Leg of pork, or a fresh ham, needs an acidic marinade to make the pork tender and juicy after cooking. The acidic ingredient can be anything from wine to orange juice. When marinating leg of pork, use glass, enamel or porcelain pans and make sure they are large enough so the meat can be partially immersed in the marinade. Plan on marinating leg of pork for at least 24 hours, turning it often. A good marinade will not only tenderize a fresh ham, but also add flavor to the meat.
Things You'll Need
- Shallow baking dish
- 1 cup of red wine
- 1/4 cup soy or Worcestershire sauce
- 1 onion, finely chopped
- 1/2 teaspoon finely chopped ginger
- 2 tablespoons dark brown sugar
- 2 garlic cloves, finely chopped
- 1/4 cup olive oil
- Fresh ham
- Sharp knife
- Plastic wrap
Combine all ingredients in a shallow baking dish or roasting pan.
Remove skin and excess fat from the fresh ham. Use the sharp knife to make several 1-inch cuts all the way around the leg of pork. This will allow the marinade to penetrate the pork.
Place the leg of pork in the marinade and cover with plastic wrap.
Refrigerate the pork for 24 hours, turning the leg of pork every 2 to 3 hours to ensure that all sides of the ham receive equal amounts of time in the liquid.
Remove the leg of pork from the marinade just before cooking. Discard the marinade.
Tips & Warnings
- You can replace the wine in this recipe with orange juice, apple cider or lemon or lime juice. If you plan to baste the leg of pork as it cooks, make up a separate batch of the marinade to use for basting.
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