Peruvian Ham, “Jamón Del Pais Peruano"
User Reviews
4.9
-
Prep Time
15 mins
-
Cook Time
2 hrs 20 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"
Description
This Peruvian Ham recipe begins with a brine of water, salt, sugar, cinnamon, star anise, bay leaf, and cumin, heated to dissolve and then cooled to infuse flavors. The pork leg is submerged in this brine for about two hours to tenderize and season the meat thoroughly.
Following the brine, a marinade is blended from crushed garlic, onions, aji panca (sun-dried chili), annatto paste, cumin, and grapeseed oil. The pork is marinated overnight in this mixture to deepen the flavor with Peruvian spices and vibrant color from the annatto. The pork is then tightly rolled in cling wrap to retain the marinade within.
Cooking is done by gently heating the rolled ham at a controlled temperature just above 60°C (140°F), preserving moisture and texture. This method yields a flavorful ham with layered seasoning typical of Peruvian cuisine.
Ingredients
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 peppercorns whole
- 3 bay leaf fresh
- 250 milliliters grapeseed oil
FOR THE BRINE
- 5 liters water
- 1/2 kilogram white sugar
- 1/2 kilogram table salt
- 2 cinnamon sticks
- 2 star anise
- 2 bay leaf fresh
- 1 teaspoon cumin
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.
Notes
User Reviews
Overall Rating
4.9
You'll Also Love
