Recipes from ham with photos on the site should be viewed on a full stomach. Pork ham dishes look very appetizing, especially if the ham recipes use glaze, which makes the crispy crust golden brown. The ham is usually simply baked, but you can prepare the ham breaded with breadcrumbs. In some recipes, the ham is pre-marinated.

Take the cutest piece of meat that looks at you from the counter and, without further ado, bake it whole in the oven. A cut of pork leg (ham) is suitable. Although you can get a little smarter with the vegetable pillow by adding ripe tomatoes to it

chapter: Pork recipes

We offer a step-by-step recipe with a photo of wonderful, aromatic meat baked in the oven with vegetables on an onion bed. The marinade of honey, soy sauce and mustard gives the meat an incomparable taste. These three simple ingredients combined with spices make...

chapter: Pork recipes

It is better not to season such a salad with sauce in a salad bowl, but to place it on portioned plates, put a little sauce on top and let everyone mix the sauce with the salad themselves. This way the salad will look prettier, and the dose of sauce can be adjusted according to your needs.

chapter: Meat salads

Green beans are delicious on their own or with the addition of meat. The meat must first be lightly fried, add beans cut into pieces, tomato paste and fry everything together. Can be served hot or chilled

chapter: Pork recipes

This recipe turns out equally well on pork and turkey. In my opinion, it turns out more tender and tastier with turkey fillet, especially if it has a little fat on it. It's easy to experiment with sauce ingredients. Depending on what fruit

chapter: Turkey dishes

Pomegranate juice is not only tasty and healthy as a drink, but also an excellent marinade for meat. I suggest preparing pork kebab by marinating the meat in a mixture of pomegranate juice with onions, a drop of cumin and black pepper. Sourness and tartness of pomegranate

chapter: Kebabs

We offer a time-tested simple recipe for stewed cabbage with meat. Yes, a simple dish, but tasty and quick to prepare. With pork you get the most delicious and juicy cabbage. Meat with small layers of fat secretes meat juice, which gives

chapter: Cabbage recipes

Pork for barbecue can be marinated in different ways. For example, in this recipe the marinade is made from kefir. The meat, as usual, is sprinkled with chopped onions and spices, mixed well, and then poured with kefir and left to marinate for at least 2 hours. Shish kebab and

chapter: Kebabs

There are enough goulash recipes to fill an entire cookbook. You could probably cook goulash every day all year, and every time there would be something new in it. First of all, all goulash can be divided into thick stews and a classic second course, where meat and vegetables

chapter: Goulash

Meatloaf in a ham maker is an excellent alternative to ready-made sausage. Having such a unit as a ham maker, any housewife can come up with her own recipe according to the preferences and wishes of her family. It is the “unnecessary” skin that remains after cutting the ham or

chapter: Pork recipes

A piece of pork is suitable for baking - neck, ham or flank. Before putting the meat in the oven, it is marinated in soy sauce and then coated with ground spices. Plum sauce for meat can be prepared in different ways. This time I suggest soy

chapter: Pork recipes

Any mushrooms are suitable for mushroom sauce with Madeira, but with forest mushrooms - aspen and porcini - the sauce turns out to be truly tasty. Pork ham does not need any additional preparation, you just need to bake it. And only later, when the meat is ready

chapter: Pork recipes

Kaiser-kavurma is roast lamb with vegetables. It is better to prepare this dish in the summer, when there are local vegetables - aromatic, juicy and meaty. According to this recipe, kavurma turns out to be aromatic, tasty and without any specific smell of lamb. The meat melts into

chapter: Uzbek cuisine

The recipe for meat with pomegranate combines dry red wine and pomegranate seeds perfectly. Thanks to the pomegranate marinade, the meat becomes tender, juicy and aromatic. Don't forget to set aside some grains to garnish the finished meat.

chapter: Pork recipes

To make the vegetable casserole more satisfying, taking into account the appetites of the stronger half, add ham (baked pork) and cottage cheese to it. Choose coarse-grained cottage cheese, not sour or dry. Vegetables with cottage cheese and goat cheese are placed in layers in a large casserole dish.

