RUSSIAN STYLE BAKED FRESH HAM (BUZHENINA)
To me, a fresh baked ham is the most delicious cut of the hog available. The Russians serve it with any festive occasion such as Easter with a Kasha and Mushroom Casserole, a Sauerkraut Salad Provencal and Honey-Marinated Pears. Most Russians do not eat a gravy as such, but if you wish, degrease the pan juices, thicken with about 1 1/2 tablespoons of flour, and add a bit of beef stock.
Provided by Witch Doctor
Categories Ham
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F.
- Using a sharp knife, score the skin of the ham in a diamond oattern.
- Mix together the mustard, brown sugar, and salt and spread all over the ham.
- Place the ham on a rack in a roasting pan, add the remaining ingredients, and roast, basting with the juices, until a meat thermometer reads 170 degrees F or the juices run clear when you insert a skewer into the thickest part of the roast, about 3 hours.
- Let the roast stand, covered with foil. for 15 minutes.
- Carve into thin slices and serve with gravy, if desired.
Nutrition Facts : Calories 576.8, Fat 21, SaturatedFat 7, Cholesterol 188.7, Sodium 5598.3, Carbohydrate 8.8, Fiber 0.3, Sugar 7.3, Protein 81.4
BAKED FRESH HAM: BUZHENINA
Fresh ham is, for my money, the most delicious cut of pork available. Serve it for a festive occasion, with Kasha and Mushroom Casserole, Sauerkraut Salad Provencal and Honey-Marinated Pears. If you wish to make a gravy (which the Russians don't usually do), degrease the pan juices, thicken with about 1 1/2 tablespoons of flour and add a bit of stock.
Provided by Food Network
Categories main-dish
Time 4h15m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F.
- With a sharp knife score the fat of the ham in a diamond pattern. Rub generously with salt and pepper. Mix together the mustard and brown sugar and spread all over the ham.
- Set the ham on a rack in a roasting pan, fat-side up, add 1 cup of the beer and 1 cup of the apple cider, the cloves and the bay leaves, and roast for 20 minutes.
- Reduce the oven temperature to 325 degrees F. degrees and continue roasting, basting occasionally with the pan juices, until a meat thermometer inserted diagonally into the thickest part of the ham registers 155 degrees F. about 3 1/2 to 4 hours. As the ham roasts, replenish the beer and the cider in the pan. If the top of the ham brown too much, cover it loosely with foil.
- Remove the ham from the oven and let stand, covered loosely with foil, for about 30 to 40 minutes, during which time the internal temperature will rise. Carve the ham into thin slices and serve with the pears.
BAKED FRESH HAM
Provided by Pierre Franey
Categories dinner, main course
Time 4h50m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees.
- It is not essential, but you will ease carving the ham after cooking if you run a knife around the contour of the hip bone on the underside of the ham. Run the knife down deep around the bone, but do not remove the bone now. It will be removed after cooking
- In a mixing bowl, blend the salt, pepper, cumin, garlic, sage and oil.
- Place the ham on a flat surface with the rind side up. With a boning knife, make 1/4-inch-deep gashes from the butt end to the shank and cut through the rind at 1-inch intervals.
- Place the ham in a roasting pan with the skin and fat side up; massage it all over with the spice mixture.
- Place the ham in the oven. Bake for 45 minutes and reduce the oven heat to 375 degrees. Bake for 45 minutes more, basting occasionally. Add the onion, carrots, celery and bay leaf. Cover with foil and reduce the heat to 350 degrees. Bake for 2 hours, basting occasionally. Add the chicken broth and continue cooking for 1 more hour. The internal temperature should be about 165 degrees. Two bones will protrude from the shank (the small end), one large and one small. If the small upper bone can be removed with a slight pull, it is an indication that the ham is cooked.
- Remove the ham from the pan, cover with foil and keep warm. Skim off the fat from the gravy with a large spoon. Strain the gravy with a strainer. Let the ham rest for at least half an hour before carving.
- To carve, run the carving knife under the rind, remove it and cut away excess fat. With the ham fat side up make a perpendicular cut down to the bone about 3 inches from the shank end and carve in thin, long slices on the bias. Serve with hot gravy.
