Pork ham baked in the oven in the sleeve recipe with photos. Juicy pork ham baked in the oven

Date of: 01.02.2024

A truly festive dish is pork ham in the oven. Its owners cook according to recipes that have their own secrets. Many of them bake the ham in the oven in foil, others bake it in a cooking bag, and still others bake it whole without packaging.

Regarding the choice of spices, there is also a wide variety here. Housewives use both dry herbs and fresh ones in combination with spicy garlic and onions. The material discusses the most interesting and delicious recipes.

Ingredients

ham - 1.5 kg;
garlic - 2-3 cloves;
salt, ground black pepper to taste;
bay leaf, rosemary, oregano, small amount of cumin to taste.

Preparation

How to cook? Baking pork ham in the oven is very simple. First you need to buy a good ham. Scrape off the top of the skin with a knife and rinse under running water. Then prepare the marinade. To do this, pass the garlic through a garlic press and add table salt, ground black pepper, rosemary, oregano and cumin.
Rub the outside of the meat well with this mixture. Then we make several shallow holes on each side and put the remaining mixture into them. We sew the edges of the ham with thread and leave it to marinate for 1 hour on the table. When it is marinated, put it in a culinary sleeve and tighten tightly on both sides. This is done so that the juice that will be released from the meat does not go away, but imbues the entire dish with flavor.
It must be baked in the oven for 1.5 hours at 180°C. When the meat is ready, carefully remove it from the sleeve. Fry the baked pork ham on a baking sheet in the oven for another 10 minutes. This is necessary so that a golden, crispy and aromatic crust forms on the surface of the meat.

Pork ham baked in foil

Ingredients

ham - 1.5 kg;
garlic - 1 pc.;
vegetable oil - 50 g;
onions - 2 pcs.

mustard - 2 tbsp. l.;
natural honey - 1 tbsp. l.;
salt, ground black pepper to taste.

Preparation

How to cook? Peel the head of garlic and cut into small slices. To it add ground black pepper, coarse table salt and half a glass of vegetable oil. Mix the mixture well until smooth. Wash the pork under running water and peel the skin with a knife. We make small cuts on the surface and stuff them with a spicy garlic mixture. Rub the remainder over the entire surface of the ham.
Preparing the marinade for pork ham. To do this, in a small bowl, mix mustard with honey melted in a water bath. If the honey is liquid and mixes well with mustard, then there is no need to melt it. Rub the resulting marinade over the meat. It should saturate it completely. Cut the onion into half rings and place the ham on it. Place it in the refrigerator to marinate overnight.
The next day, take the marinated ham out of the refrigerator and prepare it for baking. To do this, cover the oven tray with foil. On its bottom we place half of the pickled and finely chopped onion, and then the ham, which we cover with a cap of the second half of the onion.
Cover the dishes with a layer of foil and bake in the oven at 180°C for 1.5 hours. 20 minutes before the dish is ready, remove it from the oven, remove the foil and continue baking without it until fully cooked. Pork ham baked in the oven is ready! Serve with stewed or fresh vegetables.

Pork ham baked in dough

Ingredients

ham - 2 kg;
garlic - 1-2 cloves;
rye bread - 1 loaf;
wheat flour - 500 g;
salt - 100 g;
ground black pepper to taste;
bay leaf and cloves as spices.

Preparation

How to cook? In a small container, mix salt, ground black pepper, bay leaf and cloves. Rub the resulting mixture onto the meat on all sides. We make a small cut at the bone and introduce the mixture there so that the meat is salted from the bone.
We transfer the meat into a deep basin and place it under pressure. In this state, it should spend three days in a cool place. Then remove the pressure and rinse the ham well under running water. Soak the bread in water, squeeze and mix with flour until smooth.
Cover the bottom of the baking sheet with the resulting dough and place the ham on top of it, which must first be wrapped in parchment paper. Also hide the top part of the meat under a layer of dough so that it completely covers its surface. Bake the ham in an oven preheated to 200°C for 3 hours.
The pork ham is ready in the oven. Before serving, remove the baked dough and cut into small pieces. Serve with homemade adjika or ketchup. Bon appetit!

If you're lucky enough to have a whole pork butt, you need to know how to bake it deliciously. This piece of meat will last for a long time, and it can serve not just as an appetizer, but also as a component of other dishes. Our recipes will tell you how to bake it correctly and juicily.

Step by step recipe

How to bake a whole pork butt in the oven:

Wash the carrots, peel them, cut them lengthwise. After this, cut into strips, maybe not too thin;
Peel all the garlic cloves. Separate larger ones from small ones. It is the large cloves that should have 2/3 of the mass of the total garlic in their pile. And it is these that need to be cut into four parts;
The fine cloves should be pressed through a press into a small bowl;
Add a fairly large amount of salt here;
Add black pepper, you can use suneli hops or a special mixture of seasonings for meat. Mix;
Pour in all the oil, stir again, leave for about fifteen minutes;
Take a washed and dried ham. The skin cannot be removed; if necessary, it can be singed and scraped;
Take a knife about the width of your finger and make deep cuts on the ham. The distance between them should be about two centimeters. Such holes should be made on all sides of the leg;
Next, dip your finger into the oil marinade, trying to catch as many spices as possible, and coat all the holes well with the mixture;
After this, put carrots and ham straws into the same holes, sometimes you can have several pieces of both at once;
Rub the remaining marinade over the meat, leave to marinate for about twenty minutes, transfer to a baking sheet, pour a little more oil on the bottom;
Place in the oven at maximum temperature for ten minutes;
Then change the heat to medium and cook for about three hours. During this time, you need to turn the ham over a couple of times, be sure to water it with oil from the bottom every half hour.

