Pork ham with cloves
20 servings
360 minutes
Clove-studded ham is a dish with a deep history rooted in Russian cuisine. It combines traditional meat preparation methods with a rich aroma of spices. The ham is first marinated in salty water, making it tender and juicy. Then it is slowly cooked with vegetables and bay leaves, absorbing their flavors. After that, the meat is roasted in the oven, covered with a glossy glaze of apricot jam and cognac. The clove inserted into the fat gives the dish a warm spicy aroma. The ham turns out juicy with a crispy caramelized crust. It is served as a festive dish, complemented by side dishes and sauces. This combination of sweet glaze, spices, and rich meat flavor makes it indispensable on the festive table.
1
Soak the ham in salted cold water (1 tbsp of salt per 1 liter of water) for 24 hours, changing the water to fresh salted water after 12 hours.
- Pork ham (leg): 5 kg
- Salt: to taste
2
Cut all vegetables into large pieces. Place the pork with vegetables and bay leaves in a large pot, cover with fresh boiling water, and bring to a boil. Reduce the heat, season with pepper, cover, and let it simmer for 5 hours.
- Onion: 2 heads
- Carrot: 4 pieces
- Celeriac: 2 pieces
- Turnip: 1 piece
- Bay leaf: 5 piece
- Ground black pepper: to taste
3
Place the ham on a baking tray (the vegetables are no longer needed). Cool down, then cut off the skin with a thin layer of subcutaneous fat.
- Pork ham (leg): 5 kg
4
Make diagonal cuts in a grid pattern on the top layer of remaining fat. Insert 1 clove bud into each cell. Mix jam with cognac and generously coat the top of the ham. Bake for 1 hour at 180°C.
- Pork ham (leg): 5 kg
- Cloves: to taste
- Apricot jam: 200 g
- Cognac (brandy): 2 tablespoons
