Roast Pork: Pierna al horno
- 1 4 - 5 lb. pork ham
- 6 slices sandwich ham, chopped
- 6 slice bacon, chopped
- 6 garlic cloves
- 10 black peppercorns
- 2 or 3 C. vinegar
- salt to taste
- 1/2 C. oil
- 3 C. water or as needed
With a large tined fork, pierce the ham and in each hole place a git of the bacon and sandwich ham to fill the holes.
Grind the garlic and peppercorns with a tablespoon of water in a blender. Once well ground, add the vingar and blend a bit more. Place the ham in a deep dish or non-reactive container (plastic, glass, etc.) and pour vinegar mixture over all to cover.
Allow to marinate in the vinegar mixture for 2 hours, turning occasionally.
Place a roasting pan large enough to hold the ham on the stovetop and, over medium flame, sear the ham on all sides. Cover and transfer to a 400 F. oven f or 30 minutes then reduce heat to 325 and bake for 2 hours, removing cover during the last 30 mintues of baking.
Remove from oven and slice. Reserve juices.
Pour the reserved juices into a saucepan and heat, serve over sliced ham
Garnish the fondue with the parsley and red pepper and serve with the bread cubes.