1                Ham, fresh, apx. 20-22 pounds

3                Garlic heads, minced

1/2 oz.       Oregano, dried

TT              Adobo seasoning

TT              S/P

10 fl. oz.    Mojo Criollo available in mexican stores etc.


1. Poke several holes all over ham with meat fork about 1-2 inches deep.


2. Mix garlic, oregano, adobo and S/P together well and rub all over that big fat ham.  Make sure to fill up holes and really rub it on good and hard. Pour Mojo Criollo over ham and marinade in refrigerator for 24 hours.


3. Preheat oven to 325 F.


4. Remove ham from marinade and roast on rack in preheated oven for about 4 hours, until it reaches 155 F.


5. Allow ham to hang out and rest for about a half hour or so before carving... you want it to relax, not chill so much just relax for a bit. awww yaaaaaaaa.



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