Very tasty baked goods. Pork ham at home - gourmet recipes

pork

Here is a recipe for juicy pork with garlic and carrots, home-baked pork, the photo of which you can see above, is prepared as follows:

1. One carrot, peel, wash and cut into small pieces.
2. Peel and chop three cloves of garlic.
3. Take 400-500 grams of pork (a shoulder blade is perfect for this purpose) and make holes along the entire length of the piece with a knife. The length of the cuts should be such that the prepared vegetables fit inside.
4. Dredge the garlic and carrot slices in the salt, then insert them into the prepared holes.
5. Rub the meat with barbecue seasoning, salt and wrap in foil. Put it on a baking sheet, in which you should first pour a glass of water.
6. Preheat the oven, place a baking sheet with meat in it and cook the dish for one hour.

Cut the pork into slices and serve with vegetables.

Pork boiled at home

Real ham is not easy to make. To begin with, you will have to choose the right meat for this dish. Connoisseurs believe that for this purpose is most suitable Ham boneless with a slight layer of fat. Pork ham at home from boiled pork is prepared as follows:

1. Rinse a whole piece of meat (two kilograms) thoroughly and wrap it with gauze several times.
2. Put the pork in large saucepan, pour spices to it (you can take allspice, rosemary, dry parsley and others) and fill with water.
3. Bring it to a boil, then lower the heat and simmer for another 20 minutes.
4. Drain the remaining water, remove the cheesecloth and return the meat to the same pot.
5. Pour one liter of beer over the pork, and if it does not cover it completely, then add right amount water.
6. Put the dishes on the fire, bring the liquid to a boil, then reduce the heat and cook the meat for two hours.
7. Process one carrot, celery root and parsley root, peel, cut lengthwise and send to the meat. Put a few juniper berries there, salt and pepper to taste.
8. After half an hour, drain the water, remove the spices with vegetables and let the meat cool.
9. Wrap the boiled pork in cheesecloth and hang it over the sink. When excess liquid drains, wrap the meat in cling film and refrigerate for 12 hours.

When the right time has passed, the boiled pork can be cut and served.

Baked ham at home

Cook delicious homemade meat baked in the oven for your family. Read how pork is cooked at home from pork. Recipe of dish:

1. Pulp of pork (one and a half kilograms in one piece), process, wash and dry.
2. 5 cloves of garlic (or to taste) chopped randomly.
3. Mix together pepper, kebab seasoning, chopped bay leaf and salt. Add the prepared garlic to the spices.
4. On the entire surface of the meat, make cuts two centimeters deep and put garlic with a mixture of spices in them. Spread the remaining seasoning on the surface of the meat.
5. Wrap the prepared pork in foil and place in the refrigerator. She must lie there for five to twelve hours.
6. After the specified time has passed, put the meat on a baking sheet and send it to the preheated oven.

After an hour, unfold the foil and let the boiled pork brown for a quarter of an hour. After that, the meat can be cut into slices and served with your favorite side dish.

Boiled pork in honey-mustard glaze

This dish is impossible better fit To festive table. Cooking pork tenderloin at home will not cause you any difficulties.

1. Take one and a half kilograms pork neck (whole piece), wash it, dry it and tie it with twine to give it the desired shape.
2. Rub the meat with salt and drizzle with olive oil.
3. Grind 40 grams of black peppercorns with a rolling pin and roll the pork in it on all sides.
4. Drizzle the meat again with oil, then put it in a baking dish and send it to the preheated oven for an hour and a half.
5. For glaze, mix 80 grams of mustard with the same amount of honey, and then add 50 grams to the resulting mixture. soy sauce.
6. When the meat is almost ready, remove it from the oven, remove the twine and pour over the finished glaze.

Bake the meat in the oven for another 15 minutes, and then serve.

Fragrant brisket brisket

If you are lucky enough to get a good piece fresh meat, then do not hesitate what to do with it, but rather cook it according to our recipe. How to cook fragrant pork tenderloin at home:

1. To prepare the marinade, mix in a suitable bowl two tablespoons of vegetable oil, half a chopped onion, five cloves of garlic (previously passed through a press), a pinch hot pepper, a pinch of crushed bay leaf, a little thyme, a teaspoon of salt, half a teaspoon of ground black pepper and a tablespoon of ketchup (you can use tomato paste).
2. Grate a piece of brisket weighing from 700 grams to one kilogram with the resulting sauce and leave to marinate in the refrigerator for two hours.
3. Tie the meat with a string or cooking twine, pour the marinade on top and wrap in foil.

Bake the ham in the preheated oven for one hour, then unwrap it and let it brown for 15 minutes.

Boiled pork in mustard marinade

This tender meat spicy crust you can apply not only to family dinner but also to the festive table. The recipe is very simple:

1. Peel eight cloves of garlic and cut them into wedges.
2. or a ham weighing one kilogram, process and stuff with garlic.
3. Mix four tablespoons of mustard with the same amount of vegetable oil. Add to them basil, a little oregano, salt to taste and ground pepper.
4. Brush the meat on all sides with the aromatic mixture, place it in a baking bag and place in the refrigerator for several hours.
5. When the pork is sufficiently marinated, transfer it, along with the bag (do not forget to pierce it in several places), into a preheated oven and cook for about an hour.

