RECIPE - Fresh Ham Sandwich (Sanduiche de Pernil)

A few days ago, I wrote here on Flavors of Brazil about the success that Brazilian cookbooks had at the recent Gourmand World Cookbook Awards in Paris (you can read that article by clicking here). In that article, I mentioned that the first prize for cookbook photography went to a book entitled Brasil a Gosto, written by São Paulo chef Ana Luisa Trajano.



I thought it would be interesting to include a recipe of hers on Flavors of Brazil, and have chosen her Fresh Ham Sandwich. This recipe does not come from Brasil a Gosto, but is included in the series Cozinha Regional Brasileira by Abril Editora. I've translated and adapted it for North American kitchens.



This recipe is Ana Luisa's version of a São Paulo luncheonette classic - the Fresh Ham Sandwich, or Sanduiche de Pernil, as it's called in Portuguese. It is made from fresh ham, or pork leg (uncured and unsmoked). This cut of pork is called pernil in Brazil, but can easily be purchased in North America under the name fresh ham, or pork leg.

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RECIPE - Fresh Ham Sandwich (Sanduiche de Pernil)



1 Tbsp. extra-virgin olive oil

2 medium onions, cut into quarters

2 carrots, cut into thick rounds

2 sticks celery with leaves, chopped

2 heads of garlic

2 bay leaves

4 sprigs fresh thyme

salt and pepper to taste

1 fresh ham (approx 6 lbs. - 3 kgs.)

1 1/2 cup dry white wine

good quality kaiser rolls, French or Italian rolls for sandwiches

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In a large, heavy saucepan heat the olive oil over medium heat, then saute the vegetables with the bay leaves, thyme, and salt and pepper to taste. Add the white wine, and continue cooking over medium heat, until the wine reduces slightly. Remove from heat, cool, and reserve.



Using a knife-sharpening steel, make holes in the surface of the fresh ham to allow the marinade to penetrate into the meat. Pour half of the vegetable/wine marinade over the ham, turning the ham in the liquid to ensure that the marinade penetrates as much as possible. Place the ham in a large bowl or glass container, and refrigerate in the marinade for 24 hours.



The next day, in a large non-stick frying pan with a small amount of olive oil, brown the ham well on all sides. When browned, place the ham in a roasting pan, and pour the remaining half of the marinade over the meat. Place in a pre-heated 350 degree (moderate) oven, and roast for approximately 2.5 hours, basting the ham with pan juices every thirty minutes. Remove from oven and let cool completely.



To construct the sandwiches, thinly slice the cooled ham. On a roll, prepared as desired with butter, mayonnaise or mustard, add two or three slices of ham. Serve with potato chips or a side salad.