By Rebecca Ory Hernandez
Chef on the Go-Ogden
Adapted from Ruth Kimball Hernandez’s recipe
This is a crowd-pleasing dish that I regularly prepare for small and large ski vacationers. I typically serve lechón with rice and black beans, along with a large 1905 Salad and French bread. The leftovers make wonderful sandwiches. In my family, it’s traditionally served over the New Year holiday. Servings are based on the size of the ham. Allow ¼ to ½ pound per person.
Bone-in, fresh ham with skin on (or have the butcher butterfly it)
Fresh garlic cloves
1 teaspoon salt
1 teaspoon black peppercorns
2 teaspoons oregano
Juice of 2 lemons, 2 limes and 4 oranges
Pierce the pork several times with a knife, inserting garlic cloves every 4 to 5 inches into the ham. Pour the liquid over the ham and marinate in the refrigerator at least 2 hours (overnight is best).
Preheat oven to 450 degrees. Place the ham fat side up in a roasting pan. Place into the center of the oven and reduce the temperature to 325. Baste every hour with pan juices to roast. Add more juice if it all evaporates. Remove the roast from the oven when the internal temperature is 155. Immediately cover with foil and let rest for 10 minutes before slicing and serving. It’s perfectly cooked when the meat is pink to pale white in the middle and juices run clear.