Roast Fresh Ham with Chayote

This roast takes a fresh pork shoulder and gives it a Caribbean soul. The marinade is punchy: garlic, onion, parsley, dark rum, brown sugar, and lime juice all get blitzed in a food processor with olive oil, then rubbed generously over the meat. An overnight soak lets those flavors work deep into the pork.

Roasting at high heat caramelizes the sugar and rum in the marinade, creating a sticky, lacquered crust on the outside while the inside stays juicy and tender. Brushing with the reserved marinade during cooking builds up that glaze in layers.

Chayote squash roasts right alongside the pork, soaking up the drippings and marinade as it softens. It has a mild, slightly crisp texture similar to a firm zucchini, and it takes on the flavors around it beautifully.

Pro Tips

• Marinate overnight if possible. A few hours helps, but the full overnight soak makes a noticeable difference in flavor depth.
• Let the roast rest a full 20 minutes before carving. The juices redistribute and every slice stays moist.
• Use a meat thermometer. Pull at 155°F (68°C) internal temperature; the pork will continue to rise a few degrees while resting.
• Preheat the roasting pan before adding the oil and meat. A hot pan gives you better browning from the start.

Variations

• Swap dark rum for bourbon for a smokier, American-Southern take on the marinade.
• Add scotch bonnet pepper to the food processor for authentic Caribbean heat.
• Serve with rice and beans and a side of fried plantains for the full island spread.