large onion
- 3 cloves garlic
- 1 bay leaf
- a few peas of black and allspice
- 2 tbsp. spoons of mustard
- 2 tbsp. spoons of mayonnaise
Wash and trim the pork and carefully cut out the center bone. Peel the onion and garlic and cut into 3-4 pieces. Bring a large amount of water with spices and salt to a boil in a saucepan. Place the ham in boiling water, remove if necessary, cook until soft (about 1.5 hours).
Remove the pork from the broth and spread a mixture of mayonnaise and mustard on all sides. Transfer to a baking dish greased with vegetable oil, place in the oven preheated to 210 degrees, bake until golden brown. Transfer the baked meat to a plate, garnish with vegetables and serve with sour cream and horseradish sauce.
But if you are limited in time, you can prepare the ham using a simpler recipe.
How to cook “Stewed pork ham”
1. Defrost the meat, rinse it under water, and dry it with a towel.
2. Heat olive oil in a deep frying pan and fry the steak on both sides until golden brown.
3. Cut all the vegetables into small circles or rings. Finely chop the greens. We simply divide the garlic into cloves, or also cut into slices.
4. For now, take the meat out of the frying pan, and add carrots and eggplants, then zucchini and leeks, and at the very end, garlic and tomatoes.
5. Separately, fry the vegetables, and then add the meat to them, mix, and simmer under the lid for an hour over low heat, adding pepper and salt to your taste.
6. Serve the finished ham on a platter, laying out the vegetables in a heap, and sprinkle with fresh herbs.
Pork in wine, baked in the oven
- 160 ml soy sauce;
- 1100 g ham;
- 0.2 l sherry;
- 4 cloves of garlic;
- 0.5 l of water;
- 10 g honey;
- 20 g fresh ginger;
- spices;
- 25 ml wine vinegar.
Time: 10 hours
Calories: 172.
Baking steps:
- Clean the meat, rinse it and dry it;
- Pour the indicated amount of water into a saucepan, put ginger root, various herbs, peppercorns, pour in honey, put in a bay leaf;
- Boil the mixture for five minutes;
- Remove from heat, pour in vinegar and cool;
- Next, pour in the sherry and soy sauce and stir. Sherry can be replaced with dry red wine;
- Pour this marinade over the meat and put it in the refrigerator overnight;
- Then remove the ham from the marinade, you can stuff it with garlic and wrap it in baking paper;
- Transfer the meat to a roasting pan, place in the oven and bake for an hour at 200 Celsius;
- Next, unroll the meat and pour the juice from the bottom over it, bake until done, about fifteen minutes.
How can you stew pork meat with prunes in portions?
The flesh of the meat goes well with prunes. Tomato juice adds sourness to the sweet dried fruit and makes the taste richer. Onions and seasonings create a unique aroma. It turns out to be a very harmonious dish.
You will need:
- 700 g pork;
- 1 onion;
- 150 g prunes;
- 1 glass of tomato juice with pulp;
- 3 tbsp. vegetable oil;
- allspice peas;
- a pinch of hops-suneli;
- salt;
- ground pepper.
Start cooking:
In a frying pan in sour cream
If you are a true connoisseur and lover of meat, then you can easily bake a piece of meat. But what to do if the oven is damaged and hungry guests are about to arrive? It's very simple: you need to know how to cook tasty pork ham in a frying pan. So take:
It is important to choose a suitable container for frying in advance. You will need a frying pan according to the parameters of the ham, and a lid that fits tightly to it. You will also need to have kitchen string or simple wooden toothpicks.
Follow these steps:
- Cut the walnuts into large pieces. You can also wrap them in a plastic bag and then tap the bag with a meat mallet. Do not crush nuts into flour; they should feel pleasant in the dish.
- Wash the carrots, peel and cut into small pieces 1.5 cm long. The carrots add a slight sweetness to the meat, so choose the quantity to your taste.
- Wash and chop the celery stalks in the same way as the carrots.
- Divide the garlic into cloves, peel and cut into small pieces.
- Wash the ham and dry it with a cloth, as we don't want any extra moisture. Then trim off excess fat. Then use a sharp knife to make a shallow cut along the entire ham. You cannot cut through the meat: you should end up with a single large layer, identical in thickness.
- Season one side of the pork with pepper and salt. You can also use a mixture of several peppers - the dish will be even more appetizing.
- Using a sharp knife, make frequent punctures on the side of the piece of meat that you rubbed. Insert garlic, carrots and celery into each puncture. Alternate the vegetables so that it turns out more or less evenly.
- So, you stuffed one side of the ham. Now flip it over to the other one. Pepper this side well too, but you only need a little salt.
- You can take any bacon you like, and even replace it with smoked meats or ham. Place it in an even layer on the pork and sprinkle chopped walnuts on top.
- Now do the hardest part: roll the ham tightly. It turns out that the bacon will be on the inside, and the side where the vegetables are placed will be on the outside. Take your time and try to roll the roll as tightly as possible. Don't worry if some vegetables try to "climb out", they will come in handy for you too.
- Secure the roll well with toothpicks or thread.
