Recipe courtesy of Iverstine Butcher
Recipe courtesy of Iverstine Butcher
Episode:
Sandwiches, Seafood and Sweets
Cuban Sandwich Crisis
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- Level: Advanced
- Total: 1 day 4 hr 15 min (includes smoking and chilling ham)
- Active: 1 hr
- Yield: 1 to 2 servings
- Level: Advanced
- Total: 1 day 4 hr 15 min (includes smoking and chilling ham)
- Active: 1 hr
- Yield: 1 to 2 servings
Ingredients
Mojo Sauce:
Cuban Sandwich Crisis:
Smoked Deli Ham:
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Directions
Special equipment:
a panini press; a meat injector; a vacuum tumbler; a vacuum sealer; a ham stocking or net rolled- For the mojo sauce: Combine the orange juice, lime juice, fresh oregano, molasses, olive oil, rum, vinegar, cumin, dried oregano and garlic in a blender. Blend well until the mixture is emulsified and does not separate.
- For the Cuban sandwich crisis: Mix the mayonnaise and mustard well in a bowl, then spread on both sides of the bread. Place pickles on the bottom of the bread. Sear the Ham on a griddle or in an oiled pan. Top the ham with the pulled pork and 1/4 cup mojo sauce (save the remaining mojo sauce for another use). Top the meat with the Swiss cheese, then cover and allow the cheese to melt. Place the meat on the pickles and close the sandwich. Press on a well-buttered panini press until the bread crisps. Remove from the press and slice diagonally.
Smoked Deli Ham:
Yield:
6 pounds
- Add the sugar, kosher salt and pink salt to the hot water, then mix until dissolved; refrigerate until chilled. Trim the inside of the ham well and denude the meat (remove any connective tissue or ligaments). Add 20% of the weight of the meat worth of brine weight into the ham with a meat injector. So, for a 6-pound ham you would add 1.2 pounds of brine. After brining the ham, score the inside of the meat in a 1-inch crosshatch pattern about 1/2 inch deep. Place the ham in a vacuum tumbler and seal. Tumble on low for 8 hours. Remove from the tumbler and put the ham in a ham stocking or net rolled. Allow the surface to dry in the refrigerator overnight. Smoke over pecan wood at 135 degrees for 2 hours, 145 degrees for 2 hours, and 150 degrees for 2 hours, then increase the heat to 220 degrees F and cook until the internal temperature reaches 155 degrees, about 4 hours. Chill before slicing.