To brown the meat, cut open the roasting bag at the end of cooking and leave it like this for 15 minutes. Before serving the meat to the table, put it in the refrigerator for a couple of hours. Homemade cold pork pork is served as an appetizer or main course with any side dish.

Tender ham with cream

There are many ways to prepare tasty meat, and this time we suggest you try to make it with the help of extrusion. Read original recipe below:

1. A teaspoon of the mixture different varieties crush the pepper with a mortar. Mix them with six minced garlic cloves, Italian herbs and a teaspoon of salt.
2. Pour 100 ml of 10% cream into the spice mixture.
3. Strain the mixture with cheesecloth.
4. Fill a disposable syringe with a thick needle with cream and make several punctures in the meat, each time injecting a little liquid into it.
5. Coat the meat with the remaining spices, wrap it in foil and send it to the oven to bake until tender.

Cool the finished meat without removing it from the foil, and then send it to the refrigerator for four hours. After that cut the appetizer thin slices and serve with horseradish, mustard or just bread.

Baked ham with tomatoes

You can cook this meat between times, without spending a lot of time on it. How to cook pork pork at home, you can read below:

1. 600 grams of pork (it is better to take meat with streaks of fat), wash, dry, rub with salt and place in a cooking net. Place a sprig of rosemary under the net.
2. Pour a little into the baking dish olive meat and put the workpiece in it.
3. Place the pork in the preheated oven for 20 minutes, then turn it over and cook for another 20 minutes.
4. 400 grams of tomatoes per own juice cut into cubes and put them on the meat. After that, return the form to the oven for another half an hour.

When the cooked pork has cooled, remove the mesh and cut it into slices.

Boiled pork in spicy sauce

combination of pork and canned tuna can confuse many lovers of baked meat. However, try not to be surprised and try to cook tasty dish according to our recipe:

1. Place a piece in a ceramic mold or saucepan butter, 160 grams canned fish, two diced pickled or pickled cucumbers and a handful of capers, which were previously rinsed in running water.
2. Process a piece of lean pork weighing 800 grams and place it in the marinade.
3. Put the saucepan on the fire and wait until its contents boil.
4. Fry the meat on all sides, and then pour 100 grams of dry white wine into it.
5. When the alcohol has evaporated, add 250 grams of broth to the food and simmer the pork over low heat under a closed lid for about one hour.
6. When the indicated time has passed, increase the heat and let the liquid in the pan evaporate. After that, wrap the meat in foil and place it in the refrigerator for several hours.
7. In the tuna sauce remaining in the pan, add three tablespoons of mayonnaise and mix.

Homemade pork tenderloin. Cut the cooled meat into thin slices and serve with a spicy sauce.

Conclusion

We will be glad if the information collected in our article is useful to you. Cook meat in different ways and delight your loved ones with original delicious dishes.

Baked ham, was and remains the best option cooking pork. Any meat eater will agree with this opinion. The good news is that cooking is not only possible, but also quite simple. Spoiling meat in this way is almost impossible - except to forget it in the oven. However, I want not just meat, but delicious meat. And at the heart of success, in addition to a well-chosen piece of carcass, is a marinade for boiled pork. If you do not make a mistake with it, you will get lean pork, exceptionally tasty and usable cold. There are a lot of marinade recipes. Everyone can choose the one that suits him completely.

A separate item addresses the question of how long boiled pork should stay in the marinade. The recipe usually specifies the duration of the process. But in our fast-paced world, people tend to ignore such advice. I would like to say that there are also “quick” recipes; but if the instruction advises to keep the meat for two days, you should not reduce the time to a couple of hours - you will be disappointed. Find yourself something better.

Pickle for boiled pork

It is he who “prescribes” every second recipe at home. The brine is made easily and in some ways resembles those used for conservation. Two full tablespoons of salt, lavrushka with peppercorns and herbs suitable for pork are taken per liter of water. Undecided in your preferences with seasonings - take a set provencal herbs. After boiling for two minutes, the brine cools completely, and a chunk of pork is lowered into it. According to the classic recipe, this pork marinade should affect the meat from two to five days. It is not worth reducing the time to less than a day.

Vinegar marinade

The word "pickling" in many people is primarily associated with vinegar. There is a marinade recipe based on it for boiled pork. A spoonful of salt is dissolved in a liter of water, seasonings are poured in and a spoonful of strong vinegar (70%) is poured. Pork is shifted with onion rings, poured with marinade and pressed down with oppression. In this form, she should stay for a day. Can be used after 15 hours, but not earlier.

wine marinade

Wine is the second most popular basis for all kinds of fillings. You can use it to cook a marinade for boiled pork. To make it tastier, in addition to two garlic cloves, a stalk of celery is also passed through the press. This mass is stirred in half a glass of dry wine (it does not matter here whether it will be red or white) with a spoon sweet mustard, vegetable oil (also a spoon) and seasonings - coriander, salt, thyme and pepper. A chunk of pork is smeared with marinade, the container with it is covered and placed overnight on the lower shelves of the refrigerator.

mustard marinade

All mustard fillings have high speed. So if you need a pork marinade urgently, choose one that contains mustard. Before using it, the pork is first stuffed - inserted into narrow but deep cuts of the garlic plate. Mustard is mixed in equal proportions with vegetable oil, seasoned with pepper, basil, salt and oregano; With this composition, the meat is coated on all sides, placed in a bag (if you are going to cook in a sleeve, you can put it right away) and hide for two hours in the refrigerator.