chapter: Vegetable casseroles

Venison stew is prepared with the addition of vegetables (leeks, turnips, onions and carrots) and, most importantly, a mixture of spices, which are especially valued in Caucasian cuisine. Before cooking, the meat is marinated, generously sprinkled with dry Caucasian seasoning made from ground pomegranates.

chapter: Elk, roe deer, wild boar

If you have pasta left over from dinner, it can become the basis for a casserole that can be prepared in just a few minutes and with minimal effort. In addition to the actual boiled pasta, you will need ham, fresh herbs, as well as cream and eggs for filling.

chapter: Pasta casseroles

Although the French claim that the invention of the omelet belongs to them, and even test their chefs for professional suitability based on the omelet, each national cuisine can boast of its own recipe for an egg mixture. In fact, there are so many omelet recipes

Pork butt is the part of the carcass of a domestic pig adjacent to the lumbar and hip portions. It is distinguished by juicy and dense pulp, surrounded by a thin layer of film and fat. It is eaten mainly fried and boiled, and after removing the bones it is used to prepare dried meat delicacies.

Calorie content

100 grams of ham with bone contains about 136 kcal.

Compound

The chemical composition of pork ham is characterized by a high content of proteins, fats, ash, vitamins (A, B1, B3, B5, B9, B12, C), macro- (potassium, calcium, magnesium, sodium, phosphorus) and microelements (iron, manganese, copper, zinc, selenium).

How to cook

Along with the shoulder, pork butt is one of the most versatile parts of the domestic pig carcass. The relatively small content of rough muscles, fat and connective tissue allows the use of various cooking methods when preparing. In most cases, pork ham is eaten fried, stewed and boiled. At the same time, when preparing it, the age of the animal should be taken into account. As a rule, such meat is characterized by increased rigidity and less intense taste, which requires the use of special cooking methods. As a rule, this is pre-boiling or soaking. At the same time, it is recommended to add various spices to the marinade, as well as other food products, such as wine or cream. As for the list of dishes that can be prepared from pork ham, it is unusually wide, ranging from cutlets to all kinds of soups. It is also impossible not to note the popularity of this food product in the preparation of all kinds of meat delicacies, including, of course, Parma ham and jamon, popular all over the world.

How to serve

Pork ham dishes are usually served with vegetable salads, sweet and sour or hot sauces, baked goods, and side dishes. In most cases, boiled, fried and stewed dishes from potatoes, cabbage, legumes, and also boiled and stewed dishes from cereals and pasta are used in this capacity.

What goes with it?

Pork ham goes well with most vegetables (potatoes, cabbage, legumes), some fruits, wild berries, mushrooms, sweet, sour and hot sauces, fermented milk products, nuts, honey, low-alcohol and non-alcoholic drinks.

How to choose

One of the main factors in choosing a pork ham is the color of the flesh. It can be used to determine the age of the animal. As a rule, the meat of adult domestic pigs is darker, and at the same time quite tough with a less intense taste and aroma, which introduces significant difficulties in the process of its preparation. That is why, when choosing a pork ham, you should prefer meat with soft shades of red. At the same time, the fat layers should not be loose and yellowish. Another factor in choosing pork butt is flavor. It should not show any signs of mustiness.

Storage

Fresh pork ham should be stored in the refrigerator and consumed within 4-6 days. It is not recommended to use hermetically sealed containers. Regular parchment paper is much better suited for these purposes. To preserve pork ham for a longer period (up to a year), it can be frozen, ensuring a certain temperature regime (not higher than minus 18 degrees Celsius).

Beneficial features

The use of aggressive heat during cooking does not prevent pork ham from being considered a food product beneficial to human health. This is due to its chemical composition, which represents an impressive list of various biologically active substances. Many of them have a positive effect on the human body. However, it remains so only if you consume pork ham dishes in moderation. In particular, this meat product reduces nervous excitability, improves the functioning of the gastrointestinal tract, stimulates the processes of hematopoiesis, metabolism, and the formation of bone and muscle tissue. In addition, dishes made from pork ham help reduce cholesterol levels in the blood, normalize heart function and the condition of blood vessels.