Ham baked in the oven in foil

15 ml mayonnaise;
700 g ham;
15 ml sour cream;
spices for meat;
10 g mustard.

Time: 8 hours

Calories: 264.

Baking process:

Pork ham in honey glaze

2 laurel leaves;
10 g fresh ginger;
60 ml cognac;
3 kg ham on the bone;
3 cloves of garlic;
1 onion;
15 g mustard;
1 stalk of celery;
15 g honey;
90 g sugar.

Time: 4 hours

Calories: 250.

Culinary process step by step:

Place the ham in a large saucepan and fill it with water. The water should completely cover the meat;
Place celery, onion, garlic, bay leaves here and put on fire. Let it boil and from this time cook for two and a half hours over low heat, then wait until it cools down;
Use a knife to remove the skin, leaving the fat on the meat. Using a sharp knife, make a mesh in the fat and turn the entire piece over it;
Transfer to a baking sheet and brush with mustard. Place ginger pieces in different places;
Heat cognac in a saucepan, add honey and sugar. It is necessary to mix the ingredients until the grains dissolve. This is the icing;
It needs to be poured over the meat. Place in the oven for forty minutes over medium heat.

Pork in wine, baked in the oven

160 ml soy sauce;
1100 g ham;
0.2 l sherry;
4 cloves of garlic;
0.5 l of water;
10 g honey;
20 g fresh ginger;
spices;
25 ml wine vinegar.

Time: 10 hours

Calories: 172.

Baking steps:

Clean the meat, rinse it and dry it;
Pour the indicated amount of water into a saucepan, put ginger root, various herbs, peppercorns, pour in honey, put in a bay leaf;
Boil the mixture for five minutes;
Remove from heat, pour in vinegar and cool;
Next, pour in the sherry and soy sauce and stir. Sherry can be replaced with dry red wine;
Pour this marinade over the meat and put it in the refrigerator overnight;
Then remove the ham from the marinade, you can stuff it with garlic and wrap it in baking paper;
Transfer the meat to a roasting pan, place in the oven and bake for an hour at 200 Celsius;
Next, unroll the meat and pour the juice from the bottom over it, bake until done, about fifteen minutes.

How to deliciously bake a ham in a sleeve in the oven

450 ml beer;
20 g salt;
15 g grainy mustard;
4 kg ham;
45 ml oil;
5 g dry mustard seeds;
5 cloves of garlic.

Time: 9 hours

Calories: 242.

Baking principle:

Squeeze the peeled garlic cloves through a press into a bowl and pour in the oil;
Add salt and mustard, you can add pepper;
Rub the resulting mixture onto the washed meat;
Transfer to a baking bag and refrigerate overnight. One part of the sleeve should remain open;
Pull it out, pour beer inside and tie it off. Make several holes in the sleeve at the top;
Place in the oven for an hour and forty-five minutes at 210 Celsius;
Take it out, open the package, leave for another fifteen minutes to brown;
Remove again, turn over to the other side and bake for another fifteen minutes;
After this, cut into slices and serve.

Ham with pickled onions and spices

15 g marjoram;
1 bunch of thyme;
3 kg ham;
120 g brown sugar;
220 g salt;
cumin;
1 bunch of sage;
20 pcs pickled onions;
1 head of garlic;
15 g rosemary;
15 g juniper berries;
60 ml soy sauce;
15 g peppercorns;
5 laurel leaves;
15 g allspice.

Time: 1 day.

Calories: 192.

Baking process:

About three liters of water must be boiled with salt, spices and herbs: dried rosemary, laurel leaves, two types of peppers, juniper, marjoram, sugar;
After the mixture has cooled, pour into a large container and add another four liters of water, always boiled;
It is necessary to cut off the skin from the ham, but leave a layer of fat. It should be about one and a half centimeters;
Place the meat in the brine and keep it there for about twelve hours, turn it over and keep it for another twelve hours. The entire container must be kept in the refrigerator;
Next, take out the meat and make deep cuts in it. Place pickled onions and peeled garlic cloves in them;
Pour over soy sauce and wrap in three layers of foil, bake according to the calculation: twenty minutes for half a kilo of meat + another twenty minutes for the whole piece;
Then open the ham and pour the resulting juice into a saucepan. Put it on the fire and evaporate half;
Chop the leaves of thyme and sage and add to the juice, add cumin to the eye;
Pour this sauce over the meat when serving.

