Ham in a ham pan in the oven

1. I wash the pork shoulder blade under running water. Then dry thoroughly with paper towels or napkins.

2. The prepared piece of pork is cut into pieces of arbitrary shape. We put the pork in a bowl, salt it.

3. Mix the meat with your hands, as if rubbing salt into each piece. Massage the meat for 5 minutes. Then we cover the bowl with meat with cling film and leave it in the refrigerator for a day. It is possible for longer, but hardly anyone can stand it.

4. After the specified time, the meat becomes slightly sticky. It is ok. One-fourth of the pork is crushed with a blender. If there is no blender, then you can skip through a meat grinder. But the consistency will not be the same.

5. Add a little ice water to the minced meat, about 100 milliliters. Now whisk everything together thoroughly with a blender until white fibers form in the mass. Combine the ground meat with chopped meat. Mix it up.

6. Pour sugar, garlic powder, cardamom, nutmeg, ground black pepper into a bowl with meat. Mix thoroughly.

7. The baking bag is placed in the ham. We fill it with minced meat. The meat must be compacted necessarily so that there are no air gaps. We twist the package, close the lid, pull the springs.

8. We send the ham in the oven. Select the "upper and lower heating" mode, select the temperature of 100 degrees. The cooking time is approximately 2 hours. We cool the ham first at room temperature, and then in the refrigerator. You can leave it in the refrigerator overnight.

After the specified time, the meat can be removed from the ham, and then from the package. Cut it into pieces and serve it on the table. Have a nice tasting!

A ham dish is a common form for cooking ham at home. She doesn't have any additional superpowers. This is a container for giving the right rounded shape for homemade ham. Therefore, it can be replaced by any means at hand.

It is important to keep in mind that the temperature at which the ham is baked in the oven should not exceed 85 degrees. And cooking stops when the temperature inside the meat loaf reaches 69-71 degrees. Otherwise, the ham will simply dry out.