Nutrition Facts : @context http, Calories 960, UnsaturatedFat 41 grams, Carbohydrate 3 grams, Fat 74 grams, Fiber 1 gram, Protein 66 grams, SaturatedFat 25 grams, Sodium 1254 milligrams, Sugar 1 gram, TransFat 0 grams
More about "russian style baked fresh ham buzhenina food"
RUSSIAN EASTER “HAM” – BUZHENINA | A GLOBAL GARNISH
From aglobalgarnish.com
Estimated Reading Time 6 mins
BUZHENINA (OVEN-BAKED HAM) – RECIPE WITH PHOTOS, …
From restexpert.com
BAKED FRESH HAM - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
RUSSIAN EASTER HAM 'BUZHENINA' | RECIPE | RECIPES, EASTER ...
From pinterest.co.uk
BEST RUSSIAN FOODS. RUSSIAN NATIONAL DISHES. - RUSSIAN ...
From russian-recipes.com
10 BEST BRINE FRESH HAM RECIPES | YUMMLY
From yummly.co.uk
RUSSIAN RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
FRESH BAKED HAM RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BUZHENINA | ONLY AMAZING RECIPES
From onlyamazingrecipes.wordpress.com
BUZHENINA: THE FAVORITE APPETIZER OF RUSSIAN EMPERORS ...
From rbth.com
SPECIALRECIPETODAY.COM
From specialrecipetoday.com
10 BEST BRINE FRESH HAM RECIPES | YUMMLY
From yummly.com
EUROASIA MENU, MENU FOR EUROASIA, ENCINO, LOS ANGELES ...
From zomato.com
HAM BAKED IN BREAD KVASS, UKRAINE NATIONAL CUISINE ...
From ukrainefood.info
25 HEALTHY RUSSIAN FOODS (IS RUSSIAN FOOD HEALTHY ...
From aspirefitnesswalnut.com
HOW TO BAKE BUZHENINA - RECIPE MASH
From recipemash.com
WHY DO RUSSIANS MAKE BAKED MILK? - RUSSIA BEYOND
From rbth.com
RUSSIAN STYLE BAKED FRESH HAM BUZHENINA RECIPES
From tfrecipes.com
BAKED FRESH HAM: BUZHENINA – RECIPES NETWORK
From recipenet.org
FRESH BONE IN HAM RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
FRESH BAKED HAM - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
5-EASY-RECIPE-OF-BUZHENINA-RUSSIAN-APPETIZER-3676 | FALKTIME
From falktime.com
RUSSIAN FOOD GUIDE: 50 MUST-TRY DISHES - THAT’S WHAT SHE HAD
From thatswhatshehad.com
RUSSIAN EASTER “HAM” – BUZHENINA | FRESH HAM, EASTER HAM, HAM
From pinterest.com
RUSSIAN EASTER HAM - A GLOBAL GARNISH
From aglobalgarnish.com
FRESH HAM RECIPE OVEN - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
BAKED FRESH HAM
From crecipe.com
15 TRADITIONAL RUSSIAN CHRISTMAS FOODS - INSANELY GOOD
From insanelygoodrecipes.com
MEAT | ONLY AMAZING RECIPES
From onlyamazingrecipes.wordpress.com
10 BEST BRINE FRESH HAM RECIPES | YUMMLY
From yummly.com
5-EASY-RECIPE-OF-BUZHENINA-RUSSIAN-CUISINE-3679 | FALKTIME
From falktime.com
SLOW COOKER BEEF BRISKET RECIPE | ALLRECIPES
From allrecipes.com
RUSSIAN EASTER HAM 'BUZHENINA' - MY RECIPE MAGIC
From myrecipemagic.com
RUSSIAN "SKINNY" EASTER HAM BUZHENINA RECIPE | RECIPE ...
From pinterest.com
HOW TO BAKE A FRESH HAM - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
BAKED FRESH HAM BUZHENINA RECIPES
From tfrecipes.com
RUSSIAN STYLE BAKED FRESH HAM BUZHENINA BEST RECIPES
From cookingtoday.net
BAKED FRESH HAM RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BAKED FRESH HAM (BUZHENINA) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love