Pork ham - description, composition, calorie content and nutritional value

Pork ham in the oven: recipe with photos

Recipe information

Cuisine:Armenian
Type of dish: main course
Servings:8-10
3 hours 30 minutes

Ingredients:

3 kg pork butt without skin
1 carrot
3-4 cloves of garlic
3-4 bay leaves
15 allspice peas
3 tbsp. spoons of granulated sugar
4 tbsp. spoons with a heap of salt
2 teaspoons ground paprika
2 tbsp. spoons of sour cream
3 tbsp. spoons of tomato paste

Preparation:

The ham should be fresh, with pale pink meat, reddish bones and white fat. These characteristics distinguish young pork from meat from an older animal. Both the shoulder blade and the hip part are suitable for baking. The difference is mainly in size and thickness of the fat layer. If there is a skin, carefully cut it off. Try to preserve as much subcutaneous fat as possible on the pork. It is necessary to ensure that the finished dish is juicy and tender. If desired, remove the protruding bone by carefully cutting the meat along it to the joint.

Soak the prepared and washed pork ham in cold water for a day. Then drain the water. Pour 3 tablespoons of salt and all the sugar into a saucepan, throw in bay leaves and allspice.

Pour cold water over the meat - it should cover the pork by 2 fingers. Leave the ham in the marinade in a cool place for 12 hours.

Place the pan over high heat and bring to a boil (almost no foam will form). Once boiling, adjust heat to maintain a gentle, continuous simmer. Cook the meat for 1.5 hours (30 minutes per 1 kg), then remove from the broth and let cool.

While the pork is cooling, prepare the carrots and garlic. Peel the vegetables, wash and cut into thin wedges or slices.

Make the sauce. To do this, mix sour cream and tomato paste until smooth. If desired, you can add a little honey or mustard.

Make deep cuts on both sides of the ham with a sharp knife. Insert one piece of carrot and garlic into each hole. Stuff all the pork in 15-20 places in the same way.

Mix the remaining spoon of salt and paprika and rub the resulting mixture onto the meat on all sides with light massaging movements.

Preparing the pulled pork:

Step 1: Prepare the ingredients.

We wash a piece of pork with cold running water, clean it with a knife from films and fat, then cut it into small pieces across the grain, about 3 by 3 cm. Peel the onion and cut it into half rings. Wash the carrots with cold running water, peel and cut into small cubes.

Step 2: Fry the ingredients.

Grease a deep frying pan with vegetable oil, place meat and vegetables in it, add salt and ground pepper and fry over medium heat
until a golden crust appears on the meat. When stewing, the crust will prevent juice from flowing out of the meat, and it will turn out more tender and juicy.

Step 3: Braise the pork.

Place the fried vegetables and pork in a saucepan and add boiled water so that the water barely covers the meat. Add bay leaf and allspice. Bring the pork to a boil over medium heat, then reduce the heat to low and simmer under a closed lid for 45-60 minutes
until cooked.
Remove the finished pork from the heat and let for 10 minutes
under the lid.

Step 4: Serve the pulled pork.

Place the finished pork on plates, sprinkle with herbs and serve with a side dish. Bon appetit!

Pork shoulder is best suited for stewing. — Potatoes and stewed cabbage go well as a side dish for stewed pork. — 15 minutes before cooking, you can add a few tablespoons of tomato paste or sour cream to the pork. — It is necessary to stew pork under the lid so that the meat turns out juicy. — If desired, you can add bell pepper cut into small cubes to the vegetables.

In Russian and many other cuisines, stewing has always been one of the main methods of cooking meat. But the word “stew” itself took root in our language relatively recently, because previously such dishes were called oven dishes. And all because pieces of pork or vegetables lightly fried in fat were poured with broth, herbs and spices were added, and they were left to simmer in the oven. While the dish was ready, the fragrant scent lingered not only in the house, but also on the street.

