Roast Fresh Ham With Chayote
Serves: 3
Ellsworth Rath
1 January 1970
Based on User reviews:
47
Spice
45
Sweetness
47
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
8 cloves
Garlic1 small
White Onion1 small
Parsley (bunch)2 tsps
Salt2 tsps
Ground Black Pepper1 cup
Light Brown Sugar1 cup
Lime Juice1 cup
Olive Oil910 g
Chayote (merleton)Directions:
1
Preheat oven to 400 degrees
2
Trim the excess fat from the pork shoulder
3
In the bowl of a food processor combine the garlic, onion, parsley, salt, pepper, rum, sugar and lime juice
4
Process until finely chopped and drizzle in olive oil
5
Generously rub the pork with the marinade and marinate overnight of for several hours
6
Reserve any remaining marinade for later
7
Peel the chayote and slice into 1/2-inch thick pieces
8
Brush with any remaining marinade
9
Preheat a heavy roasting pan
10
Add several tablespoons of vegetable oil to the pan and place the roast, with the chayote into the pan
11
Roast for 1 1/2 hours or until the internal temperature reaches 155 degrees
12
Brush with any remaining marinade while the roast is cooking
13
Remove from the oven and rest for 20 minutes before carving
14
Serve with the chayote and green beans