Ham with anise (Multicooker La Cucina Italiana)

Category: Meat dishes
Ham with anise (Multicooker La Cucina Italiana)

Ingredients

Ham 1.5KG
Red currants 200 g
Anise (seeds) 2 tsp

Cooking method

  • Rub the ham with crushed red currant, put it in the refrigerator for at least 2 hours. Then we put in the bowl of the La Cucina Italiana multicooker-pressure cooker, on top and on the sides - bay leaves, put on the baking mode - this is 55 minutes in the "pressure cooker" mode. After the end of the regime, we take it out, grease it with mayonnaise on all sides and sprinkle it with anise seeds. We put in the microwave on the grill wave mode - 170T and 60% for 15 minutes.

Time for preparing:

1 hour 10 minutes

Cooking program:

baking

Note

Original recipe text
"Pork - 3-3.5 kg.
We buy a pork leg, the presence of bacon, skin and bones is a must.

Mine, we throw it into a saucepan, there is a bay leaf, all sorts of roots from tried and loved ones, allspice. Do not forget to salt. Cook for 3-4 hours, until cooked.

We take the pork out of the broth, let it cool. Bone - down!
Then carefully remove the skin. We stuff the pork with a mixture of salt, garlic, various peppers, stuff it generously, I make an incision every 3-5 cm. Put the meat on the dish with lard facing up. Then, on the bacon, we cut the grate or cells with a knife, insert anise stars into the slots in the bacon (the guarantee of a delicious aroma !!!). Anis among the Uzbeks has a different name, I don't remember it. Next, pour our meat with either cranberry jam or just crushed cranberries with sugar, the filling should be sweet! We water generously too. You can add lemon and orange zest.
An hour before serving, we take it out of the refrigerator (although you can get it earlier to shorten the heating time in the oven), put it in the oven and heat it up properly. In the last 15 minutes - we add heat, so that the meat is browned. Anise gives a wonderful aroma).

It turns out very soft meat, guaranteed ready-made, tasty and aromatic. Cold is also quite normal. The recipe is simple and proven and beautiful. "
From Irina Dmitrievna
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