Dishes prepared in this way are not only very tasty - they are much healthier and easier to digest than fried ones. In addition, more vitamins are retained in stewed foods, and toxic substances and carcinogens are not formed from the combustion of fats. Pre-frying is done so that a thin crust forms on the surface of each piece, which will not allow the juice to leak out of it and will make the dish more tender and soft.

If you are looking for a simple hot dish recipe, then stewed pork is exactly what you need. Pork cooks much faster than beef. And the best side dish for stewed pork is stewed sauerkraut. Moreover, you can stew it either separately or together with pork, after washing it and adding it to the meat after it becomes soft enough.

In order to please your family with a delicious, hearty dish, you don’t have to prepare a delicacy from expensive ingredients.

If you are looking for a recipe for an appetizing and satisfying dish, then we will be happy to share it with you, telling you in detail how and how much to stew pork in a frying pan in pieces. Tender meat is great for lunch or dinner; if cooked correctly, it will be juicy and soft, so that in a matter of minutes there will be nothing left on the plate.

Ham baked with mayonnaise-mustard sauce

Ingredients:

2 kg baked ham
1 large onion
3 cloves garlic
1 bay leaf
a few peas of black and allspice
2 tbsp. spoons of mustard
2 tbsp. spoons of mayonnaise

Wash and trim the pork and carefully cut out the center bone. Peel the onion and garlic and cut into 3-4 pieces. Bring a large amount of water with spices and salt to a boil in a saucepan. Place the ham in boiling water, remove if necessary, cook until soft (about 1.5 hours).

Remove the pork from the broth and spread a mixture of mayonnaise and mustard on all sides. Transfer to a baking dish greased with vegetable oil, place in the oven preheated to 210 degrees, bake until golden brown. Transfer the baked meat to a plate, garnish with vegetables and serve with sour cream and horseradish sauce.

But if you are limited in time, you can prepare the ham using a simpler recipe.

Smoking ham at home

The ham is smoked to give the meat a delicate flavor and increase shelf life. To do this at home, you need to make a smokehouse and stock up on firewood and sawdust. The simplest smokehouse is a barrel with slats for hanging meat. Smoking is best done outside. A shallow ditch is dug in the ground, the middle of which is covered with a sheet of iron. A barrel without a bottom is installed at one open edge of the pit, the lower part of which is dug in with earth, and the upper part is tightly wrapped. At the other end of the pit, a place is prepared for smoldering firewood and sawdust. Smoke from the fireplace will flow through the ditch into the barrel and envelop the ham suspended in its upper part. Firewood and sawdust from fruit trees, alder, oak are suitable for smoking; coniferous trees, except juniper, and birch are not suitable - they emit resin and tar, impart bitterness to smoked meats, and emit a lot of soot. Juniper, on the contrary, gives the ham a beautiful color and a special aroma.

If it is not possible to install the smokehouse on the ground, you can do something simpler. Two or three barrels (with a volume of at least 40 liters) are placed one on top of the other, and a filter (for example, wet burlap) is placed between them. Sawdust is placed at the bottom of the lower barrel, and meat is hung on the crossbars of the upper one. A tightly closed container is placed on a stove or fire, which will ensure the sawdust smoldering inside the smokehouse. Of course, small pieces of meat are smoked this way, but the product is of good quality. Meat for smoking is pre-salted dry or wet. In the first case, the pieces are rubbed with a mixture (for 1 kg of meat, 50 g of salt and 10 g of sugar, pepper to taste), laid in layers (skin side down) and kept for 3 weeks, turning the meat every 4 days. Then it is removed from the brine and left for another four days, after which it is soaked for 12 hours, rinsed and dried. With the wet method of preliminary preparation, the meat is kept in brine for a week: 100 g of salt and 10 g of sugar are taken per 1 liter of water. Then the prepared product is dried for 7-8 hours.

