Baked pork ham with honey-garlic crust
12 servings
180 minutes
Baked pork ham with a honey-garlic crust is a dish infused with aromas and flavors worthy of a royal feast. This recipe traces back to European traditions of roasting meat, where juiciness is achieved through long marination and gradual baking. The honey-garlic glaze gives the ham a rich caramel hue, while pineapple juice adds a subtle tang that highlights the depth of flavor. Tender meat with spicy seasonings pairs perfectly with roasted potatoes that soak up the meat juices, becoming even more fragrant. This dish is ideal for festive dinners or cozy family gatherings, impressing with its rich texture and balance of sweet, salty, and spicy. Serving it with herbs and fresh vegetables creates a complete gastronomic experience that is unforgettable.
1
Soak the ham in cold salted water with peppercorns and bay leaves for 12 hours. Stuff the ham with several cloves of garlic and rub it with a mixture of salt, pepper, and khmeli-suneli. Wrap it in foil and bake in a preheated oven at +190 degrees for 2 hours.
- Pork ham: 2500 g
- Salt: to taste
- Black peppercorns: to taste
- Bay leaf: 3 pieces
- Garlic: 2 heads
- Khmeli-suneli: to taste
- Ground black pepper: to taste
2
Then remove the meat from the foil, let it cool slightly and generously coat it with a mixture of: 1/2 head of garlic (minced), honey, pineapple juice, mustard, crushed fennel seeds, dried rosemary, and coarsely ground pepper.
- Garlic: 2 heads
- Buckwheat honey: 4 tablespoons
- Pineapple juice: 0.5 glass
- Mustard: 1 teaspoon
- Fennel seeds: to taste
- Dried rosemary: to taste
- Ground black pepper: to taste
3
Place the meat on a baking tray greased with vegetable oil. Arrange quartered potatoes with skin and garlic cloves, also greased with the same mixture as the meat, around it. Bake at +180 degrees for about 1 hour, periodically basting with the meat juices.
- Vegetable oil: to taste
- Potato: 1500 g
- Garlic: 2 heads
- Buckwheat honey: 4 tablespoons