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

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Cook Time 3 30

Meat marinating time (min.) 12

Total Time 15 30

Course Appetizer, Main Course

Cuisine Russian

Servings people

Calories 3 kcal

Equipment

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

Ingredients

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

Instructions

Prepare everything you need. Choose a piece of meat of uniform thickness if possible, so that all areas are salted and cooked evenly.
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
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
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
Mix well.
Spread the mixture over the meat.
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.
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.
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.

Nutrition

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

Keyword christmas, easter, homemade, meat, pork