Home Vegetables Pork ham baked in the oven in a sleeve. Pork in the sleeve - step-by-step recipes for cooking shoulder, loin or shish kebab in the oven with photos

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Pork ham baked in the oven in a sleeve. Pork in the sleeve - step-by-step recipes for cooking shoulder, loin or shish kebab in the oven with photos

Pork ham baked in a sleeve is actually not at all difficult to prepare. But this dish can also be served at a holiday table, and it will also be a hundred times tastier, more satisfying and healthier than store-bought sausage, which you often have to take to the curb.

Ingredients:
– pork ham – 1.4-1.5 kg,
– freshly ground black pepper – 1 teaspoon,
- coarse table salt - 1 tablespoon,
- marjoram, basil, coriander (mixture) - 2 teaspoons,
- bay leaf - 1 piece,
- garlic - 8-9 cloves.

Preparation:
1. Rinse the pork ham with water, then carefully scrape the skin with a knife, removing various contaminants, after which the ham should be rinsed very well. The bone must be removed by carefully trimming the meat around it.

2. Peel the garlic from its hard peel and cut into thin cubes. Sprinkle a little salt and pepper on a saucer.

3. Using a sharp knife, make cuts in both the skin and the flesh of the ham. Dip the garlic sticks in salt and pepper and insert into the cuts made. After we have stuffed the entire ham with garlic, rub it with the remaining salt and a mixture of marjoram, basil and coriander. Leave the ham to marinate for about 1-1.5 hours.

4. Take a baking sleeve and place the marinated ham in it. Tie the sleeve on both sides, leaving a little free space. Place the pork in the sleeve on a baking sheet and bake in the oven for about 1-1.5 hours at an oven temperature of 180 degrees.

5. If desired, to form a beautiful crust, the ham should be removed from the sleeve and baked for another 10 minutes. After this, it must cool well. Only then can it be cut into beautiful portioned slices and served.

Cooking meat dishes is considered a difficult task. Even cutlets in a frying pan require a certain skill; if you hesitate a little, they will already be burnt. It’s good that there is a wonderful way to prepare delicious meat dishes - in a baking sleeve. With its help, even a novice cook can turn out pork tenderloin or loin very tasty.

Secrets of cooking delicious pork up your sleeve

Using rolls for baking helps make the meat especially appetizing. The main advantage of this cooking method is the presence of a thin plastic shell around the food being prepared. It holds hot steam around a piece of pork, causing it to not only bake, but also stew in its own juices, becoming very soft and tender. There are several tricks to help make the finished dish especially tasty:

To make baked pork in the sleeve especially juicy, choose the right meat. A very tasty dish will be made from the neck, tenderloin, loin and rump. Brisket, carbonate and ham are less suitable for this.
Traditionally, such meat is cooked in the oven - the circulation of hot air there is very good for uniform heating of the piece of meat.
Using a baking roll provides a lot of opportunities for experimentation: you can change the composition of marinades.

Pork in a roasting sleeve goes well with red and black pepper, curry, thyme, marjoram, and dried basil. It’s best to use ready-made meat kits, such as grill seasonings, or create your own cocktail.

Pork recipe up your sleeve

The cooking technology consists of several stages. These are repeated in most recipes: for example, washing meat before cooking or closing/tying a sleeve on both sides. Preparing rolled pork for roasting involves the following steps:

Preparing a piece of meat. Rinse the pork, dry it with towels, cut it according to the recipe (with an accordion, a book, shish kebab slices, etc.) or make holes in it for stuffing.
Preparing the marinade. It can be dry (consisting of only spices) or liquid (based on soy sauce, vegetable oil, etc.).
Pre-processing and marinating of meat. If necessary, a piece of pork is stuffed, coated with marinade, wrapped in film or closed in a container, and left to marinate for 1-6 hours in a cold or warm place according to the recipe.
Sleeve preparation. It is important to correctly measure the required length. If the product has a perforated seam (it makes it easier to open after cooking), then it should be at the top. The length of the roll is measured so that there is still 10 cm of free space on each side of the piece of meat.
Adding meat for heat treatment. The sleeve is closed on one side with clips from the kit or tied with twine. Pork and other ingredients according to the recipe (for example, a vegetable side dish) are placed inside. Once everything is placed inside the baking bag, it is closed on the other side (it is very important to make some holes in it to allow steam to escape!).
Heat treatment of pork. The baking bag is placed on a baking sheet and placed inside the oven, preheated to 180-200 degrees. It takes an hour for the dish to cook, but sometimes (for example, when using a soy-honey marinade), the time will be one and a half times longer.
The finished pork is removed from the oven. The sleeve is cut (careful, hot steam!) and the meat is laid out on a dish. It is served as a hot or cold appetizer, cut for sandwiches, as a main course with a side dish (for example, boiled potatoes). In the latter case, you can use the remaining liquid as a sauce.

