Oven-Baked Pork Ham in Foil

There is nothing better than a good, flavorful, natural piece of meat. A good pork ham, properly selected spices and aromatic tkemali, a little time for marinating and baking — and we get wonderful meat that will be at home both on the holiday table and for breakfast with a piece of black custard bread. Very tasty both hot and cold. A good piece of meat goes with everything — any side dish, fresh vegetables, herbs, any sauces, etc. Try it — you will definitely like it
cook time: 3h
Freya Ashford
Oven-Baked Pork Ham in Foil

Nutrition Facts (per serving)

290
Calories
25g
Fat
1g
Carbs
16g
Protein

Ingredients (12 portions)

Basic:

Garlic 3 clove
Olive oil 2 tbsp
Ground black pepper to taste
Salt to taste
Tkemali Sauce 150 g
Ground red pepper 0.33 tsp
Pork ham 1.3 kg

Recipe instructions

Step 1

Step 1
Here are all the ingredients you will need for this dish.

Step 2

Step 2
The main ingredient is, of course, a good pork ham. This is one of the most delicious parts of the pig; it is the hip or shoulder part of the highest grade pork carcass. The meat should be fresh, with a pleasant color and smell and not too fatty

Step 3

Step 3
Rinse the ham well under running water and dry it with paper towels.

Step 4

Step 4
Pepper, I prefer to use freshly ground pepper, it makes dishes much tastier and more aromatic

Step 5

Step 5
Add some red hot pepper

Step 6

Step 6
We pass the garlic through a press or three onto a fine grater, you can also cut it into slices and cover our ham on all sides

Step 7

Step 7
Solim

Step 8

Step 8
Add a little olive oil — we need it so that the meat is better saturated with spices

Step 9

Step 9
Rub the ham well on all sides with the resulting mixture.

Step 10

Step 10
To make the meat juicy and flavorful, it must first be marinated. I chose tkemali as the basis for the marinade — this sauce is rich in spices that go well with meat, and its acidic environment will perfectly soften the meat. I have homemade tkemali, I often use it as a marinade for barbecue and as a sauce for cooked meat.

Step 11

Step 11
Cover with cling film and leave to marinate for 1.5-2 hours; I didn’t put it in the refrigerator — this way the meat will marinate faster. You can also marinate the meat the night before and put it in the refrigerator, and bake it the next day

Step 12

Step 12
We place the marinated pork ham on a sheet of foil, I also poured over the rest of the marinade — during the baking process we get an excellent tasty sauce for the meat

Step 13

Step 13
We wrap the foil well, bending the edges up — so that there are no gaps, otherwise the meat risks getting dry.

Step 14

Step 14
Bake at 180 degrees for 1 hour. It is very important here not to overcook the meat in the oven, otherwise it will turn out dry and tough. This baking time is quite enough — the meat is completely cooked and turns out tender and juicy. If your ham is smaller or longer, the baking time needs to be adjusted slightly (reduce or increase accordingly)

Step 15

Step 15
After an hour, carefully open the foil and place the meat in the oven for another 15 minutes. We check readiness with a wooden toothpick — the juice from the meat should be light and transparent

Step 16

Step 16
This ham is very tasty both hot and cold. I cut it while it was still hot, so the cut was not so even, but the next day, when the meat had already been in the refrigerator, in my opinion it became even tastier — very tasty with a sandwich for breakfast and as a slice for a holiday table. Bon appetit!

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