| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Spanish |
Meats, Main dish, Sauces |
30 |
Servings |
INGREDIENTS
| 15 |
lb |
Fresh, uncured ham |
|
|
Salt |
| 4 |
cl |
Garlic; 3 cut in slivers, 1 minced |
| 1 |
c |
Fresh lemon juice |
| 1 |
c |
Fresh lime juice |
INSTRUCTIONS
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 300F. 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.
Based on 30 servings: 627 calories, 60 g protein, 40 g fat, 1.5 g
carbohydrate, 216 mg cholesterol, 439 mg sodium.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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