Pork in a sleeve in the oven

Time: 1.5 hours (hereinafter the interval is indicated excluding marinating).
Calorie content of the dish: 225 kcal per 100 g.
Cuisine: European.
Difficulty: medium.

The simplest recipe for roasted pork allows you to do without a complex marinade and long culinary preparation. But this meat also turns out very juicy, aromatic and tasty. Prepared as a sandwich cut, it is an excellent alternative to store-bought carbonade or boiled pork, and can be stored at low temperatures for up to 2 weeks.

Ingredients:

pork loin – 750 g;
soy sauce – 2 tbsp. l.;
ketchup – 2 tsp;
garlic – 4 cloves;
sugar – 1/2 tsp;
spices, salt - to taste.

Cooking method:

The meat is washed, dried with paper towels, and punctures are made around the entire piece with a knife for stuffing.
The garlic is cut into narrow slices and inserted into the slits made on a piece of pork.
Ketchup and soy sauce are mixed with a whisk, sugar and spices are added.
Coat the loin with the resulting marinade, place it in a pan, cover with a lid and put in the refrigerator for 3 hours.
Then the piece of meat is placed in a baking bag and placed inside an oven preheated to 180 degrees. Heat treatment time – 1 hour.

Pork in a sleeve with thyme

Time: 1.5 hours.
Calorie content of the dish: 372 kcal per 100 g.
Purpose: appetizer, main course, sandwiches.
Cuisine: European.
Difficulty: medium.

If you have already tried to cook pork neck in a sleeve using a simpler recipe, you will be surprised how the taste of the meat changes when using thyme. All that remains is to make a simple side dish (mashed potatoes, spaghetti, steamed vegetables) and wait for the pork to bake.

Ingredients:

pork neck – 1 kg;
vegetable oil – 2 tbsp. l.;
lemon juice – 1.5 tbsp. l.;
thyme - several sprigs and 1 tsp. ground seasoning;
chili pepper – 1/4 tsp;
basil – 1 tsp;
black pepper – 0.5 tsp;
paprika – 0.5 tsp;
red pepper – 0.5 tsp;
salt - to taste.

Cooking method:

The neck is washed, dried, and diagonal cuts 0.5 cm deep are made on its upper part with a knife, forming a mesh-type pattern. Sprinkle everything with salt and black pepper, rubbing this mixture deeper.
To prepare the marinade, mix vegetable oil with lemon juice in a blender until a homogeneous substance is formed. Add the remaining spices (except for the thyme sprigs) and stir. The resulting liquid should have a thick consistency and ruby color.
Pour the marinade over the meat piece from a spoon, distributing it so that it gets inside the cuts. Then the neck is further kneaded with your hands, covered with film and left to marinate. The duration of this procedure is 2-6 hours.
After marinating, the pork is unwrapped and several sprigs of thyme are placed on top. The neck is placed inside the sleeve, on which several punctures are made with a toothpick, and sent inside the oven. In an hour the dish will be ready.

With vegetables

Time: 2 hours.
Number of servings: for 5 persons.
Calorie content of the dish: 138 kcal per 100 g.
Purpose: for the second.
Cuisine: European.
Difficulty: medium.

Pork slices in a sleeve with vegetables and mushrooms is a complete second course for lunch or dinner. It's incredibly easy to prepare because all the tricks are in using a baking bag. The cook only needs to carefully chop the meat, vegetables and mushrooms, make a simple marinade, put everything inside the oven and wait a little over an hour.

Ingredients:

pork tenderloin – 600 g;
champignons – 300 g;
onion – 1 pc.;
carrots – 1 pc.;
tomatoes – 3 pcs.;
potatoes – 7-8 pcs.;
garlic – 4 cloves;
soy sauce – 3 tbsp. l.;
leaf basil - several sprigs;
salt, spices - to taste.

