Jamon de la Pascua Recipe

Jamon de la Pascua

by Chef Boy Logro

Kusina Master is a 15-minute cooking show that features a step-by-step cooking guide and unfold excellent kitchen skills and unravel secrets to make cooking and food preparation effortless and fun.

If you want to be a part of your friends' Christmas celebration, give them Jamon de la Pascua. Indeed, this is one gift that can even be the centerpiece of the Noche Buena Feast or, perhaps, even the week after the Media Noche Dinner.

• 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

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.