Pork ham in orange juice
Pork ham – 1,2 kg;
oranges – 3 pieces;
coarse salt, ground black pepper, dried rosemary to taste;
olive oil – 1 tablespoon;
Wash pork flesh, rub with a mixture of coarse salt, ground pepper and rosemary, place in a glass dish. Wash the oranges thoroughly, grate the zest. Then rub the zest over the pork ham. Squeeze out the orange juice. Pour the ham over the juice. Leave to marinate for at least 4 hours, turning and basting every 30 minutes.
Turn on the oven and preheat to 180 degrees. Take the ham out of the marinade, tie with culinary thread.
Make a small tray out of foil with sides 2 cm high, grease it with vegetable oil and lay the prepared pork. Stick a meat thermometer in the middle of the ham and put it in the oven to bake. This piece baked for about 1 hour and 25 minutes. But I primarily focused on the thermometer reading (77 degrees for the pork).
Prepare the glaze. Dissolve granulated sugar with 6 tablespoons of orange juice that was left over from the marinade. Cook the glaze for 20 minutes over low heat. Glaze the ham 1 hour after baking to give it an appetizing crust.