Cooking method:

The meat is cut into pieces measuring approximately 3x3 cm, the champignons into halves, and the onion into rings. The ingredients are combined, soy sauce is added, everything is mixed, covered with a lid or film, and left to marinate for an hour.
Potatoes are cut into cubes, peppers and tomatoes into large slices, carrots into slices. The garlic is crushed and passed through a press.
Marinated tenderloin with mushrooms is combined with chopped vegetables, salt and pepper are added to taste, everything is mixed.
The resulting mixture is transferred inside the sleeve, then everything is put into the oven for 1 hour 20 minutes.
The finished dish is laid out on portioned plates, decorated with basil and served to the table.

In a slow cooker

Time: 1 hour 45 minutes.
Servings: 4 servings.
Calorie content of the dish: 344 kcal per 100 g.
Purpose: cold appetizer, for sandwiches.
Cuisine: European.
Difficulty: medium.

Using a multicooker, you can cook baked meat if you don’t have an oven in the kitchen. The peculiarity of this dish is the garlic stuffing, which gives the pork a spicy flavor. Another culinary trick is Provençal herbs for marinade, which, after cooking, impart their spicy aroma to the meat.

Ingredients:

pork neck – 0.75 kg;
garlic – 4 cloves;
paprika – 1/2 tsp;
Provençal herbs – 1 tsp;

Cooking method:

Garlic is cut lengthwise into slices. Each clove is divided into 4-5 parts.
Holes 4-6 cm deep are made in the prepared meat, and cloves of garlic are placed there.
To prepare a dry marinade, spices are mixed with salt. The meat is rubbed on all sides with this mixture.
In a deep bowl with a closed lid, marinate the pork for 3 hours (half the time in a warm place, then in the cold).
The neck is placed inside the sleeve, and everything is placed in the slow cooker. The operating mode of the device is set to “Baking”, operating time is 1 hour.
The cooked meat is pierced through the bag with a knife; if a reddish liquid flows out of the pork, it means that the neck is not yet fully cooked, and it must be placed in the slow cooker for another 15 minutes.

In soy-honey marinade

Time: 2 hours 15 minutes
Calorie content of the dish: 335 kcal per 100 g.
Purpose: for main course, hot or cold appetizer.
Cuisine: European.
Difficulty: medium.

For those who have not yet tried pork prepared according to this recipe, the use of honey marinade may seem strange and inappropriate. In practice, the dish turns out not sweet, but very tender. Long-term marinating in a warm place helps the honey, in combination with soy sauce and nutmeg, better saturate the pork flesh, so if possible, leave the meat for 5 hours.

Ingredients:

pork neck – 1.5 kg;
soy sauce – 3 tbsp. l.;
honey – 1 tsp;
nutmeg – 0.5 tsp;
pepper mixture – 1/2 tsp;
other spices, salt - to taste.

Cooking method:

To prepare the marinade, combine soy sauce with honey, mix until smooth, add spices.
The neck is coated with the resulting mixture and wrapped with film. Leave to marinate for 4-5 hours in a warm place.
The pork is freed from the film and placed inside the baking sleeve. Its ends are secured and it is pierced several times with a toothpick.
The baking bag is placed on a tray and placed in an oven preheated to 180 degrees for 1.5 hours. After this time, you can turn off the heat and leave the meat there for another 10-15 minutes.

Pork shashlik in the sleeve

Time: 1.5 hours.
Number of servings: for 6 servings.
Calorie content of the dish: 218 kcal per 100 g.
Purpose: for the second.
Cuisine: European.
Difficulty: medium.

Calling the dish shish kebab is not entirely correct - it is not cooked over an open fire and it does not have a characteristic crust. But at home, when there is no opportunity to go out into the countryside, tenderloin or neck in the sleeve will be a worthy replacement for meat cooked at a picnic. The culinary technology of the recipe tries to make the taste as similar as possible to real kebab - there is even pickled onion!

Ingredients:

tenderloin – 1 kg;
onions – 3 pcs.;
soy sauce – 3 tbsp. l.;
vegetable oil – 1 tbsp. l.;
vinegar – 1 tsp;
sugar – 1 tsp;
grill seasonings – 1 tsp;
other spices, salt - to taste.

Cooking method:

Cut the meat into small pieces, one onion into rings, add spices. Pour 1 tbsp on top. l. soy sauce and vegetable oil. Cover the container with the tenderloin with a lid and place in the refrigerator for 2-3 hours.
The remaining onions are pickled separately. They are cut into rings, sugar, vinegar and 2 tbsp are added. l. soy sauce. The resulting mass is slightly kneaded with a masher and left to marinate for 15-20 minutes.
The onion is placed in a colander and drained of liquid. Then it is folded inside the sleeve fixed at one end, and the marinated tenderloin from the refrigerator is placed on the onion. The baking bag is closed on the other side, several holes are made on the top and it is placed in an oven preheated to 200 degrees for 1 hour.
10 minutes before cooking, you can tear off the sleeve and continue heat treatment - the kebab will acquire an appetizing crust.

