Cuban Lechon Asado
(Roasted Fresh Ham)
8 pound fresh ham (pork leg or butt) Ours was from Sand Farm, of course.
1 head garlic, broken into cloves, peeled and minced
1 T. salt
1 1/2 t. oregano
1 /2 t. pepper
bay leaf
1 T. olive oil
1 c. sour orange juice
1/4 c. dry sherry
2 large onions, thinly sliced
1. The day before, trim excess fat, make shallow slits, and rub the mash made with all of the above except the sliced onions. Place in large zip lock bag and refrigerate overnight.
2. Next day - pre-heat oven to 350 degrees.
3. Drain roast, pat dry and reserve marinade. Place in non -reactive heavy roasting pan. Cook for one hour, turning once or twice to brown all sides.
4. Reduce oven to 325 degrees. Pour marinade and onions over pork. Tent pan with foil and continue roasting, basting from time to time until almost cooked, about an hour or 2 more. Add water or sherry if pan dries out.
5. Uncover roast and continue cooking until internal temperature is at least 150 degrees. Let stand for 10 min. before carving.
This is traditionally served with black bean soup and white rice. For dessert, a rich flan!
(recipe: Evelyn Athens)
