Jamón del País (Peruvian Country Ham)

Deliciously tender and juicy spiced ham, boiled then roasted to perfection. Serve as a main course or in a traditional butifarra sandwich.

📝 Ingredients

• 1.5 kg pork loin or pork leg, boneless
• 3–4 tablespoons rock salt
• 1 tablespoon olive oil or grapeseed oil
• Water or broth ((pork or chicken) — enough to cover the pork)
• 1–2 medium white onions
• 3 bay leaves
• 2 tablespoons star anise
• 7 cloves garlic
• 2 tablespoons achiote oil or paste ((annatto oil or paste))
• 1 tablespoon ají panca
• 1 tablespoon cumin powder
• ½ tablespoon ground black pepper
• 3 tablespoons brown sugar
• 1 tablespoon turmeric
• ¼ cup apple cider vinegar or white vinegar

👨‍🍳 Instructions

1. 1Pat the pork dry with a kitchen towel. Season all sides with 2 tablespoons of salt.
2. 2Heat the olive oil in a frying pan over medium-high heat. Place the pork in and cook until all sides are browned.
3. 3Place the pork in a large pot. Fill with enough water or broth to cover it completely. Add the onions, bay leaves, and star anise. Bring to a boil.
4. 4Simmer for 1 hour 30 minutes to 2 hours, or until the juices run clear when you pierce the middle of the pork with a knife or fork.
5. 5Remove the pork and place on a roasting rack inside a deep baking tray. Pour about 2 cups of the boiling liquid into the tray. Let the pork rest while the oven preheats to 350°F / 176°C.
6. 6To make the sauce, blend together: 1–2 tablespoons rock salt, the garlic, achiote oil or paste, ají panca, cumin powder, black pepper, brown sugar, turmeric, and the apple cider vinegar. Blend until smooth.
7. 7Score shallow slits across the top and bottom of the pork. Coat all over with half the sauce. Roast for 30–40 minutes.
8. 8At the 15–20 minute mark, flip the pork and coat with the remaining sauce. Continue roasting until the sauce has dried and the outside has caramelized.
9. 9Once done, take it out of the oven and let it cool to room temperature.
10. 10Slice and serve.