Jamón del País ( Country Ham )


5 lb pork shoulder or leg
1 large yellow onion
1 large carrot
2 tsp salt

Wet Rub:

1 small red onion (minced)
1 Tblsp garlic (minced)
1/2 Tblsp cumin
1/2 Tblsp achiote
1 Tblsp Aji Colorado
Salt and Pepper, to taste


1. Prep the meat accordingly to the part you bought. Use twine to tide if necessary.  Place in a large pot with the onion, carrot and salt. Cover with water and boil pot until meat reaches 165*F. Internal temperature.

2. In a saute-pan, heat the oil and make a little Sofrito with the onion and garlic. When the sofrito is ready, add the rest of the ingredients. Reserve.

3.  When meat is ready, remove from water. Poke holes into the meat to help make way for the wet rub. Rub the meat.

4. Heat oven to 350*F. Place the meat in a roasting pan (use a grid to raise the meat from the bottom of roasting pan) with part of the cooking liquid on the bottom. Roast until it takes a nice golden and somewhat crusty top. Internal temperature no more than 180*F.

5. Bring out from oven and wrap tightly with plastic wrap. Place in refrigerator until next day.

6. Slice thinly, use in sandwiches.

Have Fun Cooking and Enjoy


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