Perhaps cooking a ham will take much more time and effort than, say, cooking the same duck or chicken, but the result, as usual, will be worth it. Approaching the issue of cooking responsibly, be sure to pick up the ham a couple of days before baking, and only then place it in the oven. In this material we will prepare the ham ham baked in foil in the oven in order to keep it as juicy as possible, and in the second stage we will cover it with icing and caramelize.
Pork ham in a spicy marinade in foil, in an oven
Want to fill the meat with an unusual taste, then use aromatic spices in the marinade. In this recipe, fresh ginger will act as the last ones, and sugar and sweet mustard will smooth out its sharpness.
Ingredients:
- pork ham - 3,7 kg;
- cane sugar - 175 g;
- ginger root - 1 tbsp. a spoon;
- sweet mustard - 65 g;
- apple cider vinegar - 15 ml;
- starch - 1 tbsp. a spoon.
Preparation
After preparing a strong solution of salt, pour it into an enamel saucepan and immerse the ham there. Allow the meat to soak with salt solution for 2 days, then remove it and dry it. Cut the cuticle on the ham, trying not to damage the underlying layer of fat. Wrap the meat with a sheet of foil and send it to the oven for an hour and a half at 230 degrees. After a while, remove the cut skin, and cut the meat surface again. Prepare a simple frosting of sugar and vinegar with mustard. Almost at the end of the cooking, add starch and ginger. Spread the glaze over the surface of the ham and return it to the oven without foil for half an hour at 200 degrees. You can also set the convection mode and shorten the cooking time to 15-20 minutes.
Ready pork ham, baked in foil necessarily leave to rest at room temperature, so that during slicing from it all the juice that we tried to save did not flow out.
Recipe for pork ham with wine in the oven in foil
Pork is ideally combined with berries, but because if you decide not to cook the glaze for meat with your own hands, use the ready-made jam. In this recipe, jam from black currant will serve as our glaze.
Ingredients:
- pork ham - 1,7 kg;
- black currant jam - 115 ml;
- Red wine.
Preparation
Before cooking the ham in the foil, leave it in a concentrated saline solution for at least a day. Place the ham in a preheated to 175 degree oven, baking the pork ham in the foil in the oven will take about two hours. After a while, take on the glaze: beat the jam with a blender until smooth, and then dilute with a couple of tablespoons of wine. The finished glaze is spread over the meat with a thin layer and return the piece to the oven, already without foil for half an hour.
Pork ham in the oven - recipe in foil
If you are lucky enough to get a pork ham with a bone inside, then surely take the chance to bake it whole. Thanks to the bones, the meat remains as juicy as possible and appreciably wins in taste with the boneless piece.
Ingredients:
- pork ham - 1,8 kg;
- Dijon mustard - 15 g;
- orange jam - 115 g;
- juice of 1 orange.
Preparation
If the ham was not pre-salted, then salivate it with your own hands, leaving the meat for a couple of days in a strong saline solution. Cut the meat and take over the icing. Dilute Dijon mustard with orange juice and jam. Ready mixture put on the ham with a brush, then wrap it with a sheet of foil. Put the ham in the oven for 2.5 hours at 200 degrees, and let it stand without foil for about 15 minutes before cutting.