15-lb. fresh, uncured ham
4 cloves garlic (3 cut in slivers, and 1 minced)
1 c. lemon juice
1 c. lime juice
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 juice, and lime juice. Pour over meat, cover tightly with foil, and refrigerate overnight.
When ready to cook, heat the oven to 300 degrees. Roast the meat about three hours, basting every half-hour. Bring the center of the ham to 165 degrees (use a meat thermometer to check temperature). Just before removing the ham from the oven, raise the heat to crisp the skin.
From the January 1993 issue.