Restrictions on use

Individual intolerance, tendency to an allergic reaction, the need for mandatory heat treatment at a temperature of at least 75 degrees Celsius, diseases of the cardiovascular system (consume in limited quantities).

All over the world, pork is considered one of the most popular and consumed types of meat. This is due not only to the taste of the product, but also to its benefits and versatility, since all parts of the pork carcass have excellent uses in different dishes.

The most sought-after part of pork is the meaty and juicy ham. It is ideal for different types of processing - baked in the oven, roasted on a spit, processed into minced meat, smoked, boiled, etc. However, any pork dish will taste excellent if prepared correctly.

What is softer - ham or shoulder?

Pork ham is the most expensive and the most delicious and tender part of the pig. This is a cutting from the hip or scapulohumeral section. The juicy ham is quite large, so for sale, butchers cut it into 2 parts.

• Lower- pulp on the bone, which is often bought for drying, frying and pickling.
• Top part(loin) has no bones. Excellent for cooking kebabs and schnitzels, cutlets and steaks on the grill.

The most delicious and tender, without a doubt, is the meat from that part of the animal that is not involved in the motor process. Starting from the back and the part closest to the tail will be the most juicy when finished.

How to choose?

If you want to buy a good ham, you should pay special attention to the pulp and skin of the pig. Light beige or white skin demonstrates a high-quality and undamaged product. The presence of yellowness on it indicates that the meat of an old individual is laid out on the counter. And the presence of pigment spots is an indicator of a sick animal. Fresh meat has virtually no smell.

The structure of the pork should be dense and elastic. You can check this by pressing the pulp with your finger - there should not be a dent at the point of pressure.

The color of the pork should not be too dark, as this usually indicates the advanced age of the animal from which it was obtained.

But too light a ham is not always an indicator of freshness. A pig that has been fed hormones will also have pale meat.

The white color on pork is only good for the fat layer. If it has a pink or yellow tint, it is better to look for another ham to buy.

You can choose a ham on the bone or without it, based on what you plan to cook. The boneless part is used to prepare boiled pork and all kinds of kebabs, lula kebab, dry-cured jamon, meatballs, and escalopes. This upper hind leg of the animal is the fleshiest.

The front part of the bone-in pork leg is intended for baking, grilling, stewing and smoking.

Calorie content and composition

Pork ham is first-class meat, which, according to all its quality characteristics, is considered one of the most valuable parts of the carcass. But even the high calorie content and controversial opinions about pork in relation to dietary nutrition do not detract from its merits. Pork is a more digestible meat than lamb. And it has much less cholesterol than beef. BJU will clearly tell you about the meat.

For 100 grams of pork meat there is:

• 17.68 g proteins;
• 23.20 g fat;
• 0.02 g carbohydrates.

The calorie content of pork is 270.23 kcal or 1131 kJ.

Cooking method

Such a delicacy as smoked pork ham can be prepared at home, if you have a smokehouse on your farm. You will need a fresh ham and some smoking ingredients. And also a good supply of patience, because the cooking process is not so simple. Although the result is worth it!

Ingredients:

• pork - ham;
• salt;
• sugar;
• peppercorns;
• laurel leaf;
• water.

Cooking method.

• Prepare brine for meat ham in the following proportions: for 1 liter of water - 100 g of salt, 1 tbsp. l. granulated sugar, bay leaf and peppercorns to taste.
• Place the meat in a container of suitable size and add brine to cover the entire pork. Place the container in a cool place for a week.
• Remove the salted pork from the brine and hang it on hooks to air for about 8 hours.
• Then put the ham in the smokehouse for half an hour until it turns golden brown.
• Afterwards, place the pork from the smokehouse into a special baking sleeve, squeeze out all the air from there and tie it up. Place in a large saucepan and pour water on top. Press the sleeve so that it does not float up. Cook for 1.5 hours in moderately boiling water.
• Remove the finished product from the sleeve and hang it to air dry.

