Glazed pork ham
Votes: 12
Time: 3 hours 55 minutes
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Glazed pork ham - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 (4 - 4.5 kg) boiled and smoked pork ham on the bone
- 2 tablespoons whole cloves (optional)
- 1.5 cups glaze (see recipe below)
We recommend
Cooking the dish according to the recipe:
- Remove the pork ham from the refrigerator 30 minutes before cooking.
- Preheat the oven to 160°C. Trim the skin from the ham and, using the tip of a knife, score the fat into a mesh. Then insert cloves into the slits.
- Place the ham in a baking dish, fat side up, and fill 1/4 full with cold water. Place the dish in the oven and bake until a thermometer inserted into the thickest part of the ham registers 131°F (55°C), about 2 hours 30 minutes (about 30 minutes per kilogram of ham).
- Increase the oven temperature to 220°C. Brush the ham with half the glaze (see recipe below). If the water in the pan has evaporated, add more.
Return the pork to the oven and continue baking, basting with the remaining glaze every 10 minutes, until the surface is glossy and golden, about 45 minutes more.
Pork ham glaze recipes:
Apple-Maple Glaze
Orange-mustard glaze
Hoisin Spiced Glaze
Pineapple-apricot glaze
Categories:
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