Peruvian Moist Country Ham
This Peruvian-inspired jamón del país is a succulent, flavorful ham unlike any you've tasted outside of Peru. Recognizing that pork in the US tends to be leaner, this recipe ensures a moist and tender texture by utilizing sous vide cooking techniques and a vibrant marinade. The pork loin is first brined overnight, then enrobed in a delightful blend of spices including aji panca and turmeric, before being vacuum-sealed and cooked to perfection. The final step involves searing the pork in rich, amber achiote oil, giving it a striking color. Allow three days for the jamón to be ready—time that ensures maximum flavor infusion and tenderness. This dish is ideal for special occasions or when you want to impress with an authentic taste of Peru.
12
Servings
N/A
Calories
13
Ingredients
Ingredients
pork loin
3 lbs (butterflied)
water
2 liters (for brining)
salt
1/2 cup (for brining)
sugar
2 tablespoons (for brining)
MSG
1 teaspoon (for brining)
black pepper
1 teaspoon (ground)
ground oregano
1/2 teaspoon (dried)
turmeric
1 teaspoon (ground)
cumin
1 teaspoon (ground)
lard
1 tablespoon (softened)
garlic paste
1 tablespoon (freshly made if possible)
ground aji panca chiles
3 ounces (seeds removed)
achiote oil
1 cup (home-made preferred)
Instructions
1
Butterfly the pork loin lengthwise into a tri-fold form. In a large bowl or container, combine water, salt, sugar, and MSG to create a brine. Submerge the pork loin, cover, and refrigerate overnight.
2
Remove the pork loin from the brine and pat dry. Prepare a spice paste by mixing black pepper, oregano, turmeric, cumin, lard, garlic paste, and ground aji panca in a bowl.
3
Spread the spice paste evenly over the pork loin. Roll the pork tightly like a jelly roll, using kitchen string or butcher’s netting to secure it snugly.
4
Place the rolled pork loin in a vacuum seal bag and vacuum seal it tightly. Refrigerate for at least 24 hours, or up to 48 hours.
5
Set the immersion circulator to 160°F in a large water container. Let the sealed pork loin warm up slightly at room temperature, then cook sous vide for 2 hours.
6
Remove the pork roll from the water bath and let it rest until cool enough to handle. Open the vacuum bag, set aside any juices, and pat the pork dry.
7
Heat achiote oil until hot but not smoking. Sear the pork roll on all sides in the oil until it develops an even golden-orange crust.
8
Wrap the seared pork tightly in plastic wrap, followed by a layer of foil. Allow it to cool to room temperature, then refrigerate overnight.
9
The next day, the ham is ready to be thinly sliced and enjoyed.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Jamón del País?
Jamón del país is a Peruvian-inspired country ham that is known for its succulent flavor and vibrant color, typically prepared using pork loin and traditional spices like aji panca.
What cut of meat is used for this Peruvian ham recipe?
This recipe uses a 3 lb pork loin, which is butterflied and then rolled for cooking.
How long does it take to make Peruvian Moist Country Ham?
You should allow three days for the ham to be fully ready to ensure maximum flavor infusion and tenderness.
Why is the pork loin brined overnight?
Brining ensures a moist and tender texture, which is especially important because pork in the US tends to be leaner.
What are the ingredients in the brine?
The brine consists of 2 liters of water, 1/2 cup salt, 2 tablespoons of sugar, and 1 teaspoon of MSG.
What spices are included in the spice paste?
The spice paste includes black pepper, ground oregano, turmeric, cumin, garlic paste, and ground aji panca chiles.
What is the purpose of aji panca in this recipe?
Aji panca provides a vibrant flavor and contributes to the traditional Peruvian profile of the ham.
Why is lard used in the spice paste?
Softened lard is mixed into the spice paste to help it spread evenly and add richness to the meat.
How should the pork loin be cut for preparation?
The pork loin should be butterflied lengthwise into a tri-fold form before brining.
How is the pork loin secured after rolling?
The pork is rolled tightly like a jelly roll and secured snugly using kitchen string or butcher’s netting.
How long should the pork marinate in the vacuum seal bag?
The vacuum-sealed pork should be refrigerated for at least 24 hours, or up to 48 hours, before cooking.
What temperature is used for the sous vide cooking?
The immersion circulator should be set to 160°F.
How long does the pork cook in the water bath?
The pork loin cooks sous vide for 2 hours once the water reaches temperature.
What should I do with the juices inside the vacuum bag?
After opening the vacuum bag, you should set the juices aside for other uses and pat the pork dry.
What oil is used for searing the ham?
Achiote oil, preferably home-made, is used to sear the pork.
What color does the achiote oil give the ham?
Searing in achiote oil gives the pork a striking, even golden-orange crust.
How hot should the achiote oil be for searing?
The oil should be hot but not smoking before you begin searing the pork roll.
How should the ham be stored after searing?
Wrap the seared pork tightly in plastic wrap, followed by a layer of foil, and refrigerate overnight.
When is the ham ready to be sliced?
The ham is ready to be thinly sliced the day after it has been seared and refrigerated overnight.
Is MSG necessary for the brine?
The recipe calls for 1 teaspoon of MSG in the brine for flavor enhancement, though it is an optional preference for some.
How many servings does this recipe provide?
This recipe yields approximately 12 servings.
Can I use ground oregano for this recipe?
Yes, the recipe specifies 1/2 teaspoon of dried ground oregano for the spice paste.
Should the garlic paste be fresh?
Freshly made garlic paste is preferred for the best flavor in the spice blend.
What preparation is needed for the aji panca chiles?
The seeds should be removed from the 3 ounces of ground aji panca chiles before use.
What is the role of turmeric in this Peruvian ham?
Turmeric is used in the spice paste to add flavor and contribute to the ham's distinct yellow-orange hue.
Should the pork be at room temperature before sous vide?
The recipe suggests letting the sealed pork loin warm up slightly at room temperature before placing it in the water bath.
How do you ensure the spice paste is applied correctly?
Spread the spice paste evenly over the butterflied pork loin before rolling it up.
Does this recipe use aji panca paste or ground chiles?
The recipe calls for 3 ounces of ground aji panca chiles with seeds removed.
How much achiote oil is needed?
The recipe requires 1 cup of achiote oil for searing the ham.
Can I use a regular pot if I don't have a large water container?
You can use any container that is large enough to fit the pork roll and accommodate the immersion circulator.