Homemade Ham should definitely be presented on the Easter table. All the family, friends and neighbors are discussing the issue of choosing the meat for homemade ham. There is a great number of recipes of this culinary masterpiece and now we suggest you to pick this one.
- porkmeat : 3 kg (smoked or raw pickled pork ham, thigh meat)
- butter : 30 g
- apple vinegar : 60 ml
- honey : 60 ml
- salt : 1 tsp
- lard : 1 Tbsp
Stages of cooking
Tie up pre-pickled ham with kitchen thread, as shown on the picture.
Hang in a cool place for 1-2 days to dry. It contributes to the formation of an appetizing crust on meat. If it is possible, then smoke in cold smoke (up to 20 ?Ñ) for 8-10 hours, and if there is no such possibility, proceed immediately to baking. Heat the oven to 140 ° C.
Carefully grease the ham from all sides with lard.
Insert the ham on the wire rack into the preheated oven and bake for 2.5-3 hours until the temperature in the middle of the ham reaches 60 ° C. Or, with a deep piercing, clear juice will begin to flow.
Take the ham out of the oven and let it cool for 40-50 minutes.
Place all the ingredients for the glaze (butter, winegar, honeay, salt) in a small saucepan and put on medium heat. Bring to a boil, cook stirring for 5-7 minutes.
Smear ham with glaze and set for 10 minutes in a preheated oven. Next, coat with glaze again and bake for another 10 minutes.
Take the ham out of the oven, put it on a serving dish, leave for 5 minutes to let off the heat, and serve.