Ponche (Cured Ham)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Ponche ham (a type of cured ham)
Cooking time
120 minutes
Number of servings
8
Difficulty
Medium
Ingredients
2
kg ponche ham
1
cup(s) guiso (Colombian sofrito) [see p. 319]
2
piece(s) bottles of beer
1
piece(s) glass of rum
2
cup(s) water
2
tbsp sour orange juice
2
tbsp lemon juice
pinch salt and pepper to taste
Directions
- Rub the ham with lemon and sour orange juice, salt and pepper, until completely covered, and let rest for about 2 hours.
- Put to cook in a pot with 2 cups of water, beer and rum, cover and leave on high heat for 1 hour, turning it from time to time.
- Remove (save the juice) and put on a grill to char-grill for 1 hour, turn it and spray a little with the juice.
- Remove, cut into slices and shred; drizzle with the hot guiso and the cooking juice that remains.
- Serve with white rice and cooked yuca.
- Posta de carne Bolívar