Brazil

Spicy paprika

Salt

Garlic (clove)

Onion

Dry white wine

Water

Thyme and Rosemary

Orange (juice)

ham roasted in wine

Fure o pernil com a ajuda de uma faca afiada na parte de cima e embaixo para ajudar a penetrar o tempero;
Junte a páprica, o sal e o alho. Massageie por 2 minutos, coloque o louro, as ervas, a cebola em rodelas, o vinho e a água;
Cubra e deixe descansar por pelo menos 12 horas na geladeira, virando na metade do tempo;

Pierce the ham with the help of a sharp knife on the top and bottom to help penetrate the seasoning;
Add the paprika, salt and garlic. Massage for 2 minutes, add the bay leaf, herbs, sliced onion, wine and water;
Cover and let rest for at least 12 hours in the fridge, turning halfway through.

Retire o pernil da marinada e coe. Reserve a marinada. Coloque a cebola e o alho da marinada na assadeira. 
Tampe a assadeira com com papel alumínio e leve ao forno preaquecido a 180 graus por 3:30 horas;
Retire o pernil do forno, remova o papel alumínio. Seque a pele do pernil; 

Remove the ham from the marinade and strain. Reserve the marinade. Place the onion and garlic from the marinade in the roasting pan.
Cover the baking sheet with aluminum foil and bake in a preheated oven at 180 degrees for 3:30 hours;
Remove the ham from the oven, remove the aluminum foil. Dry the skin of the ham;

Leve para assar novamente por mais 45 minutos a 220 graus.

Bake again for another 45 minutes at 220 degrees.

ham roasted in wine

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