There are cold and hot smoking. With the cold method, the product is smoked for 2-3 to 7 days (depending on the size of the meat), and the smoke should not be hot (recommended temperature is from 18 to 25 ° C). During smoking, the moisture evaporates, and the flesh is saturated with smoke, so this ham will be dry, but aromatic. Due to the low moisture content, the resulting product can be stored for a long time.

With hot smoking, meat is processed at high temperatures (up to 100°C) for only 4-6 hours. In this case, the ham will turn out juicy and tender, with a bright taste and smell of smoking. The disadvantage of this method is the relatively short shelf life of the product.

Ham

Pork butt is the part of a domestic pig carcass adjacent to the lumbar and hip portions. It is distinguished by juicy and dense pulp, surrounded by a thin layer of film and fat. It is eaten mainly fried and boiled, and after removing the bones it is used to prepare dried meat delicacies.

Calorie content

100 grams of ham with bone contains about 136 kcal.

Compound

The chemical composition of pork ham is characterized by a high content of proteins, fats, ash, vitamins (A, B1, B3, B5, B9, B12, C), macro- (potassium, calcium, magnesium, sodium, phosphorus) and microelements (iron, manganese, copper, zinc, selenium).

How to cook

Along with the shoulder, pork butt is one of the most versatile parts of the domestic pig carcass. The relatively small content of rough muscles, fat and connective tissue allows the use of various cooking methods when preparing. In most cases, pork ham is eaten fried, stewed and boiled. At the same time, when preparing it, the age of the animal should be taken into account. As a rule, such meat is characterized by increased rigidity and less intense taste, which requires the use of special cooking methods. As a rule, this is pre-boiling or soaking. At the same time, it is recommended to add various spices to the marinade, as well as other food products, such as wine or cream. As for the list of dishes that can be prepared from pork ham, it is unusually wide, ranging from cutlets to all kinds of soups. It is also impossible not to note the popularity of this food product in the preparation of all kinds of meat delicacies, including, of course, Parma ham and jamon, popular all over the world.

How to serve

Pork ham dishes are usually served with vegetable salads, sweet and sour or hot sauces, baked goods, and side dishes. In most cases, boiled, fried and stewed dishes from potatoes, cabbage, legumes, and also boiled and stewed dishes from cereals and pasta are used in this capacity.

What goes with it?

Pork ham goes well with most vegetables (potatoes, cabbage, legumes), some fruits, wild berries, mushrooms, sweet, sour and hot sauces, fermented milk products, nuts, honey, low-alcohol and non-alcoholic drinks.

How to choose

One of the main factors in choosing a pork ham is the color of the flesh. It can be used to determine the age of the animal. As a rule, the meat of adult domestic pigs is darker, and at the same time quite tough with a less intense taste and aroma, which introduces significant difficulties in the process of its preparation. That is why, when choosing a pork ham, you should prefer meat with soft shades of red. At the same time, the fat layers should not be loose and yellowish. Another factor in choosing pork butt is flavor. It should not show any signs of mustiness.

Storage

Fresh pork ham should be stored in the refrigerator and consumed within 4-6 days. It is not recommended to use hermetically sealed containers. Regular parchment paper is much better suited for these purposes. To preserve pork ham for a longer period (up to a year), it can be frozen, ensuring a certain temperature regime (not higher than minus 18 degrees Celsius).

Beneficial features

The use of aggressive heat during cooking does not prevent pork ham from being considered a food product beneficial to human health. This is due to its chemical composition, which represents an impressive list of various biologically active substances. Many of them have a positive effect on the human body. However, it remains so only if you consume pork ham dishes in moderation. In particular, this meat product reduces nervous excitability, improves the functioning of the gastrointestinal tract, stimulates the processes of hematopoiesis, metabolism, and the formation of bone and muscle tissue. In addition, dishes made from pork ham help reduce cholesterol levels in the blood, normalize heart function and the condition of blood vessels.

Restrictions on use

Individual intolerance, tendency to an allergic reaction, the need for mandatory heat treatment at a temperature of at least 75 degrees Celsius, diseases of the cardiovascular system (consume in limited quantities).