Ham En Croute With Cubano Aioli Recipe

Name: Ham En Croute With Cubano Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pork knuckle; equilibrium brine; TCM #1; 1 bunch rosemary; 1 bunch thyme; 10 bay leaves; 20 ounces pizza dough; 1 pint mayonnaise; 8 ounces Dijon-style mustard; 2 shallots diced; 1 jalapeno roasted and peeled; 5 tablespoons parsley chopped; 1 cup pickles chopped

Servings: persons

1 pork knuckle
equilibrium brine
TCM #1
1 bunch rosemary
1 bunch thyme
10 bay leaves
20 ounces pizza dough
1 pint mayonnaise
8 ounces Dijon-style mustard
2 shallots diced
1 jalapeno roasted and peeled
5 tablespoons parsley chopped
1 cup pickles chopped

1
1. For the Pork: Brine the knuckle with the Equilibrium Brine and herbs overnight. Remove from brine and let dry
2
2. Wrap the pizza dough around the cured knuckle and bake until bread is golden and cooked through and pork reaches an internal temperature of 135u00b0F, remove from oven, let rest and carryover cook until 145u00b0F
3
3. For the Cubano Aioli: Combine all ingredients and season to taste
4
4. To serve: Remove top from baked bread to expose the ham, then drizzle the Cubano Aioli on some of the bread. Recommended pairing: seasonal side salad and herbs

333

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pork knuckle, equilibrium brine, TCM #1, 1 bunch rosemary, and more.

Yes, Ham En Croute With Cubano Aioli falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ham En Croute With Cubano Aioli

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