Pork ham in foil in the oven

12 servings
3 hours

Here are all the ingredients that will be required for a given dish

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

Let's rinse the ham well under running water and dry it with paper towels

Pepper, I prefer to use freshly ground pepper, with it dishes are much tastier and more aromatic

Add a little red hot pepper

Garlic is passed through a press or three on a fine grater, you can also cut it into plates and cover our ham on all sides

We salt

We add a little olive oil - we need it so that the meat is better soaked in spices

We rub well with the resulting mixture of ham from all sides

To make the meat juicy and fragrant, it must be marinated beforehand. I chose tkemali as the basis for the marinade - this sauce is rich in spices that work perfectly with meat, and its acidic environment softens the meat perfectly. I have homemade tkemali, I often use it as a marinade for barbecue and as a sauce for ready-made meat

Cover with cling film and leave to marinate for 1. 5-2 hours, I did not put it in the refrigerator - this is how the meat is brewed faster. You can also marinate the meat from the evening and put it in the fridge, and bake it the next day

We put the pork ham marinated on a sheet of foil, I also poured over the remains of the marinade - in the process of baking, you get an excellent tasty sauce for meat

We wrap the foil well, bending the edges upwards - so that there are no gaps, otherwise the meat risks being dry

Bake at 180 degrees 1 hour. Here it is very important not to overexpose meat in the oven, otherwise it will turn out to be dry and tough. This time is quite enough for baking - the meat is completely baked and turns out to be tender and juicy. If your ham is less or more baking time needs to be slightly adjusted (reduce or increase accordingly)

After an hour, carefully open the foil and send the meat to the oven for another 15 minutes. We check our readiness with a wooden toothpick - the juice from meat must be light and transparent

Such ham is very tasty both hot and cold. I cut it still hot, so the slice did not come out so even, but the next day, when the meat was already lying in the refrigerator, in my opinion it became even tastier - very tasty with a sandwich for breakfast and like cutting it on a festive table. Enjoy your meal!