JAMON EN DULCE

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 (This recipe calls for ham served
     with thick caramelized syrup or
     browned with a coating of caramel
     suga. Usually, ham imported form 
     china is used, but locally made ham
     is just as good. This is a very elaborate
     dish and quite expensive,)

1 leg ham about 2-1/2 kilo, washed and scrubbed.
1 cup vinegar or pineapple juice mixed with enough
      water to cover ham
1 cup sugar
1 cup anisado wine
Spices:
2 cloves
  a  pinch of cinnamon
1 head garlic minced
3 to 5 sprigs oregano
2 laurel leaves,torn to pieces
   caramel sugar or syrup
Boil ham in water and vinegar.
Change the water and boil ham again with the spices, 
       sugar and wine.
Simmer until ham is tender.
Transfer to a platter and peel off the skin.
Coat with caramel sugar.
Press surface with a very hot turner (siyansi) to brown.
To serve, slice into thin pieces