Cuban Lechon Asado ( Roasted Fresh Ham)

==Description==
This is a great recipe found in Steve Raichlen's cookbook 'Miami Spice'. The Pork roast is wonderful. Easy to make. VERY flavourful. Leftovers are great in wraps! 
===Ingredients===
* 1 (8 lbs) fresh Ham (Pork leg) 
* 1 head garlic, broken into cloves,peeled and minced 
* 1 tablespoon salt 
* 1 1/2 teaspoons dried oregano 
* 1 1/2 teaspoons ground cumin 
* 1/2 teaspoon fresh ground black pepper 
* 1/4 teaspoon bay leaf powder 
* 1 tablespoon olive oil 
* 1 cup fresh sour orange juice (seville) or lime juice 
* 1/4 cup dry sherry 
* 2 large onions, thinly sliced 
===Directions===
* The day before you plan to serve this dish, trim the excess fat off the Pork leg; make shallow slits all over the Pork, using the tip of a knife; mash the garlic, salt, oregano, cumin, pepper, bay leaf and olive oil to a paste in a mortar; rub this mixture all over the roast, forcing it into the slits; combine the sour orange juice, sherry, and onions in a small bowl; place the roast in a large, heavy plastic bag; add the sour OJ mixture, making sure that the whole roast gets covered with the mixture; refrigerate and marinate the roast in the bag overnight, turning occasionally during the time. 
* Preheat the oven to 350 degrees F. 
* Drain the roast, and pat dry, reserving the marinade; place it in a lightly oiled, nonreactive, heavy roasting pan; cook the roast for 1 hour, turning once or twice to brown it on all sides. 
* Reduce the heat to 325 degrees; pour the marinade and onions over the Pork; tent the pan with heavy-duty aluminum foil; (tear off a piece that is 1 1/2 times the width of your pan; fold it in half and crease the top; open it up, and place over the pan like a tent, tightly crimping edges to seal) continue roasting the Pork, basting from time to time with the pan juices, until almost cooked, about 1 hour; add a little water or sherry if the pan dries out. 
* Uncover the roast and continue cooking until the internal temp reads*at least* 150 degrees F on a meat thermometer, about 30 minutes more; (most Cubans like the meat well done, so after sitting, it should be up to 180 degrees—it's safer, also). 
* Let the roast stand for 10 minutes before carving. 
* Note: this is traditionally served with black bean soup and white rice, and fried, sweet plantains; for dessert, serve a rich flan and you're set! 
===Other Links===
==See also==
Category:Caribbean Meat Dishes
Category:Meat Dishes
 Category:Recipes
Category:Lime Recipes
Category:Orange Recipes
Category:Rangpur lime Recipes
Category:Bay Leaf Recipes
Category:Oregano Recipes
Category:Black cumin Recipes
Category:Bitter orange juice Recipes
Category:Pepper Recipes
Category:Lime juice Recipes
Category:White rice Recipes
Category:Black bean Recipes
Category:Olive oil Recipes
Category:Plantain Recipes
Category:Sherry Recipes
Category:Pepper Recipes
Category:Garlic Recipes
Category:Onion Recipes
Category:Water Recipes
Category:Cumin Recipes
Category:Meat Recipes
Category:Salt Recipes
Category:Pork Recipes
Category:Ham Recipes
Category:Recipes that need photos