Juicy roasted ham with pineapple, great combo, check it out

Roasted ham: how to make it juicy and serve it with pineapple, a recipe that combines perfectly

ROASTED PERNIL WITH SAW *PINEAPPLE CHUTNEY

See how to roast it juicy and serve it with a perfect combination (pork and pineapple)

By Manu Boffino, from Bake and Gourmet cakes, partner of TERRA Degusta

• Will you make this recipe? Access the shopping list here, gain practicality.
• Build your menu online with this and other recipes, at the Bake and Cake Gourmet.
• Portion: 2 or 3 people. TO MAKE IT FOR MORE PEOPLE, CLICK HERE.
• Tools: 1 chopping board, 1 grater, 1 deep baking tray, 1 bowl, 2 frying pans, 1 sieve, 1 spatula.
• Equipment: conventional + blender

INGREDIENTS: (click for shopping list)

dried ham:

• 1 kg of pork knuckle or suckling pig, bone-in, skinless
• oil

Pernil marinade:

• 2 glasses of dry white wine
• 50ml of olive oil
• 2 large onions, roughly chopped
• 4 cloves garlic, peeled, coarsely chopped
• 1 stalk of celery, about 7 cm, chopped
• 2 bay leaves
• 1 rosemary (sprig)
• 1 clove
• 1 cinnamon stick, about 2 cm
• salt and pepper

Pineapple Chutney:

• 5 pineapple slices, thick, about 1.5 cm
• 1 Fuji apple
• ¼ lemon (juice)
• 2 tablespoons of white raisins
• 2 tablespoons of chopped red onion
• ½ red pepper, deseeded, chopped
• 1 teaspoon(s) of grated ginger
• 2 tablespoons of brown sugar
• ½ tablespoon of butter
• 150ml of water
• salt

Ham Sauce:

• 1 tablespoon of butter
• 1 tablespoon of wheat flour
• sauce from the bottom of the pan (see recipe), sifted

PRE-PREPARATION:

1. Start by marinating the shank, ideally the shank should be marinated for at least 12 hours, to acquire all the flavors of the seasoning (see preparation).
2. For the chutney:

• Cut the pineapple into slices about 1.5 cm thick. Remove the hard core of the slices and cut them into 1.5 cm cubes.
• Peel the apple and cut it into 1 cm cubes. Place in a bowl, squeeze the lemon over it and mix: this prevents the apple from oxidizing.
• Wash, peel and finely chop the red onion.
• Wash, discard the seeds and chop the girl’s pepper.
• Wash, peel and grate the ginger.

PREPARATION:

Roasted Pernil – Marinade (do this step at least 12 hours before roasting):

1. Wash the shank and rub lemon juice all over the meat. Make holes with a thin skewer or a barbecue stick, to allow the seasoning to penetrate better. Place in a deep roasting pan and allow to rest while you prepare the ingredients for the marinade.
2. Wash and peel the garlic and onion and chop them coarsely.
3. Wash the celery and cut it into very thin slices.
4. Wash the rosemary sprig and the bay leaves.
5. In a bowl, put the chopped onions and garlic, the sliced ​​celery, the bay leaf, the rosemary, the cloves, the cinnamon, the salt and the pepper.
6. Season with the wine and olive oil and mix well.
7. Pour the marinade over the shank and rub with your hands until all the meat is coated with the dressing.
8. Cover the pan with cling film and put it in the fridge for at least 12 hours, turning it halfway through.

Pineapple Chutney (make this before roasting the knuckle, to give it time to cool, or if you prefer, you can do this step in advance):

1. In a skillet over medium heat, melt the butter, add the chopped onion and red pepper and grated ginger, season with a pinch of salt and sauté for 2 minutes until wilted.
2. Lower the heat, add the pineapple and apple cubes with the lemon juice and brown sugar and cook, stirring, for another 2 minutes.
3. Season with salt, mix well, cover the pan and cook for 5 minutes.
4. Raise the heat again, add the water, bring to the boil, put it back on medium heat and cook with the lid ajar, stirring occasionally, for about 20 minutes.
5. Add the raisins and continue cooking for another 5-10 minutes or until the fruits are soft and the juice has reduced without drying out (the chutney should be juicy, watering it down with a little more water if necessary). If you prefer the chutney to be less full-bodied, squeeze the fruit during cooking.
6. Turn off the heat and let it cool before serving.
7. If you choose to prepare the chutney in advance, when it is cold, transfer it to a container with a lid and keep it in the refrigerator by taking it out 1 hour before serving.

Pernil – Cooking (how to make it juicy):

1. Remove the shank from the fridge, about 1 hour before roasting – place it on a cutting board – to bring it to room temperature, this way the meat cooks more evenly.
2. Strain the marinade into a bowl.
3. Preheat the oven to 180°C.
4. Grease the pan with a little oil and distribute the remaining solid marinade ingredients in the sieve.
5. Arrange the shank in the center and drizzle with the marinade liquid.
6. Cover the pan with 2 layers of aluminum foil and close well – you must make sure that, during this first phase of roasting, the ham cooks in the steam that is formed by closing the aluminum foil.
7. Place in a preheated oven at 180°C and cook (about 1 hour for each kilo of meat).
8. Boil a kettle of water after the roasting process is complete.
9. After this time, remove the pan from the oven, unfold the aluminum foil and stick a knife into the center of the piece next to the bone. If the liquid comes out clear, the shank is cooked, if there is blood, put the shank back in the oven, still covered with aluminum foil, and cook until you are sure that the meat is cooked through.
10. If the marinade starts to dry out, add a little boiling water or white wine – we’ll need the bottom of the pan to make the sauce.
11. When cooked, remove the shank from the oven and place it on a cutting board.
12. Increase the temperature to 240°C.
13. Discard the bay leaf, rosemary, cloves and cinnamon.
14. Transfer the bottom of the pan to an auxiliary bowl – scrape the pan with a spatula and, if necessary, add a little hot water to use up any toasting residue.
15. Grease the pan again with a drizzle of olive oil, place the shank and bake for another 30 minutes or until golden brown.

Roast Ham Sauce:

1. While the shank is browning, in a pan over low heat, melt the butter, add the flour and stir until the mixture takes on a dark golden colour, being careful not to burn it.
2. Remove the pan from the heat and add the sauce from the bottom of the pan, passing it through a sieve, squeezing well so as to use all the juice from the vegetables.
3. Return the pan to low heat and stir until the sauce thickens to the consistency you prefer. Book in pan.

FINISHING AND ASSEMBLY:

1. Remove the shank from the oven, place it on a cutting board and let it rest for about 5 minutes before slicing it.
2. fix the roast shank on a plate.
3. Place the chutney in a serving bowl and the sauce in a gravy boat and serve separately.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.