Baked Ham

⏳ Time

4 hours + 2 days

🥕 Ingredients

🍽️ Servings

Description

The highest form of showcasing a large piece of pork leg or shoulder, prepared according to this recipe, baked ham can be served either hot or cold. In the first case, it makes sense to present it in the dish where the meat was roasted, ceremoniously carve it in front of the guests like a precious trophy, and it will easily take center stage on the festive table. In the second case, it is best served sliced thinly, alongside other meat appetizers, with a sweet berry or onion sauce, and a glass of tannic red wine.

Ingredients

Pork Neck - 2½ kg
Red Grape Juice - 1½ l
Garlic - 1 head
Onion - 3 heads
Salt - 3½ spoons
Green peppercorns - 10 pieces
Bay leaf - 1 piece
Clove - 3 pieces
Ground Black Pepper - to taste

Step by Step guide

Step 1

Peel the garlic, setting aside 4 cloves for stuffing the meat, and cut the remaining cloves in half. Slice the onion into thick wedges.

Step 2

In a mortar, crush the cloves and peppercorns, then add them to a large pot. Pour in the wine, add salt, onion, and garlic. Stir until the salt is completely dissolved.

Step 3

Place the meat in the wine marinade, making sure it is fully submerged. Cover with a lid and refrigerate for 2 days.

Step 4

Remove the meat from the marinade, pat it dry with paper towels, and let it sit for an hour to come to room temperature. Do not discard the marinade.

Step 5

Cut 4 cloves of garlic into long strips and insert them into the meat by making small incisions with a sharp, thin knife. Rub the meat with ground black pepper.

Step 6

Transfer the meat to a deep baking tray, pour in a little marinade, and place it in the oven preheated to 410°F for 15 minutes.

Step 7

Then reduce the temperature to 320°F and continue baking for another 2 hours. Occasionally baste the meat with the hot marinade from the baking tray; if the marinade evaporates, add more to the tray. If the meat starts to burn, cover it with foil.