Sour cream with mustard

Marinade for baked pork in the oven, without using foil or a sleeve, will look a little different. A glass of sour cream is connected with a spoon strong mustard and a spoonful of ready-made horseradish. Stuffed pork is coated with a mixture, tightly wrapped in polyethylene and left overnight. Thanks to the "cooperation" of horseradish and sour cream with mustard, the meat will give more juice for watering it. Hurry-ups can reduce the marinating time to three hours.

Mustard Ginger Marinade

Before making this recipe, the meat is first rubbed with a mixture of salt and pepper. Rubbed for marinade fresh ginger(a piece of root) and combined with four crushed cloves of garlic and two tablespoons of mustard (this time grain). For flavor, you can pour a spoonful of dried rosemary into the mixture. In a closed container, the future boiled pork should stand all night. You can not clean the refrigerator, unless there is a suffocating heat.

Honey Soy Marinade

A very popular marinade for boiled pork based on soy sauce. It can be combined with a variety of components, including mustard. But the most delicious boiled pork will turn out if you add one for the marinade to two parts of the sauce. natural honey. If it is too thick for you, the mixture can be heated until dissolved. But do not boil - honey will lose not only all its useful qualities, but also a significant part of the flavor. You can do it differently: pour over the sauce and grate with honey. After an hour, it will be ready to bake.

beer marinade

This recipe homemade boiled pork from pork involves pickling in two stages. First, dried and stuffed with garlic meat is smeared with a mixture of salt, thyme, pepper, coriander, crushed laurel and oregano - so that there are almost no gaps. Pork is placed in a container, closed tightly with a lid and left right on the table for four hours - to soak with magical aromas. Then the container is filled with dark good beer- a liter is enough for two and a half kilograms of meat. Now the container is placed already in the coolness, for the whole night. Do not save time - the result will delight you with juiciness and fragrant. And do not be afraid of "drunk" meat: while it is being cooked, all the alcohol will go away.

Olive oil for marinade

Surprisingly, vegetable oil successfully copes with the task of pickling. You can take sunflower, but with olive pork will become more noble in taste. Even if you just sprinkle oil on a stuffed piece of meat, it will already be good. But if you mix the oil with herbs and pepper, it will turn out fragrant. Just have to wait at least half a day until it stands in the refrigerator.

lemon marinade

Citruses are widely used to tenderize meat. To prepare lemon marinade for boiled pork, juice is squeezed out of one fruit and poured into half a glass of olive oil. Seasonings are poured there; the most harmonious will be ginger, nutmeg, sweet and spicy paprika. The composition is rubbed into the pork, which is closed in a container and exposed to the cold. We warn you right away: cooking boiled pork at home with this marinade is postponed for two days. It is possible to reduce the aging period to 24 hours - but this is also undesirable: the result will be tastier for the patient.

Marinate in kvass

Naturally, the drink should be unsweetened - the so-called okroshchny. somehow in a special way this marinade for boiled pork is not prepared: a chunk of meat is covered with laurel, strips hot pepper and onion rings, kvass is poured into the vessel (so that the pork is completely hidden by it) - and they forget about the preparation for two days. It is better to stuff boiled pork just before cooking. By the way, the marinade is very suitable for grilled meat and barbecue. And boiled pork soaked in it does not need to be wrapped in foil or using a baker's sleeve.

Mayonnaise for marinating

I must say, this is the most “lazy” marinade for boiled pork, but at the same time one of the fastest. Mayonnaise is simply mixed with spices; because of its pronounced taste, saffron and paprika are especially recommended as seasonings (of course, in addition to salt and pepper). A piece smeared with mayonnaise will be ready to be sent to the oven in one and a half to two hours.

Onion marinade

Those who don't mind crying a little (or have a blender on hand) can end up with deliciously juicy and ultimately tender boiled pork. Half a kilo of regular onion chopped as finely as possible - or a blender is turned on, which is preferable in terms of uniformity. Two tablespoons are poured into onion porridge sunflower oil and seasonings are poured: crushed laurel, peppers (red and black), you can add suneli hops. The pork marinade is kneaded and poured over the stuffed pork. It will stand for about five hours (depending on how much your piece tightened). Since the marinade is quite thick, it is better to turn the meat occasionally.

tomato marinade

Even just flooded tomato juice(especially home-cooked, fresh) pork is surprisingly tender. But you can enrich its taste and soften the structure if you add something interesting to the tomatoes. For example, honey. Of course, tomato marinade for boiled pork is best made from fresh vegetables- that is, grind vegetables in a juicer or blender to get a glass of juice with pulp. But in winter time you can replace them with tomato paste, but without unnecessary ingredients. The juice is combined with a full spoonful of honey; since it is pulpy, the honey will not dissolve well, so the mass may need to be slightly warmed up. The next component will be vegetable oil - four tablespoons are taken. Well, and of course, spices: six pieces of chopped garlic cloves, a teaspoon of pepper, your favorite salt. Prepared pork is smeared with marinade and left covered for half a day.

