It is important to choose the meat before cooking pork. For more juicy piece snack is better to take the fatty parts like the neck.
To the meat has turned dry, cook boiled pork from lean cuts.
The dish is better to prepare in advance: meat marinated and be sure to soak in the refrigerator.
Recipe Christmas ham
Ingredients:
Pork: 1 Kilogram,
Garlic: 4-5 cloves,
Provence herbs 1 teaspoon,
Salt: 0.5 teaspoon
Black pepper: 0.25 teaspoon
Dijon mustard (French): 3 teaspoons,
Vegetable oil: 3-4 Art. spoons
Preparation:
1. The selected piece of meat rinse well under running water. Pat dry with paper towels.
2. Make a marinade. To this mix vegetable oil, the finished mustard, salt and pepper, crushed (knife or press) garlic and olive grass. Mix all.
3. The meat is good to rub on all sides with marinade.
Wrap in plastic foil. Put into the refrigerator for 4-5 hours, so that the meat is well marinated.
4. At the end of 4-5 hours is already marinated meat removed from the refrigerator. Again, wrap foil, now in several layers tightly, so that the juice does not flow during the baking time.
5. Heat oven to 180 degrees.
Meat in foil lay on a baking sheet. Send in the oven for 3-4 hours.
6. For half an hour before the end of baking foil to deploy.
Pour over top of meat juice, formed in the foil.
Leave the meat open browning. It should form a light crust.
7. Meat control from oven, let cool to room temperature. Again tightly wrapped in foil and put into the refrigerator to relax 12 hours.
8. After 12 hours, ready to get boiled pork, remove foil.
Cut into thin slices, bring to the table with vegetables and herbs.
Bon Appetit!
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