Baked ham

Without introduction, we go straight to the table, because maybe you are hungry, thirsty ......

  • 1 piece of ham (approx. 1,600 kg)
  • 1 head of garlic (from this raw, seasonal)
  • thyme
  • salt
  • pepper
  • olive oil

Servings: -

Preparation time: over 120 minutes


We take the piece of ham, wash it and wipe it with water, grease it on both sides with a little olive oil, season it with salt, pepper and thyme. Then we make small notches on the surface of the ham and put the garlic cloves. In a grill pan , put a little oil and water, and then the piece of ham. Bake for about 2 hours.

From time to time we pour a little more water on the surface of the ham, we turn it from side to side, until all the meat penetrates and acquires a reddish color. It is served with any kind of garnish.

Have appetite or cravings ....

Tips sites


it is good to prepare about 1-2 hours before putting in the oven, to let the spices enter well


you can also use different spices, each according to your preferences ...

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Baked ham in Coca Cola, a divine preparation

We know it's not good to drink Coca Cola, but can we use it in cooking? It seems so! Although many people will be incredulous when they hear this idea, Nigella Lawson, one of the most famous personalities in the gastronomic field, comes and convinces us with a delicious recipe for ham in the oven & icircn Coca Cola, a fragile and incredibly tasty dish (no, it doesn't taste like Cola!).

Here's how to prepare this special kind of meal, only good for a family meal!

Ingredients Baked pork leg with crispy rind

  • 1 pork leg of 2.5-3 kg or 1 piece of shoulder or pork leg, not very fat, with mice
  • brine: 100 grams of coarse salt, 1 tablespoon peppercorns, 1 large clove of garlic, 6-7 liters of water
  • 2 large onions
  • 2 carrots
  • celery as the volume of an ordinary egg
  • 1 teaspoon olive oil
  • 2 branches of fresh rosemary
  • 1 teaspoon fennel seeds (or other spices, as desired: cumin, coriander or a mixture of spices as desired)
  • 1/2 teaspoon ground black pepper
  • 1 good salt powder
  • 2 tablespoons balsamic vinegar cream
  • 50 ml. balsamic vinegar Ponti
  • 40 grams of butter

Preparation Baked pork leg with crispy rinds

Preparation Baked pork leg with crispy mice & # 8211 text:

Baked pork leg with crispy mussels & # 8211 brine

1. Cut in half, transversely the whole head of garlic, with the peel. Heat the brine water in a pot, add the coarse salt and pepper and mix well until the salt dissolves. Add the garlic and allow the brine to cool to room temperature.

2. Place the pork meat in a saucepan or bowl of the right size and pour over all the already cooled brine. Cover the bowl and refrigerate for 12-24 hours.

3. The next day, drain the brine pork meat well and whisk well with kitchen towels. The brine is discarded, keeping only the garlic. Grow the rind of the thigh with a very sharp knife, creating a rhomboidal pattern.

Baked pork leg with crispy rinds & # 8211 baking

1. Finely chop the leaves on one of the rosemary branches, keeping the other whole. Add the fennel seeds, salt and ground pepper. Mix well. Grease the sliced ​​pork leg with 1 teaspoon of olive oil, just enough to adhere the spices better then rub well with the spice mixture everywhere.

2. Turn on the oven and heat to 220 degrees Celsius. Meanwhile, chop the fish onions, sliced ​​carrots and celery cubes and from all these vegetables lay a bed in a tray suitable for the oven. Place the pork leg on top, add the whole preserved rosemary branch and the two halves of the garlic head. Place the tray in the preheated oven at 220 degrees for 20 minutes.

3. After the first 20 minutes, reduce the temperature to 160 degrees Celsius with static heating or 150 degrees ventilated and add a few drops of hot water over the vegetables in the pan, just so it does not stay dry and burn. Bake the pulp at 160-150 degrees for 2:30 & # 8211 3 hours, until tender. If at some point the rind will be brown enough, I recommend covering it with aluminum foil and occasionally sprinkling the vegetables with a little hot water.