Dried

• Prepare the ham with the skin but without the bone. Rub it well with salt. Place in a stainless steel bowl, skin side down. Place cling film under it and press with a weight of 5 kg. Refrigerate while salting. It is defined as follows: for 0.5 kg of pork - one day.
• Every couple of days you need to check that the entire ham remains in the salt and drain off any liquid that is released. Add salt as needed. The pork should firm up. If necessary, add additional salt and leave for another couple of days.
• Then remove salt and rinse the meat with cold water, dry with kitchen towels.
• Cover areas of flesh without skin with peppered slices of lard. Wrap the ham in 4 layers of gauze and tie with twine.
• Hang in a cool, ventilated, dry room (at 15 C and humidity about 70%) and keep there for up to 5 months. A properly prepared ham loses 1⁄2 of its original weight during this period.
• Remove the remaining fat from the dried ham and carefully cut off the skin. Cut the meat with a sharp knife into thin, almost translucent slices and enjoy.

Boiled

Another labor-intensive, but very tasty way to cook pork. The recipe calls for the ham of a young and not very fatty pig.

Ingredients:

• 5 kg pulp;
• 200 g salt;
• 10 g soda;
• 15 g sugar;
• 10 g coriander;
• 3 buds of cloves;
• 15 pcs. black pepper;
• 15 pcs. allspice;
• 5 laurel leaves;
• 3 cloves of garlic;
• 2.5 liters of water.

How to cook:

• Remove the bone from the ham. Soften the seasonings in a mortar, combine them with salt, add sugar and soda. Divide the mixture into 2 equal parts. Rub one of them thoroughly into the pork.
• Place the meat in an enamel pan under the lid, press down on top with a weight. Leave for two days at room temperature.
• Boil 2.5 liters of water, cool it, add the remaining seasonings, pour brine over the meat, keep it cool (+4 - +8 C) for 3 weeks. Turn the ham every two days.
• Then remove the pork and rinse it. Dry well, tie with culinary thread, keeping the turns at a distance of 2 cm from each other. If the ham is large, roll it into 2 rolls.
• Place the meat in a large saucepan, fill with boiling water so that the ham is covered with water.
• Boil and then simmer over low heat for 2-3 hours. While the liquid is evaporating, add water.
• The readiness of the boiled ham is determined by using a fork: when the device enters without effort, the pork is ready. It is important not to overcook the meat, otherwise it will be tasteless and difficult to cut.

Recipes

Pork ham is usually prepared as a second dish, as a main course. Meat in foil baked in the oven turns out delicious if you fry it in a frying pan, salt it or bake it on a spit without removing the bones. Pork is combined with mushrooms, potatoes, tomato and sweet and sour sauces. Experimenting with its preparation at home is a real pleasure for the cook.

Roast pork with citrus glaze

Using this simple recipe, you can quickly prepare an original treat for a festive feast. Or make such a ham for dinner, pleasantly surprising your household.

First, the pork ham needs to be boiled until tender, and then baked in the oven for a fragrant orange-mustard crust. The spices permeate the pork with their aroma, and the result is amazingly tender, not very fatty meat. It is not forbidden to eat it even if you are on a diet. Of course, without overeating, and this is difficult, given the appetizing visuals and taste of the dish.

Ingredients:

• 2-3 kg of ham;
• 3 laurel leaves;
• 1 tsp. black peppercorns;
• 30 pcs. dry cloves;
• 1 tbsp. l. salt.

Glaze:

• 2 tbsp. l. orange jam;
• 2 tbsp. l. Sahara;
• 2 tsp. mustard powder;
• 2 tbsp. l. cognac

How to cook.

• Wash the pork and place in a large saucepan with cold water. Bring to a boil over high heat, then reduce it and cook for 10 minutes.
• Pour water from the pan and pour in cold water, boil again and add bay leaves and peppercorns.
• Cook the pork covered. Cooking time is calculated based on the weight of the ham - up to 60 minutes are required for 1 kg of meat. In 30 min. Before the end of cooking, it’s time to add salt to the broth.
• Remove the pork from the broth and leave to cool on a wire rack for 15 minutes. Bake it on it, placing a baking sheet down to collect the leaking fat.
• While the pork is cooling, make the orange glaze. In a shallow bowl, combine jam, mustard powder, granulated sugar and cognac.
• Cut the skin off the warm ham with a knife, leaving only a layer of fat. Using the edge of a knife, make 30 punctures around the perimeter of the piece and insert cloves into the punctures.
• Thickly coat the ham on all sides with the orange mustard glaze.
• Bake in an oven preheated to 180 C for 30 minutes until golden brown. During baking, you need to turn the meat over once to ensure even browning.

