Peruvian Ham, “Jamón Del Pais Peruano”
For the Marinade
- 1 kilogram boneless pork leg or pork silverside
- 5 clove garlic crushed
- 1 brown onion cut in quarters
- 2 tablespoons Achiote annatto paste
- 1 tablespoon Aji panca sun dried chilli
- 1 teaspoon cummin
- 1 teaspoon whole black pepper corns
- 1 tablespoon
- 3 bay leaves fresh
- 250 millilitres grape seed oil
For the Brine
- 5 litre water
- 1/2 kilogram white sugar
- 1/2 kilogram table salt
- 2 sticks cinnamon
- 2 piece star anise
- 2 bay leaves fresh
- 1 teaspoon cummin seeds
“Jamón del País” is a traditional dish from the North of Peru, and is a good example of the big influence from the Spanish. Pork was introduced to Peru by the Spanish conquerors and the “Jamón del País” was born from the union of both cultures.
- 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.
- 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 of water and bring it to 60° C. Insert the pork roll in the pot with water for a 25 minute ride, controlling the water temperature remains between 55° and 60° C. 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.