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Pork leg in a glaze of orange with spices and whiskey

Pork leg in a glaze of orange with spices and whiskey

Category: Meat dishes
Pork leg in a glaze of orange with spices and whiskey

Ingredients

pork leg 2- 2.5kg
carnation
For glaze
whiskey 0.7 cups
Brown sugar 0.5 cups
apple cider vinegar 3 tbsp. l
juice and zest of 1 orange
cinnamon 0.5 tsp
salt 1 tsp
ground red pepper pinch

Cooking method

  • Unlike New Year's Eve, Christmas dinner is a quiet and family affair. The most favorite and traditional is placed on the table. Each country has its own dishes.
  • Pork ham is loved in many countries - Germany, Austria, England ... One of the variants of such a Christmas ham, I want to bring to your attention. The Germans suggest using boiled-smoked ham, but I cooked it from fresh.
  • 1. Prepare the frosting for the ham. Pour vinegar and orange juice into a saucepan, bring to a boil.
  • Pork leg in a glaze of orange with spices and whiskey
  • Pork leg in a glaze of orange with spices and whiskey
  • Add sugar, zest, spices and salt and cook for 2 minutes. Pour in whiskey, heat for 1-2 minutes, remove from heat and let cool slightly.
  • Pork leg in a glaze of orange with spices and whiskey
  • Cut off the top crust from the ham, leaving a 1 cm layer of fat. Make cuts across the entire surface with a sharp knife and stick a clove bud into each.
  • Pork leg in a glaze of orange with spices and whiskey
  • Preheat the oven to 170 * C. Place the ham in a greased baking dish. Brush it with glaze on all sides. Bake for 1.5 hours, pouring over the juice from time to time.
  • Pork leg in a glaze of orange with spices and whiskey
  • Transfer the finished ham to a dish.
  • Pork leg in a glaze of orange with spices and whiskey
  • The ham has a delicate unique taste and aroma!
  • Recipe from the magazine "Grocery School" 2009

The dish is designed for

10 servings

Time for preparing:

2 hours

National cuisine

german

Note

Merry Christmas and a Happy New Year!

Treat your loved ones with one more dish with a delicate taste and aroma:

"Chicken baked with grapes" The smell of Christmas ".
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=188381.0

Cvetaal
MariS, Marina, the ham is delicious, I will definitely cook it on New Year's holidays. And a question: is the use of whiskey fundamentally important or can you glaze over cognac?
Vilapo
MariS, the gammon is gorgeous, just the way I like it: girl_love: The main thing is without bacon, I will definitely do this
MariS
Cvetaal,thanks for your kind feedback!
The whiskey is used in the original recipe from the Gastronom magazine collection. The aroma, combined with oranges, is delicious! It is not for nothing that many people drink whiskey with orange juice ... You can try in advance to use cognac on a small piece of pork - whether to define your dish or not.
MariS
Lena - Vilapo,thanks for your interest in the recipe and kind words!
I hope you will like it. The carnation plays a role here and if it does not suit you in large quantities, then increase the distance between the carnations.
Twist
Marisha, awesome ham !!! Taking off my hat!
Vilapo
Quote: MariS

Lena - Vilapo,thanks for your interest in the recipe and kind words!
I hope you will like it. The carnation plays a role here and if it does not suit you in large quantities, then increase the distance between the carnations.
Marina, I'm friends with cloves, I'm not friends with lard
MariS
Then I hope your friendship will grow even stronger! Lena, the main thing is the sauce and not to overexpose the ham, so as not to become dry. I kept choosing which ham to cook: fresh or, as the Germans do, boiled and smoked. Now I am tormented - what is the taste of the second version of the ham?
And they also cook it for 1.5 hours. It looks like it will be juicy! Now I will suffer until I try.
Vilapo
Quote: MariS

Then I hope your friendship will grow even stronger! Lena, the main thing is the sauce and not to overexpose the ham, so as not to become dry.I kept choosing which ham to cook: fresh or, as the Germans do, boiled and smoked. Now I am tormented - what is the taste of the second version of the ham?
And they also cook it for 1.5 hours. It looks like it will be juicy! Now I will suffer until I try.
If I understood you correctly, do the Germans, according to the recipe, bake a ready-made boiled-smoked ham in glaze?
With smoking, of course, it's more difficult, but we can easily make it boiled in a cartoon in the stewing mode
MariS
Lena, it's still better to follow one of the 2 options. German should be interesting too - boiled and smoked. It seems to me that it should be more juicy.
lungwort
: hi: Marin, great!
Wiki
Oh how I liked this piece
What would whiskey replace
MariS
Quote: lungwort

: hi: Marin, great!

Natasha, thanks for the feedback, hopefully useful!
Quote: WIKI

Oh how I liked this piece
What would whiskey replace
Vicka, WIKI Thank you very much for your warm review!
I will be very glad if you like it. And whiskey can probably be replaced with something strong, but the aroma will be somewhat different. Vodka with orange is also an option.
Vitalinka
Marisha, hello!
I looked at your ham, it is so delicious! I would like to try to cook, but a question arose - you don't need to salt the meat at all?
MariS
Vitalinka, Hello dear! We haven't talked for a hundred years ... You know, there is salt there - after the 2nd photo and in the composition, look, it is glazed. We had enough salt, but we can put more.
There is another option - to bake a boiled-smoked ham. It will be in German. I'm going to cook another such option.
Vitalinka
Thank you, Marisha!
I want to try your version. I was unexpectedly presented with a half of a young pig (its back part), I divided this carcass in half and decided to cook it in a slow dish according to your recipe. The shank is baked perfectly in a slow lure, I hope the ham will work out as well.
MariS
Quote: Vitalinka
I hope the ham will work out.
In slow motion, how it goes! But what about the crust in the glaze? Then will you make a little haircut?
Vitalinka
Quote: MariS
But what about the crust in the glaze? Then will you make a little haircut?
Yes, then you can put it under the grill. I'll try to cook and write how it happened. Thank you!
Kapet
Whiskey, used internally, and not in the icing, greatly enhances the pleasure of making such a masterpiece!
MariS
Quote: Kapet
Whiskey consumed internally, not in icing

I understand you ... But cooking provides for some delights and I, having stolen some whiskey from my husband, pleased everyone with a delicious ham!
Vitalinka
Marisha, gave you a huge thank you for the ham recipe!
Everyone liked it very much! Only for me it turned out a little sweet, probably because I had regular sugar. But still very tasty!
MariS
Vitalinka, I am very glad that I liked the ham! With brown sugar, of course, it turns out differently. Well, then you will try with brown next time. And I'm waiting, waiting for a review, but I don't receive messages ... Only now it appeared. Glad, very glad!

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