Pork in the sleeve

Ingredients:

• ham;
• 50 g honey;
• 60 g olive oil;
• 7 cloves of garlic;
• 3 laurel leaves;
• lemon;
• salt;
• spices.

Cooking method.

• Prepare the meat: wash well, dry, scrape with a knife. If there is a bone, cut on one side and carefully cut it out.
• Peel and chop the garlic.
• Place the ham cut side up, apply garlic to the meat, rub it in, then sprinkle spices and salt over the entire piece.
• Roll the ham tightly and tie with a tight thread.
• Prepare a mixture of oil, spices, honey and lemon juice. Grease the ham and place it in a sleeve with laurel leaves. Bake in the oven for 1.5 hours (temperature 180).
• Cool naturally and remove the thread.

Pork in a “fragrant coat”

Ingredients:

• ham;
• 2 tbsp. l. pine nuts;
• 100 g Parmesan cheese;
• 30 g butter;
• basil;
• White bread;
• 3 cloves of garlic;
• salt.

How to cook.

• Grind the bread crumb in a blender. Heat the butter in a frying pan and fry the bread crumbs for about 5 minutes. Remove from stove, cool.
• Grind fresh basil in a blender along with garlic and a tablespoon of pine nuts. Add cheese and olive oil, add salt and pepper and beat well. Combine sauce with toasted bread crumbs.
• Dry the pork well, make a wide and deep cut in the piece, pour a little sauce into it and sprinkle with pine nuts.
• Tie the ham with thread and coat all sides with sauce. Transfer to a baking sheet, cover with foil and place in an oven preheated to 200 C to bake for a couple of hours.
• 25 minutes before it is ready, remove the foil to allow the crust to set.
• Remove the finished meat from the oven and cover with foil for 10 minutes. Then cut into portions.

Meat dishes are always the main thing on the holiday table. Smoked pork ham is one of the popular delicacies among smoked meat lovers. The delicate taste and pleasant smoky aroma leave no one indifferent, especially if this dish is prepared at home from natural products.

Composition, calorie content and benefits of smoked pork ham

Smoked ham is a very satisfying dish. It is consumed as an independent snack, for example, with horseradish or mustard. They are also used to prepare all kinds of dishes - soups, broths, appetizers, casseroles, salads, pizza.

Cooking meat by smoking preserves almost all the beneficial substances in it. The ham contains such useful minerals as: iodine, iron, fluorine, calcium, magnesium. As well as a large amount of vitamins PP and B groups.

The product is well absorbed by the body, satisfies hunger for a long time, gives vitality and energy. But, like any smoked delicacies, you should not consume it in large quantities. This can lead to excess weight, gastrointestinal and cardiovascular problems.

The calorie content of ham depends on how it is prepared. A boiled-smoked product has less calories, since after the smoking process it is still boiled. With this treatment, the amount of fat is reduced.

100 g of boiled smoked ham contains:

• Protein – 14.0 g.
• Fat – 26.0 g.
• There are no carbohydrates.
• Calorie content is 306 kcal.

100 g of hot smoked ham contains:

• Belkov – 15 g.
• Fat – 50 g.
• There are no carbohydrates.
• Calorie content 510 kcal.

How to salt a ham for smoking

As with any meat, the process of smoking a ham begins with marinating, or rather, salting. For dishes, it is recommended to use enamel containers or barrels made of natural wood. There are several types of salting meat that are suitable for both hot and cold smoking.

Salting ham with dry spices

Prepare the mixture for salting according to the following proportions: 1 kg of coarse salt, 150 g of sugar, 20 g of saltpeter (food grade), ground black pepper.

Place a small layer of salt on the bottom of the salting dish. Place the meat on top, generously rubbed with the curing mixture. Place the hams skin side down. Also fill the gaps between the legs with the mixture.

