Jamón del País (Peruvian Country Ham)

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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.

Course Main Course, Snack / Sandwich

Cuisine Peruvian

Prep Time 5

Cook Time 15

Total Time 3

Servings

Calories 413kcal

Equipment

Large pot
Frying pan
Roasting pan with rack (or a deep baking tray with a cooling rack placed inside)
Blender or food processor

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

Pat the pork dry with a kitchen towel. Season all sides with 2 tablespoons of salt.
Heat the olive oil in a frying pan over medium-high heat. Place the pork in and cook until all sides are browned.
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.
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.
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.
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.
Score shallow slits across the top and bottom of the pork. Coat all over with half the sauce. Roast for 30–40 minutes.
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.
Once done, take it out of the oven and let it cool to room temperature.
Slice and serve.

Notes

Storage: Cool to room temperature before wrapping in foil and placing in an airtight container or zip-lock bag. Keeps in the fridge for 1–2 weeks, or in the freezer for 3 weeks to a month.

Reheating: From fridge: Microwave for 10–15 minutes. From frozen: Thaw for 20–25 minutes, then reheat covered in foil in a 300–350°F (150–176°C) oven for 30–40 minutes.

Is jamón del país gluten-free? Yes, generally, but check labels for store-bought broth, vinegar (avoid malt vinegar), and achiote paste (some may contain cornmeal).

How do you eat jamón del país? Most commonly in a butifarra sandwich (toasted ciabatta, mayo/ají panca/mustard sauce, sliced ham, red onions, jalapeños/olives). Can also be eaten on its own.

Nutrition