Makes: Serves 25
Preparation Time: 5 hours, plus previous preparations
- 2 LARGE ONIONS
- 1 LARGE CARROT
- 4 CELERY STALKS
- 1 LEEK STALK
- 5 GARLIC CLOVES
- 3 DEDO-DE-MOÇA PEPPERS, DESEEDED
- 1 BOTTLE OF WHITE WINE
- 1 FRESH HAM, WEIGHTING ABOUT 6 KG
- 4 BAY LEAVES
- SALT AND BLACK PEPPER TO TASTE
Blend the onions, carrot, celery, leek, garlic, dedo-de-moça pepper, and wine in a blender or food processor. Poke holes into the ham with a knife and season with the marinade. Add the bay leaves, rub the meat with salt and black pepper and season the marinade. Set it aside for 24 hours, turning every 6 ours. Cover with aluminium foil and back at 180°C for about 4 hours, or until tender. Remove the aluminium foil and back for 30 minutes, until golden. Remove from the oven, slice the meat, and serve. Use the brown bits that stuck to the baking tray and make a sauce to accompany the ham.
IN DETAIL: It’s one of the most flavourful cuts of pig, usually prepared for Christmas supper. When shredded, it is used as a filling for the popular fresh ham sandwich served in joints throughout the country.