Delicious baked goods for you!

Do you still buy baked goods in the store? But after all, made at home, it turns out much juicier and more fragrant. Explore our step by step guide recipe for cooking boiled pork, bookmark it and cook this chic delicacy for your loved ones today.

If you want to decorate the table festive dish or just to please the household with deliciously cooked meat, boiled pork is what you need. Properly prepared, it will amaze everyone who tries it. How to cook boiled pork at home so that everyone juicy piece delicious meat it just melted in your mouth, and the ruddy crust beckoned to itself, we will teach you.

Boiled pork is a piece of not sinewy, not very fatty marinated meat, baked with spices. Traditionally, ham is made from pork. The ham is best suited for this dish - there is very tender meat and there is a small layer of fat that will make the dish even more juicy. Lovers less fatty foods neck is used for baking. If you move away from classic version baked meat, then beef, veal or turkey are also used to cook boiled pork.

To cook delicious juicy boiled pork, when choosing meat three main criteria must be met:

1. Color. Fresh meat should be pink or light red in color. Grayish shades indicate that the product has been on the counter for a long time.
2. Smell. Fresh meat has a sweet smell, and spoiled meat has the smell of rotten flesh.
3. Texture. Fresh meat should be dense and elastic, and the surface should not stick to your hands.

There is another way to determine the quality of meat, but this can only be done at home. So, take a small piece of meat and pour boiling water over it. After five minutes, look at the water. If it is cloudy and small rags float in it - the product is not of high quality, if the water is clean and transparent, with small inclusions of fat - everything is in order, the dish will turn out tasty and healthy.

Preparing meat for roasting

Wash the meat well cold water and pat dry with paper towel. If a piece of meat is too fatty for you, just skim off the top. excess fat, leaving about 0.5 centimeters. Trim, if any, the hymen and small thin pieces around the edges. Remove the hymen carefully so that in the end the boiled pork does not look rugged and ugly. The meat is ready to marinate.

Before baking, the future boiled pork is marinated and stuffed. For this use different ways and ingredients - mustard, vinegar, lemon, pepper, spices and much more. But there is a main rule - for boiled pork to be juicy, it must be marinated for 10-12 hours. If less, she will not have time to absorb the right amount of marinade, more - she will give her juice to the marinade and will be dry.

Tip: when working with meat, constantly stroke it, giving it the desired shape so that it remembers it, and subsequently the boiled pork has beautiful view.

This is interesting! Previously, meat was marinated by putting it in an anthill. Formic acid softened its rigid structure, the main thing was to make sure that the ants did not eat the delicacy completely.

When the meat is well marinated, remove excess marinade from its surface - most peas of mustard or pepper, so that it all does not burn.

Before roasting, brown the meat on all sides. Quite a bit, just so that a thin crust is taken, and the juice remains inside during baking. To do this, the pan must be well heated and fry each side for about 20 seconds. Oil is not needed for frying, this must be done in a dry frying pan.

For baking boiled pork, different methods are used - they cook it in the oven, air grill or in a slow cooker. But it turns out to be more traditional only in the first two cases, since in a slow cooker the dish becomes more stewed than baked.

In the oven, boiled pork is baked in a sleeve or foil. When baking in a sleeve, it is pierced with a fork in several places so that the steam does not break the film.

To bake boiled pork in foil, fold it in 4 layers and place a marinated piece on the matte side. It is wrapped quite tightly. We put the packaged boiled pork on a baking sheet and add about 150 ml of cold water to it, it will create hot steam in the oven, create additional moisture and ensure even baking on all sides. We bake the dish at a temperature of 180 ° C, do not lower or raise the degree during baking.

This is interesting! To correctly calculate the roasting time for meat, chefs use the following formula: 1 kg of meat = 1 hour of roasting.

When the meat is ready, we take it out of the oven and let it cool without opening the foil or sleeve so that the boiled pork “rests” and is well nourished by the released juices.

Cooking secrets

So, let's highlight the main secrets of cooking juicy fragrant ham:

• Marinate 10 to 12 hours.
• Bake at 180°C.
• Fry the meat in a well-heated pan until roasted.
• When baking in foil, add water to the baking sheet.

How to cook boiled pork at home: recipes

This turkey dish is not only lower in calories, but also has a special delicious flavor.

Ingredients: 1.5 kg turkey fillet, ginger root, rosemary, coriander, sage, salt, semi-sweet white wine.

We clean the turkey fillet from unnecessary fat and chaff. Preparing the marinade: a little, up to about 35 ° C, heat the wine and add half a teaspoon of rosemary, coriander, saffron to it. In heated wine, spices will better reveal their aromas and enrich the dish with them. Three on fine grater ginger (50-80 grams) and add to the marinade. Salt it (about 1-1.5 tablespoons of salt). The marinade is ready. We leave our meat in it for 10-12 hours.

