1 (20 lb.) boned in raw pork ham leg, without skin
10 oz. soft drink (Coke, Pepsi or similar)
10 oz. red wine
17 oz. orange juice (natural)
7 oz. vinegar
brown sugar
10 tbsp. Worcestershire sauce
10 garlic cloves, minced
8 tbsp. dried oregano flakes
2 tbsp. dill
2 tbsp. thyme
1 branch fresh rosemary
salt, to taste
Sazonador (Sazon seasoning powder)
juice of 4 limes or lemons

Begin by preparing the marinating liquid by mixing the 10 first ingredients (after the ham) in a bowl. The ham leg is prepared by taking out any excess of fat (leave a bit!, more of this later). Rub/wash it with the lemon juice, then wash with water and pat dry.

Perform shallow cuts in all the surfaces of the leg to allow the marinating juice to penetrate better. With a pointed knife, perform deep holes in both sides of the leg and fill them with small rosemary branches and seasoning powder. Salt all the surfaces of the ham leg and coat it with a good amount of brown sugar. Ready for the marinating process!

In an oven safe container (metal or refractory glass) fill it with half the portion of the marinating liquid and place the leg into it. Cover and seal it with aluminum foil and put in the refrigerator at least overnight, but 24 hours is preferred. It must be turned over every 2 to 3 hours pouring it more marinating liquid trying not to wash out much of the brown sugar coating.

After the marinating period the ham leg is ready to be cooked in a preheated oven at 325°F but almost all the liquid should be taken out and reserved, leaving only 1/2-inch of it into the container.

Place it with the fat side up. The leg will had to be sealed with the aluminum foil and oven cooked for at least 5 hours or until the meat will be easily separated from the bone.

The internal temperature should be some 180°F. The leg is then uncovered and the oven temperature set to 400°F until a very nice dark golden surface color is achieved.

FOR THE SAUCE:

1 small ripe pineapple
cornstarch
salt/sugar, to taste

Pick a small ripe pineapple and puree all its flesh, mix with the marinating liquid left and cook it adding cornstarch dissolved into a bit of cold water or wine and adjust salt/sugar to your taste until a thick sauce is achieved.

Note regarding the excess fat: Some pork ham legs have excess of fat. If you don't remove most of it, the fat will become liquid during the cooking and you will end up with the leg almost floating into a pool of fat...

Note: The Pernil should be not cut or served until it is at room temperature (you will heat up again in a microwave oven, a normal oven or into a skillet) to avoid all the internal fluids to be lost. Enjoy!

Submitted by: Luis De Santis