Baked ham - sauce and Farofa With Banana and raisins

Baked ham - sauce and Farofa With Banana and raisins

1 leg of 5 pounds
spices:
2% of the weight of the meat or salt
1 teaspoon (tsp) of salt for every pound of meat
2-3 heads of garlic, peeled and chopped without the crumb
2 large onions chopped
3 packets parsley and chives and other herb to taste, and with the exception of rosemary which is only half a sprig.
50 g. fresh grated ginger
1 pinch of nutmeg
1 to 2 liters of wine vinegar
1 liter of dry white wine (optional
1 liter of spirits or two of vinegar
1 cup of lemon juice or white file
3 bay leaves or 1 teaspoon (tsp) ground bay
1 or 2 pepper finger girl without seeds and without the chopped white ribs
How to Prepare:
Wash the ham in water, then soak in a container only with the drip, for about 2 hours.
The spirits (rum) serves to take the stench of the flesh.
Discard the liquid that 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 seasoning for 12 to 24 hours in the refrigerator, turning the bag occasionally meat then.

sauce:
1 pound of sliced onion
3 red peppers, 3 yellow and 2 green without seeds and without the ribs, cut into thin strips 1 inch thick and 5-8 in length.
1 teaspoon (tsp) or (soup) of grated ginger.
½ pound of ripe tomato seeds removed and without the skin diced. (Optional).
1 pepper finger girl seeded and without the ribs, chopped (optional) or
2 tablespoons hot sauce you prefer.
1 cup of vinegar (optional)
2 cups hot water
½ cup of tea corn oil
Mode Prepare the sauce:
Put the oil in a large saucepan add the onion let wither, add the tomatoes, leaving the fire to undo last chilies, go stirring with a spoon high cable.

If you want you can sauté the peppers separate and then join the sauce, which is the surest.

As for frying the ingredients go adding hot water, until well cooked.
Finally together the vinegar and a little water, let the fire for 10 'minutes, you can add a little Worcestershire sauce or soy sauce.
Serve the sauce separately platter

Bake mode:

Take the leg 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 aluminum foil, not too close that sticks in the flesh.
As for baking go adding more broth hot spice,'Por up .Faça gently.
Take to the hot oven 160 for an hour and 30 'minutes for each pound of meat.
When missing * 1 hour to finish * increase the oven temperature to 180 ° C, let baking until golden brown without drying the sauce from the pan.
From time to time make sure the sauce does not dry, and well with the ham.
** Test to see if the ham is baked.
Thread a thin knife into the thickest part of the ham, if you leave water with blood, is not raw.
Leave a little longer in the oven.
* The cooking time depends on the size of the shank, which is usually 30 'minutes for each kilo of meat.
Depends on the type of shank if the (old pig) takes longer,.
After spending roast to a platter, (carefully) lined with lettuce leaves.
Serve with manioc flour and chilli sauce.
Rice with vegetables and
Hearts of palm salad, green olives tomato, watercress, onions.
Farofa Banana with raisins or Cabbage:
1 large grated onion, salt to taste
2 tablespoons oil soup
2 cups cornmeal tea
1 cup (tea) of seedless raisins
1 cup (tea) of chopped parsley with stems
½ cup (spring onion tea
4 dwarf bananas thinly sliced

Prepare the way of Farofa.
Fry the onion in oil, add the bananas simmer, then add the corn flour to give point,

If it gets too dry add more oil or water.
Finally the raisins and chopped parsley.
You can swap the banana a cabbage sliced thinly, sauté with onion.
If you want you can add diced bacon is (optional).
Increase headlight according to the shank size.
Calculate 1 cup (tea) for each person.