In a well-heated frying pan, fry a piece of meat on all sides until a thin crust is obtained, put it in a sleeve. We pierce a few holes in the sleeve and send it to the oven. We bake at a temperature of 180 ° C for 1.5 hours. When the ham is ready, take it out, cover it with a clean towel and let it cool. The dish is ready, as a side dish you can serve a salad from fresh tomato and cucumbers.

This traditional recipe juicy ham baked in the oven.

Ingredients: 1.5 kg of pork ham, head of garlic, ground pepper, ginger, bay leaf, french mustard, salt.

We wash and clean the ham. Rub it with a mixture of salt and ground pepper. We make small cuts with a knife, inside of which we also rub with our mixture. Place a piece of bay leaf and half a clove of garlic into each incision. We are preparing the marinade. We crush 5-7 cloves of garlic in a mortar, add salt, ginger and mustard. We coat the ham with marinade and keep it for 10 hours in the refrigerator.

When the marinated meat is ready for baking, remove the unnecessary marinade. We fry a piece in a pan, wrap it in 4 layers of foil and send it to the oven on a baking sheet with cold water for 1.5 hours to bake at a temperature of 180 ° C.

Ready meat let cool in foil. When it becomes cold, thinly slice, spread on lettuce leaves and garnish with olives.

Such a beef dish can be a little dry, but in our unique recipe a special solution has been found to make beef tenderloin tender and juicy. In addition, in the cut, it will look incredibly beautiful.

Ingredients: 1.5 kg beef, 2 long carrots, ground pepper, honey, French mustard, vinegar, ginger, rosemary, coriander, saffron, salt.

We prepare the beef and make holes in it with a sharp long knife. Make holes along the fibers, try to pierce the meat through. We rub the surface of the meat with a mixture of salt and pepper, it should also fall into narrow slots. We cut the carrots into thin strips, about 0.5 cm thick. Carefully put the carrot sticks into the holes. Prepare the marinade: mix 0.5 cups of vinegar with 0.5 cups of cold water, add ginger, rosemary, coriander, saffron and salt.

We stand beef stuffed with carrots in the marinade for 10 hours. After frying on all sides in a pan, let it cool slightly. When the meat is at room temperature, rub it with honey and mustard, and after 10 minutes wrap it in foil for baking. We bake boiled pork for 1.5 hours at a temperature of 180 ° C.

To serve finished product cut into thin slices. Serve it under sweet and sour sauce. In each piece, carrot circles will be visible, making the pieces look amazingly beautiful.

How to cook veal stew

Thanks to this recipe, you will cook not only tasty festive meat, it will also be dietary.

Ingredients: 1.5 kg of veal, 1 lemon, 0.5 l of cherry juice, 300 g of prunes, ginger, rosemary, saffron, salt.

We prepare the veal. Rub it with salt and ginger. We make holes in the meat and stuff them with pre-washed prunes. Prepare the marinade: mix the juice of one lemon with cherry juice, heat in a water bath to 35 ° C. In the heated mixture, add ginger, rosemary, saffron, and salt. We keep the veal in the marinade for 12 hours, after which we bake it in an air grill. As in the oven, in the air grill we set the temperature to 180 ° C and bake the dish for 1.5 hours. This dish goes great with cranberry jelly.

A video master class from chef Ruslan Tangirov will help you quickly master all the intricacies of cooking boiled pork.

What is a baked goods? This is a large piece of meat, usually pork, stuffed and marinated for almost a day with garlic and herbs, and then baked in the oven as a whole. Previously, they cooked bear meat in a real Russian oven. Now everything is simpler and more elegant, only the appetite is like in the good old days: when the kitchen is inevitably filled with the smells of roasted meat with spices, you voluntarily confirm your connection with the hunter ancestors:
Yes, meat!

Recipes for boiled pork are varied. Various seasonings, different ways of baking: in dough, sleeve, foil, in the oven, in a slow cooker. And although the pork ham is a classic of the genre, baked meat is prepared from other parts, and from other meat. Someone - reluctantly ("because it's wrong"), and someone with extraordinary ease ("my taste is my master"). Therefore, if you come across lamb and even turkey boiled pork, do not be surprised. These, of course, are culinary liberties, but since there is demand, there will be supply.

I have collected on this page several recipes for cooking boiled pork at home: firstly, step by step photo recipe classic ham from pork. And secondly, several "free" from strict traditions, but popular culinary variations this dish.

What's in it: 5 ham recipes to choose from

I'll start with the correct, tried and tested classics of cooking boiled pork at home.

Boiled pork in foil

If stick classic recipe, then you should bake boiled pork only in a steep dough. And if we proceed from practicality, then a piece of food foil is quite suitable for the role of the test. The result will be the same - soft, juicy, aromatic meat, and a lot of delicious gravy, which in itself is considered a meat delicacy.

