Cuban Lechon Asado ( Roasted Fresh Ham)

Cuban Lechon Asado (Roasted Fresh Ham) Recipe

Region / culture: Caribbean, Cuba | Preparation time: 24 hours | Cooking time: 2.5 hours | Servings: 8-10

Introduction

Cuban Lechon Asado, also known as Roasted Fresh Ham, is a traditional Cuban dish that is full of flavor and perfect for special occasions. This dish features a marinated pork leg that is roasted to perfection, resulting in tender and juicy meat with a crispy skin.

History

Lechon Asado has its roots in Cuban cuisine and is a popular dish served at celebrations and gatherings. The marinade used in this recipe is a blend of traditional Cuban flavors, including garlic, oregano, cumin, and sour orange juice. The slow roasting process allows the flavors to meld together, creating a delicious and aromatic dish.

Ingredients

1 (8 lb (3.63 kg)) fresh ham (pork leg)
1 head of garlic, broken into cloves, peeled and minced
1 tbsp of salt
1.5 tsp of dried oregano
1.5 tsp of ground cumin
0.5 tsp of fresh ground black pepper
0.25 tsp of bay leaf powder
1 tbsp of olive oil
1 cup of fresh sour orange juice (Seville) or lime juice
0.25 cup of dry sherry
2 large onions, thinly sliced

How to prepare

The day before serving, trim excess fat off the pork leg. Make shallow slits all over the pork using a knife tip.
In a mortar, mash garlic, salt, oregano, cumin, pepper, bay leaf, and olive oil into a paste.
Rub the mixture all over the roast, ensuring it goes into the slits.
In a small bowl, combine sour orange juice, sherry, and onions.
Place the roast in a large, heavy plastic bag and pour the sour orange juice mixture over it. Make sure the roast is fully covered.
Refrigerate and marinate the roast in the bag overnight, turning occasionally.
Preheat the oven to 350°F (177°C).
Drain the roast and pat dry, reserving the marinade.
Place the roast in a lightly oiled, nonreactive, heavy roasting pan.
Cook the roast for 1 hour, turning once or twice to brown it on all sides.
Reduce the heat to 325°F.
Pour the reserved marinade and onions over the pork.
Tent the pan with heavy-duty aluminum foil, tightly crimping edges to seal.
Continue roasting the pork, basting from time to time with the pan juices, until almost cooked, about 1 hour. Add a little water or sherry if the pan dries out.
Uncover the roast and continue cooking until the internal temperature reaches at least 150°F (66°C) on a meat thermometer, about 30 minutes more. For well-done meat, it should reach 180°F (82°C).
Let the roast stand for 10 minutes before carving.

Variations

For a spicier version, add chopped jalapenos or red pepper flakes to the marinade.
Substitute the fresh pork leg with pork shoulder or pork loin for a different texture and flavor.
Experiment with different herbs and spices in the marinade, such as cilantro, paprika, or cayenne pepper.

Cooking Tips & Tricks

Make sure to marinate the pork leg overnight to allow the flavors to fully penetrate the meat.

- Baste the pork leg with the marinade and pan juices while roasting to keep it moist and flavorful.

- Use a meat thermometer to ensure that the pork leg is cooked to the desired doneness.

- Let the roast rest for 10 minutes before carving to allow the juices to redistribute and keep the meat tender.

Serving Suggestions

Serve the Cuban Lechon Asado with traditional Cuban sides such as black beans and rice, fried plantains, and yuca con mojo. Garnish with fresh cilantro and lime wedges for a burst of flavor.

Cooking Techniques

The key to a successful Cuban Lechon Asado is slow roasting the pork leg at a low temperature. This allows the meat to cook evenly and become tender while developing a crispy skin. Basting the meat with the marinade and pan juices helps to keep it moist and flavorful throughout the cooking process.

Ingredient Substitutions

If you cannot find sour orange juice, you can substitute a mixture of orange juice and lime juice. You can also use white wine or apple cider vinegar instead of dry sherry in the marinade.

Make Ahead Tips

You can marinate the pork leg up to 24 hours in advance and store it in the refrigerator until ready to roast. This allows the flavors to develop and makes for an easier cooking process on the day of serving.

