Jamón del País (Peruvian Country Ham)

Method10 steps · about 3 hr

1. 1

   Step 1: Pat the pork dry with a kitchen towel. Season all sides with 2 tablespoons of salt.

   Uses 1.5 kg pork loin or pork leg, boneless · 2 tbsp rock salt for initial pork seasoning

2. 2

   Step 2: Heat the olive oil (1 tablespoon) in a frying pan over medium-high heat. Place the pork in and cook until all sides are browned.

   Uses 1 tablespoon olive oil or grapeseed oil · 1.5 kg boneless pork seasoned with 2 tbsp salt

   
3. 3

   Step 3: Place the pork in a large pot. Fill with enough water or broth to cover it completely. Add the onions, bay leaves (3), and star anise (2 tablespoons). Bring to a boil.

   Uses Water or broth ((pork or chicken) — enough to cover the pork) · 1–2 medium white onions · 3 bay leaves · 2 tablespoons star anise · pork browned in olive oil

   
4. 4

   Step 4: Simmer for 1 hour 30 minutes to 2 hours until the pork is cooked through; check the centre with a food thermometer rather than judging the juices. Whole pork must reach at least 145°F/63°C and rest at least 3 minutes before slicing.

   Simmer pork 90–120 minutes · 90 minUses pork covered with water/broth, onions, bay and star anise

   
5. 5

   Step 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.

   Uses pork cooked in seasoned liquid for 90–120 minutes · about 2 cups liquid reserved for roasting tray

   
6. 6

   Step 6: To make the sauce, blend together: 1–2 tablespoons rock salt, the garlic (7 cloves), achiote oil or paste (2 tablespoons), ají panca (1 tablespoon), cumin powder (1 tablespoon), black pepper (½ tablespoon), brown sugar (3 tablespoons), turmeric (1 tablespoon), and the apple cider vinegar (¼ cup). Blend until smooth.

   Uses 1–2 tbsp rock salt for glaze · 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

   
7. 7

   Step 7: Score shallow slits across the top and bottom of the simmered pork and coat all over with half the glaze. Roast at 350°F/176°C for the first 15–20 minutes.

   First roast before turning 15–20 minutes · 15 minUses simmered pork placed on rack over reserved cooking liquid · half of blended salt/garlic/achiote/spice glaze

   
8. 8

   Step 8: Flip the pork and coat with the remaining half of the glaze. Roast another 15–20 minutes, for 30–40 minutes total, until the glaze has dried and caramelized.

   Finish roasting 15–20 minutes · 15 minUses pork roasted 15–20 minutes with first glaze half · remaining half of blended glaze

   
9. 9

   Step 9: Once done, take it out of the oven and let it cool to room temperature.

   Uses pork roasted 30–40 minutes total until glaze caramelized

10. 10

    Step 10: Slice and serve.

    Uses cooked glazed pork rested and cooled