Roast Pork: Pierna al horno

articles Food & Cuisine Recipes

Ana María Flores Sánchez


  • 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.

Published or Updated on: January 1, 2006 by Ana María Flores Sánchez © 2008
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