Baked ham in foil

Stuff the pork neck (400 g) with peeled garlic cloves (4 pcs). To do this, cut the garlic into small pieces and insert them into the meat, making small incisions.

Rub the pork with a mixture of salt (20 g) and smooth mustard (50 g). Then cover the meat with bay leaves (3-5 pcs) and sprinkle with thyme (5 g), adding a little pepper (to taste) for spiciness.

Tightly wrap the neck in foil, using several layers to prevent juices from leaking during baking.

Preheat the oven to 180°C and place the wrapped meat on a baking sheet. Roast the meat for 30-40 minutes; the time depends on the size of the piece of meat.

To check for doneness, use a probe thermometer. The pork is considered done when the internal temperature reaches 76°C.