Baked pork ham
Description
The dish is prepared without unnecessary complications. I never discard the fat left after roasting the ham hock—it makes an excellent sauce! I simply pour the meat juices into a saucepan and place it over heat. Then I add coriander seeds and pour in some wine. I reduce the liquid by half, then stir in chopped sage and thyme leaves. The meat sauce is ready. Just before serving, I unwrap the meat and remove the kitchen twine. I serve it at the table with the prepared sauce. That's the whole secret. The finished dish can now be served.
Instructions
- 1
Step 1
I prepare brine for meat. I pour 3 liters of purified water into a large pot. I add brown sugar and coarse salt to the water, along with allspice berries and juniper berries, dried marjoram, thyme, and rosemary. I place the pot with brine over heat and bring it to a boil. Then I reduce the heat and let the liquid boil for 3 minutes. After that, I cool the brine to room temperature, then place a piece of pork ham into it, which I have previously washed thoroughly and trimmed of excess fat. I add wine. I cover the pot with a lid and refrigerate it for 24 hours.
- 2
Step 2
After 24 hours, I take the meat out of the marinade. I make incisions in it, stuff it with garlic cloves, and, if possible, also with pickled pearl onions.
- 3
Step 3
I fold the already stuffed meat in half and tie it with kitchen twine. I place doubled foil on a baking sheet. I put the piece of meat on this foil, pour soy sauce over it, and cover it with the foil on top.
- 4
Step 4
I place the baking sheet with meat into a preheated oven. I bake the pork for 20 minutes at 180 degrees. Then I reduce the temperature to 160 degrees and continue cooking for another one and a half hours. If you are roasting a piece of meat weighing more than 2 kilograms, add 20 minutes per each additional kilogram. I take out the roasted ham, let it cool down, then slightly open the foil and carefully drain off all the fat.