Peruvian Ham, “Jamón Del Pais Peruano"

Name: Peruvian Ham, “Jamón Del Pais Peruano"
Prep time: 15 min
Cook time: 2 h 20 min
Total time: 3 h 35 min
Yield: 4 servings
Ingredients: 1 kilogram pork leg; 5 cloves garlic; 1 brown onion; 2 tablespoons achiote; 1 tablespoon aji panca; 1 teaspoon cumin; 1 teaspoon black pepper corns; 3 bay leaves; 250 milliliters grape seed oil; 5 liters water; 1/2 kilogram white sugar; 1/2 kilogram table salt; 2 sticks cinnamon; 2 star anise; 2 bay leaves; 1 teaspoon cumin

User Reviews

4.9

147 reviews

Excellent

Prep Time
15 mins
Cook Time
2 hrs 15 mins
Additional Time
1 hr
Total Time
3 hrs 35 mins
Servings
4 servings
Course
Main Course
Cuisine
Peruvian

Peruvian Ham, “Jamón Del Pais Peruano"

Iris Warren

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

FOR THE MARINADE

1 kilogram pork leg or pork silverside, boneless
5 cloves garlic crushed
1 brown onion cut in quarters
2 tablespoons achiote annatto paste
1 tablespoon aji panca sun dried chilli
1 teaspoon cumin
1 teaspoon black pepper corns whole
3 bay leaves fresh
250 milliliters grape seed oil

FOR THE BRINE

5 liters water
1/2 kilogram white sugar
1/2 kilogram table salt
2 sticks cinnamon
2 star anise
2 bay leaves fresh
1 teaspoon cumin

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Instructions

For the brine:

In a medium pot, combine the salt, sugar, and water.
Whisk vigorously until all salt and sugar is dissolved.
Bring the water to boil. Remove the pot from the heat and add the spices and herbs.
Allow the flavors to infuse.
Let the brine to cool down at room temperature.

For the ham:

Once the brine is cool, introduce the pork and leave it for about 2 hours.
While the pig is in the brine, blend the garlic, onions, aji panca paste, annatto paste, and cumin, along with grape seed oil.
In a medium bowl, mix the paste with the remaining ingredients, check the seasoning.
After two hours, remove the pork from the brine, put marinate and the pork in a container and leave it overnight, ensuring that all the pork is covered by marinate.
The next morning remove the pork from the container and roll with cling wrap, trying to keep as much marinate as possible within the roll.
In a medium pot, add 4 liters (17 cups) of water and bring it to 60° C/ 140° F . Insert the pork roll in the pot with water for a 25 minute ride, controlling the water temperature remains between 55° and 60° C ( 130-140° F). Remove the pork roll from water and cool it down in a bowl filled with iced water.
Unwrap the pork roll, spread the pork with remaining marinade, and leave it rest for 1 hour. Wash the pork, being careful not to remove all the marinade that covers it.
Cut in thin slices and serve with toasted bread, olive oil, and thin slices of Spanish onion.