Makes about 24 sandwiches
This recipe makes quite a bit of ham, so you may have leftovers (unless you have 24 hungry people to feed!). You can tightly wrap any remaining pork and freeze for later, if you like. You can find Peruvian-style chile pastes (we use ají panca and ají mirasol here— ají means chile). But to make your own, toast a few ounces of chiles in a skillet. Soak them in hot water for about 15 minutes, then blend them with a few tablespoons of water and a few tablespoons of vegetable oil to make a paste.
[ingredients title=”Ingredients”]
Marinade
- 1/2 cup pasta de ají panca
- 1/2 cup pasta de ají mirasol
- 1/4 cup crushed garlic
- 1/4 cup white wine
- 2 tablespoons yellow mustard
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Ground cumin, toasted, to taste
- Dried oregano, to taste
- 5 lb fresh ham, bone-in, lip on
- 1 quart/946 mL water
Salsa Criolla
- 1 red onion, julienned
- 1 Roma tomato, seeds removed, julienned
- 1 to 2 ají amarillo or orange habañero chiles, seeded and julienned
- 1 tablespoon minced cilantro
- 2 tablespoons freshly squeezed lime juice, plus more as needed
- 1 teaspoon white vinegar
- 1 tablespoon extra-virgin olive oil
- Kosher salt, to taste
- 24 French rolls
- Mayonnaise, as needed
- 1 bunch bib lettuce leaves
[/ingredients]
[directions title=”Directions”]
- Combine the marinade ingredients, and fully coat the ham with the marinade. Place the ham in the refrigerator to marinate overnight.
- Preheat the oven to 300°F. Place the ham in a shallow roasting pan with the marinade ingredients and the water, and cover with foil. Cook until the internal temperature on the ham reads 140°F, about 6 hours.
- Increase oven temperature to 450°F and place the cooked ham fatty side up in a roasting pan and cook until the ham begins to brown and caramelize, 10 to 15 minutes.
- Meanwhile, prepare the salsa criolla: add the onion to a bowl of ice water and soak for 10 minutes. Strain and reserve.
- In a bowl, combine the onion, tomato, chiles, and cilantro. Toss to combine. In a separate bowl, combine the lime juice, vinegar, and oil. Season with salt and pepper. Toss the vegetables with the dressing and adjust the seasoning with salt, pepper, and lime juice. Refrigerate until needed.
- Remove from the oven and allow the ham to cool. Remove the string and, working against the grain of the ham, cut into paper-thin slices.
- Split the French rolls and spread a thin layer of mayonnaise on one side of the roll. Place a generous portion of sliced ham on the roll and top with a Bibb lettuce leaf.
- Just prior to serving, add a portion of salsa criolla to the sandwich and serve at room temperature.
[/directions]
