Roasted ham

Roasted ham is traditionally called a piece of pork tenderloin, baked with spices. The neck may also be suitable, but it is much fatter. There are many ways to bake a tenderloin: in the sleeve, on the razor, in foil, etc. The advantage is that the pork tenderloin does not take much time to cook. That is why this recipe is very simple, although it takes some time to keep the meat in the marinade.

Ingredients

• 1 kg of pork tenderloin
• 1 small head of garlic
• 3 tbsp of mustard of medium severity or mild
• Spices: bay leaf, oregano, thyme, dried rosemary, black pepper
• 1 tsp. of salt

Directions

1. Grind all the spices together in a mortar and mix them with salt.
2. Make a few punctures in the meat and stuff it with garlic. Rub the meat well on all sides with a mixture of spices and salt.
3. Grease the meat with mustard, put it in a bowl, cover it with cling film, and put the marinade in the refrigerator for 8 hours or overnight.
4. Remove the meat from the refrigerator and let stand at room temperature for 1 hour.
5. Preheat the oven to 180 degrees.
6. Carefully wrap the meat in foil so that the juice does not leak and put it in the oven. Bake for 1.5 hours. Then turn off the oven and sew the meat in the cooling oven for at least another 1 hour.
7. Remove the meat from the oven, unroll the foil and transfer the meat to a plate without the leaking juice. Cover with cling film and refrigerate.