Pork Ham 8 kg in the oven
Pork ham 8 kg in the oven, marinated in beer
Hi friends! Another recipe for meat lovers. This time a ham weighing 17,6 lbs.
- Pork ham with skin – 8 kg
- Salt – 3-5 tablespoons
- Ground coriander – 2-3 tablespoons
- Rosemary – 2 sprigs
- Light beer – 300 ml
- Sunflower oil – 50 ml
We also need:
Foil, baking paper and gastronorm container.
Clean the skin with a knife or a metal sponge. And if there are stamps on the skin, then it is better to cut them off.
Now cut the skin with a mesh. Into small squares of 1-1,5 cm . With a knife, cut not only the skin, but also cut it 1 cm deep. Then we pierce the meat with a knife, but not through.
Salt, carefully rub with coriander, let stand for 20-30 minutes and then pour beer, well, from all sides. Grease with sunflower oil, cover with a film and put in the refrigerator for a day. It is best to marinate on a baking sheet or in gastronorm containers. The ham can be taken out and turned over every 3-4 hours, but this does not give any special changes.
In a day. We take out the ham, let it stand warm while we preheat the oven to 400 °F.
Line another baking sheet first with foil and then with parchment paper. You need to cover it so that then the ham is completely wrapped in foil and paper. There are a couple of nuances here: the first is that the foil should wrap the ham in two layers; the second – baking paper may be shorter or already the required size, but, it’s okay, take a stapler and fasten several sheets of baking paper. The main thing is that the fastening seam is on the side, and not from the bottom – so that the juice does not leak out during the cooking process.
Foil and paper were laid, put two sprigs of rosemary, a ham was placed on them, poured with marinade.
Pack it in paper first, and then with foil.
We preheated the oven, wrapped the ham, now we put the baking sheet with the ham in the oven. We cook at 400 °F for 2 hours, then reduce the degrees to 350 °F and simmer the ham in the oven for another 2.5 hours.
After 2.5 hours, we take out the baking sheet, open the meat, pour it well with the juice formed during the cooking process, and put it back in the oven for 10-15 minutes at 430-440 °F , but with the top open. It is not necessary longer – the crust will turn out tough. Time has passed, take out and enjoy.
Cook with pleasure!
P.S. There is nothing better than herbs from your own garden. Here you can learn how to grow herbs right at home.
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