Pork ham with adjika
8 servings
300 minutes
Recipe from Gayane's restaurant, brand chef Gayane Breiova.
1
Wash and clean the ham from skin and fat, leaving a small layer of fat.
- Pork ham (leg): 7.5 kg
2
Pierce the ham in several places with a sharp knife for better salt absorption.
- Salt: to taste
3
Mix salt, black pepper, sweet paprika and thoroughly coat the ham with spices.
- Salt: to taste
- Ground black pepper: to taste
- Sweet paprika: to taste
4
Mix adjika, mustard, mayonnaise, and vegetable oil. Coat the ham with the resulting mixture.
- Adjika: 300 g
- Green ajika (hot herb paste): 30 g
- Dijon mustard: 30 ml
- Mayonnaise: 200 g
- Vegetable oil: 200 ml
5
Wrap the meat in foil and let it marinate for a few hours.
6
Preheat the oven to 200 degrees.
7
Pour a little water into the baking tray and place a piece of meat in foil on it.
8
Send to the oven for 4.5 hours.
9
Check the readiness of the ham by piercing it to the bone. If the meat is ready, a white juice will flow out instead of red.
10
Remove from foil, transfer to a tray without water, and send to the oven at 260 degrees for 5-10 minutes until the crust turns brown.