Buzhenina

Time: 2 hours.
Number of servings: for 7 persons.
Calorie content of the dish: 313 kcal per 100 g.
Purpose: snack, for sandwiches.
Cuisine: European.
Difficulty: medium.

Having tried home-made boiled pork once, hardly anyone will want to buy it in a store. The main advantage of making your own is that the product is half the price and you have the opportunity to widely vary the final taste, focusing on your preferences. By skillfully selecting spices (oregano, nutmeg, marjoram, etc.), you can create completely different versions of the same dish, which will be interesting to compare.

Ingredients:

pork shoulder – 1 kg;
onion – 1 piece;
carrots – 1 pc.;
celery – 50 g;
garlic – 3 cloves;
mustard – 1 tbsp. l.;
black pepper – 1 tsp;
bay leaf – 2 pcs.;
salt, spices - to taste.

Cooking method:

To prepare vegetable broth, the onion is cut into quarters, the carrots into slices, and the celery is not chopped. The vegetables are placed in a saucepan, 0.5 liters of water are poured in, everything is put on the fire, and boiled for 30 minutes.
For the marinade, mix mustard, black pepper, broken bay leaf, and crushed garlic in a deep bowl.
The broth is filtered through a metal sieve, the vegetables are placed on a separate plate.
While the broth has not cooled down, it is drawn up with a syringe and the spatula is doused with this liquid from all sides. Then the meat is rubbed with the prepared marinade and dried with paper towels.
The sleeve is tied on one side, boiled vegetables are placed there, and a piece of pickled shoulder is placed on them. It is important that there is 10-15 cm of free space on both sides from the edge to the meat. The sleeve closes completely.
The oven is heated to 180 degrees, the pork shoulder is placed there. Cooking time for a piece is 1 hour.
The package is cut. If the shoulder blade produces clear juice, it is ready. If desired, you can give it a rosy tint by placing it in the oven for another 10 minutes.

Loin in mustard sauce

Time: 2 hours.
Number of servings: for 10 servings.
Calorie content of the dish: 254 kcal per 100 g.
Purpose: hot or cold appetizer, for the main course.
Cuisine: European.
Difficulty: medium.

In this recipe, the pork is cut in an original way and topped with vegetables during cooking. In this case, additional juice is released, and the finished meat will be much more tender than with traditional baking using a sleeve. Considering the specifics of the recipe (baked vegetables, use of cheese), this is more of a second course than an appetizer, so think in advance what side dish you will serve with it.

Ingredients:

pork loin – 1.5 kg;
hard cheese – 200 g;
tomato – 2 pcs.;
garlic – 3 cloves;
soy sauce – 1.5 tbsp. l.;
vegetable oil – 1 tbsp. l.;
mustard – 1/2 tbsp. l.;
lemon juice – 1 tbsp. l.;
black pepper – 1 tsp;
spices, salt - to taste.

Cooking method:

Deep vertical cuts are made in the prepared meat, not reaching the end by 2 cm (the result should be a kind of accordion). Sprinkle the pork on all sides with pepper and salt.
For the marinade, combine mustard, spices, soy sauce, lemon juice and vegetable oil, mix everything thoroughly with a whisk.
Using a pastry brush, coat the loin with the resulting mixture, place it in a sealed container and put it in the refrigerator for 5-6 hours.
The garlic is finely chopped, the tomatoes are cut into slices, and the cheese is grated.
The pork is removed from the refrigerator. Garlic and tomatoes are placed in the slits on the top side of the loin, and cheese is sprinkled on top.
The prepared loin is packed inside a baking sleeve and placed in the oven for 1 hour.

Roll with lingonberries

Time: 2 hours.
Number of servings: for 10 persons.
Calorie content of the dish: 213 kcal per 100 g.
Purpose: for main course, hot or cold appetizer, holiday table.
Cuisine: European.
Difficulty: medium.

Sleeve pork tenderloin prepared as a lingonberry roll requires more time and skill to prepare than other oven-baked tenderloin options. For this reason, the dish is more suitable for a festive table than for an everyday meal. Lingonberries, complemented with rosemary and cognac, create a very aromatic bouquet.