Presentation Ideas

Serve the Cuban Lechon Asado on a large platter garnished with fresh herbs and citrus slices. You can also add a side of mojo sauce or chimichurri for dipping.

Pairing Recommendations

Pair this dish with a crisp and refreshing mojito or a glass of sangria to complement the flavors of the marinade. For dessert, serve a traditional Cuban flan or tres leches cake for a sweet finish.

Storage and Reheating Instructions

Store any leftover Cuban Lechon Asado in an airtight container in the refrigerator for up to 3 days. To reheat, place the meat in a baking dish, cover with foil, and warm in a 325°F oven until heated through.

Nutrition Information

Calories per serving

Calories: 300 per serving

Carbohydrates

Carbohydrates: 2g per serving

Fats

Total Fat: 12g per serving

Saturated Fat: 4g per serving

Proteins

Protein: 45g per serving

Vitamins and minerals

Iron: 6% of the daily value per serving

Vitamin C: 10% of the daily value per serving

Alergens

This recipe contains no common allergens such as nuts, dairy, or gluten.

Summary

Cuban Lechon Asado is a protein-rich dish that is relatively low in carbohydrates and calories. It is a good source of iron and vitamin C, making it a nutritious option for a hearty meal.

Summary

Cuban Lechon Asado is a flavorful and aromatic dish that is perfect for special occasions and gatherings. With a blend of traditional Cuban flavors and a slow roasting process, this dish is sure to impress your guests and become a new favorite in your recipe collection.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Cuban Lechon Asado. It was passed down to me by an elderly Cuban woman who had been a dear friend of mine for many years. She had learned the recipe from her own grandmother, who had brought it with her when she immigrated to the United States from Cuba many decades ago.

The first time I tasted this succulent roasted fresh ham, I was instantly hooked. The flavors were unlike anything I had ever experienced before - the perfect blend of tangy citrus, savory garlic, and smoky paprika. I knew that I had to learn how to make it myself.

So, I asked my dear friend to teach me her family's recipe. She agreed, but with one condition - I had to promise to pass it on to future generations, just as she had done for me. I gladly accepted her terms, eager to learn the secrets of this delicious dish.

We spent an entire day in her kitchen, preparing the marinade and rubbing it into the fresh ham. She showed me how to score the skin to help it crisp up during roasting, and how to baste it with the marinade every hour to ensure that it stayed moist and flavorful.

As the ham roasted in the oven, the tantalizing aroma filled the kitchen, making my mouth water in anticipation. When it was finally done, we sliced into it and I took my first bite. It was everything I had remembered and more - tender, juicy, and bursting with flavor.

From that day on, I made Cuban Lechon Asado a regular part of my cooking repertoire. I would make it for special occasions, like family gatherings and holidays, and it always received rave reviews from everyone who tried it.

Over the years, I experimented with the recipe, tweaking it here and there to suit my own tastes. I added a little more garlic, a dash of cumin, and a splash of rum to the marinade, giving it a unique twist that set it apart from the traditional version.

I continued to make Cuban Lechon Asado for my family and friends, sharing the recipe with anyone who asked for it. Each time I made it, I felt a connection to my dear friend and her grandmother, who had entrusted me with this culinary treasure.

As the years passed, I began to notice that my own grandchildren were showing an interest in cooking. They would watch me in the kitchen, asking questions and eager to learn. I knew that it was time to pass on the recipe for Cuban Lechon Asado to the next generation.

So, one day, I gathered my grandchildren in the kitchen and taught them how to make the dish that had become a beloved tradition in our family. I showed them how to prepare the marinade, how to score the skin, and how to baste the ham as it roasted in the oven.

As we sat down to enjoy the meal together, I watched with pride as my grandchildren took their first bites of the Cuban Lechon Asado. Their eyes lit up with delight, just as mine had all those years ago. I knew that I had fulfilled my promise to my dear friend, and that the recipe would continue to be passed down through the generations, keeping alive the memory of a friendship that had brought me so much joy and culinary inspiration.

And so, as I sit here now, reflecting on the journey that led me to this moment, I am filled with gratitude for the wonderful people and experiences that have enriched my life. And I am grateful for the simple pleasure of a delicious meal that has brought my family together, time and time again.