Universal dishes are always valuable.They can be served as hot or as a cold snack. No one will accuse the hostess of negligence and non-observance of table etiquette. And how much time is saved at the same time. Baked ham in foil: a recipe, which is known to many, just such a dish.
Pork is used almost everywhere in allcountries of the world, with the exception of countries where they preach Islam and Judaism. This tasty and tender meat is easy to prepare and pleases with a wide choice of dishes from it. In antiquity, in Rome and Greece, preference was given to dairy piglets, in Germany - ribs baked in barbecue. Now we give preference to everything new as an experiment, because it creates such a sporting excitement in the art of cooking. And we appreciate the versatility and time savings. Baked ham in foil, the recipe of which we take as a basis, meets all these parameters.
For this we need about 1kg of meatcuts with a layer of fat, if it is more than 0.5-0.7 cm, then cut it off, and so it will give our dish juiciness and tenderness. Rub meat with a mixture of salt, black pepper and coriander. Cooking a marinade of 300 grams of red wine (preferably dry or semi-dry), add 5-6 whole peas of allspice and 3-4 plates of bay leaf. Pour into a saucepan and immerse pork in it. We cover it with a lid. Put in the fridge for 12 hours to soak. Next, we will fill the meat with carrots and garlic. Medium-sized carrots cut into cubes with a pointed edge. Use a knife with a long thin blade to pierce a piece of meat and insert a bar of carrot along the blade. Garlic (3-4 cloves) cut in the same way and use the same technique. If we do not have time, and what is called guests on the way, apply a little trick. From this baked ham in foil, the recipe of which we take as a basis, will not suffer anything, but the cooking technology will change a little. We will carry out the so-called accelerated marinating process. It is called extrusion. We simply will inject the prepared marinade with a medical syringe into the pork pulp. At the same time, of course, the amount of marinade can be safely reduced 2.5-3 times. The only difference is that you need to stuff meat before stuffing, whereas with ordinary pickling it can be done afterwards.
The next stage of the dish "baked ham in foil",the recipe we use requires preparation directly to the baking itself. To do this, we take a piece of foil 1.5 times as large as a piece of meat, put in it trimming fat, and put the baked ham in it. We fold the edges and crush them so that when baking the juice does not flow out of the bag. Heat the oven to 200 ° C and bake for 45-60 minutes, depending on the thickness of the piece. Under the same temperature conditions and conditions of preparation, boiled pork in a convection oven is prepared. If when piercing it with a fork does not emit a reddish liquid, then boldly get the pork from the oven.
An alternative form of cooking isbaked ham in the sleeve. All preparations are similar, only the technology has slightly changed. We take a culinary sleeve 15 cm longer than a piece of meat. We fasten one end with special brackets, we put inside the baked ham and cut pieces of fat, we also fasten the second end of the sleeve. Due to the created regime with increased pressure inside the sleeve, the cooking time is reduced by 10 minutes. Sleeve in the oven is better to have a seam up. If the hose is strongly inflated when heated, then to prevent a gap, make several holes with a needle. Cooking in the sleeve will save you from the unpleasant procedure of washing the oven from greasy spray.
Буженину достают из фольги, режут порционными steaks on a serving dish. Served with a side dish of potatoes, buckwheat or with vegetables. Beautifully looked and eats steak, watered with sauce. A baked ham combined with almost all known sauces and seasonings.
