Fiesta Ham
By Nanz
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Ingredients
- 3 kilo Pork Pigue or 4-5 pcs Chicken Legs
- Pickling Solution-
- 3 tbsp Iodized salt
- 1 tbsp brown sugar
- 1 tbsp white sugar
- 2 drops smoke flavor
- 1 drop oil of anise
- 1 drop oil of cloves
- 1 drop oil of maplein
- 1/4 tsp Vitamin C or ascorbic acid
- 1 tbsp Phosphate
- 1 1/2 tbsp Ham spice
- 2 tsp Curing salt
- 2 cups Chilled water
- Dry Cure-
- 1/4 cup brown sugar
- 1 tbsp Iodized salt
- 1/4 tsp Vitamin C or Ascorbic Acid
- 1/2 tsp Phosphate
- Cooking Ingredients-
- 1 1/2 cup brown sugar
- 1 1/2 Cup Pineapple Juice
- 1/2 cup Annisado wine or 7-Up
- 1 pc Laurel
- 2 pcs Claro de Comer
- Few studs Oregano
- 1 1/2 Cup water
Details
Preparation
Step 1
Procedure for Pickling solution :
Mix well and fill the syringe and inject the meaty part of the pork or chicken. Massage. Rub the mixture of dry cure all over the chicken or pork and wrap with cellophane. Keep refrigerated for 4 days. After 4 days, unwrapped and wash thoroughly the dry cure. Use string to tie around the whole meat. Mix all the cooking ingredients and boil the meat in it for 1 1/2 hour. Turn meat around while cooking. When cooked, remove from pot and cool. Put brown sugar on top and using torch broen the sugar.
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