Ham with Pork Recipe
This fragrant, tender and juicy pork is a great alternative to purchased sausages. It is delicious both freshly cooked hot and cold as a filling for sandwiches.
Servings
4
Cook Time
120minutes
Servings
4
Cook Time
120minutes
Ingredients
Instructions
  1. For the marinade, chop the remaining 4 garlic cloves through a press. Mix garlic, grainy mustard and vegetable oil. Mix well.
  2. Pork ham or back is perfect for pork. If you like fatter, I advise you to take a neck. I usually take ham with a small amount of fat, because thanks to the fat, pork turns out juicier. Rinse the meat with water and dry it with a paper towel. Sprinkle the meat with coarse salt and rub well. Sprinkle with pepper and rub just as well. Peel 4 cloves of garlic and cut each clove into 2-3 pieces. Break the bay leaf into several pieces with your hands. Pierce the meat with a knife in several places, insert a piece of garlic and a bay leaf into each puncture. Pour the marinade over the meat and distribute.
  3. We put the meat in a container, cover it with cling film and put it in the refrigerator for at least 8 hours, put it away overnight.
  4. After pickling, remove excess marinade. Wrap 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 mold and put it in a preheated 180 degree oven for 2-2.5 hours.
  5. Remove the foil, put the oven in the 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 become juicier. Only then cut.
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