Tropical Baked Ham Shank - Pernil De Puerco Al Horno Panameño

Tropical Baked Ham Shank – Pernil De Puerco Al Horno Panameño

Written by Published on in Tropical Food

This delicious dish is traditionally enjoyed during the December holidays in Panama. When cooked perfectly, Pernil De Puerco Al Horno Panameño floods your taste buds with the best flavors. It tastes crispy on the outside, but is juicy and tender inside! Believe me when I say that this dish is a must-try!

Ingredients

  • 14 lb ham 
  • 14 teaspoons salt 
  • 10 teaspoons pepper 
  • 14 garlic dyes 
  • 1 medium onion 
  • 6 coriander leaves 
  • 1 tablespoon of oregano 
  • 1 teaspoon of rosemary 
  • 2 lemons 
  • 1 cup sour orange juice 
  • 1 cup semi-sweet white wine 
  • 1/2 cup olive oil

Prep time:   20 min.  Total time:  31 hour 35 min  

Servings: 12

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Tropical Baked Ham Shank – Pernil De Puerco Al Horno Panameño
Tropical Baked Ham Shank – Pernil De Puerco Al Horno Panameño
Tropical Baked Ham Shank – Pernil De Puerco Al Horno Panameño

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Directions​

Using a knife, cut and pull back the skin of the cleaned shank.

Next, add the lemon juice to the whole leg.

Blend the onion with the garlic, coriander and olive oil. Once blended, place those ingredients into a bowl. Add salt and pepper, rosemary, and the cup of white wine to the mixture and stir. This is your marinade. Massage it all over the leg, letting the marinade soak into the meat. Then add the orange juice all over the shank.

Place the shank in a bag with the marinade and marinate for 1 or 2 days.

After this time, place the marinated shank into a glass baking dish and cover with aluminum foil. Preheat the oven to 350 degrees. Baking time is 30 minutes per pound.

Every 2 hours, add more marinade over the shank and salt to taste. Let it bake for 6 hours. The last half hour, uncover the shank to brown the surface.

To make the gravy, collect the juice from the shank. Next, in a pot with half a cup of warm water, stir in two tablespoons of cornstarch or flour so that it does not clump. Once combined, add the shank juice, stirring until it thickens. 

Enjoy!

Note: You can prepare the ham without the skin if you do not want the extra fat.

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