1    5 or 6-lb. leg of pork
-(fresh ham)
3 tb Minced fresh garlic
pn Ground bay leaves
Big pinch ground oregano
Big pinch ground cumin
1 tb Olive oil
1/4 c  Sour orange juice (or equal
-parts orange & lime juice)
1/4 c  White wine or dry sherry
Fresh ground black pepper
-to taste
2 lg Onions, sliced
4    Or 5 potatoes, peeled and
-quartered can be placed
-around roast during the

last 1 1/2 hour of cooking – makes great browned potatoes! Trim excess fat
from roast and stick it all over with the tip of a knife. Mash the garlic
into a paste, then mash in the ground bay leaf, oregano, cumin & olive oil.
Rub this all over the roast. Place roast in a big pan or dish (not
aluminum), then sprinkle with pepper and douse with sour orange juice and
wine. Scatter the onions over the roast, then wrap entire roast in
plastic and refrigerate. Marinate at least one hour or overnight (longer
is better). Turn the roast several times in the marinade. Heat oven to
350. Put the meat in a roasting pan (not aluminum), save the marinade, and
place in the oven. Cook for an hour, fat side down. Turn roast fat side
up, add marinade and onions, and reduce heat to 325; tent loosely with foil
if needed. Baste frequently with the pan juices and continue cooking until
done (30-35 min. to the pound++150 minimum; 180 very well done). Add water
or wine if drippings begin to smoke or burn. Let sit before carving. Serve
with Mojo Criollo. Makes fabulous gravy! Cuban Roast Pork (Lechon Asado)