Interestingly, baked ham goes best not with any side dish or wine, but with several types of beer, including dark ones. That's why there is a recipe using beer as a marinade. So this is a great snack for a male company.

If you come across a salted pork ham and want to bake it, you can do this: put it in a pan and pour water into it up to the very edge of the pan. Boil water, and after two minutes turn off the stove and drain the resulting broth. The meat can then be used according to the recipe.

Tasty, juicy, aromatic and spicy meat will decorate any table. It is especially beautiful to serve it whole, straight from the oven. Enthusiastic exclamations are guaranteed!

Cooking meat dishes is considered a difficult task. Even cutlets in a frying pan require a certain skill; if you hesitate a little, they will already be burnt. It’s good that there is a wonderful way to prepare delicious meat dishes - in a baking sleeve. With its help, even a novice cook can turn out pork tenderloin or loin very tasty.

Secrets of cooking delicious pork up your sleeve

Using rolls for baking helps make the meat especially appetizing. The main advantage of this cooking method is the presence of a thin plastic shell around the food being prepared. It holds hot steam around a piece of pork, causing it to not only bake, but also stew in its own juices, becoming very soft and tender. There are several tricks to help make the finished dish especially tasty:

To make baked pork in the sleeve especially juicy, choose the right meat. A very tasty dish can be made from neck, tenderloin, loin and rump. Brisket, carbonate and ham are less suitable for this.
Traditionally, such meat is cooked in the oven - the circulation of hot air there is very good for uniform heating of the piece of meat.
Using a baking roll provides a lot of opportunities for experimentation: you can change the composition of marinades.

Pork in a roasting sleeve goes well with red and black pepper, curry, thyme, marjoram, and dried basil. It’s best to use ready-made meat kits, such as grill seasonings, or create your own cocktail.

Pork recipe up your sleeve

The cooking technology consists of several stages. These are repeated in most recipes: for example, washing meat before cooking or closing/tying a sleeve on both sides. Preparing rolled pork for roasting involves the following steps:

Preparing a piece of meat. Rinse the pork, dry it with towels, cut it according to the recipe (with an accordion, a book, shish kebab slices, etc.) or make holes in it for stuffing.
Preparing the marinade. It can be dry (consisting of only spices) or liquid (based on soy sauce, vegetable oil, etc.).
Pre-processing and marinating of meat. If necessary, a piece of pork is stuffed, coated with marinade, wrapped in film or closed in a container, and left to marinate for 1-6 hours in a cold or warm place according to the recipe.
Sleeve preparation. It is important to correctly measure the required length. If the product has a perforated seam (it makes it easier to open after cooking), then it should be at the top. The length of the roll is measured so that there is still 10 cm of free space on each side of the piece of meat.
Adding meat for heat treatment. The sleeve is closed on one side with clips from the kit or tied with twine. Pork and other ingredients according to the recipe (for example, a vegetable side dish) are placed inside. Once everything is placed inside the baking bag, it is closed on the other side (it is very important to make some holes in it to allow steam to escape!).
Heat treatment of pork. The baking bag is placed on a baking sheet and placed inside the oven, preheated to 180-200 degrees. It takes an hour for the dish to cook, but sometimes (for example, when using a soy-honey marinade), the time will be one and a half times longer.
The finished pork is removed from the oven. The sleeve is cut (careful, hot steam!) and the meat is laid out on a dish. It is served as a hot or cold appetizer, cut for sandwiches, as a main course with a side dish (for example, boiled potatoes). In the latter case, you can use the remaining liquid as a sauce.

Pork in a sleeve in the oven

Time: 1.5 hours (hereinafter the interval is indicated excluding marinating).
Calorie content of the dish: 225 kcal per 100 g.
Cuisine: European.
Difficulty: medium.

The simplest recipe for roasted pork allows you to do without a complex marinade and long culinary preparation. But this meat also turns out very juicy, aromatic and tasty. Prepared as a sandwich cut, it is an excellent alternative to store-bought carbonade or boiled pork, and can be stored at low temperatures for up to 2 weeks.

Ingredients:

pork loin – 750 g;
soy sauce – 2 tbsp. l.;
ketchup – 2 tsp;
garlic – 4 cloves;
sugar – 1/2 tsp;
spices, salt - to taste.

Cooking method:

The meat is washed, dried with paper towels, and punctures are made around the entire piece with a knife for stuffing.
The garlic is cut into narrow slices and inserted into the slits made on a piece of pork.
Ketchup and soy sauce are mixed with a whisk, sugar and spices are added.
Coat the loin with the resulting marinade, place it in a pan, cover with a lid and put in the refrigerator for 3 hours.
Then the piece of meat is placed in a baking bag and placed inside an oven preheated to 180 degrees. Heat treatment time – 1 hour.

Pork in a sleeve with thyme

Time: 1.5 hours.
Calorie content of the dish: 372 kcal per 100 g.
Purpose: appetizer, main course, sandwiches.
Cuisine: European.
Difficulty: medium.

