{"id":611,"date":"2026-08-16T09:56:45","date_gmt":"2026-08-16T09:56:45","guid":{"rendered":"https:\/\/engelsman.nu\/?page_id=611"},"modified":"2026-08-16T13:20:30","modified_gmt":"2026-08-16T13:20:30","slug":"wildzwijn-achterbout","status":"publish","type":"page","link":"https:\/\/engelsman.nu\/?page_id=611","title":{"rendered":"Wildzwijn achterbout"},"content":{"rendered":"\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"473\" data-id=\"612\" src=\"https:\/\/engelsman.nu\/wp-content\/uploads\/2026\/08\/c1_20260816_11342604-1024x473.jpeg\" alt=\"Wildzwijn\" class=\"wp-image-612\" srcset=\"https:\/\/engelsman.nu\/wp-content\/uploads\/2026\/08\/c1_20260816_11342604-1024x473.jpeg 1024w, https:\/\/engelsman.nu\/wp-content\/uploads\/2026\/08\/c1_20260816_11342604-400x185.jpeg 400w, https:\/\/engelsman.nu\/wp-content\/uploads\/2026\/08\/c1_20260816_11342604-768x355.jpeg 768w, https:\/\/engelsman.nu\/wp-content\/uploads\/2026\/08\/c1_20260816_11342604-1536x709.jpeg 1536w, https:\/\/engelsman.nu\/wp-content\/uploads\/2026\/08\/c1_20260816_11342604-2048x946.jpeg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">Wildzwijn op de sizzle<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"473\" data-id=\"613\" src=\"https:\/\/engelsman.nu\/wp-content\/uploads\/2026\/08\/c1_20260816_11342615-1024x473.jpeg\" alt=\"Wildzwijn bout\/ham\" class=\"wp-image-613\" srcset=\"https:\/\/engelsman.nu\/wp-content\/uploads\/2026\/08\/c1_20260816_11342615-1024x473.jpeg 1024w, https:\/\/engelsman.nu\/wp-content\/uploads\/2026\/08\/c1_20260816_11342615-400x185.jpeg 400w, https:\/\/engelsman.nu\/wp-content\/uploads\/2026\/08\/c1_20260816_11342615-768x355.jpeg 768w, https:\/\/engelsman.nu\/wp-content\/uploads\/2026\/08\/c1_20260816_11342615-1536x710.jpeg 1536w, https:\/\/engelsman.nu\/wp-content\/uploads\/2026\/08\/c1_20260816_11342615-2048x947.jpeg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">Wildzwijn achterbout\/ham<\/figcaption><\/figure>\n<\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Bereiding<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">Wildzwijn is magerder dan varkensvlees dus oppassen dat het niet te droog wordt. Beste methode is langzaam garen (low &amp; slow) en daarna kort afgrillen. Hier hebben we een stuk van 4,5 cm dik en een gewicht van 745 gram.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Haal het vlees 30 minuten van tevoren uit de koelkast. Deb het droog en wrijf het in met een mengsel van:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 eetlepel olijfolie<\/li>\n\n\n\n<li>1 theelepel paprikapoeder<\/li>\n\n\n\n<li>0,5 theelepel rozemarijn<\/li>\n\n\n\n<li>0,5 theelepel tijm<\/li>\n\n\n\n<li>1 theelepel zwarte peper<\/li>\n\n\n\n<li>1 theelepel zout<\/li>\n\n\n\n<li>klein teentje fijngehakte knoflook (optioneel)<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Steek de kernthermometer in het dikste gedeelte van het vlees en stel hem in op 63 graden.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\">Tip: Voor een lichte rooksmaak: handje houtsnippers in de rookbox, niet teveel en alleen de eerste 20 minuten!<\/p>\n<\/blockquote>\n\n\n\n<h4 class=\"wp-block-heading\">Grillen<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">Stel de temperatuur in op 130-140 graden. Leg het vlees op de indirecte zone, dus niet boven de brander maar ernaast. Sluit het deksel. Als de kernthermometer 55 graden bereikt, dat kan zo&#8217;n 40-50 minuten duren, verplaats het vlees dan naar de sizzle zone. Grill het vervolgens 60 seconden per kant en haal het vlees eraf bij een temperatuur van 63 graden. Laat het 10 minuten rusten onder aluminiumfolie alvorens het aan te snijden. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Serveer in dunne plakken.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Geniet!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Bereiding Wildzwijn is magerder dan varkensvlees dus oppassen dat het niet te droog wordt. Beste methode is langzaam garen (low &amp; slow) en daarna kort afgrillen. Hier hebben we een stuk van 4,5 cm dik en een gewicht van 745 gram. Haal het vlees 30 minuten van tevoren uit de koelkast. Deb het droog en [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-611","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Wildzwijn achterbout - Grillen met Parkinson Bereiding van een bout (ham) van wildzwijn.<\/title>\n<meta name=\"description\" content=\"Hoe ik een achterbout of ham zonder bot van een wildzwijn &quot;low and slow&quot; bereid op de grill of gasbarbeque.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/engelsman.nu\/?page_id=611\" \/>\n<meta property=\"og:locale\" content=\"nl_NL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Wildzwijn achterbout - 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