El Mejor Jamon Del Pais Peruano Peruvian Country Ham Recipes

JAMóN DEL PAíS: PERUVIAN COUNTRY HAM

Steps:

• Place the olive oil in a large skillet over medium-high Brown the roast on all sides.
• Transfer the roast into a large cooking pot and cover with the chicken stock (adding water if necessary to cover the meat completely).
• Cut the onion into quarters and add to the pot, along with the bay leaf.
• Bring the liquid to a boil and simmer over low heat, covered, until the meat is cooked through and tender, about 1 1/2 hours depending on the size. When you cut into the meat, the juices should run clear.
• Remove the meat from the pot and place it in a roasting pan. Reserve 2 cups of the cooking liquid. Preheat the oven to 350 degrees.
• Mix the aji panca paste, salt, vinegar, minced garlic, cumin, turmeric, and Sazón Goya together in a small bowl. (If you can't find jarred aji panca paste, you can also use dried aji panca peppers to make your own: soak the dried peppers briefly in very hot water, then process them in a blender or food processor with some vegetable oil to make a paste).
• Spread the aji pepper and garlic mixture onto the pork, turning it to cover all sides. Make several deep slits in the meat to help introduce the seasoning. Add the reserved cooking liquid to the roasting pan.
• Roast the meat in the oven until heated through, turning the meat over once, for a total time of about 30-45 minutes.
• Let cool, slice thinly, and serve with salsa criolla.

COUNTRY HAM AND POTATOES

Steps:

• In a large heavy skillet, melt butter over medium-high heat.
• Brown ham on both sides.
• Move ham to one side of the skillet; brown potatoes in the drippings.
• Sprinkle potatoes with parsley.
• Note: Prior to adding to skillet, only boil potatoes till just tender or they will have a tendency to fall apart while browning in the skillet.