If you have already tried to cook pork neck in a sleeve using a simpler recipe, you will be surprised how the taste of the meat changes when using thyme. All that remains is to make a simple side dish (mashed potatoes, spaghetti, steamed vegetables) and wait for the pork to bake.

Ingredients:

pork neck – 1 kg;
vegetable oil – 2 tbsp. l.;
lemon juice – 1.5 tbsp. l.;
thyme - several sprigs and 1 tsp. ground seasoning;
chili pepper – 1/4 tsp;
basil – 1 tsp;
black pepper – 0.5 tsp;
paprika – 0.5 tsp;
red pepper – 0.5 tsp;
salt - to taste.

Cooking method:

The neck is washed, dried, and diagonal cuts 0.5 cm deep are made on its upper part with a knife, forming a mesh-type pattern. Sprinkle everything with salt and black pepper, rubbing this mixture deeper.
To prepare the marinade, mix vegetable oil with lemon juice in a blender until a homogeneous substance is formed. Add the remaining spices (except for the thyme sprigs) and stir. The resulting liquid should have a thick consistency and ruby color.
Pour the marinade over the meat piece from a spoon, distributing it so that it gets inside the cuts. Then the neck is further kneaded with your hands, covered with film and left to marinate. The duration of this procedure is 2-6 hours.
After marinating, the pork is unwrapped and several sprigs of thyme are placed on top. The neck is placed inside the sleeve, on which several punctures are made with a toothpick, and sent inside the oven. In an hour the dish will be ready.

With vegetables

Time: 2 hours.
Number of servings: for 5 persons.
Calorie content of the dish: 138 kcal per 100 g.
Purpose: for the second.
Cuisine: European.
Difficulty: medium.

Pork slices in a sleeve with vegetables and mushrooms is a complete second course for lunch or dinner. It's incredibly easy to prepare because all the tricks are in using a baking bag. The cook only needs to carefully chop the meat, vegetables and mushrooms, make a simple marinade, put everything inside the oven and wait a little over an hour.

Ingredients:

pork tenderloin – 600 g;
champignons – 300 g;
onion – 1 pc.;
carrots – 1 pc.;
tomatoes – 3 pcs.;
potatoes – 7-8 pcs.;
garlic – 4 cloves;
soy sauce – 3 tbsp. l.;
leaf basil - several sprigs;
salt, spices - to taste.

Cooking method:

The meat is cut into pieces measuring approximately 3x3 cm, the champignons into halves, and the onion into rings. The ingredients are combined, soy sauce is added, everything is mixed, covered with a lid or film, and left to marinate for an hour.
Potatoes are cut into cubes, peppers and tomatoes into large slices, carrots into slices. The garlic is crushed and passed through a press.
Marinated tenderloin with mushrooms is combined with chopped vegetables, salt and pepper are added to taste, everything is mixed.
The resulting mixture is transferred inside the sleeve, then everything is put into the oven for 1 hour 20 minutes.
The finished dish is laid out on portioned plates, decorated with basil and served to the table.

In a slow cooker

Time: 1 hour 45 minutes.
Servings: 4 servings.
Calorie content of the dish: 344 kcal per 100 g.
Purpose: cold appetizer, for sandwiches.
Cuisine: European.
Difficulty: medium.

Using a multicooker, you can cook baked meat if you don’t have an oven in the kitchen. The peculiarity of this dish is the garlic stuffing, which gives the pork a spicy flavor. Another culinary trick is Provençal herbs for marinade, which, after cooking, impart their spicy aroma to the meat.

Ingredients:

pork neck – 0.75 kg;
garlic – 4 cloves;
paprika – 1/2 tsp;
Provençal herbs – 1 tsp;

Cooking method:

Garlic is cut lengthwise into slices. Each clove is divided into 4-5 parts.
Holes 4-6 cm deep are made in the prepared meat, and cloves of garlic are placed there.
To prepare a dry marinade, spices are mixed with salt. The meat is rubbed on all sides with this mixture.
In a deep bowl with a closed lid, marinate the pork for 3 hours (half the time in a warm place, then in the cold).
The neck is placed inside the sleeve, and everything is placed in the slow cooker. The operating mode of the device is set to “Baking”, operating time is 1 hour.
The cooked meat is pierced through the bag with a knife; if a reddish liquid flows out of the pork, it means that the neck is not yet fully cooked, and it must be placed in the slow cooker for another 15 minutes.

In soy-honey marinade

Time: 2 hours 15 minutes
Calorie content of the dish: 335 kcal per 100 g.
Purpose: for main course, hot or cold appetizer.
Cuisine: European.
Difficulty: medium.

For those who have not yet tried pork prepared according to this recipe, the use of honey marinade may seem strange and inappropriate. In practice, the dish turns out not sweet, but very tender. Long-term marinating in a warm place helps the honey, in combination with soy sauce and nutmeg, better saturate the pork flesh, so if possible, leave the meat for 5 hours.