Meat should be salted at a temperature from + 2⁰С to +5⁰С for at least 2 weeks. After marinating, remove the ham from the brine, soak in cold water for 5 hours and hang in a ventilated place to dry (8-12 hours).

Salting in brine

Prepare the brine: add 750 g of salt, 180 g of sugar, 20 g of saltpeter to 10 liters of water. Bring to a boil until all ingredients dissolve, let cool.

Place the hams, skin side down, in the prepared bowl, topping them with spices (bay leaf, garlic, allspice). Pour chilled and strained brine over them. The liquid should completely cover the meat.

Salt the meat for 4 weeks in a cool place. Afterwards, the hams are soaked and hung out to dry.

Mixed Ambassador

To begin with, the meat is salted with a dry salt mixture at the rate of: 50 g of sugar, 15 g of saltpeter per 1 kg of salt. If desired, you can add your favorite spices. Spices should remain in the dry marinade for 12-14 days.

Afterwards, the hams are poured with cold brine. For 10 liters of water take 500 g of salt, 50 g of food nitrate, 100 g of granulated sugar.

The meat will stay in the brine for another 2 weeks. It is then soaked, dried and smoked. Adding potassium nitrate will give a nice pink color.

Hot smoking pork ham

When the ham is soaked and dried, it can be hot smoked. For this you need a smokehouse, firewood, and fruit chips. The smokehouse must have appropriate dimensions, since the ham itself is quite large.

The bottom of the smokehouse is covered with wood chips. Then the hams are hung in the smokehouse. For convenience, you need to make a small incision near the bone and thread the twine into it.

The smokehouse is covered with a lid, placed on a lit fire and the process of hot smoking begins.

Meat should be hot smoked for at least 12 hours at a temperature of about 60⁰C. The fire should be moderate. If a strong fire occurs, you can add raw sawdust.

When finished, the product has a very beautiful and appetizing dark brown crust. After the process is completed, the meat must be ventilated for at least 8 hours, and only then can it be tasted.

This type of dish involves boiling the ham before smoking. To do this, the meat is soaked for 1 hour after salting. Then you need to boil water, put the ham in it, add a couple of bay leaves and cook the meat for 2 hours over low heat. After that, remove the ham from the water, let it cool, dry it a little and smoke it hot at a temperature of 60⁰C for about 8 hours.

The meat product prepared in this way has soft, juicy flesh and the taste of ham.

Cold smoking pork ham

To keep meat for a long time, cold smoking is used. This is a long and painstaking process. But the end result is a fragrant and appetizing product that can be stored in a dry, cold room for several months.

After salting, the meat is soaked for 5 hours in fresh water. It takes 7-8 hours to dry.

The meat is smoked for 3 to 7 days with cold thick smoke. The temperature in the smokehouse should be 22-25⁰С.

The process must be continuous, especially in the first 12 hours. After smoking, the meat must be allowed to mature. To do this, the ham is wrapped in a piece of gauze and hung in a dry, cool room with good ventilation for 2 weeks. And only then the product is ready for tasting.

Features of smoking at home

• It is better to start the process in dry and windless weather.
• Use wood chips and firewood from fruit trees, alder, and oak.
• At the end of smoking, you can add juniper branches, this will give the product a piquant and unusual taste.
• Be sure to ventilate food after smoking to remove the strong smell of smoke.
• Refrigerate the product before serving. After lying in the refrigerator for 1-2 hours, the meat will acquire the real taste of a homemade delicacy.

Storing smoked ham

In a room with a temperature of 2-5⁰C, cold smoked ham can be stored for up to six months. In this case, the room should be dry, well ventilated and dark. An attic or storage room is perfect.

Hot smoked products and boiled smoked ham have a much shorter shelf life. It can be stored in the refrigerator for no more than 2 months. In this case, it must be wrapped in thick parchment. It is better not to use cling film.

Step 1: Prepare the pork butt.

