Pork Ham with Adjika
Main Dishes • European
Description
Recipe from a popular American restaurant, created by chef John Smith.
Ingredients
- Pork Blood 7½ kg
- Salt to taste
- Ground Black Pepper to taste
- Paprika to taste
- Adjika 10 oz
- Green Hot Adjika 0 oz
- Dijon Mustard 0 fl oz
- Mayonnaise 5 oz
- Vegetable Oil 5 fl oz
Step-by-Step Guide
Step 1
Rinse and clean the ham, removing the skin and fat while leaving a thin layer of fat.
Step 2
Pierce the ham in several places with a sharp knife to allow the salt to penetrate better.
Step 3
Mix salt, black pepper, sweet paprika, and thoroughly coat the ham with the spices.
Step 4
Mix the adjika, mustard, mayonnaise, and vegetable oil. Brush the resulting mixture over the ham.
Step 5
Wrap the meat in foil and let it marinate for a few hours.
Step 6
Preheat the oven to 390°F.
Step 7
Pour a little water into the baking tray and place a piece of meat wrapped in foil on it.
Step 8
Place in the oven for 4.5 hours.
Step 9
Check the doneness of the ham by piercing it down to the bone. If the meat is cooked, a clear juice will run out instead of a red one.
Step 10
Remove from the foil, transfer to a tray without water, and place in the oven until the crust turns golden brown for 5-10 minutes at a temperature of 500°F.
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