But, no matter which option you choose, cooking homemade boiled pork takes time, and you can’t cook it in a couple of hours. First, the meat must be stuffed with garlic, smeared with spices and left to marinate for at least 12 hours. Then wrap in foil and put in the oven. They don’t immediately take out the finished boiled pork from foil, but let it cool slowly in the switched off oven, and only then unfold it. But do not rush to immediately serve boiled pork to the table. The final taste of meat will appear after it has stood overnight in the refrigerator - that's when you can try. So the preparation of the dish should be planned at least a day before the holiday.

Ingredients for the ham recipe in foil

• pork of moderate fat content - 1 kg;
• garlic - 1 large head;
• dried thyme - 1 tsp;
• ready-made mustard (spicy or to your taste) - 2 tsp.
• ground black and red pepper - 0.5 tsp each;
• salt - 1 tsp

How to cook delicious homemade boiled pork in foil

Wash the meat under running water, dry paper towels or leave in a colander. When the water drains, transfer to a suitable bowl.

While the meat dries, cut the peeled garlic cloves into thin long plates.

Prepare the spice mix. Mix black pepper, red pepper and basil in a bowl (choose spices to taste).

Roll garlic cloves in spices.

Add salt. The amount of salt depends on the weight of the piece of meat. The calculation is this - a teaspoon is taken for 1 kg of pulp table salt(with a small slide).

Now you can do the meat. The meat must be dry, otherwise salt, all spices and mustard will drain from it. With a sharp knife make punctures in the meat and insert garlic, rolled in spices and salt, into the holes.

Stuff the meat on all sides. Sprinkle it with a mixture of salt and spices.

Squeeze on the meat mustard(you can take any - sharp, slightly sharp, with grains) and coat the pieces on each side.

In this form, the meat is sent to the refrigerator for 12 hours (do not forget to cover the dishes with a lid).

After the specified time, remove the meat, leave at room temperature for an hour. Then transfer to a piece of foil.

Cover with the second piece and pinch the edges so that not a single hole remains. The final result depends on how carefully you pack the meat. If the foil is not wrapped tightly, the meat juice will flow out and the boiled pork will turn out dry.

Carefully transfer the meat to a baking sheet, place in cold oven. Make a small fire, after 10 minutes increase the flame and heat the oven to 180 degrees.

Bake at this temperature for 1-1.5 hours. Then lower the temperature to 160 degrees and hold the meat for another 15-20 minutes.

Turn off the fire, leave the pork to cool in the oven.

Unroll it after 1.5-2 hours. Transfer to a platter. Drain the meat juice into a separate bowl. Cover the meat and refrigerate overnight.

Served as ham cold appetizer cut into thin slices.

The best seasoning for it is grated horseradish with beets, but mustard will also work.

ON A NOTE. To prevent the boiled pork from burning during baking at home, periodically pour hot water on the baking sheet.

Boiled ham can be cooked in different ways. I add 4 more proven homemade recipes to the main one.

Marinated ham (ginger + mustard)

This ham recipe home cooking with an “oriental” ginger accent is a clear evidence that you should not spare time for marinating meat. ham, like good idea, must lie down in a frozen state overnight. Then it can be implemented.

Ingredients for pickled ham recipe

• pork one and a half kilograms
• ginger (root) 2 cm
• mustard 2 tablespoons
• garlic 5 + 4 cloves
• salt, black ground pepper

How to pickle and bake boiled pork in ginger-mustard sauce

Peel the garlic and ginger. Rinse a piece of pork thoroughly, dip it with a paper towel, stuff with garlic (5 cloves), then rub with a mixture of salt and pepper.

Grind the rest of the garlic through the garlic. Finely grate the ginger. Mix everything with mustard. Brush the pork with the prepared garlic mustard mixture, place in a container or bag and refrigerate overnight.

In the morning, put the meat in the sleeve, put it in the oven and bake the boiled pork at 200 degrees for an hour and a half, with a calculation of twenty minutes for every half kilogram and another 20 minutes for the whole piece. At the end, you can open the sleeve and lightly brown up.

Let the dish cool, slice and serve.

Next will go "non-pork" recipes. Therefore, if you have just entered the taste of baked pork, and you will find more recipes the most popular, though not always the most healthy meat in the world. However, if it is low-fat, then you have healthy food on your table.

Boiled veal

Veal boiled pork - spicy, tender, fragrant. Not difficult to make at home, but very delicious recipe, and perhaps the most successful.

Recipe Ingredients

• young veal 1 kg. (can be replaced with beef, pork)
• salt, garlic
• pepper mixture, or meat roasting mixture
• Bay leaf
• olive oil or mayonnaise

How to cook veal roast

Peel the garlic cloves and, if large, cut in half. Salt the piece of meat on all sides, sprinkle with a mixture of peppers. Make small cuts with a knife and stuff with garlic. Drizzle the veal with olive oil and let sit for 20-30 minutes.

Put the meat in a baking dish (a ceramic dish or deep heat-resistant glass is suitable). And put to bake in an oven already preheated to 180 degrees. Baking time 40-60 minutes. To make the dish juicy, in the process of cooking the meat, do not forget to pour it with the released juice.

What else? Red wine is served with boiled pork with veal.

