Baked ham is a delicious meat dish of Russian cuisine, cooked one large piece of pork or beef. It serves a festive table, and often, it is the main trump card of the hostess. After all, who can remain indifferent to the juicy, soft and amazingly pranama piece of meat.
Undoubtedly, the key to success in the preparation of pork meat is correctly matched. It is best to take pork, it is fatter than beef, this meat is more tender.
The second is of course the spices that are used in cooking. There is no need to feel sorry for them, because we don't want the pork turned out bland. For this dish it is best to use: oregano, coriander, nutmeg, different kinds of pepper (black, white), paprika, thyme.
The very preparation of pork - the process is fascinating, but there are a few secrets.
- Marinate meat at least 12 hours and is sure to keep it in the fridge.
- Before baking it is good to dry the meat with paper towel - the less moisture on it, the better.
- A few balls of foil required. Everything should be closed tightly.
- Put the meat in a very well preheated oven. First bake for 15 minutes at a temperature of 220-250 degrees, then reduce the temperature to 170 degrees and dopekat until tender.
- Do not overdry.
- Chilled pork can be rubbed with a mixture of the remaining spices. This step will allow to form a savory crust