Ingredients:

pork neck – 1.5 kg;
soy sauce – 3 tbsp. l.;
honey – 1 tsp;
nutmeg – 0.5 tsp;
pepper mixture – 1/2 tsp;
other spices, salt - to taste.

Cooking method:

To prepare the marinade, combine soy sauce with honey, mix until smooth, add spices.
The neck is coated with the resulting mixture and wrapped with film. Leave to marinate for 4-5 hours in a warm place.
The pork is freed from the film and placed inside the baking sleeve. Its ends are secured and it is pierced several times with a toothpick.
The baking bag is placed on a tray and placed in an oven preheated to 180 degrees for 1.5 hours. After this time, you can turn off the heat and leave the meat there for another 10-15 minutes.

Pork shish kebab in the sleeve

Time: 1.5 hours.
Number of servings: for 6 servings.
Calorie content of the dish: 218 kcal per 100 g.
Purpose: for the second.
Cuisine: European.
Difficulty: medium.

Calling the dish shish kebab is not entirely correct - it is not cooked over an open fire and it does not have a characteristic crust. But at home, when there is no opportunity to go out into the countryside, tenderloin or neck in the sleeve will be a worthy replacement for meat cooked at a picnic. The culinary technology of the recipe tries to make the taste as similar as possible to real kebab - there is even pickled onion!

Ingredients:

tenderloin – 1 kg;
onions – 3 pcs.;
soy sauce – 3 tbsp. l.;
vegetable oil – 1 tbsp. l.;
vinegar – 1 tsp;
sugar – 1 tsp;
grill seasonings – 1 tsp;
other spices, salt - to taste.

Cooking method:

Cut the meat into small pieces, one onion into rings, add spices. Pour 1 tbsp on top. l. soy sauce and vegetable oil. Cover the container with the tenderloin with a lid and place in the refrigerator for 2-3 hours.
The remaining onions are pickled separately. They are cut into rings, sugar, vinegar and 2 tbsp are added. l. soy sauce. The resulting mass is slightly kneaded with a masher and left to marinate for 15-20 minutes.
The onion is placed in a colander and drained of liquid. Then it is folded inside the sleeve fixed at one end, and the marinated tenderloin from the refrigerator is placed on the onion. The baking bag is closed on the other side, several holes are made on the top and it is placed in an oven preheated to 200 degrees for 1 hour.
10 minutes before cooking, you can tear off the sleeve and continue heat treatment - the kebab will acquire an appetizing crust.

Buzhenina

Time: 2 hours.
Number of servings: for 7 persons.
Calorie content of the dish: 313 kcal per 100 g.
Purpose: snack, for sandwiches.
Cuisine: European.
Difficulty: medium.

Having tried home-made boiled pork once, hardly anyone will want to buy it in a store. The main advantage of making your own is that the product is half the price and you have the opportunity to widely vary the final taste, focusing on your preferences. By skillfully selecting spices (oregano, nutmeg, marjoram, etc.), you can create completely different versions of the same dish, which will be interesting to compare.

Ingredients:

pork shoulder – 1 kg;
onion – 1 piece;
carrots – 1 pc.;
celery – 50 g;
garlic – 3 cloves;
mustard – 1 tbsp. l.;
black pepper – 1 tsp;
bay leaf – 2 pcs.;
salt, spices - to taste.

Cooking method:

To prepare vegetable broth, the onion is cut into quarters, the carrots into slices, and the celery is not chopped. The vegetables are placed in a saucepan, 0.5 liters of water are poured in, everything is put on the fire, and after boiling, cook for 30 minutes.
For the marinade, mix mustard, black pepper, broken bay leaf, and crushed garlic in a deep bowl.
The broth is filtered through a metal sieve, the vegetables are placed on a separate plate.
While the broth has not cooled down, it is drawn up with a syringe and the spatula is doused with this liquid from all sides. Then the meat is rubbed with the prepared marinade and dried with paper towels.
The sleeve is tied on one side, boiled vegetables are placed there, and a piece of pickled shoulder is placed on them. It is important that there is 10-15 cm of free space on both sides from the edge to the meat. The sleeve closes completely.
The oven is heated to 180 degrees, the pork shoulder is placed there. Cooking time for a piece is 1 hour.
The package is cut. If the shoulder blade produces clear juice, it is ready. If desired, you can give it a rosy tint by placing it in the oven for another 10 minutes.

Loin in mustard sauce

Time: 2 hours.
Number of servings: for 10 servings.
Calorie content of the dish: 254 kcal per 100 g.
Purpose: hot or cold appetizer, for the main course.
Cuisine: European.
Difficulty: medium.

In this recipe, the pork is sliced in an original way and tossed with vegetables during cooking. In this case, additional juice is released, and the finished meat will be much more tender than with traditional baking using a sleeve. Considering the specifics of the recipe (baked vegetables, use of cheese), this is more of a second course than an appetizer, so think in advance what side dish you will serve with it.

Ingredients:

pork loin – 1.5 kg;
hard cheese – 200 g;
tomato – 2 pcs.;
garlic – 3 cloves;
soy sauce – 1.5 tbsp. l.;
vegetable oil – 1 tbsp. l.;
mustard – 1/2 tbsp. l.;
lemon juice – 1 tbsp. l.;
black pepper – 1 tsp;
spices, salt - to taste.

