Cuban ham

Ingredients:

• 1 piece of fresh ham (4.5 - 5.5 kg)
• 1 cup sour orange juice (or 110 ml orange juice and 60 ml each lemon and lime juice)
• 1 head of garlic, peeled and crushed
• 1 tbsp. l. dried oregano
• 2 tsp ground cumin
• 1 tbsp. salt
• 1/2 cup water

Preparation:

1. Combine the juice, garlic, oregano, cumin, salt, and water. Place the ham in a large bowl or a sealable, liquid-tight plastic bag and pour the marinade over it.
   
   Let the meat marinate in the refrigerator overnight. (Or, let the marinade soak for an hour, strain it, and inject it directly into the ham using a meat stuffer. Wrap the meat and refrigerate overnight. Use the remaining marinade to baste the meat while roasting.)
2. Preheat oven to 160°C.
   
   Remove the ham from the marinade (reserve the marinade) and pat dry. Strain the marinade into a saucepan and bring to a boil. Place the ham, fat side up, in a baking dish and cook for about 25 minutes per pound, or until an internal temperature of 160°F (70°C) is reached with a thermometer.
   
   Baste the meat with the marinade about every 20 minutes. Remove the ham, cover with foil, and let it rest for about 15 minutes. The temperature will rise to 165°F (71°C). Slice and serve.