Roast Leg of Ham

RoastHam

Brazilian-American culinary graduate student, Alex Galimberti, provides this flavorful recipe, for Lidia Celebrates America; Part 3: A “Gastronomic” College Graduation.

Course:
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Ingredients

  • One bottle dry white wine
  • ½ cup white vinegar
  • 6 dried bay leaves
  • 1 teaspoon black peppercorns
  • 2 white onions, sliced
  • 6 cloves of garlic, crushed
  • ¼ cup kosher salt
  • Cold water
  • One bone-in leg of ham or bone-in pork shoulder

Directions

  1. Using a sharp slicing knife, make several punctures through the pork in order to absorb flavor.
  2. Place the pork in a container big enough to hold the whole piece. Cover with the white wine and vinegar. Add all the remaining ingredients.
  3. Fill the remaining space in the container with enough cold water to cover the meat.
  4. Allow to brine for 12-24 hours, rotating the meat at least once.
  5. Place the meat in large roasting pan on a rack. Add the brining liquid to the bottom of the pan. Cover in aluminum foil and roast in a 375° F oven.
  6. Baste with the liquid every half hour.
  7. Roast for about three hours, or until it reaches an internal temperature of 155° F.

Tips/Techniques

For this recipe, one leg of ham will serve about 15 people. For smaller groups, a bone-in pork shoulder can be used as a substitute.