Cooking method:

Deep vertical cuts are made in the prepared meat, not reaching the end by 2 cm (the result should be a kind of accordion). Sprinkle the pork on all sides with pepper and salt.
For the marinade, combine mustard, spices, soy sauce, lemon juice and vegetable oil, mix everything thoroughly with a whisk.
Using a pastry brush, coat the loin with the resulting mixture, place it in a sealed container and put it in the refrigerator for 5-6 hours.
The garlic is finely chopped, the tomatoes are cut into slices, and the cheese is grated.
The pork is removed from the refrigerator. Garlic and tomatoes are placed in the slits on the top side of the loin, and cheese is sprinkled on top.
The prepared loin is packed inside a baking sleeve and placed in the oven for 1 hour.

Roll with lingonberries

Time: 2 hours.
Number of servings: for 10 persons.
Calorie content of the dish: 213 kcal per 100 g.
Purpose: for main course, hot or cold appetizer, holiday table.
Cuisine: European.
Difficulty: medium.

Sleeve pork tenderloin prepared as a lingonberry roll requires more time and skill to prepare than other oven-baked tenderloin options. For this reason, the dish is more suitable for a festive table than for an everyday meal. Lingonberries, complemented with rosemary and cognac, create a very aromatic bouquet.

Ingredients:

pork tenderloin – 1.5 kg;
lingonberries – 100 g;
garlic – 3 cloves;
liquid honey – 1 tbsp. l.;
cognac – 1 tbsp. l.;
ground pepper – 1/2 tsp;
rosemary – 1/2 tsp;
other spices, salt - to taste.

Cooking method:

Cut the tenderloin lengthwise, not reaching the end 2 cm, and open it with a book. Where the piece has thickenings, make vertical indentations at 1/2 height. Hit it with a hammer. Once the piece is the same thickness, rub in salt and pepper.
To prepare the sauce, mix cognac, lingonberries, rosemary and honey in a blender.
Gently brush the pork pulp with the resulting mixture, leave for 15 minutes to absorb, then roll into a roll.
The resulting semi-finished product is wrapped with thread in several places, placed in a closed container and marinated in a warm place for 2 hours.
After this, move the tenderloin into the sleeve, place a piece of butter on the pork, tie the roll on both sides and place inside the oven for 1 hour 20 minutes. After this time, the baking bag is removed, very carefully torn, the dish is poured with the extracted juice and the pork is sent for heat treatment for another 5 minutes.
The thread is removed from the finished meat and it is cut into portioned pieces.

Video

Traditional Slavic cuisine has always been characterized by cooking any meat in the form of large pieces. They were boiled and baked in pots, cast iron and over an open fire.

This method was considered simple and reasonable.

In the last century, open fire ovens have been replaced by ovens, where large pieces are evenly fried on all sides without compromising appearance or taste.

Ham (butt) is the fleshy hip or shoulder part of a pork carcass, which is most often heat treated by baking.

Ham meat is consumed hot, and also as cold appetizers (ham, prosciutto, boiled pork, jamon). For baking, you can choose meat fillet of the thigh part of the ham, or ham with fat on the bone. Some prefer lean flesh, while others cannot imagine a ham without a layer of fat. All types of pork ham have their own cooking methods.

Pork ham baked in the oven - general cooking principles

For processing by any method, the ham is taken from the uppermost thigh of the pig. The ham from the anterior shoulder region is fibrous and less fatty, it is suitable for frying, making rolls and dietary recipes. The back meat or bacon part of the pig has more juicy and fatty meat with layers of lard of varying thickness. For this meat, the most successful cooking option is baking.

Baking is usually preceded by preparing the ham for heat treatment.

The meat must be rinsed under running cold water, thus washing away possible small fragments of bones, bristly hairs and remaining dried blood.

Most often, before baking, the ham is kept in brine or marinade; this procedure significantly reduces the time it takes to cook in the oven.

Recipe 1. Pork ham baked in the oven in foil (with oranges)

1-2 kg. fatty ham;

Spices to taste;

Salad greens (for decoration).

Scratch the skin of the ham with a knife to clean and open the pores. Make cross-shaped cuts along the entire perimeter of the ham. Season with salt and pepper.

Cut the oranges with the peel into circles.

Line a baking sheet with foil so that the edges hang over the sheet.

Place citrus slices on foil and place meat on them. It, in turn, is covered with a layer of oranges and covered with foil not very tightly.

The ham is baked in an oven heated to 180 degrees for 80 minutes.

The finished meat is removed from the foil and cut into portions; they are laid out on a dish covered with lettuce leaves. Oranges are placed on top.

The oranges in the recipe can be replaced with pineapples or papaya.

Recipe 2. Pork ham baked in the oven in foil (with apple sauce)

Spices, bay leaf;

Vegetable oil (any) - 40 ml.;

Apples (unsweetened variety) - 5 pcs.;

Dessert wine (red) - glass;

Spices and salt.

