The ham is nothing more than the pigs leg and is also called also pernil in some Caribbean countries. One of the most traditional ways to prepare it is to the oven and that is that the roast or baked ham is a delicious dish that is well worth the preparation hours.
| 🚻 5 Diners | 🕘 24h | 🍵 Main Disturbance | 🤯 |
| Ingredients to make roasted ham: |
| 1 fresh ham unit (pork leg) sal (enough to cover the ham) 2 leek units 1 onion unit 1 garlic head 1 bunch of aromatic herbs (to taste) 3 sheets of Laurel 4 tablespoons of Madeira wine or similar 1 glass of white wine caldo de meat 10 grams of black pepper in grain manteca de pork to paint |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make roasted ham:
1. For meat to acquire a good taste and the desired texture it is important Once it is well spread, it is left at rest for 6-7 days in the fridge. Leave the ham in a container with a salt bed, with the skin down and covered with another layer of salt.
2. Use an oven suitable tray large enough to fit the piece of ham along with the rest of the ingredients. Then, place the chopped vegetables.
Trick: It is important to start cooking early roast ham, since it can take about 5 to 7 hours of cooking
3. Next, brush the piece of ham to eliminate excess salt adhered to meat. Then, place it in the tray and take the oven over moderate heat, controlling the water temperature. The idea is that the cooking fluid does not exceed 80ºC, taking the temperature at about 10 centimeters from the water surface.
Trick: It is best to keep the temperature between 70-80ºC. To ensure that the meat is not hard
4. After the first 4 hours of cooking, we click the ham with the knife tip or point needles if we have at hand. What we have to get is to make deep cuts in the flesh. After 6 hours, the first phase of cooking of the meat must be ready.
5. Next, take out the ham from the water and place it on a branar grid, with the skin up and cover the visible bone parts with aluminum foil.
Trick: During the first cooking the meat must shrink, so part of the leg bone will be in sight.
6. Then paint all the roasted ham with lard. As an optional step, you can make some cuts, forming cubes or rhombuses to decorate.
7. On the tray under the grid, place another little butter along with a little white wine and Madeiras wine. Turn on the oven at a strong average temperature of 180-190ºC. and cook with an average of 25 minutes per kilo of meat.
8. During this second cooking process for roast ham, it is important to watch the meat and bathing with the tray juices. If the cortex is very dry we can paint the skin with more butter.
9. To know that the roasted ham is ready, click the meat until no transparent liquid comes out inside. Likewise, if the skin is not yet crispy, you can put the oven based on grill for a few minutes.
Trick: For the theme of brightness you can add some sugar to the cortex
10. To make the sauce, recover everything that has remained in the tray from under the grid and damn with a little meat broth. Heat everything and stir until the sauce reduces and take the desired consistency.
11. This delicious roast ham can be eaten both cold and hot. Short ham slips with the help of a ham or electrical knife and bathe with very hot sauce. This Christmas dish par excellence, you can accompany it with a fresh salad or a puree of potatoes.
