For the marinade, grind the remaining 4 cloves through the press. Mix garlic, granular mustard and vegetable oil. Mix well.
For pork is perfect pork ham or back. If you like fatter, I advise you to take the neck. I usually take a ham with a small amount of fat, because, thanks to the fat of pork is obtained juicier.Wash the meat with water and dry with a paper towel. Sprinkle the meat with coarse salt and RUB well. Sprinkle with pepper and RUB just as well.4 garlic cloves clean, and cut each clove into 2 – 3 parts. Bay leaf broken with the hands into several parts. Pierce the meat with a knife in several places, insert into each puncture a piece of garlic and Bay leaf.
Pour the marinade on the meat and distribute.
Remove the meat in a container, cover with cling film and put in the refrigerator for at least 8 hours, we clean at night.
After marinating, remove the excess marinade. Close the meat in several layers of foil. Then put the meat on a baking sheet, pour a glass of water on the bottom of the pan and put in a preheated 180 degree oven for 2-2.5 hours.
Remove the foil, put in the oven grill mode and bake until Golden brown for about 20 minutes.Then give the meat a little rest, 10-15 minutes, so the meat will be juicier. Only then cut.