Pernil Con Vino Al Caldero
|Fresh ham||7 Pound|
|Garlic clove||1 Large, peeled|
|Crumbled dried oregano||2 Teaspoon|
|Olive oil||2 Tablespoon|
|Water||6 Cup (96 tbs)|
|Onions||1⁄2 Pound, peeled and sliced|
|Muscadelle||2 Cup (32 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Potatoes||2 Pound, pared and halved|
Remove skin and excess fat from meat.
Make superficial crisscross gashes on top of meat.
Crush next 3 ingredients with 2 tablespoons salt in a mortar and rub into meat.
Place meat in a kettle with olive oil and brown well over high heat.
Add water, onions, and bay leaves and bring to a boil.
Cover and cook over moderate heat for 2 1/2 hours.
Turn meat occasionally.
Add 1/2 teaspoon salt and remaining ingredients.
When boiling, cover and cook for 45 minutes; if necessary, uncover and cook to thicken sauce.
Serve meat in a platter with potatoes.
Pour sauce into a glass container.
Remove fat from top and serve sauce over meat.