Recipes cooking pork at home
Ham is one of the most juicy and delicious parts, with proper preparation. There are a large number of recipes and tricks how to cook it. Basically take the meat of the hind legs, because they have more muscle and therefore meat.
Ham you can cook, bake, pickle or smoke, all depends on the capabilities and desires. Usually pigs are killed in the autumn, when they work up enough fat, and therefore, the hams are salted and smoked for long storage in the post. And at the end of the post, the Slavs are trying to cook and feed the whole family a hearty and nourishing dinner. At this time good hams to cook or bake.
Pork is a special meat, it is incredibly gentle and always at the correct cooking smells great, even if there are no herbs,
How to bake ham at home
If the meat is fresh, wash at home and dry with paper towel. Cured ham must first soak it in regular water, then rinse.
Incredible method for cooking fragrant hams:
- Lemon juice
- Black pepper
- Rosemary or coriander, for example, and marjoram
That dish was juicy and tender preparation should begin 12 hours before baking. Meat should be well-marinated. Clean the pork to coat with honey, herbs and spices with lemon juice. A long, thin knife to make incisions all over ham, in which to put the cloves of garlic. To put it on a pallet and 12 hours to send in the refrigerator.
The more garlic, the more aromatic the dish will be. The garlic should be inserted deeply because if they will be visible on the surface during baking the meat around will be a greenish color.
When using sleeves, the meat is put inside, make small holes with a fork and put the dish in a cold oven. If you put the blank in a preheated oven, the sleeve will melt, and the meat will be spoiled.
If, during baking, use a food foil, billet future meals should be put into a preheated oven to 180°. 20 minutes before end of baking the upper foil layer to open, so the meat turned out with a delicious crust.
Pork ham cooked with honey is a true culinary masterpiece, it is necessary to prepare for once in your life.
A simple recipe for cooking pork
So long did not strain, and do not look for all kinds of spices, enough to marinate the pork the day before baking. For marinating to cook the spices. Make incisions all over the ham and insert the garlic cloves, then smear the meat with salt and pepper and put in the fridge for a day. Bake in foil, but before the end of the cooking process to open the upper part of the pocket to brush the meat with mayonnaise or jam from the sour plums or apples. While the crust get crispy and soft at the same time.
Interesting recipe of tender ham
To surprise the household must also pork to marinate for a day before baking. Coat with salt and pepper, put meat on top of onion slices wrap in cling film and let stand in the refrigerator. Then before you put in oven meat, it is necessary to lard the carrot and bacon, which is pre-cut into thin strips.
Put in the oven the pan with the meat, which should be covered with foil on all sides. 20 minutes before baking it is necessary to reveal the pork and coat it a bit sour from the lemon and Apple juice, or jam from plums variety “Ugorka”.
After baking, the meat is not immediately cut, and there is, as it will flow out all the juice, and it’ll become dry and lose flavor. Pork needs to cool down and be fed. Ham is best served cold.
How to prepare pork for future use
In order to prepare pork, particularly hams, there are three ways: dry, with brine and combined.
Dry method of salting:
In a wooden barrel or tank at the bottom poured a layer of salt, then stack the ham, smeared with a mixture of spices. Per kilogram of salt is 200 grams of sugar and 50 grams of ammonium nitrate. Do not be afraid to add nitrate it acts as a color preservative. Thanks to her, the meat colour remains red. When all the meat is laid, it is necessary empty space to fill with salt. On the third day the lower leg to shift up and respectively the top – down. Dry method of salting lasts for 3 weeks. When the time is right, take out the meat, clean off all the salt and hang in a cool place.
Method of salting in brine
The meat is placed in the barrel, between the layers is desirable to put spices (black pepper, Bay leaf or rosemary). Then pour all the brine. At home he prepares so:
- Salt 1 kg
- Sugar 300-400 g
- Nitrate of 60-70 Gy
- Water 12 l
Into the water pour all ingredients, bring to a boil, 5 minutes to proveriti on and off. Meat should pour the cooled brine on top to deliver the goods, leave on for one to two months. Then pull them out and hang them in a cool room to dry.
A combined method
First, the hams are salted dry method, at this stage admit the garlic. The salting period lasts 2-3 weeks.
Since salt meat take enough, then brine, you can do no salt:
- Water 10 liters
- Salt 500 gr
- Sugar 150 gr
- Nitrate 20 g
Hams get from the barrel to clean from the salt, rinse the barrel, put the meat and pour the cooled brine. Leave for pickling, for 3-4 weeks. Then take out the ham and hung in a cool place.
At home you can cook a ham. To do this, rinse the meat and place in a saucepan with cold water. As soon as it boils, it is desirable to put on a slow fire, and the noise to remove. Cooking meat is necessary prior to cooking. In the broth, you can add black and fragrant pepper, one onion and carrots. The bow is the key to juicy meat, and the carrots give it a nice sweet flavor. Towards the end of cooking 20 minutes, add the Bay leaf and salt. If the salt is put immediately the meat will cook a long time and will not be tender.
The ham must cool down along with the broth. Not worth it to get up early, because after cooling, the meat will be dry. To store cooked ham should be in the fridge.
Cooking smoked ham
Before Smoking the pork, it is necessary to pickle, preferably dry method. As soon as the salting is over, the meat needs to soak, so once the salt is gone. Then it was dried and taken to a special room where smoked for 2 days with temperature of 45-50°. Once the Smoking process is complete, the ham should be hung in a cool place. This way of storing the longest and best for large families.
Tender ham smoked and boiled
After the process of salting and Smoking, as ham is dry, boil it in plenty of water.
Meat cooked-smoked hams tender and tasty, with smoked crust.
A lot of amazing ways of storing and cooking there, but the best are those that are passed down from previous pollenisation. These methods are the most reliable because the time-tested and experienced by any generation.