Ingredients:

pork tenderloin – 1.5 kg;
lingonberries – 100 g;
garlic – 3 cloves;
liquid honey – 1 tbsp. l.;
cognac – 1 tbsp. l.;
ground pepper – 1/2 tsp;
rosemary – 1/2 tsp;
other spices, salt - to taste.

Cooking method:

Cut the tenderloin lengthwise, not reaching the end 2 cm, and open it with a book. Where the piece has thickenings, make vertical indentations 1/2 of the way up. Hit it with a hammer. Once the piece is the same thickness, rub in salt and pepper.
To prepare the sauce, mix cognac, lingonberries, rosemary and honey in a blender.
Gently brush the pork pulp with the resulting mixture, leave for 15 minutes to absorb, then roll into a roll.
The resulting semi-finished product is wrapped with thread in several places, placed in a closed container and marinated in a warm place for 2 hours.
After this, move the tenderloin into the sleeve, place a piece of butter on the pork, tie the roll on both sides and place inside the oven for 1 hour 20 minutes. After this time, the baking bag is removed, very carefully torn, the dish is poured with the extracted juice and the pork is sent for heat treatment for another 5 minutes.
The thread is removed from the finished meat and it is cut into portioned pieces.

Video

A truly festive dish is pork ham in the oven. Its owners cook according to recipes that have their own secrets. Many of them bake the ham in the oven in foil, others bake it in a cooking bag, and still others bake it whole without packaging.

Regarding the choice of spices, there is also a wide variety here. Housewives use both dry herbs and fresh ones in combination with spicy garlic and onions. The material discusses the most interesting and delicious recipes.

Ingredients

ham - 1.5 kg;
garlic - 2-3 cloves;
salt, ground black pepper to taste;
bay leaf, rosemary, oregano, small amount of cumin to taste.

Preparation

How to cook? Baking pork ham in the oven is very simple. First you need to buy a good ham. Scrape off the top of the skin with a knife and rinse under running water. Then prepare the marinade. To do this, pass the garlic through a garlic press and add table salt, ground black pepper, rosemary, oregano and cumin.
Rub the outside of the meat well with this mixture. Then we make several shallow holes on each side and put the remaining mixture into them. We sew the edges of the ham with thread and leave it to marinate for 1 hour on the table. When it is marinated, put it in a culinary sleeve and tighten tightly on both sides. This is done so that the juice that will be released from the meat does not go away, but imbues the entire dish with flavor.
It must be baked in the oven for 1.5 hours at 180°C. When the meat is ready, carefully remove it from the sleeve. Fry the baked pork ham on a baking sheet in the oven for another 10 minutes. This is necessary so that a golden, crispy and aromatic crust forms on the surface of the meat.

Pork ham baked in foil

Ingredients

ham - 1.5 kg;
garlic - 1 pc.;
vegetable oil - 50 g;
onions - 2 pcs.

mustard - 2 tbsp. l.;
natural honey - 1 tbsp. l.;
salt, ground black pepper to taste.

Preparation

How to cook? Peel the head of garlic and cut into small slices. To it add ground black pepper, coarse table salt and half a glass of vegetable oil. Mix the mixture well until smooth. Wash the pork under running water and peel the skin with a knife. We make small cuts on the surface and stuff them with a spicy garlic mixture. Rub the remainder over the entire surface of the ham.
Preparing the marinade for pork ham. To do this, in a small bowl, mix mustard with honey melted in a water bath. If the honey is liquid and mixes well with mustard, then there is no need to melt it. Rub the resulting marinade onto the meat. It should saturate it completely. Cut the onion into half rings and place the ham on it. Place it in the refrigerator to marinate overnight.
The next day, take the marinated ham out of the refrigerator and prepare it for baking. To do this, cover the oven tray with foil. On its bottom we place half of the pickled and finely chopped onion, and then the ham, which we cover with a cap of the second half of the onion.
Cover the dishes with a layer of foil and bake in the oven at 180°C for 1.5 hours. 20 minutes before the dish is ready, remove it from the oven, remove the foil and continue baking without it until fully cooked. Pork ham baked in the oven is ready! Serve with stewed or fresh vegetables.

Pork ham baked in dough

Ingredients

ham - 2 kg;
garlic - 1-2 cloves;
rye bread - 1 loaf;
wheat flour - 500 g;
salt - 100 g;
ground black pepper to taste;
bay leaf and cloves as spices.

