Ham (Jamón)

Ingredients

• 1 ham (jamón)
• vinegar
• 4 cloves garlic, ground
• 1 head onion
• 1 large bunch hierba buena (mint), parsley, rosemary, and onion leaves
• 2 bottles sweetish red wine (vino abocado y tinto)
• 1 bunch rosemary, hierba buena (mint), and bay leaves
• 2 cloves garlic
• 4 cloves (spice)
• 1 piece cinnamon
• water
• sugar, finely ground
• cinnamon

Instructions

1. Wash the ham repeatedly and soak it 24 hours in water.
2. Cook it in vinegar-saturated water with ground garlic, onion, and a tied bunch of mint, parsley, rosemary, and onion leaves, adding water as it reduces, until the skin swells.
3. Pull off the skin by hand, dry the ham, and cook it a second time in two bottles of sweetish red wine with a bunch of rosemary, mint, and bay, two garlic cloves, four cloves, and cinnamon.
4. Cover and cook, turning it so it does not stick and adding water at least twice, until the flesh is soft under pressure.
5. Cool on a tray under a wire cover before storing; for caramelized ham, sprinkle cold with finely ground sugar and a little cinnamon and pass a hot iron over it through paper.