Marinated Ham (Spanish-Style)

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.