I have made the pork butt version of this recipe at least 20 times in the last couple of years and it's perfect each and every time. I've tried the fresh ham version twice when I've had big parties and would do it more if I didn't have to order the ham a week ahead of time from the grocery store. It's really, really good. Just like what I get down in at the Cuban restaurants in Miami. Well done Southern Living!
Ham With Garlic and Orange
More From Southern Living
Chill: 8 Hours
Bake: 7 Hours
Stand: 20 Minutes
- 1 (15- to 18-pound) fresh ham (not cured or smoked)
- 1 tablespoon salt
- 1/2 cup chopped fresh or 1 (4-ounce) jar minced garlic
- 2 teaspoons pepper
- 2 teaspoons dried oregano
- 1/2 cup fresh lime juice
- 1/2 cup fresh orange juice
- Place ham in an aluminum foil-lined roasting pan. Cut 4 to 5 (1-inch-deep) slits across top of ham. Sprinkle evenly with salt.
- Stir together garlic and next 4 ingredients. Pour mixture evenly over ham, rubbing mixture into slits. Cover and chill 8 hours.
- Bake, uncovered, at 350° for 7 hours or until a meat thermometer inserted into thickest portion registers 185°. Let stand 20 minutes before slicing.
- Citrus-and-Garlic Pork Roast: Substitute 1 (6-pound) bone-in pork shoulder roast (Boston butt) for fresh ham. Reduce garlic to 3 tablespoons. Reduce oven temperature to 325°. Proceed as directed, baking for 4 1/2 hours or until meat thermometer inserted into thickest portion registers 175°. Remove from oven, and let stand until thermometer reaches 185°. Makes 6 to 8 servings. Prep: 15 min.; Chill: 8 hrs.; Bake: 4 hrs., 30 min.
Only you will be able to view, print, and edit this note.Add Note