Do you like meat dishes? Be sure to try the baked ham in the sleeve. The meat cooked in this way is very juicy and tender, because it is cooked in its own juice.
Delicious boiled pork will take pride of place on the festive table and will be a great alternative to store-bought sausage.
Step by step method
Wash the meat well, then dry it with paper towels. Sprinkle with salt and pepper on all sides.
Cut each garlic clove into three pieces.
We make small cuts in the pork with a knife and lay a clove of garlic in them.
We take a deep bowl, put a couple of bay leaves on the bottom. Then we place the meat in the same bowl, put the remaining bay leaves on top. Cover the bowl with cling film and let it marinate for 30-40 minutes.
We take a baking sleeve and transfer the marinated pork into it. Tie on both sides with ribbons.
Put the meat in a baking dish. We put the form in the oven, heated to 200 degrees for an hour.
After the time has elapsed, we take the meat out of the oven, let it cool slightly and remove the packaging.
It is better to serve homemade boiled pork to the table hot, then it will not lose its taste properties. But even when cold, it is also tasty and appetizing. Enjoy your meal!
Tips & variations
Most often, for ham, the back of the pork carcass is chosen. A properly cut ham is covered with a layer of fat. This is good, because fat is a flavor conductor, and it also protects the meat from the heat of the oven.
Salt the meat that you plan to bake in advance. Salt will take time to penetrate into the thickness of the meat and salt it from the inside.
To make sure the meat is done, simply pierce it with a knife at the thickest part. Juice should be clear.
Boiled pork goes well with any sauces and cereals.
If boiled pork is served as a hot dish, do not try to cut it into thin slices - the meat will crumble under the knife. Cut heartily, in fairly thick pieces. Cold boiled pork is cut much easier.
I really like meat. Fish is healthy too, but we are all “meat” in the family. The sleeve turned out to be a luxurious ham. The recipe is excellent. I’ll try to keep it in the oven for another five or ten minutes, cutting the sleeve so that the crust is.
Yana, tell me, please, did your meat dry out when you browned it without a sleeve? I bake pork, as it is written in the recipe, but I want to try your version. By the way, cold meat is also insanely delicious.