Preparation

Pierce the shank taking care not to pierce the skin (if it is the pururuca). Beat all spices together in a blender. Season the day before using all the ingredients (miner's meat sleeps in the seasoning). Turn whenever possible. Place in the oven with the skin facing up and covered with greased aluminum foil for 4 hours at 180ºC. Remove the foil, throw a thread of oil on top or butter it and return to the oven until golden brown. Remove from the oven and pour boiling oil on top to "pururucar" or use the oven very hot and professional at the maximum temperature. Serve with white rice, farofa of the own broth of the ham.

Ingredients

  • 1 pork leg of 7 kg (approximately)
  • 1 tablespoon (dessert) of salt for each kg of ham
  • 4 heads (whole) of garlic
  • 3 onions (large) finely chopped
  • 1 large sprig of rosemary
  • 1 large branch of thyme
  • 1 branch of basil
  • 1 liter of white wine
  • 4 bay leaves
  • Pepper to taste