Ham hock with orange flavor in a multicooker
Description
The recipe won't take much time. Baking meat in a multicooker delivers excellent results. The ability to regulate temperature makes the meat juicier, while the absence of splatters, heat, extra odors, and a dirty baking tray is a pleasant bonus. Serve hot.
Instructions
- 1
Step 1
Wash and scald a medium-sized orange with boiling water. Grate less than a teaspoon of zest using a fine grater. Squeeze out the juice. Mix the juice and zest with coarsely ground pepper blend, chili flakes, and rosemary. Add a little lemon juice if the orange is too sweet, and season with salt to taste.
- 2
Step 2
Rinse the skinless ham or a portion of it, if too large, under icy water and dry thoroughly. Rub the marinade evenly over all sides and refrigerate overnight.
- 3
Step 3
Take the meat out of the refrigerator an hour before cooking and let it come to room temperature. Heat oil in a multicooker using the "Sauté" setting and place the leg of meat inside. Sear on all sides until golden brown. Then set the temperature to 95°C and cook the meat in its own juices for one hour. If your multicooker does not have a temperature control setting, use the "Stewing" mode for 3 hours, but still cook for approximately one hour.
- 4
Step 4
20 minutes before the end of cooking time, you can surround the ham with potatoes. It's tastier, more attractive, and healthier to use young potatoes with their skins on. Bake everything together until the meat is done. Pierce the thickest part of the ham—the juice that comes out should be completely clear. If there's any trace of blood, add more cooking time and continue baking. The pork must be thoroughly cooked through!
- 5
Step 5
Let the cooked meat rest in the warming mode for about 15 minutes. Serve hot, accompanied by a fresh vegetable salad.