Jamón del País (Peruvian Country Ham)

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. 1

   Pat the pork dry with a kitchen towel. Season all sides with 2 tablespoons of salt.

2. 2

   Heat the olive oil in a frying pan over medium-high heat. Place the pork in and cook until all sides are browned.

3. 3

   Place 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. 4

   Simmer 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. 5

   Remove 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. 6

   To 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. 7

   Score shallow slits across the top and bottom of the pork. Coat all over with half the sauce. Roast for 30–40 minutes.

8. 8

   At 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. 9

   Once done, take it out of the oven and let it cool to room temperature.

10. 10

    Slice and serve.