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Marinated Ham (Spanish-Style)

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Submitted by malcolm71

Spanish-style marinated ham rubbed with garlic and soaked overnight in fresh lemon and lime juice, then slow-roasted until the skin crisps. A citrus-forward approach to a whole fresh ham that’s bright and deeply flavorful.

YIELD

30 servings

PREP

30 min

COOK

3 hrs

READY

11 hrs

Forget the glazed, sugar-sweet hams you see everywhere. This Spanish-style ham goes in a completely different direction, relying on fresh citrus and garlic to do all the flavoring. A whole fresh, uncured ham gets studded with garlic slivers and bathed overnight in a simple marinade of lemon and lime juice. That long soak lets the acid work its way into the meat, tenderizing it and infusing a bright, tangy flavor throughout.

The slow roast gives the juices time to concentrate while the fat renders down. Basting every half hour with the pan drippings keeps the surface moist and builds layers of flavor on the skin. That final blast of high heat at the end is what gives you the crackling, crispy skin that makes this ham worth the effort.

This feeds a crowd, making it a solid choice for holidays or big family gatherings.

Pro Tips

  • Use a fresh, uncured ham for this recipe. A pre-cooked or cured ham won’t absorb the marinade the same way and the flavors won’t penetrate.
  • Leave the skin on. It protects the meat during the long roast and crisps up beautifully at the end.
  • A meat thermometer is key. Pull the ham when the center hits 165°F (74°C).
  • Squeeze your citrus fresh. Bottled juice lacks the oils and brightness that make this marinade work.

Variations

  • Add sour orange juice (naranja agria) in place of the lemon for a more traditional Cuban-style pernil.
  • Stir dried oregano and cumin into the marinade for a deeper Latin flavor profile.
  • Serve with a mojo sauce on the side for dipping.

Ingredients

15 6.8
POUNDS KG HAM
fresh, uncured
1
X SALT
to taste *
4 4
CLOVES CLOVES GARLIC
3 cut in slivers, 1 minced
1 237
CUP ML LEMON JUICE
fresh
1 237
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 244g (8.6 oz)
Amount per Serving
Calories 260 27% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 120mg 40%
Sodium 2488mg 104%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 88g
Vitamin A 2% Vitamin C 11%
Calcium 2% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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