Learn how to prepare tasty options for this classic dish to surprise your family and friends
Christmas dinner is a special occasion to bring the family together, exchange gifts and enjoy a delicious meal. To do this it is important to think of a menu that appeals to all tastes, and a classic that cannot be missing is ham. This pork can be prepared in different ways and combined with different ingredients to increase its flavor. So, check out 6 ham recipes to prepare and make this moment even more delicious!
Simple roasted ham
Ingredients
- 3 kg of pork shank
- 6 cloves of garlic, peeled and crushed
- 2 onions peeled and chopped
- Juice of 4 lemons
- 1/2 cup tea mustard
- 1/2 pack of green perfume
- Salt, ground white pepper and olive oil to taste
Preparation method
In a container, place the stem and make diagonal cuts in the skin, forming diamond shapes. Book. Place the garlic, onion, lemon juice, mustard, green chilli, salt, olive oil and black pepper in a blender and blend into a paste. Next, spread the mixture over the ham and cover with cling film. Store in the refrigerator for 6 hours.
Then remove the ham from the refrigerator and leave it at room temperature. Grease a baking tray with olive oil, place the ham, cover with aluminum foil and place in a preheated oven at medium temperature for 1 hour. Remove the foil and bake for another 1 hour. Serve then.
Ham in red wine
Ingredients
Dried ham
- 3kg bone-in pork shank
- 4 cloves of garlic, peeled and crushed
- 1 red onion peeled and cut into slices
- 1 glass of dry red wine
- 1/2 cup balsamic vinegar
- 3 sprigs of fresh thyme
- 2 sprigs of fresh rosemary
- 2 bay leaves
- 1 teaspoon smoked paprika
- Salt and ground black pepper to taste
- 4 tablespoons of olive oil
Sauce
- 1 tablespoon butter
- 1 tablespoon wheat flour
- 1 cup beef broth
- 1/2 glass of dry red wine
- Salt and ground black pepper to taste
Preparation method
Dried ham
In a large bowl, combine the garlic, red onion, red wine, balsamic vinegar, thyme, rosemary, bay leaf, paprika, salt and black pepper. Grease the ham with the marinade and cover with cling film. Leave in the refrigerator for 12 hours, turning the meat from time to time to absorb the seasoning.
Remove the ham from the refrigerator and leave it at room temperature for 1 hour. Transfer the shank to a baking tray greased with olive oil and drizzle with half the strained marinade. Cover with aluminum foil and place in a preheated oven at 200°C for 2 hours. Remove the foil, increase the temperature to 240°C and bake for a further 30 minutes or until golden brown.
Sauce
In a pan, melt the butter over medium heat. Add the wheat flour and mix until a golden paste forms. Add the beef broth and red wine, stirring constantly until it thickens. Season with salt and black pepper. Serve the ham accompanied by the sauce.
Roasted ham with pineapple salsa
Ingredients
Dried ham
- 4 kg of boneless pork shank
- 1 pineapple peeled and cut into pieces
- 1/2 glass of white wine
- 3 onions, peeled and cut into half moons
- 6 cloves of garlic, peeled and crushed
- 3 bay leaves
- 3 cloves
- 1 cinnamon stick
- 5 grains of black pepper
- 2 tablespoons of salt
- Olive oil to taste
Sauce
- 1/2 onion peeled and chopped
- 1 tablespoon butter
- 1 tablespoon wheat flour
- 1 1/2 tablespoons honey
- Salt and ground black pepper to taste
Assembly
- 1/2 pineapple peeled and cut into slices
Preparation method
Dried ham
Place the pineapple and white wine in a blender and blend until smooth. Book. Place the ham, onions, garlic, bay leaves, cloves, cinnamon and black peppercorns in a baking dish. Drizzle the shank with half the reserved pineapple juice, cover with cling film and refrigerate for 3 hours, turning. the meat so that all sides absorb the juice. Then remove the ham from the refrigerator and leave it at room temperature.
