Pork ham pork

Pork ham pork

Category: Meat dishes

Ingredients
Ham	1kg-1.5kg
salt, pepper, herbs, chunks of paprika, garlic

Cooking method

• Wash the meat, dry it, stuff it with garlic, carrots if desired. In a mortar, crush all your favorite seasonings with salt and grease the meat on all sides.
• 

Time for preparing:

4-5 hours

Cooking program:

2 hours high, 2 hours low

Note

You can make a sauce from the melted juice. Add the marinade from pickled plums to the juice (whoever has it) and a teaspoon of flour or more (depending on the amount of juice) boil in a saucepan over low heat for 5-10 minutes

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Leka, well, you're fast, the meat looks delicious. How does it taste? You know that without the impressions of the author, the recipe is not entirely clear.

I just poured some sauce, opened the pickled cream from Qween
and rather eat. I think my husband today will be speechless from such deliciousness

And this is not to be unfounded



Shl. The child licked the plate: swoon: this is when she was raised

Yes, Leka, you have a culinary talent. Well, you have to combine it with plums and marinade from plums.

Gabi, I spent the whole autumn agonizing over where to put this marinade, and now I’ll turn around to the fullest !!!!

I also made boiled pork for the first time in MV. There was a ham of 2-2.5 kilograms. I already wrote earlier in the topic about "Soaking Meat" that I pre-soak the meat for softness: water to cover the meat + a glass of salt + a glass of vinegar, pepper, bay leaf and other spices to taste, I cool everything overnight or for a day, if boiled pork will do in the evening. Then I take it out, let the meat drain and sprinkle it with garlic and coat it with pepper. I used to bake it in a sleeve in the oven, but now I tried it in MV, but slightly extinguished it - 8 hours is a lot, even for a slow mode. It takes 4-5 hours. There are no pictures, but it looks like an ordinary boiled pork from the oven. Soon I will make a piece of the collar, then I will take a picture.

girls, do you turn the meat during cooking?
I turned over every hour, but I would gladly not make unnecessary movements
I wonder if I can get such a boiled pork like in the photo

[shuska]

shuska
I turn it over only once, so that the other side will sweat-bake and everything is OK (y)

[shuska]

shuska, I don't flip.

[shuska]

shuska, I don't flip.

Anya, and what, the boiled pork turns out to be equally rosy from all sides?

Olga, the top and sides are approximately the same ruddy, but the bottom is not, since meat juice is released. and the meat does not redden because of it.