Do you give up on making roasts because it comes out dry and tough every time? From now on you can safely serve it to your family. You just need to use the right type of meat. We present the recipe for the best ham.
We should make roasts from good quality meat. Pork ham is bestbut you should pay attention to one detail to avoid a mishap with dry and hard food.
Let’s buy slightly marbled meat – thanks to the fat, the roast will be juicy and tender, it will simply melt in your mouth. Let’s choose ham that is pinkish in color and smells pleasant. Let’s also remember that the one with the bone is more aromatic than the one without, but it must be subjected to longer heat treatment.
Ingredients:
- 2 kg of pork ham with bone;
- 3 tablespoons of pickling salt;
- 3 teaspoons of sugar;
- 2 tablespoons of Provençal herbs;
- 4 grains of allspice;
- 2 bay leaves;
- 5 cloves ;
- 3 tablespoons of honey;
- 1.5 tablespoons of mustard;
- 2 tablespoons of oil.
Curing:
First, we start curing the ham, which will make it even juicier and have a salty taste. In addition, we will extend its durability and make further processing easier. Therefore, we need to mix pickling salt, Provençal herbs, sugar, allspice, bay leaves and garlic in a bowl. previously pressed through a press. Coat the meat in this mixture, wrap it in foil and put it in the fridge for 4 days..
Pickling:
After resting the meat in the refrigerator, wash it thoroughly and dry it with a paper towel. Then we spread the ham with a mixture of honey, mustard and oil, and cut its top in several placeswhich will create a crispy crust.
Baking:
The roast will not lose its juiciness and aroma if we put it in a sleeve before thermal processing.. Bake the meat in a preheated oven up to 180 degrees Celsius with the up-down function for about 2 hours. This time depends on the size of the ham and the functioning of the device.
Turn the meat baked in the sleeve from time to time (if you do not use it, pour water over the ham). The roast will be ready at 65 degreeswhich we can check with a special thermometer.
Roast is most often served with horseradish. However, we can replace it with another addition, such as cranberries, mustard or garlic sauce. It is also perfect with a delicate mushroom sauce.
For dinner, it is worth serving this meat with potatoes and salad e.g. with arugula, pear and blue cheese or with baked vegetables such as carrots or beets. It also tastes great on fresh breadspread with real butter.
