Baked ham in the sleeve - the best recipes. How to properly and tasty cook ham in the sleeve at home.

Baked ham in the sleeve - the general principles of cooking

We are used to cooking fresh meat chops and cutlets, and where less often we eat cold meat. Still, imagine a cooled steak covered with a film of frozen fat! But there is one way to cook tasty cold meat - it is to bake it like a baked ham in the sleeve.

This dish first appeared in Ancient Russia in the 16th century, when our Slav ancestors hunted for food. Having thrown a bear, they prepared a part of the carcass immediately, and a part was baked on the fire and consumed later, in a cold form. It is from the word “bear meat” that the name of the dish “baked ham” originated. Later, the main ingredient of the dish was changed to pork, but the essence of the preparation did not change.

To make you have a tasty baked ham, there are several secrets:

1. Meat must first soak. The product contains about 50% moisture, but under the influence of high temperatures in the oven it will gradually evaporate. So that the meat can be baked for a long time without becoming dry, the pork should be pre-marinated in a special brine. Most often, water is simply dissolved salt or specially boiled brine with spices. Meat is aged for about an hour, if it is meat of a young piglet, from two to three, if it is lamb or beef. The bird should be kept in brine for no more than thirty minutes.
2. Meat will be juicy, if you bake it, after wrapping it. Baked ham in a sleeve or in a foil will not “give” excess liquid during baking, and therefore this method is the best.

Baked ham in the sleeve - preparation of products and dishes

The most important advice for cooking delicious ham in the sleeve is to choose good meat. It should not be ice cream or fresh, otherwise the dish will turn out to be dryish and non-uniform, with a fibrous structure.

If you buy pork, then get a neck - this part is perfectly suited for cooking delicious ham because it consists of 30-40% of fat. It is the melted fat that will saturate the meat layers and give the pork a juicy taste and an appetizing look even when cold.

If you choose to cook beef or chicken, then it can be any meat part, but you have to report the fat, otherwise the ham will turn out to be rather dry.

For a tasty baked ham, you do not need anything other than salt and pepper, although you can vary the taste of the dish with spices, vegetables and dried fruits. Suitable spices are basil, dried herbs, oregano, barberry, hop-suneli. Vegetables suitable garlic, carrots, radish.

Baking time for pork, beef and lamb - from an hour to three, chicken and turkey cook up to twenty minutes.

Baked pork recipes in the sleeve:

Recipe 1: Baked ham in the sleeve

Why invent something complicated if the simplest solution is usually the best? Baked ham in the sleeve will turn out juicy, tender and soft, and the authentic taste of meat will be emphasized by salted marinade and black pepper. This is exactly how the Slavs cooked bear-baked ham, repeat the recipe (albeit with pork) today.

Ingredients Required:

• Pork, whole piece
• Pepper and salt

Cooking method:

1. Prepare the marinade by dissolving the salt in water (approximately forty-five grams per liter of water).
2. Soak the meat in brine - leave it for 1.5 hours (for 1 kg of meat you need 1-1.5 brine).
3. Remove the meat, dry it with paper towels and sprinkle with pepper on all sides.
4. Preheat the oven and place the deck with the pork in the sleeve. The ideal temperature for roasting baked ham is no more than 160 degrees.

Recipe 2: Baked ham in a beef sleeve

From this recipe you will learn how to bake beef pork deliciously. As you know, this kind of meat can be quite tough if it is not cooked properly. The secret to a delicious baked ham is in the right time of marinating and roasting, as well as adding brisket or bacon to the meat.

Ingredients Required:

• A piece of beef
• Spice
• Breast - 240 gr.

Cooking method:

1. Prepare the brine, millet dissolve the salt in water.
2. Wash a piece of beef for baking and place to soak in a pickle for 2 hours.
3. Chop the brisket into thin slices.
4. Remove the meat and dry it, then overlay it with pieces of brisket and tightly wrap with threads. Pepper.
5. Put the beef in the sleeve and send it to bake on the deck. Baking time - 2.5 hours.

Recipe 3: Baked ham in the sleeve (lamb)

Baked ham can be cooked from any kind of meat, including lamb. The disadvantage of this type of meat is considered by many to be big fat, but with proper preparation it turns into an advantage. Pay attention to the brine preparation method.

