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Cuban Lechon Asado ( Roasted Fresh Ham)

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* 1 cup fresh [[bitter orange juice|sour orange juice]] (Seville) '''or''' [[lime juice]]
 
* 1 cup fresh [[bitter orange juice|sour orange juice]] (Seville) '''or''' [[lime juice]]
 
* ¼ cup dry [[sherry]]
 
* ¼ cup dry [[sherry]]
* 2 large [[onion]]s, thinly sliced
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* 2 large [[onion]]s, thinly sliced
   
 
== Directions ==
 
== Directions ==
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# Drain the roast, and pat dry, reserving the marinade; place it in a lightly oiled, nonreactive, heavy roasting pan; cook the roast for 1 hour, turning once or twice to brown it on all sides.
 
# Drain the roast, and pat dry, reserving the marinade; place it 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 marinade and [[onion]]s over the [[pork]]; tent the pan with heavy-duty aluminum foil; (tear off a piece that is 1½ times the width of your pan; fold it in half and crease the top; open it up, and place over the pan like a tent, 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.
 
# Reduce the heat to 325 °F; pour the marinade and [[onion]]s over the [[pork]]; tent the pan with heavy-duty aluminum foil; (tear off a piece that is 1½ times the width of your pan; fold it in half and crease the top; open it up, and place over the pan like a tent, 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 temp reads *at least* 150 °F on a meat thermometer, about 30 minutes more; (most Cubans like the meat well done, so after sitting, it should be up to 180 °F — it's safer, also).
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# Uncover the roast and continue cooking until the internal temp reads *at least* 150 °F on a [[meats|meat]] thermometer, about 30 minutes more; (most Cubans like the [[meats|meat]] well done, so after sitting, it should be up to 180 °F — it's safer, also).
 
# Let the roast stand for 10 minutes before carving.
 
# Let the roast stand for 10 minutes before carving.
   
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