Baked in the oven, pork ham with tender and juicy meat and toasted crust will be an excellent dish for the festive table. Glazed pork made from honey and mustard can be served on the table, both hot and cold, by laying it on sandwiches.
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You will need
-
- pork ham (2.5-3 kg);
- liquid honey (2 tablespoons);
- dry mustard (2 tablespoons);
- clove sticks;
- marinade.
Instruction manual
1
Before cooking this dish, marinate the pork ham. For this, for 6 liters of water you will need 5 tablespoons of sugar, 1 tablespoon of caraway seeds, 1 stick of cinnamon, 2-3 sticks of cloves, 3 tablespoons of black pepper, 6 tablespoons of table salt, 2 onions (chopped), 4 cloves of garlic (grated), juice and zest of 1 orange, 1 teaspoon of chopped ginger root, 1 tablespoon of chopped parsley. Mix all ingredients thoroughly.
2
Immerse the pork ham in the resulting marinade. Put the container in the refrigerator for 10-12 hours. Before cooking, in 2-3 hours, lay the pork so that it regains room temperature.
3
Put the pork ham in a refractory container with high sides. This condition is necessary, as in the process of cooking the juice will stand out. Cover the pork ham with foil. Preheat the oven to 220-230 degrees. Bake pork for 1.5-2 hours.
4
Carefully remove the container from the oven. Remove the skin from the pork ham without damaging the fat layer. Allow the meat to cool slightly.
5
Prepare mustard and honey glaze. To do this, mix these ingredients to a uniform consistency.
6
Put the slightly cooled ham on a clean dish. Pour the juice from the container in which the meat was baked. Cut the meat with shallow horizontal and vertical stripes (2-3 cm), creating a diamond-shaped pattern. Coat the entire surface of the pork leg with the finished glaze. At the intersection of the lines, stick a clove on the stick.
7
Place the pork ham in a refractory container. In a preheated oven to 200-220 degrees, bake meat for 20-30 minutes.
8
Serve the finished pork ham to the table on an open dish, decorated with fresh parsley and vegetables. Bon Appetit!