Ham En Croute With Cubano Aioli

• 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 135u0b0F, remove from oven, let rest and carryover cook until 145u0b0F
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

pork, equilibrium brine, rosemary, thyme, bay leaves, dough, mayonnaise, mustard, shallots, parsley, pickles

Taken from www.yummly.com/recipe/Ham-En-Croute-with-Cubano-Aioli-2255146 (may not work)