The baked gammons meet in national cuisines of many countries. Correctly made gammon has a brilliant crisp crust and juicy pulp. If to conform to the simple rules of preparation of meat, it is simple to achieve it.
It is required to you
- pork gammon
- garlic
- sprinkling pepper
- vegetable oil
- mustard
- honey
- salt
- 1 bulb
Instruction
1. The quantity of products for roasting will be envy from the gammon sizes, but it is necessary to consider also your flavoring preferences. If you want to receive more spiciness, take more garlic and mustard, honey will make meat more crisp and refined.
2. Mix in a bowl vegetable oil, the crushed garlic, mustard, honey, salt and pepper. It isn't necessary to lard gammon. Any punctures in meat will promote outflow from it of juice therefore gammon will become dry and not such tasty.
3. If for roasting you take gammon with skin, make on it diamond-shaped cuts to fat, but try not to cut meat. Cover meat well with marinade, place it in a plastic bag and remove in the fridge at several o'clock. Periodically turn gammon that it was evenly kept waiting.
4. Warm kilogram plus half an hour for all piece. That is three-kilogram gammon has to be in an oven not less than 3.5 hours.
5. In 15 minutes until ready open a foil, cover meat with the marinade which flew down down, increase temperature to 200 °C and let's meat be reddened. Again cover ready meat with a foil, let's it cool down slightly before giving. It will allow a meat fluid to be distributed evenly on fabrics.