Preparation

How to cook? In a small container, mix salt, ground black pepper, bay leaf and cloves. Rub the resulting mixture onto the meat on all sides. We make a small cut near the bone and introduce the mixture there so that the meat is salted from the bone.
We transfer the meat into a deep basin and place it under pressure. In this state, it should spend three days in a cool place. Then remove the pressure and rinse the ham well under running water. Soak the bread in water, squeeze and mix with flour until smooth.
Cover the bottom of the baking sheet with the resulting dough and place the ham on top of it, which must first be wrapped in parchment paper. Also hide the top part of the meat under a layer of dough so that it completely covers its surface. Bake the ham in an oven preheated to 200°C for 3 hours.
The pork ham is ready in the oven. Before serving, remove the baked dough and cut into small pieces. Serve with homemade adjika or ketchup. Bon appetit!

Main components:

ham - 1.5 kg;
garlic - 2-3 cloves;
salt, ground black pepper to taste;
bay leaf, rosemary, oregano, small amount of cumin to taste.

How to cook? Baking pork ham in the oven is very simple. First you need to buy a good ham. Scrape off the top of the skin with a knife and rinse under running water. Then prepare the marinade. To do this, pass the garlic through a garlic press and add table salt, ground black pepper, rosemary, oregano and cumin.

Rub the outside of the meat well with this mixture. Then we make several shallow holes on each side and put the remaining mixture into them. We sew the edges of the ham with thread and leave it to marinate for 1 hour on the table. When it is marinated, put it in a culinary sleeve and tighten tightly on both sides. This is done so that the juice that will be released from the meat does not go away, but imbues the entire dish with flavor.

It must be baked in the oven for 1.5 hours at 180°C. When the meat is ready, carefully remove it from the sleeve. Fry the baked pork ham on a baking sheet in the oven for another 10 minutes. This is necessary so that a golden, crispy and aromatic crust forms on the surface of the meat.

As a side dish for the main dish, you can serve young boiled potatoes or stewed cabbage.

Pork ham baked in foil

Main ingredients:

ham - 1.5 kg;
garlic - 1 pc.;
vegetable oil - 50 g;
onions - 2 pcs.

For the marinade:

mustard - 2 tbsp. l.;
natural honey - 1 tbsp. l.;
salt, ground black pepper to taste.

How to cook? Peel the head of garlic and cut into small slices. To it add ground black pepper, coarse table salt and half a glass of vegetable oil. Mix the mixture well until smooth. Wash the pork under running water and peel the skin with a knife. We make small cuts on the surface and stuff them with a spicy garlic mixture. Rub the remainder over the entire surface of the ham.

Preparing the marinade for pork ham. To do this, in a small bowl, mix mustard with honey melted in a water bath. If the honey is liquid and mixes well with mustard, then there is no need to melt it. Rub the resulting marinade onto the meat. It should saturate it completely. Cut the onion into half rings and place the ham on it. Place it in the refrigerator to marinate overnight.

The next day, take the marinated ham out of the refrigerator and prepare it for baking. To do this, cover the oven tray with foil. On its bottom we place half of the pickled and finely chopped onion, and then the ham, which we cover with a cap of the second half of the onion.

Cover the dishes with a layer of foil and bake in the oven at 180°C for 1.5 hours. 20 minutes before the dish is ready, remove it from the oven, remove the foil and continue baking without it until fully cooked. Pork ham baked in the oven is ready! Serve with stewed or fresh vegetables.

Pork ham baked in dough

Main ingredients:

ham - 2 kg;
garlic - 1-2 cloves;
rye bread - 1 loaf;
wheat flour - 500 g;
salt - 100 g;
ground black pepper to taste;
bay leaf and cloves as spices.

How to cook? In a small container, mix salt, ground black pepper, bay leaf and cloves. Rub the resulting mixture onto the meat on all sides. We make a small cut near the bone and introduce the mixture there so that the meat is salted from the bone.

We transfer the meat into a deep basin and place it under pressure. In this state, it should spend three days in a cool place. Then remove the pressure and rinse the ham well under running water. Soak the bread in water, squeeze and mix with flour until smooth.

Cover the bottom of the baking sheet with the resulting dough and place the ham on top of it, which must first be wrapped in parchment paper. Also hide the top part of the meat under a layer of dough so that it completely covers its surface. Bake the ham in an oven preheated to 200°C for 3 hours.

The pork ham is ready in the oven. Before serving, remove the baked dough and cut into small pieces. Serve with homemade adjika or ketchup. Bon appetit!