Baked ham in parchment

Mix water (200 ml), salt (1 tbsp), crushed garlic (3 cloves), bay leaves (2 pcs), black peppercorns (6–8 pcs), and oregano (1 tsp), stirring until the salt dissolves.

Place the pork neck (800–1000 g) in the marinade and refrigerate for 24 hours. Add thyme sprigs (2 pcs).

After a day, take the meat out, pat it dry, and rub it with mustard oil (1 tbsp).

Wrap the neck tightly in parchment paper.

Bake at 190 °C for 40 minutes, then reduce the temperature to 100 °C and simmer for another hour.

Let it cool completely and slice.