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View Gallery Photo: Christopher Hirsheimer

SERVES 10 – 15

Fresh, unsmoked ham makes a delicious roast.

1  15–18 lb. fresh ham on the bone
Juice of 12 bitter oranges or 8 sweet oranges and 4 limes
1 head garlic, cloves separated, peeled, and minced
Pinch dried oregano
Salt

1. Trim off ham's outer skin and score fat about 1⁄2" deep in a diamond pattern. Put ham in a roasting pan and set aside. Mix juice, garlic, and oregano in a bowl and season to taste with salt. Reserving 1⁄2 cup, pour juice mixture over ham, rubbing garlic into scored fat. Cover with plastic wrap and refrigerate overnight.

2. Preheat oven to 325°. Remove plastic wrap, then bake ham, basting occasionally with reserved juice mixture, until internal temperature reaches 170° on a meat thermometer, about 5 hours. Allow to rest 20 minutes before carving.

This article was first published in Saveur in Issue #42