Bone in Jamon Recipe
by Chef Boy Logro
Ingredients:
2 kilos pork leg, bone in
4 tbsp white sugar
1½ tbsp salt
1 cup of gin
3 cups pineapple juice
Glaze:
1 cup Pineapple Juice
1 cup brown Sugar
2 tbsp mustard
Instructions:
1. Boil pork in Pineapple juice, sugar, salt and gin until soft.
2. Let it cool for a few minutes then put ham in a baking tray.
3. Insert cloves alternately into the ham net markings.
4. Make pineapple-brown sugar glaze by mixing brown Sugar, mustard and Pineapple Juice in a sauce pan. Stir until sugar dissolves. Bring it into a boil and simmer until thick.
5. Brush ham with glaze and bake into the oven at 300ºF until bubbly and a little brown.
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