To prepare this dish, I specially purchased the meatiest pork ham from a young pig with a thin coating of fat and a large bone; they say that meat on the bone bakes better and is more tender. First, rinse the ham under running water to remove any dirt. Then place the meat in a deep bowl and pour into it 1 glass ordinary running water and 1 glass table vinegar 9% vinegar.
Soak the meat in the resulting mixture for 30 minutes. Then take it out of the bowl, rinse it again under running water and put it back in the same container in which it was previously located, although the bowl should be washed first.

Step 2: prepare the marinade.

Now prepare the marinade, it's easy. Arm yourself with a deep bowl, a tablespoon and a teaspoon. Place the amount of salt required according to the recipe into the bowl. It will seem to you that there is a lot of it, but do not forget that the ham is large, and in principle this ingredient can be adjusted to taste like all spices, the main thing is not to make the pork tasteless.
Then add ground black pepper, preferably fresh, but if you don’t have it in the house, you can use already ground pepper.
Now add spicy oregano, this spice will work more on aroma than taste.
Peel the garlic, squeeze it through a garlic press into a mortar and then grind it to the smallest particles so that the garlic gives more juice and dissolves its magnificent amber. Then add it to the bowl with spices.
Finally, rinse 2 limes under running water, dry them with paper kitchen towels, cut each fruit into 2 parts and squeeze the juice from them using a hand squeezer into a bowl with spices and garlic.
Take a fork and thoroughly mix all the ingredients of the marinade until smooth.

Step 3: marinate the pork ham.

Now return to the meat, place it on a cutting board and make frequent punctures in the ham with a knife, 5 to 6 centimeters deep.
Don’t be lazy, this step is very important before starting marinating, the more punctures, the better the meat is marinated.
Of course, you shouldn’t be too zealous and make a sieve out of the ham, 5 – 7 cuts on one side and the other and, of course, on the skin.
Transfer the ham back to the bowl and pour the marinade over it.
Rub the flavor mixture into the pork as lovingly as possible, making sure the liquid gets into the cuts, this is the best way to get maximum flavor.
Then cover the bowl with plastic wrap and put the ham in the refrigerator for 12 hours, or even better if you marinate the meat from evening to night, which is exactly what I did.

Step 4: bake the pork ham.

Through 12 hours turn on and preheat the oven up to 200 degrees Celsius. Remove the bowl of ham from the refrigerator and remove the plastic wrap from the container. Take a non-stick baking dish, place the pork in it and pour in the marinade that remains in the bowl.
Cover the top of the pan with foil so that there are no gaps and steam that will accumulate under the sheet of foil can bake the ham. Let the meat bake for 4 hours Believe me, I have cooked this dish many times and for such a large piece of meat it is perfect time.
After the required time has passed, using a kitchen towel, remove the pan from the oven, remove the foil and send the ham back to bake for another 25 – 30 minutes, so that the pork is covered with a beautiful golden brown crust.
Then turn off the oven, let the finished ham stand in it for another 10 – 15 minutes. Then remove the pan from the oven and place on a cutting board.
Very carefully transfer the ham to a large, flat platter using tongs. Proceed with caution, the meat turns out very crumbly, tender, almost flaky. Cut the ham into the desired size pieces, serve yourself a portion and savor with pleasure.

Step 5: Serve the pork ham in the marinade.

Pork ham in marinade is served hot or chilled as the main meat dish. This kind of pork will go well with a non-fatty side dish, such as boiled rice, pasta, cereal or mashed potatoes. If you're serving the pork butt to guests, you can garnish it with lime wedges, like I did, or freshly sliced ​​vegetables. This dish brings satiety and a lot of pleasure with its taste and aroma! Bon appetit!

- – The set of spices in this recipe can be supplemented, for example, if you like spicier meat, you can add ground red pepper, curry to the marinade, and if you want more flavor, you can add white pepper, allspice, ground mint and lemongrass. In principle, to bake a ham you can use any spices that are suitable for preparing pork dishes.

- – Don’t think that 4.5 hours of baking is a lot, for marinated meat this is the ideal time, since any marinated meat is baked much longer than stuffed or simply rubbed with spices.

- – When choosing a ham, be vigilant; it is advisable to set the piece you have chosen on fire to make sure that you do not get a knur. If the meat smells like urine, it is better to discard the piece, since such a ham cannot be rehabilitated.