Jamon de la Pascua Recipe
by Chef Boy Logro
Ingredients:1 pc. small Pork leg
1 liter Diet coke
1 liter water
2 cups red wine
1 liter pineapple juice
500 grms. Brown sugar
10 grms. cloves
1 tbsp. salt
1 tbsp. white pepper
1 can pineapple slice
1 bottle cherries
1 pack Brine solution
Instructions:
1. Inject pork leg with special blend spices of cola, red wine, salt and white pepper.
2. Cure for 3 days in brine solution.
3. Boil ham leg to tenderness in water with mirepoix. Remove from boiling pot.
4. Have ready roasting pan with pineapple juice, water, mirepoix. Put ham leg in oven with skin of leg removed.
5. Place caramelized sugar on top.
6. Garnish with pineapple ring and cherries.
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