Russian Style Baked Fresh Ham Buzhenina
Indulge in the rich flavors of traditional Russian cuisine with this "Russian Style Baked Fresh Ham Buzhenina" recipe—a timeless centerpiece for any festive table. This succulent pork ham is first brined overnight in an aromatic mixture of bay leaves, black peppercorns, and coriander seeds, infusing it with deep, savory notes. After the brining process, the ham is studded with slivers of garlic and coated with a flavorful paste of paprika, ground mustard, honey, and oil, creating a beautifully caramelized crust during roasting. Slow-baked to tender perfection, this dish is as impressive as it is delicious, offering a harmonious balance of bold spices and natural pork richness. Whether served warm or cold, buzhenina pairs beautifully with tangy mustard, rye bread, and crunchy pickles, making it an irresistible addition to your holiday spread or a hearty main course for any gathering.
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Recipe Information
Ingredients
- 2.5 kg Pork ham (bone-in or boneless)
- 6 large Garlic cloves
- 4 Bay leaves
- 2 tbsp Coarse salt
- 1 tbsp Black peppercorns
- 2 tsp Paprika
- 2 tsp Ground mustard seeds
- 1 tsp Coriander seeds
- 1 tbsp Honey
- 1 tbsp Vegetable oil
- 2 liters Water
Instructions
Begin by preparing the brine. In a large pot, combine 2 liters of water, coarse salt, bay leaves, black peppercorns, and coriander seeds. Bring the mixture to a boil, stirring to dissolve the salt, then let it cool completely.
Once the brine has cooled, place the pork ham in a deep container and pour the brine over it, ensuring the meat is fully submerged. Cover the container and refrigerate for at least 12 hours, or preferably overnight.
After brining, rinse the ham under cool water and pat dry with paper towels. Preheat your oven to 180°C (350°F).
Peel the garlic cloves and cut them into slivers. Using a small, sharp knife, make small incisions all over the ham and insert the garlic slivers into the cuts.
In a small bowl, mix paprika, ground mustard seeds, and honey with the vegetable oil to form a paste. Rub the spice mixture generously over the ham, ensuring it is evenly coated.
Place the ham in a roasting pan or on a rack set inside a baking dish. Tent the ham loosely with aluminum foil to prevent excessive browning during the initial cooking stage.
Roast the ham in the preheated oven for approximately 3 hours, or until the internal temperature at the thickest part reaches 70°C (160°F). Remove the foil during the last 30 minutes of cooking to allow the surface to caramelize and develop a golden crust.
Once done, remove the ham from the oven, cover it lightly with foil, and let it rest for 15-20 minutes. This helps retain the juices.
Slice the cooled ham thinly for serving. Buzhenina can be served warm or cold, accompanied by rye bread, pickles, and mustard, if desired.
Nutrition Facts
Calories |
391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 3923 mg | 171% | |
| Total Carbohydrate | 8.8 g | 3% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 5.6 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 841 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
