The art of perfecting glazed roast for special occasions
What to make for a family dinner on Grandfather's Day? I no longer have to think twice or come up with anything new. For several years now, I've been relying on glazed roast, and the family is thrilled. I also appreciate that its preparation is straightforward.
Pork roast always impresses guests. It can be beautifully served and pairs well with many sides and sauces, so the portion on each plate can look a bit different. No one is dissatisfied, but it's clear that the most important people today are the grandparents.
The best meat for roast
Most types of meat are suitable for roasting, but pork is perfect for glazing. It’s worth choosing the highest-quality pork shoulder or ham. Spices also play a crucial role, and garlic, thyme, and marjoram enhance pork's natural flavour. I rub the meat with spices and marinate it the day before so its aroma is at its best.
Marinade for crispiness
For the marinade I prepare for pork, I add brown sugar. This way, the meat develops a delicious, crispy crust after baking. To keep the meat juicy inside, I pour some of the sauce created during baking over it.
The recommended baking temperature is 180 degrees Celsius. Towards the end, it’s good to raise the temperature slightly to ensure the crust is nicely browned. Vegetables can also be baked alongside the roast, which significantly reduces the dinner preparation time.
Glazed roast
Ingredients:
- 2 kilograms of pork ham or shoulder,
- 4 tablespoons of brown sugar,
- 2 teaspoons of tomato purée,
- 6 tablespoons of balsamic vinegar,
- 4 tablespoons of olive oil or vegetable oil,
- 1 flat tablespoon of dried thyme,
- 1 flat tablespoon of dried marjoram,
- 2-3 cloves of garlic,
- 4 bay leaves,
- 5 allspice berries,
- Salt and pepper to taste.
Method of preparation:
- Mix the spices, pressed garlic, and sugar. Add balsamic vinegar and tomato purée. Finally, add olive oil or vegetable oil.
- Thoroughly rub the washed and dried ham with the prepared marinade. Wrap it in plastic wrap and place it in the refrigerator for 24 hours to allow the meat to absorb the aroma.
- Grease the baking dish and place the allspice berries and bay leaves at the bottom. Place the meat on top. Add a cup of water.
- Place in an oven preheated to 180 degrees Celsius and bake for 2 hours. During baking, occasionally pour some of the sauce from the dish over the ham.
- For the last 15 minutes, bake the meat uncovered to allow the glaze to caramelise.
