Baked picnic ham with mustard

Baked pork picnic ham with mustard

Baked pork picnic ham with mustard baked in a large piece. To make meat tender and evenly cooked, you need to let the meat soak well in brine, and then bake at a low temperature. The cooling process is also important. A step-by-step recipe with photos will tell and show everything in detail.
5 from 2 votes
Cook Time 3 hours 30 minutes
Meat marinating time (min.) 12 hours
Total Time 15 hours 30 minutes
Servings 10 people
Calories 3 kcal


  • 1 saucepan
  • 1 teaspoon
  • 1 tablespoon
  • 1 mix bowl
  • 1 baking mold
  • 1 foil


  • 1.3 kg pork tenderloin
  • 1.5 tbsp salt
  • 1.5 liter water
  • ½ tbsp sugar
  • 1 tsp Provencal herbs mixture
  • 1 tbsp Russian mustard
  • 1 tsp paprika ground
  • 2-3 cloves garlic
  • 2 pcs bay leaf
  • 3-4 pcs pepper peas
  • 3-4 pcs clove bud


  • Prepare everything you need. Choose a piece of meat of uniform thickness if possible, so that all areas are salted and cooked evenly.
    Necessary ingredients for cooking baked picnic ham with mustard
  • For the brine, put salt, sugar, Provencal herbs in a suitable-sized pan. Add peppercorns and cloves.
    1.5 tbsp salt, 1.5 liter water, ½ tbsp sugar, 1 tsp Provencal herbs mixture, 2 pcs bay leaf, 3-4 pcs pepper, 3-4 pcs clove
    Salt, sugar, herbs of Provence, pepper peas, clove buds
  • Pour cold water, stir until the crystals dissolve. Submerge the meat. It should be completely immersed in the liquid. Leave to marinate for 12-24 hours in the refrigerator.
    1.3 kg pork
    Pork pickling
  • After the time has passed, remove the pork and pat dry with paper towels. Place Russian mustard, ground paprika, and chopped garlic in a small bowl.
    1 tbsp Russian mustard, 1 tsp paprika, 2-3 cloves garlic
    Mustard, paprika, garlic
  • Mix well.
    Stirring the sauce
  • Spread the mixture over the meat.
    Smearing meat with sauce
  • Coat on all sides. Leave for two hours to allow the piece to warm up to room temperature. This is an important step for even cooking.
    Baked pork
  • Cover with foil and place in a preheated oven at 170 degrees. After 10 minutes, reduce the temperature to 150 and cook for another hour. Remove the foil, make a puncture with a sharp knife to the middle, transparent juice should come out. Bake without foil for 10 minutes to brown the surface.
    Cooling of meat
  • Wrap again with foil and leave in the cooling oven for 2 hours. Then transfer to the refrigerator. Buzhenina is served cold. The meat is tender, juicy, and moderately salty.
    Baked picnic ham with mustard


Calories: 3kcalCarbohydrates: 1gProtein: 0.1gFat: 0.1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.01gTrans Fat: 0.001gSodium: 60mgPotassium: 12mgFiber: 0.3gSugar: 0.1gVitamin A: 68IUVitamin C: 0.2mgCalcium: 7mgIron: 0.3mg




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