Transfer the shank, onions and garlic to a baking dish, remove the cinnamon, bay leaves, cloves and black peppercorns and reserve the pineapple juice. Using a knife, make diagonal cuts in the skin of the stem, forming diamond shapes. Season with salt and drizzle with olive oil. Cover the meat with aluminum foil and place it in a preheated oven at 180°C for 3 hours and 30 minutes. Then remove the aluminum foil, add the pineapple slices, raise the temperature to 240°C and put back in the oven until the skin is crispy.
Sauce
In a pan, add the butter and place over medium heat to heat. Add the onion and sauté for 3 minutes. Add honey and wheat flour and mix for 3 minutes. Drizzle the mixture with the remaining pineapple juice and mix well. Cook for 5 minutes, stirring occasionally, from when it starts to boil. Then turn off the heat and season with salt and black pepper. Drizzle the ham with the sauce and serve immediately.
Roasted ham with potatoes
Ingredients
- 1 kg of pork shank
- 5 cloves of garlic, peeled and crushed
- Juice of 1 lemon
- 1 teaspoon of salt
- 1 cup beef broth
- Salt and ground black pepper to taste
- 5 tablespoons of olive oil
- 1 sprig of rosemary, chopped
- 10 potatoes peeled and cut into slices
Preparation method
Place the garlic, lemon juice, salt, black pepper, meat broth, olive oil, rosemary in a container and mix well. Book. Place the ham on a baking tray and, using a knife, make diagonal cuts in the skin, forming diamond shapes. Spread the reserved mixture over the ham, cover with cling film and leave to rest for 2 hours. Then, remove the foil, cover the meat with aluminum foil and place it in the preheated oven at high temperature for 1 hour. Then add the potatoes and cook for another hour at medium temperature. Remove the aluminum foil and cook until golden brown. Serve then.
Roasted ham with beer
Ingredients
Dried ham
- 2kg boneless pork shank
- 100 g of Bacon dice
- 100 g of pitted black plums
Sauce
- 250 ml of beer
- 1 onion peeled and chopped
- 6 cloves of garlic, peeled and crushed
- 2 tablespoons of sugar
- 2 dessert spoons of salt
Preparation method
Sauce
Place the beer, onion, garlic, sugar and salt in a blender and blend until you obtain a smooth consistency. Book.
Dried ham
Place the stem on a baking tray and make diagonal cuts in the skin, forming diamond shapes. Grease the ham with the sauce and cover with cling film. Store in the refrigerator for 6 hours. Then remove from the refrigerator and leave at room temperature. Stuff the holes in the ham with bacon and black plums. Cover the meat with aluminum foil and place in a preheated oven at medium temperature for 2 hours. Then remove the aluminum foil and cook for another hour. Serve then.
Ham with chestnut farofa and dried fruit
Ingredients
Dried ham
- 2.5kg boneless pork shank
- 4 cloves of garlic, peeled and crushed
- 1/2 cup orange juice
- 1/4 cup honey
- 1 tablespoon Dijon mustard
- 1 teaspoon turmeric powder
- Salt and ground black pepper to taste
- 3 tablespoons of olive oil
Farofa
- 2 tablespoons butter
- 1 onion peeled and chopped
- 1 cup cassava flour
- 1/2 cup chopped Brazil nuts
- 1/4 cup chopped walnuts
- 1/2 cup chopped apricots
- 1/4 cup raisins
- Salt to taste
- Chopped fresh parsley for garnish
Preparation method
Dried ham
In a bowl, mix the garlic, orange juice, honey, mustard, turmeric, salt and black pepper. Use a knife to make diagonal cuts in the skin of the stem. Rub the marinade into the meat and let it rest in the refrigerator for 4 hours. Remove the ham from the refrigerator and leave it at room temperature for 30 minutes.
Place the ham in a baking dish greased with olive oil and cover with aluminum foil. Place in a preheated oven at 240°C for 1 hour. Then, remove the aluminum foil, moisten the meat with the juice accumulated in the pan and cook for another hour or until golden brown.
Farofa
In a pan over medium heat, melt the butter and sauté the onion until golden brown. Add the cassava flour and mix for 3 minutes. Add the chestnuts, walnuts, apricots and raisins, mixing well. Season with salt. Garnish with fresh parsley before serving. Serve the roasted ham accompanied by chestnut farofa and dried fruit.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