4. After the meat is well cooked (it should have an internal temperature of 72-74 degrees) remove the tray from the oven and raise the temperature to 220 degrees Celsius, on the grill function. While the oven is heating up, add a few tablespoons of sauce from the pan over the 2 tablespoons of balsamic vinegar, mix and grease the whole surface with a brush. Put the tray back in the oven, strictly supervising it, because in just 5 minutes the icing will dry and caramelize, leading to a crispy and rosy crust. Be careful, at such a high temperature the sugars in the balsamic glaze will caramelize very quickly and can burn easily, so don't miss the oven during this time!

5. After the pulp has browned nicely, remove from the pan and place on a separate platter. Cover lightly with aluminum foil and let stand for 15 minutes before cutting.

Baked pork leg with crispy rind, preparing the sauce and serving

Meanwhile, the tray in which the meat was cooked is placed on the stove and brought to a boil (possibly add a little more hot water). Add 50 ml. balsamic vinegar and boil, grating well on the bottom of the pan with a metal spatula, to detach all the delicious adhesions. Pour the entire contents of the tray into a sieve, collecting the liquid in a saucepan. Squeeze well over the vegetables left in the sieve, so that no drop of sauce is lost. Put the pan on the fire and boil the sauce until it reduces to the amount of 200-250 ml, then reduce the heat and add one by one the cold butter, cut into pieces, stirring until incorporated. The sauce will thicken without the need for another thickener. Season with salt and pepper to taste.

Serve hot pork steak with your favorite garnish and sauce next to it. It can also be served cold, it will be delicious with pickles, horseradish with cream, spicy mustard or in various sandwiches.

Ingredients cauliflower with baked ham

1 cauliflower (must be white without black dots)

200 g ham (or smoked chicken breast, pressed ham, etc.)

50 g cheese (hard consistency)

For bechamel sauce

250 ml milk (or 300 ml milk for a softer sauce)

a teaspoon of nutmeg

How to make bechamel sauce

The technique and the secret for the success of a bechamel sauce:

  • the fire should be small (when we prepare the sauce)
  • using a phone
  • hot milk
  • it will always mix in the sauce

Melt the butter in a Teflon pan, then add the flour, stirring constantly with the whisk for about 1 minute, then add the hot milk little by little, without stopping to mix with the whisk, until a sauce is formed. like a cream (no lumps).

At the end, season with salt, pepper and nutmeg (which will give flavor to the bechamel sauce), letting the sauce boil for another 1-2 minutes.

Slice of ham the slow cooker

A recipe for lunch or dinner, consistent, filling and extremely tasty and juicy.

I did it at Crock Pot, but it works well thanks to the oven.

  • 1 kg slice of pork ham, with bone and rind
  • Marinade
  • 1 onion
  • ½ small celery
  • 2 tomatoes
  • 2 was dafin
  • For the sauce: 1/2 teaspoon cold butter, 1 teaspoon flour (if necessary), 1 teaspoon butter, a hot paprika powder
  • 1 teaspoon mustard
  • 20 ml of olive oil
  • 1 tablespoon Worcestershire or Worcester sauce
  • 1 tablespoon soy sauce
  • 4 cloves of garlic
  • ½ teaspoon Smoky Ragu, smoked parpika or chili
  • 1 tablespoon ketchup
  • ½ teaspoon thyme
  • 100 ml dry white wine

Mix the marinade ingredients, place the slice of ham in a bowl as suitable as the size for the meat and pour the marinade over it. Grease on both sides, cover and leave in the fridge until the next day.

Grease the slow cooker bowl with oil. Place the slice of ham and pour all the marinade. Cut the rind on the edge of the slice of ham from place to place.

Cut the julienned onion, thinly sliced ​​celery and sliced ​​tomatoes and place them over the meat. Add the spices.

We leave the crock pot for 4 hours on the high function. After this time, take out the slice of ham and transfer it to a tray. Put in the oven at 180 0 C until golden brown.

If you do not use a slow cooker, put the steak with the marinade in the oven at 180 0 C for 2 hours.

Meanwhile, pass the vegetables left in the crockpot bowl with the juice with a vertical mixer or in a blender. Then strain. The composition obtained will be used as a sauce with the steak. I seasoned it with hot paprika, lowered it a little on the fire, in a pan, and, because it hadn't shrunk as fast as I wanted, I thickened it with a mixture of flour and cooked butter. a few minutes in a small pan.

