Recipes

Premier Series Wine Club

Bolivian-Style Roast Ham

Bolivian-Style Roast Ham

Prep Time: 15 Minutes

Cook Time: 2 1/2 Hours

Yield: Serves 4 - 6.

Mechado de Pierna de Cerdo (Bolivian Style Roast Ham) is shared by Peltier Winery & Vineyards. Pair this dish with your Peltier Winery & Vineyards 2015 Lodi Estate Cabernet Sauvignon

Ingredients

  • 4 lbs ham rump half (with the skin)
  • 1 Tbsp salt plus 2 tsp, divided
  • 1 large onion
  • 1 large tomato
  • 2 large carrots
  • 1 small green pepper
  • 1/2 tsp ground pepper
  • 1/2 tsp cumin
  • 1 tsp oregano
  • 3 garlic cloves
  • 1/2 cup of spicy red pepper (paste)
  • 1 cup beer (Corona preferred)
  • 1 Tbsp vegetable oil
  • 1/4 tsp sugar
  • 1 Tbsp vinegar
  • 1 cup Cabernet Sauvignon

Preparation

  1. Gather all ingredients together. Make cuts in the ham all around big enough to hold 1/2 inch vegetable chunks. Rub ham with 1 tablespoon of salt and set aside.
  2. Peel the onions and carrots. Cut the carrots, tomato, and pepper into chunks about 1/2 inch thick. Put them in a large bowl and set them aside.
  3. Mix the spices including 2 tsp salt. Peel the garlic and mash with a garlic press.
  4. Cook the red spice paste in vegetable oil, then add the garlic. Let it cool. Add the spices, the cooked red spice pepper and the beer to the vegetables and mix well.
  5. Insert the mix of vegetables in the cuts made in the ham. Cover it and refrigerate for 1/2 hour.
  6. Preheat oven to 350° and place the ham in a baking dish and bake for 2.5 hours covered. Uncover the last half hour. Broil the last 4 minutes to crisp the skin. Remove from the oven and let cool for 15 minutes.
  7. One hour before the ham is ready, roast the potatoes (if you are serving this as a side dish)  at 375° with their skin on and then cut them in half. Cut the ham in slices and place it on the plate. 

Serve with sweet and russet potatoes and a side salad of red onion, tomatoes, cilantro, oil, vinegar, salt and pepper.

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