Lechon Asado Serves 10 to 12
Make With Havana Club Especial Rum $29.99 Cuba 240380
2 heads garlic, broken into cloves and peeled, divided 2 tsp (10 ml) kosher salt, divided 1 tsp (5 ml) black peppercorns 1 tbsp (15 ml) ground cumin 1 tbsp (15 ml) dried oregano ¼ cup + 3 tbsp (105 ml) olive oil, divided, plus more for oiling ¼ cup (60 ml) fresh orange juice ¼ cup (60 ml) fresh lemon juice ¼ cup (60 ml) fresh lime juice ½ cup (125 ml) rum 1 tsp (5 ml) onion powder 4 dried bay leaves, lightly crushed 10 lbs (4.5 kg) uncured, bone-in leg of ham or bone-in pork shoulder fresh herbs of choice, for garnish 2 oranges, cut into wedges, for garnish 1. In bowl of a food processor, combine cloves from 1 head garlic, 1 tsp (5 ml) salt and peppercorns and pulse until a fine paste forms. Pulse in cumin, oregano and ¼ cup (60 ml)
olive oil. Transfer to a medium bowl and set aside. 2. Add remaining garlic cloves and 1 tsp (5 ml) salt to
processor (no need to clean it out). Pulse, scraping down sides of bowl as needed, until a paste forms. Add juices, rum, onion powder, bay leaves and remaining 3 tbsp (45 ml) olive oil. Blend until well combined. Set aside.
3. Place ham in a roasting pan large enough to hold it. Using a sharp knife, gently separate skin from ham enough for it to flap over backwards, but do not cut it off completely. Pierce meat several times with tip of knife. Pour garlic-citrus marinade over meat and then rub garlic herb paste generously all over. Place pork skin back over meat to cover garlic herb paste. Cover with a piece of parchment or foil large enough to cover ham and secure around roasting pan. Place in refrigerator to marinate overnight. 4. When ready to cook, remove from refrigerator and bring to room temperature for 30 minutes, then preheat oven to 375 F (190 C). 5. Uncover ham and pat skin dry with a paper towel—the dryer the skin, the crispier the final cooked skin will be. Lightly oil a new piece of parchment or foil big enough to cover ham and secure around roasting pan. Roast until
internal temperature is 180 F (82 C), 3 to 4 hours. 6. Remove roasting pan from oven and increase oven temperature to 450 F (230 C). 7. Uncover ham and transfer cooking juices to a medium saucepan. Set aside.
42.5% ALC/VOL. EMPRESS 1908 GIN. MUST BE LEGAL DRINKING AGE. SIP RESPONSIBLY.
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