Marinated Ham (Spanish-Style)
Yield
30 servingsPrep
30 minCook
3 hrsReady
11 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | pounds |
ham
fresh, uncured |
|
| 1 | x |
salt
|
*
|
| 4 | cloves |
garlic
3 cut in slivers, 1 minced |
|
| 1 | cup |
lemon juice
fresh |
|
| 1 | cup |
lime juice
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6.8 | kg |
ham
fresh, uncured |
|
| 1 | x |
salt
|
*
|
| 4 | cloves |
garlic
3 cut in slivers, 1 minced |
|
| 237 | ml |
lemon juice
fresh |
|
| 237 | ml |
lime juice
fresh |
|
Directions
Prepare ham the night before by trimming away some of the excess fat, but leave as much skin as possible.
Salt the meat to taste; cut small slashes into the ham and wedge in the slivers of garlic.
Mix a marinade of minced garlic, lemon and lime juice.
Pour over meat, cover tightly with foil, and refrigerate overnight.
When ready to cook, heat the oven to 300℉ (150℃)
Roast the meat about three hours, basting evry half hour.
Bring the center of the ham to 165F degrees (use a meat thermometer to check temperature).
Just before removing the ham from the oven, raise the heat to crisp the skin.
