When the Spanish introduced their livestock to the New World, Jamon del Pais was one of the new creations that came to Peru. Marinated in aromatic spices, this Jamon del Pais recipe has an earthy, slightly smoky quality and is often served thinly-sliced in a Peruvian baguette, called a butifarra. This Peruvian ham recipe can be eaten hot or cold, and will last for four or five days in the fridge… if you can resist it that long!
1kg pork loin
1 heaped tablespoon achiote
10 cloves of garlic, crushed
Half teaspoon cumin
Half teaspoon oregano
1 onion, quartered
2 teaspoons salt
1 teaspoon black pepper
The night before you’re planning to cook the ham, prepare and marinade it. In a small bowl mix the achiote seeds, garlic, cumin, oregano, salt and pepper.
Rub the mixture into the meat, massaging it with your fingers until it’s all well covered. Cover and put it in the fridge overnight.
When you’re ready to cook it, put the pork into a large, deep pan with 4 cups of water and bring to the boil. Leave boiling, covered, over a medium flame for about an hour.