Ham is called the hip or shoulder-scapular part of pork, lamb or veal carcasses. Pork hams are most often used in recipes.
They can be stewed, boiled, smoked and baked.
Even those who limit themselves in fats can afford a couple of pieces of such a ham. The main thing is that the ham is lean.
It is necessary
-
- pork (ham) - 2.5-3 kg;
- salt
- ground black pepper
- cinnamon;
- mustard 1 tablespoon;
- honey 1 tbsp;
- vegetable oil - 1 tablespoon;
- garlic.
Instructions
Step 1
If you bought meat from a supermarket and it was frozen, be sure to defrost the meat before cooking so that it melts not only on the outside, but also on the inside. This is important so that the middle of the ham does not remain damp.
Step 2
Then rinse the ham under cold running water. Cut the skin off the ham. If there is a thick layer of fat on a piece of meat, cut it off so that no more than one centimeter of fat remains on the meat. It will melt during baking and will prevent the ham from burning.
Step 3
Then dry the ham thoroughly with a paper towel. If you don't, the leftover water will result in a stew, and you want a crispy crust.
Step 4
Then, on the ham, you need to make cuts in the form of a grid crosswise with a sharp knife. Brush the ham with oil. The amount of oil will depend on the layer of lard on the ham. If the meat is lean, there should be more oil, and vice versa.
Step 5
Chop the garlic, stir in the spices, and rub the ham well, being careful to get the mixture inside the ham.
Step 6
Now stir the honey with mustard and rub the ham on top. This mixture gives the ham a delicious crispy crust.
Step 7
Place a baking sheet with water in the oven and place the meat on the wire rack above it. Preheat the oven to 230C, bake for 15 minutes until crusty so that the meat does not give off juice, then reduce the temperature to 180C and continue baking the meat until tender. Usually the cooking time is calculated as follows: 1 kilogram of meat is cooked for 1 hour.
The readiness of the ham can be checked by cutting the meat with a thin knife. If the meat juice is clear, the dish is ready.
Step 8
Remove the finished ham from the oven, transfer to a large, preheated plate, and cut into slices.