Salad with boiled pork

Boiled pork is good both on its own and as an ingredient in other dishes. Try and save for a collection of homemade recipes for a boiled pork salad. The salad is very filling and tasty. It is better to give it a little time to brew before serving. The other main ingredient is beans: so this is a super protein dish.

salad ingredients

• boiled pork (low fat) 250 grams
• red canned beans 200 grams
• canned white beans 200 grams
• red onion 1 piece
• pickled cucumbers 2 pieces
• green onion feathers - 30 grams
• a few sprigs of cilantro
• balsamic vinegar 1 tablespoon
• granulated sugar 1 teaspoon without a slide
• olive oil 2 tablespoons
• ground black pepper, sea salt to taste

How to cook a salad with boiled pork and beans

Throw the beans in a colander, rinse in cool water, let drain. Peel the red onion, cut into thin half rings. Put in a small bowl, sprinkle sea ​​salt, sugar and ground black pepper. Stir, pour in balsamic vinegar and olive oil, leave for 10 minutes.

While the meat is marinating, cut the cucumbers and boiled pork into strips. Chop green onions and cilantro.

Mix beans, greens and boiled pork in a deep salad bowl. Add chopped onion with dressing and mix gently. Bon appetit!

Turkey ham

"Lightweight", diet option baked ham. Very good for sandwiches. Much better purchased sausage. Why? Yes, if only because we are not sure about the composition of the sausage, or that the storage periods are carefully observed. And here - all their own, home-made. The recipe is good for kids and dieters. Designed for 4 servings.

Recipe Ingredients

• turkey fillet 600-800 grams
• garlic cloves 3 pieces
• salt teaspoon
• paprika half teaspoon
• vegetable oil 2 tablespoons
• for the marinade:
• granulated sugar 0.5 tablespoons
• water 200 milliliters
• salt 1 tablespoon

How to cook diet turkey ham

Prepare the marinade: dissolve salt, sugar in water, pour meat over them. The marinade should completely cover the piece, it is better to cover it on top with a plate under a small load.

Leave the meat to marinate for two to four hours. Peel the garlic, push through a press, add paprika, vegetable oil, salt, and mix everything.

Remove meat from marinade, pat dry gently with paper towels to remove excess liquid. The meat should be in a shape suitable for cutting into sandwiches, then tie it with cooking string. Rub the piece with the prepared spice mixture.

Preheat the oven to 250 degrees, cover the baking sheet parchment paper and put the turkey on it. Place the baking sheet on the lower level of the oven. The baking time will be approximately 25 minutes. This is approximately: cooking takes more time than larger piece. After the time has elapsed, turn off the oven, but do not open it. Let the meat cool first, this will take about a couple more hours.

Free the finished meat from the threads. cut into thin pieces and serve with a slice of fresh fragrant bread.

© Magic Food.RU

Let's start cooking! First, universal tricks for juicy boiled pork, and after 4 pork recipes - one is better than the other, and all are affordable and simple.

By the way, . Whole in the oven, taking into account the main secrets from chefs, which, however, do not require special costs. It happens!

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How to choose meat for pork

What are the characteristics of fresh quality pork?

The surface is evenly pink, not dark, almost dry. If you press with your fingers, there will be no dent. The smell without ammonia odor, similar to milk. The fat on the piece is milky white.

What cut of pork do we choose for boiled pork?

The inside of the ham, neck and tenderloin are ideal for roasting.

Other pieces can also be baked according to any of the proposed recipes. And yet, in the competition for impeccable juiciness, the first three pieces will win.

The brisket is the hardest to bake.

How to prepare and stuff

My piece of meat in the running cold water and be sure (!) dry well (paper towels).

No need to cut off the outer fat.

But if there is too much of it, or you feel better about removing it, do as you like - there will be no disaster. Even dry baked ham - great option for a sandwich or salad for lunch and dinner, much healthier than ham or store-bought sausage.

What is the best way to stuff meat with garlic?

• IN checkerboard pattern we make cuts in the depth of the meat piece (2-3 cm).
• We cut each clove in half so that the pieces are sharp - additional convenience when stuffing.
• Pour salt and pepper (or a mixture of peppers) onto a plate.
• We dip each piece of garlic into this mixture with a wet cut and push it already salted into an incision in a piece of meat. This will allow the future boiled pork to be salted from the inside.

What can be stuffed with meat besides garlic?

You can add a piece of bay leaf or narrow sticks of carrots to the garlic. Another fragrant option: rub the meat with garlic gruel, deepening the mass well into the cuts. The choice is yours - depending on your love for garlic, carrots and bay leaves.

How do we rub meat after stuffing?

Very carefully, massaging and crushing, from all sides of the piece, walking along the depressions and uneven terrain.

Do we always marinate meat before roasting 2+ hours?

Not always. We love to conjure with marinades for the holiday. On weekdays, you can get by quick option. The juiciness of boiled pork is most determined not by the marinade, but by the original piece of pork and the correct baking in terms of temperature and time in the oven.

It is very convenient to marinate a piece overnight.

On average, from 8 to 10 hours is enough for the marinade to thoroughly soak the meat.

How to bake

How long to bake pork tenderloin in the oven in foil?

At a temperature of 180-200 degrees on average for 1 kg of meat - 1.5 hours.
We advise you to check the boiled pork for readiness a couple of times in the last 30 minutes of baking. So there is no risk of overdrying the meat.

