If you want to surprise your guests with a festive and delicious meat dish, prepare a pork leg covered with honey and mustard glaze. The pork baked in this traditional British recipe is good both hot and cold.
It is necessary
-
- 2, 5 kg of raw pork leg;
- 2 tablespoons of dry mustard;
- 4 tablespoons of liquid honey;
- carnation for decoration.
- For brine:
- 4 liters of water;
- 200 g of salt;
- 100 g sugar;
- black peppercorns;
- cinnamon stick;
- tsp cumin seeds;
- 5-7 pbutons of cloves;
- 2 onions;
- 4 cloves of garlic
- half a ginger root.
Instructions
Step 1
Prepare the brine - dilute salt, sugar in water, add a spoonful of black peppercorns, cinnamon, cumin seeds, a few cloves, chopped onions, chopped garlic and ginger root. Bring to a boil, strain, cool and soak the meat in this solution. The pork must be completely submerged in the brine. Leave the soaked ham in the refrigerator for a day, preferably two.
Step 2
A couple of hours before cooking, remove the brine pork from the refrigerator to bring the meat to room temperature. Transfer it to a high-sided dish. Cover the ham thoroughly with foil around the edges and top, leaving a small air gap. Place the meat in a preheated oven. Bake at 220 ° C - 230 ° C for an hour and a half.
Step 3
Remove the pork from the oven and carefully peel off the foil. Leave the meat for a few minutes to cool slightly. Make a mustard and honey frosting. To do this, mix honey with mustard powder and dilute to a thick homogeneous mass. Place the cooled ham on a cutting board and carefully cut the top layer of bacon with a mesh.
Step 4
Brush the glaze over the entire ham with a silicone brush. Stick in the carnation sticks to decorate.
Step 5
Transfer the prepared piece to a dish and put it back in the preheated oven. Roast the pork open for about 25 minutes. During this time, the ham will brown beautifully on the top and sides. Remove the finished ham, cool slightly and cut into thin slices. Traditionally, pork baked according to this recipe is served with apple or cranberry sauce. Don't cut the whole piece at once, the chopped pork will dry out quickly and lose its juice.
Step 6
Store the ham in the refrigerator wrapped tightly in foil. When cold, this meat is great for sandwiches.
