Baked ham with sauce and Farofa

Baked ham with sauce and Farofa
1 shank 5 poundsseasoning :2 % of the weight of the salt meat2-3 heads of garlic , shelled and chopped kernels2 large onions chopped3 bunches of parsley and chives and other herb to taste , and with the exception of rosemary Which is only half the twig .50 grs . of fresh grated ginger1 pinch of nutmeg1 to 2 liters of wine vinegar1 liter of dry white wine (optional1 liter of rum or 2 of vinegar1 cup lemon juice , or white lima3 bay leaves , 1 teaspoon or ( tsp ) ground bay1 or 2 finger girl pepper seeds removed and finely chopped without the white ribsHow to Prepare :Wash the ham under running water , then soak in a container with only the drip , for about 2 hours .The drip serves to take the strong smell of the meat .Discard the liquid que formed and re -wash the meat , seasoning , without sticking the meat dries out ,Place the ham in a large plastic bag .Close the mouth of the bag , tie with cotton string .Leave the seasoning for 12 to 24 hours in the refrigerator , turning the bag occasionally meat .
sauce :1 pound of sliced ​​onion3 red chillies , 3 yellow and 2 green without seeds and without ribs , cut into thin strips 1 inch thick and 5-8 in length .1 teaspoon ( tsp ) or ( soup ) of grated ginger .½ pound ripe tomatoes without seeds and skin without diced . ( Optional ) .1 lady finger pepper seeded and without ribs , chopped ( optional) or2 tablespoons hot sauce of your choice .1 cup vinegar ( optional)2 cups hot water½ teacup of corn oilHow to Prepare the sauce :Put the oil in a large saucepan add the onion leaving wilt , add the tomatoes , leaving the fire to undo last chilies , stirring with a spoon go high cable .
If you want you can separate sautéed peppers and then add to the sauce , Which is the most Certain .
The ingredients for the frying go adding hot water until well cooked .Finally with the vinegar and a little water , let the fire for another 10 ' minutes , you can add a little Worcestershire sauce or soy sauce .Serve the sauce separately alleyway
Bake mode:
Remove the ham from the bag and remove all the spices . Strain the sauce .Place the ham in a large roasting pan with a cup of strained sauce , cover with foil , not much que sticks together in the flesh .The baking is go adding more hot broth seasoning .Bring to 160 ° for an hour and 20 ' minutes for each pound of meat hot oven .When missing * 1 hour to finish * Increase the oven temperature to 180 ° C and count one ( 1 ) hour for each pound of meat remaining .Occasionally check the que sauce does not dry and well with the shank .** Test to see if the ham is baked .Stick a thin knife into the thickest part of the ham , if water comes out with blood , is not raw.Leave a little longer in the oven .* The baking team depends on the size of the shank , Which is the time for each pound of meat .After spending roast to a platter lined with lettuce leaves .Serve with chilli sauce headlight .Rice with vegetables andHearts of palm salad , green olives tomato , watercress , onions .


   Farofa Banana or Cabbage :
1 large onion , grated , salt to taste2 tablespoons oil2 teacups maize flour4 dwarf bananas sliced1 cup ( tea ) of chopped parsley with stems
How to Prepare the Farofa .Fry the onion in oil , add the bananas simmer , then add the cornmeal to give point
If it gets too dry add more oil or water .Finally chopped parsley .You can swap the banana is thinly sliced ​​cabbage , sauté with the onion .If you want you can add diced bacon is ( optional) .Increase headlight According to the size of the shank .Calculate 1 cup ( tea ) for each person .