Ingredients Required:

• A piece of lamb meat
  • Carnation, bay leaf, black pepper
  • Lemon juice
  • Salt and spices

Cooking method:

1. Prepare the marinade. To do this, put a saucepan with water on the fire, when it boils, lower there the cloves, bay leaf and pepper. Boil water for 5 minutes, then turn off the gas and let the marinade cool. When it is barely warm, add lemon juice to the marinade (1 tbsp. Spoon per liter of water).
2. Meat lower soak in marinade - leave for 2.5 hours in a cold place.
3. Drain the lamb, pepper and place in a roasting sleeve.
4. Bake meat for at least 2.5 hours at 150 degrees.

Recipe 4: Baked ham in the sleeve with dried apricots and raisins

"Fat with chocolate" is a euphemism, but in the "high" kitchen do not stop to add fruits and sweet spices to meat. If you do it wisely, the dish will turn out to be not devoid of delicate aroma and light sweetness, which does not spoil the true taste.

Ingredients Required:

• Pork
• Dried apricots - 160 gr.
• Raisin - 120 gr.

Cooking method:

1. Meat must be washed and marinated. For the marinade, simply dissolve the salt in water. Meat should be soaked for about 1.5 hours.
2. Dried fruits pour boiling water for 15 minutes, then rinse and dry.
3. In the meat over the entire surface make cuts and put there dried fruits. Meat rub pepper.
4. Put the pork in the sleeve and put in a container for baking, then send it to the oven.

Recipe 5: Baked ham in the sleeve (chicken)

Chicken pork is soft, tender meat, not overdried and homogeneous in structure. In order for the chicken to be baked in this way, you need to pre-marinate it, as well as pork, and then place it in a baking sleeve. Another secret is the use of brisket. The melted tender lard will saturate the practically skimmed fillet and make the baked ham tender and juicy.

Ingredients Required:

• Chicken fillet
• Breast (1/6 of the number of fillets)
• Spice

Cooking method:

1. Wash the meat, remove the greasy pieces.
2. Dissolve the salt in water, place the fillet for half an hour in the brine.
3. Breast cut into thin slices.
4. Dry the marinated meat and place the first part on a clean surface. Place the bacon on the chicken meat and cover with the remaining pieces of meat on top. Sprinkle with pepper and rewind.
5. Put the meat in the sleeve and put it in the baking dish.

Recipe 6: Baked ham in the sleeve with vegetables

If you are fed up with ordinary meat, then you can vary its taste by adding vegetables and spices. Baked ham can be cooked and not from a single piece of pork. We will tell you how to do it.

Ingredients Required:

• Pork
• Carrot - 1 pc.
• Garlic - 6 teeth
• Salo - 100 gr.
• Spice

Cooking method:

1. For cooking ham, you will need two pieces of meat.
2. Marinate the pork in regular salted brine - soak the meat for about an hour.
3. Fat cut into slices.
4. Cut the carrots into thin slices.
5. Dry the meat with paper towels. Put the first piece of meat on a clean surface, pepper it generously, put slices of bacon on it, and then skip the garlic teeth through the press. Put a second piece of meat on top and rewind the resulting “sandwich”.
6. Make a cut on the surface of the meat, insert carrot slices into them.
7. Place the pork in the sleeve and send to prepare in the container for baking.

Baked ham in the sleeve - the secrets and tips from the best chefs

1. Cooked meat in the sleeve will have an appetizing, albeit pale look. If you want the meat to get a little “golden”, then 10 minutes before readiness, remove the sleeve from the deck and cut it. The meat will be slightly fried and acquire a golden crisp. Do not rush to pull the boiled pork out of the oven - let it be there for another 15 minutes.
2. Put the meat only in a heated oven.
3. Some cooks use a special trick to make the meat more succulent, and the marinating time is reduced. To do this, a piece of meat before marinating, you need to quickly fry in a clean pan. This procedure “seals” the meat and does not allow the juice to stand out abundantly during baking.

Watch the video: How to bake a Ham in an Oven Bag. Easy Glazed Ham Recipe (May 2024).