What You’ll Need

14 lb. 1/4 inch trimmed fresh ham

2 bulbs garlic, 1 minced, 1 peeled

3 ounces extra virgin olive oil
1 bunch cilantro
1 teaspoon dried thyme leaves
3 juice of limes
Salt, to taste
1 onion, medium
2 tablespoons cumin seed
2 tablespoons ground black pepper
1/2 bunch parsley

Dipping Sauce
3 ounces white wine vinegar
2 ounces red wine vinegar
2 ounces caramel sugar syrup
2 Serrano peppers, minced
1/2 bunch parsley, chopped
Cayenne pepper

Directions

Ham

Insert paring knife into ham at 2-inch intervals and insert a whole garlic clove into each slit. Completely stud the ham.

In a blender combine minced garlic, olive oil, onion, cilantro, cumin, thyme, pepper, lime juice, parsley and salt. Blend until smooth. Rub the blended mixture all over the ham. Allow to set overnight in the refrigerator.

Roast ham in 340ºF oven for about 3 1/2 hours or until center of roast registers 150ºF. Baste the roast every 1/2 hour while cooking. After removing the roast from the oven, allow it to stand for 20 minutes before slicing.

DIPPING SAUCE

Combine ingredients.

To serve

Cut pork into thin slices. Serve on onion bread topped with a teaspoon of sauce; add lettuce, sliced tomato and sweet onion if desired.

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