If you only made the steak in the oven, you won't have much juice left in the pan, but after removing the steak, drain the excess fat, place the pan on the stove, pour a little wine, water or meat juice and deglaze. Strain and use the sauce.

Honey glazed ham

This is an ideal recipe for Christmas. If you do not want to use some spices, you can change them with your favorite ones. It is wonderful to taste with pickles and fantastic in sandwiches.

Put the ham in a large enough pot and cover it with cold water. Boil the contents, and then strain the water. This step aims to remove excess salt or fat from the ham.

Add the bay leaves and spices, then put the water over the ham again. Boil water and cook over medium heat for another 20 minutes (at 500 grams of meat). Remove from the heat and leave to cool.

In a pan, put all the ingredients for the honey icing. Boil them to help the flavors blend in, then leave to cool. The composition will decrease and thicken.

Preheat the oven to 220 degrees Celsius, with ventilation. Place the ham in a roaster pan, lined with foil. Use a brush to grease the meat with honey glaze, evenly, evenly. Cook for another 10 minutes in the oven until the meat becomes caramelized and sticky.

Baked ham in Coca Cola, a divine preparation

We know it's not good to drink Coca Cola, but can we use it in cooking? It seems so! Although many people will be incredulous when they hear this idea, Nigella Lawson, one of the most famous personalities in the gastronomic field, comes and convinces us with a delicious recipe for ham in the oven & icircn Coca Cola, a fragile and incredibly tasty dish (no, it doesn't taste like Cola!).

Here's how to prepare this special kind of meal, only good for a family meal!

How to make broccoli with ham in the oven

Broccoli caper clean any leaves if they exist, then unwrap them in small bouquets and put them to boil in a pot with water, salt and lemon juice (to keep their green color or they can be put after boiling in a bowl with cold water and ice) about 15 minutes (not more, because we want broccoli to be al-dente).

In a Teflon pan heat a tablespoon of butter, to be hardened ham (or pressed ham) cut into thin strips for approx 2-3 minutes.

a vas Jena well greased with butter and wallpapered with biscuit, will be put broccoli boiled and drained, then ham quality and sour cream which was slightly beaten in a bowl along with salt and pepper to taste.

The dish will be put in the preheated oven at 190 degrees for 10-15 minutes.

Near the end it will be placed on top and grated cheese (or grated Parmesan cheese) on the grater with large meshes, to form that crust appetizing baking (yellow-brown).

Broccoli with ham it will be served hot or just as good and cold, & # 8230. if it is not devoured by the gourmet family for the first time.

Coca-Cola glazed ham & # 8211 For a family dinner

If you want to surprise your family with a delicious dinner, then try this recipe. You will certainly not fail. The ham glazed with Coca-Cola tastes particularly good.


  • 1 piece of pork ham
  • 450 gr brown sugar, 250 ml Coca-Cola
  • 1/2 cup mustard, 3 teaspoons apple cider vinegar
  • 1/2 teaspoon ground cloves

Method of preparation:

Take the ham out of the fridge an hour before baking. Cover the ham with aluminum foil and place it in the oven on the bottom shelf. Bake for 60 minutes at 165 degrees.While the ham is in the oven, prepare the icing. Put the brown sugar in a medium-sized saucepan.Add the mustard.Add the apple cider vinegar.Then add the ground cloves.Pour Coca-Cola into this mixture.Mix everything together and put the pan on the stove over medium heat.Bring the mixture to a boil, then reduce the heat. Leave the pan on the fire for about 15-20 minutes. Stir often and let the sauce thicken to get a nice icing.

After 60 minutes, remove the ham from the oven. Take off the aluminum foil. Wallpaper a tray with aluminum foil and put the ham in it. Cover the ham with the previously prepared icing.Put the ham back in the oven. Every 20-30 minutes, apply a new coat of glaze on top. The ham is ready when its internal temperature reaches 60 degrees. You can check the temperature with a digital thermometer.

After the ham is cooked, take it out of the oven and let it cool for about 15 minutes. During this time, the icing will enter the meat and thus become more moist.

Cut the ham into slices and serve warm. Good appetite and increase cooking!