The meat is washed, dried and stuffed with garlic, bay leaf and carrots.

The stuffed meat should be salted, rubbed with red hot pepper and coated with olive or other oil. The piece, processed with spices, is covered with a lid and put in the refrigerator for a day.

After 24 hours, the meat is removed from the refrigerator, dipped in a paper towel to remove excess juice and wrapped in foil.

The pork ham is baked in the oven over medium heat (180-190 degrees) for about 2 hours.

Preparation of the sauce: peel the apples, cut into segments, add water and boil until soft. After boiling, the apples are pureed, diluted with wine and grated lemon zest.

The finished ham is cut into pieces, which are laid out in an oiled fireproof dish and poured with apple sauce. Before serving, the dish must be heated in the oven (without time to cool) for 5-7 minutes.

Recipe 3. Pork ham baked in the oven (in dough)

4 tbsp. spoons of sour cream and mayonnaise sauce;

1 teaspoon of aromatic herb seasoning.

Trim the skin and fat from the ham. Boil the meat with salt and spices in water for about 1.5 hours and place in a colander to drain the broth.

Mix sour cream, mayonnaise, chicken eggs, grated cheese and flour. Add dried herbs and knead the dough. Coat the slightly cooled boiled ham with this mixture and place it in a baking pan. You can add a spoonful of mustard to the dough to enhance the spicy aroma and taste.

This way, cooking a ham in the oven is much faster than in other options, since the meat is pre-boiled. It is baked until the dough crust is browned at 170-180 degrees.

Recipe 4. Pork ham baked in the oven in portions

Pork thigh (flesh with fat) - 2.5 kg;

Vegetable oil - 2 tbsp. spoons;

Flour or starch - 1 tbsp. spoon;

1 teaspoon paprika;

Honey mushrooms (canned) - 200 g;

The meat is cut into large pieces the size of half a palm and lightly fried. After browning, you need to transfer the pork pieces onto paper and dry.

Chop the onion and fry with paprika. Pour flour and salt into the pan and continue frying for another 1 minute. Next, pour in the broth and wine. Simmer the mixture over low heat until it begins to thicken. 2 minutes before turning off the stove, add cream to the sauce.

Place the browned pieces of ham in the pan along with the mushrooms. Pour the sauce over the meat and place in the oven for 35 minutes. Set the temperature to 160-170 degrees.

It is better to serve rice as a side dish for pork ham baked in portions with mushrooms; it compensates for the excess fat content of the meat.

Recipe 5. Pork ham baked in the oven (with kvass)

Allspice - 10 peas;

Carnation - 3-4 umbrellas;

Kvass is poured into a basin or bowl, spices, onions and salt are added. The meat is placed in liquid to marinate for 2 days. The dishes with the marinade are put in a cool place.

After 2 days, the ham is removed from the marinade, dried with napkins and stuffed with garlic.

The stuffed piece of pork is placed in a rimmed baking sheet and roasted in the oven for 80 minutes.

After this time, the liquid remaining from the marinating is poured into the pan, and the meat continues to bake for another 1 hour. From time to time, the pork should be basted with juice from the pan.

You can add peeled potato tubers to the baked ham. Then the side dish will be prepared at the same time as the meat.

Kvass in the recipe can be replaced with beer.

Recipe 6. Pork ham baked in the oven in a sleeve (with juniper berries)

1 kg. pork pulp (shoulder or thigh);

300 g prunes without bones;

100 l. dry wine (white);

50 g cow butter;

A handful of juniper berries;

A spoonful of ground crackers.

Crush juniper berries and bay leaves in a mortar. Rub the pork with spices, salt and crushed mixture. After half an hour, brush the meat with melted butter and pour over the wine.

Place a piece of ham in a baking bag and place in the oven for 2 hours. Oven temperature is 200-210 degrees. From time to time you need to turn the sleeve over to ensure even roasting of the meat.

While the meat is frying, prepare the sauce. The prunes are soaked in hot water and then passed through a meat grinder.

Rusks are fried in oil, prune mass and broth are added to them. Add some salt to the sauce and simmer for several minutes over medium heat.

Half an hour before the end of baking, the sleeve is cut, then in the remaining 30 minutes the juice will evaporate and the ham will brown.

The finished ham is cut into pieces and poured with sauce.

Recipe 7. Pork ham baked in the oven (with liquid smoke)

A piece of ham (without bone) - 1.5 kg;

Red hot pepper - 1/3 teaspoon;

2 cloves of garlic;

7 tbsp. spoons of liquid smoke;

First, the meat must be kept in brine for about 6 hours. The brine is prepared as follows: 1.5 tablespoons of salt and liquid smoke are dissolved in a liter of water.

After 6 hours of exposure, the meat can be baked; first, rub it with pepper-garlic gruel mixed with a small amount of oil. Baking temperature 150 degrees. And the required time is 3 hours.

