Ham baked in dough in the oven - a recipe for how to bake salted pork ham.
This recipe for preparing salted pork meat for future use is usually used at the end of winter. Baked ham becomes more juicy and good when salted ham is no longer so juicy and tasty.
How to bake pork ham in the oven in dough.
At the beginning of cooking, soak the salted meat in cold water and thoroughly remove the top sticky crust.
Prepare unleavened dough using only water and rye flour - no need to add salt. In its structure and density it should resemble dumplings.
On a parchment sheet, roll out half the dough to a thickness of 1 cm and place the soaked ham on it.
The second part of the dough is also rolled out and placed on top of the ham.
Connect the two parts of the dough and pinch it so that the meat is completely inside the dough.
Place the pork in the dough on an oven sheet and place in the preheated oven. Its temperature should not exceed 190°C. Bake the ham until done, test with a long wooden skewer. In a well-baked ham, it will pierce the meat easily and deeply. Also, be aware that one kilogram of meat preparation will require 60 minutes of baking.
Remove the finished baked legs from the oven and cool directly in the bread shell. Serve the baked meat as a charcuterie. Don't forget to garnish the slices with homemade pickles.
See also: cooking pork ham - pickling recipe.
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