Jamonconsangriasangriaham Recipes

Steps:

• Remove rind from ham.
• Preheat oven to 400 degrees.
• Use a sharp knife to score the ham a quarter inch deep in a diamond pattern.
• Place in large roasting pan fat side up, and stud the whole cloves in the center of each "diamond".
• Pack the top of the ham with the whole pound of brown sugar to coat the surface as thickly as possible.
• Roast uncovered for 20 minutes so sugar begins to melt.
• Mix pineapple juice and sangria. When the sugar has begun to melt, pour 1 cup of the sangria/juice mixture over ham, and return the ham to the oven for 30-40 minutes.
• After one hour in the oven, baste ham with remaining mixture, stirring into the drippings. Return the ham to the oven for 2 more hours, basting after the first hour with the remaining wine mixture.
• Lower oven temperature to 325 degrees; baste ham every 20 minutes with pan drippings for final hour of cooking. A meat thermometer should read 160 degrees before serving.

Steps:

• Put the wine, almond-flavored liqueur, apples and orange zest in a pitcher and stir to combine. Cover and refrigerate until cold and the flavors have blended, at least 4 hours or up to 1 day ahead.

Steps:

• Butterfly your pork loin lengthwise in a tri fold. In a large bowl or other container, mix together 2 liters water, 1/2 cup salt, 2 T sugar, and 1 t MSG. Add pork loin. Cover and let brine overnight in the refrigerator.
• The next day, remove the pork loin from the brine. Pat it dry and set aside. In a bowl, combine the black pepper, oregano, turmeric, cumin, lard, garlic paste, and the ground aji panca to form a paste. Rub the paste evenly all over the butterflied pork loin.
• Now roll the pork loin up like a jelly roll, making sure it is tight. Tie it tightly together using kitchen string. Alternatively, you can also use butcher's netting, which is preferable and will make a tighter, more attractive ham.
• Place the Pork roll in a vacuum seal bag. Use a vacuum sealer to remove all the air and seal tight. Refrigerate overnight or up to 48 hours.
• The next day, set an immersion circulator in a large container of water and set the temperature to 160 Degrees F. Meanwhile, let the pork loin warm up just a bit on the counter. When the immersion circulator comes to temperature, drop in your vacuum sealed pork loin and cook for 2 hours.
• Once 2 hours have passed, remove the bag from the container of water. Let it rest for a few minutes until it is cool enough to handle. Open the bag and remove the pork. Reserve any juices if you want. Pat dry and wipe off any scum or blood. Set aside.
• Meanwhile heat up the achiote oil (1 cup of vegetable oil heated up with 1 T achiote seeds over medium heat until oil is deep red; strain and reserve) until just too hot to touch. Sear your pork loin on all sides so that it gets a nice golden orange color on it. Immediately remove the pork roll, wrap in plastic wrap tightly and then another layer of foil. Cool to room temperature and then place in the refrigerator to cool overnight. The next day it is ready to slice and eat.