Recipe 8. Pork ham baked in the oven (in soy-mustard marinade)

A piece of ham on the bone - cut about 10 cm wide;

Mustard paste - 1 tbsp. spoon;

Soy sauce (classic) - 1 tbsp. spoon;

Balsamic or wine vinegar - 15 ml;

Dried dill greens - 10 g.

Make cuts in the pork skin every 2 cm and sprinkle the meat with vinegar. Let the pork sit at room temperature for 2 hours.

Mix soy sauce with mustard, sugar and dill. Coat the ham, trying to get it inside the cuts. Keep the pork in this way for another hour.

The ham is baked first for 15 minutes at 200 degrees, then the heat is reduced to 180 degrees and the meat is cooked for another 40 minutes.

Recipe 9. Pork ham baked in the oven (economical method)

This recipe is called economical because it requires a minimum grocery set.

Meat from the hip part (with layers of fat) - 2 kg;

Coarse salt -1.5 kg.

The ham needs to be prepared for baking. To do this, prepare a saline (hypertonic) solution. The ratio of water and salt in the solution is 1 to 4. It is not advisable to add more salt to the water, because the meat will take the missing salt from the substrate. At your discretion, you can dilute ground pepper powder or other spices in the solution. Using a large medical syringe, saturate the piece as much as possible with this brine.

Salt is poured onto the bottom of the baking sheet, the ham is placed on it and put into the oven for 3 hours. The temperature is -160 degrees.

If the meat surface begins to burn, cover the ham with foil during baking. The foil is removed 20 minutes before the end of frying.

Ham cooked on a bed of salt has a juicy and natural taste. Many people, having tried this option, prefer it.

Recipe 10. Oven-baked pork butt (Welsh recipe)

Ham (shoulder part) - 1.2-1.5 kg;

Vegetable oil - 4 tbsp. spoons;

Greens and olives - for decoration.

Small potatoes are washed and scraped (you don’t have to peel the skin off young potatoes). The tubers are placed at the bottom of a cauldron or patch and watered with oil. A ham, previously rubbed with salt, is placed on top.

The roasting pan with the contents is placed in a hot oven (230-250 degrees) and kept in it until the meat is browned.

Peeled and sliced apples are fried until golden brown. Then the onions and flour are sautéed in this oil.

Place the pan with the broth on the stove, add the roast, apples and reduce the liquid by 1/3.

Pour the broth into the roasting pan, cover with a lid and continue cooking the ham and potatoes for another 25 minutes.

Sprinkle the finished dish with chopped herbs and garnish with olives.

Recipe 11. Pork ham baked in the oven in a sleeve (with lingonberry mixture)

Pork ham (boneless) - 1 kg;

Orange juice - 100 ml;

Lingonberries (200 g);

Lingonberries, honey and orange juice are whipped in a blender.

The skinned meat is cut into 4-5 pieces and salted.

Pieces of pork are placed in a sleeve, and the lingonberry mixture is poured into it. The baking bag is tied and shaken to distribute the liquid evenly.

The meat in the sleeve is roasted in the oven for 50 minutes. Temperature - 200 degrees.

Recipe 12. Pork ham baked in the oven (breaded)

Basil greens (bunch);

Pine nut kernels - a handful;

Spoon of butter;

50 g cheese (hard);

80 ml. vegetable oil;

Garlic - a few cloves;

It is better to take a white loaf that is not fresh. The crust is cut off, and the bread pulp is ground in a blender.

The crumbs are quickly fried in butter and cooled.

The next step is to grind nuts (part), cheese, garlic and herbs in a blender.

Spices, salt and oil are added to the mixture. Everything is thoroughly beaten, and then mixed with the fried crumbs.

A deep cut is made in the ham, the width along the entire piece. The recess is moved apart a little and part of the oil-nut liquid is poured into it, and the remaining nuts are poured in.

To close the hole, a piece of pork is wrapped with thread.

Before placing the ham in the oven, coat it with the breading mixture.

Baking takes 2 hours and a temperature of 200 degrees.

To avoid burning, the pork is first covered with foil, and after 60 minutes it is removed so that a fragrant and crispy crust forms on the ham.

Pork ham baked in the oven - tricks and useful tips

Dishes prepared from fresh meat have better taste and health benefits. However, it is not always possible to purchase fresh pork, so if you buy a frozen ham, the piece should be defrosted naturally, and not in water: it washes off the valuable juice, which contains protein.
Cuts are made on the piece before baking to ensure that the finished meat is juicy and not tough. To soak the ham more thoroughly, you can pour the marinade into these cuts with a spoon or using a medical syringe.
Tough meat from an older pig will become soft if, during the preliminary boiling of the ham, 1 tbsp is added to the broth. a spoonful of alcohol or ½ spoon of vinegar (9%).
Milk can be a good alternative to brine, which gives a piece of meat a spicy taste and softness. The ham is kept in it for several hours before baking. Mustard, which is often found in recipes for cooking pork ham, has the same properties.
Since ham itself is a fairly nutritious and high-calorie product, it is better to select vegetable side dishes as additives to it. This combination will be the most successful and healthy.