Baked pork ham - a festive dish for a solemn event. The ham is cooked for a long time, it is baked slowly - at least 3 hours, but the meat dish has no equal in beauty, versatility and satiety.
It is necessary
- For meat:
- - pork leg - 2 kg,
- - dry white wine - 100 ml,
- - rye bread - ½ loaf,
- - butter - 50 g.
- For the marinade:
- - white wine - 300 ml,
- - 5% vinegar - 100 ml,
- - onion - 1 pc.,
- - small carrots - 1 pc.,
- - garlic - 1 clove,
- - lemon - 2 wedges,
- - Bay leaf,
- - parsley,
- - cloves, -
- - juniper berries,
- - peppercorns.
Instructions
Step 1
Wash the pork leg, dry it and cut off the fat and veins. Peel and finely chop the onion and garlic. Peel the carrots, cut into thin slices. Mash the juniper berries and peppercorns well, chop the parsley finely. Mix all the products listed for the marinade and immerse the pork ham in it, refrigerate. Turn the ham in the marinade periodically. After two days, you can bake it.
Step 2
Preheat oven to 180C. Remove the meat from the marinade and dry with paper towels. Strain the marinade, leaving two glasses.
Step 3
Melt the butter in a large skillet and brown the pork leg on all sides until golden brown. Pour 100 ml of wine and a glass of marinade into the pan. Place the pork skillet in the oven for 2 hours. Pour marinade over the meat from a skillet every 20 minutes, turn it over every 30 minutes.
Step 4
Make a puncture in the thickest part of the pork leg. If the meat produces pink juice, cover the ham with foil and increase the oven temperature to 220 ° C, bake for another 30 minutes.
Step 5
Cut off the crusts from a loaf of bread, soak the pulp in water, squeeze and add salt. Cover the finished ham with bread mass. Melt the remaining butter and pour it over the bread coat. Place in the oven for another 20 minutes, until the bread crust is lightly browned.
