Pork ham in foil in the oven

Step-by-step cooking

1. Step 1:

   

   Here are all the ingredients you will need for this dish

2. Step 2:

   

   The main ingredient is of course a good pork ham. This is one of the most delicious parts of a pig, it is a hip or shoulder part of a pork carcass of the highest grade. The meat should be fresh, with a pleasant color and smell and not too greasy

3. Step 3:

   

   The ham is well washed under running water and dried with paper towels

4. Step 4:

   

   Pepper, I prefer to use freshly ground pepper, with it the dishes turn out much tastier and more fragrant

5. Step 5:

   

   Add a little red hot pepper

6. Step 6:

   

   Garlic is passed through a press or three on a fine grater, you can also cut it into plates and cover our ham from all sides

7. Step 7:

   

   Salt

8. Step 8:

   

   Add a little olive oil - we need it so that the meat is better soaked with spices

10. Step 9:

    

    Rub the ham well with the resulting mixture from all sides

11. Step 10:

    

    To make the meat juicy and fragrant, it must be pre-marinated. As the basis for the marinade, I chose tkemali - this sauce is rich in spices that go well with meat, and its acidic environment will perfectly soften the meat. I have homemade tkemali, I often use it as a marinade for shish kebab and as a sauce for ready-made meat

12. Step 11:

    

    Cover with cling film and leave to marinate for 1.5-2 hours, I did not put it in the refrigerator - so the meat will marinate faster. You can also marinate the meat in the evening and put it in the refrigerator, and bake it the next day

13. Step 12:

    

    We spread the pickled pork ham on a sheet of foil, I also poured the remains of the marinade - in the process of baking, an excellent delicious sauce for meat turns out

14. Step 13:

    

    Wrap the foil well, bending the edges upwards - so that there are no cracks, otherwise the meat risks getting dry

15. Step 14:

    

    Bake at 180 degrees for 1 hour. It is very important not to overdo the meat in the oven, otherwise it will turn out dry and hard. This time for baking is quite enough - the meat is completely baked and turns out tender and juicy. If your ham is smaller or longer, the baking time needs to be slightly adjusted (reduced or increased accordingly)

16. Step 15:

    

    After an hour, carefully open the foil and send the meat into the oven for another 15 minutes. We check the readiness with a wooden toothpick - the juice from the meat should be light and transparent

17. Step 16:

    

    This ham is very tasty both hot and cold. I cut it still hot, so the cut did not come out so smooth, but the next day, when the meat had already lain in the refrigerator, in my opinion it became even tastier - very tasty with a sandwich for breakfast and like slicing for a festive table. Bon appetit!