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Peruvian Ham (Jamón Del Pais Peruano)

Peruvian Ham, “Jamón Del Pais Peruano"

Alejandro Saravia
4.92 from 49 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours 20 minutes
Resting time 1 hour
Total Time 3 hours 35 minutes
Course Main Course
Cuisine Peruvian
Servings 4 servings

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 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

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

PERUVIAN HAM “JAMÓN DEL PAIS PERUANO”
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