How to check the readiness of boiled pork?

We take out a baking sheet, make an incision with a knife in depth and press on the meat piece. Reddish juice appeared? We return to the oven. A clear liquid appeared, like broth? The meat is ready. Open the foil and leave in the oven for another 5-10 minutes - we also love golden brown.

What do we do immediately after baking?

Remove the piece from the oven and leave it alone for at least 15 minutes!

We do not cut or transfer. The meat must be infused. This is true for any piece of cooking. During cooling at rest, meat juices form the same - unforgettably juicy - taste.

Baked ham is delicious to eat warm. Although, for our taste, the unique meat perfection is cold boiled pork, which has stood in the refrigerator for at least 6 hours after cooling.

Very simple - boiled pork in onion marinade

A classic of the genre for marinating kebabs is onion gruel. She fits and big chunk meat. A very simple and tasty recipe in foil in the oven, with minimal preparation, which even a man far from the kitchen can master.

We need:

• Pork (tenderloin) - 2 kg
• Garlic - 1 medium sized head
• Bulb - 1 pc. medium size
• Dry mustard - ½ tsp
• Salt, pepper, spices - to taste

How we cook.

Cut the garlic into 2-3 parts along the clove and bread in a mixture of salt and pepper. Grind the onion on a fine grater and add mustard powder to the gruel - the marinade is ready.

We stuff a piece of meat into deep cuts made. We rub the pork with onion-mustard marinade and send it to marinate in the refrigerator for 2-3 hours. Or don't marinate.

Wrap tightly in foil and bake in the oven (200 degrees) - 2 hours.

The last 30 minutes we check the readiness by cutting and squeezing the juice. We remind you: in ready-made boiled pork, the juice looks like a colorless broth.

Open the foil 5-10 minutes before turning off the oven so that the surface of the boiled pork is browned.

Simply with a twist - ham in milk with spices

Boiled pork without lard, with thyme and nutmeg, baked with milk. It does not require pickling, but it turns out juicy and ruddy. And not only from pork: this quick recipe universal. We recently cooked a turkey with him. Don't break away!

We need:

• Pork (ham or tenderloin) - 1 kg
• Milk - 400-500 ml
• Garlic - 4 cloves

Dry spices:

• Carnation - 3-4 pcs.
• Cardamom - 7 pcs.
• Nutmeg - 1 tsp
• Thyme - 1 tsp
• Anise - 1 tsp (if you love)
• Black pepper - to taste
• Salt - 1 tsp

How we cook.

Cut 2 cloves of garlic in half, and 2 press into the pulp through a press.

Attention: do not salt the meat! We rub it on all sides with garlic gruel and spices - thyme, anise, nutmeg, black pepper. Place in a deep baking dish.

We warm the milk, but do not boil! - with cloves and cardamom. Our goal is to steam slightly, but not yet boiling. Pour the form with warmed milk along the side wall (without pouring over the meat!) - 2-3 cm in height. We send chopped garlic to the milk. Cover tightly with foil.

We heat the oven to 230 degrees. Bake the meat for 20 minutes. Then lower the temperature to 180 degrees and bake for another 40 minutes. If the milk evaporates too much, add a little more milk.

Remove the foil after 1 hour of baking salt a piece and milk sauce above. And bake already in an open baking sheet - another 30 minutes.

Important! Water the meat in the last 30 minutes.

During this time, we stretch the baking sheet 4-5 times and pour the meat over the entire surface with milk sauce from the bottom (we collect big spoon). This will give the pork a delicious crispy crust.

Classic luxury - boiled pork in mustard marinade

A solid option for New Year and Easter. A few hours of marinating outside and inside. Colorful stuffing with garlic and carrots. A mixture of peppers for a spectacular sprinkling. Mustard ordinary and with grains, mayonnaise - all the attributes of traditional boiled pork baked in foil in the oven.

What do we need:

• Pork ( better neck or ham) - 1 kg
• Garlic - 12 cloves
• Carrot - ½ small root vegetable
• Water - drinking 1/3 cup

For marinade:

• Mayonnaise - 1 tbsp. l.
• Mustard ( average sharpness) - 1 tbsp. l.
• French mustard with grains - 1 tbsp. l.
• Peppercorns - 1 tbsp. l.
• Coarse salt - 2-3 pinches
• Black ground pepper - to taste
• Bay leaf - 2 pcs.

All steps the perfect recipe illustrate photos. In general, the preparation is similar to the previous options.

Let us describe the subtleties of the process for holiday baked ham with a long marinade.

We make holes for stuffing to the entire height of the piece and expand it well (!).

Salt and pepper directly into the cuts made, and then rub the surface of the piece with mustard and mayonnaise, deepening the sauces into the holes.

At the end of preparation, stuff with garlic and carrot sticks. Top with mustard with grains and sprinkle with peppercorns. It will be more beautiful if you use multi-colored ones.

Marinate in the refrigerator for at least 3 hours. We take out and let the piece stand for 30 minutes at room temperature, and only after that we send it to a preheated oven (200 degrees).