Roast Fresh Ham With

4 to 5 pounds

6 Cloves garlic -- (6 to 8)

1 Small white onion

1 Small Bunch parsley

2 Teaspoons salt

2 Teaspoons ground black pepper

1/4 Cup dark rum

1/2 Cup light brown sugar

1/4 Cup lime juice

1/4 Cup olive oil

2 Pounds chayote (merleton)

Preheat oven to 400 degrees.

Trim the excess fat from the pork shoulder.

In the bowl of a food processor combine the garlic, onion, parsley, salt, pepper, rum, sugar and lime juice. Process until finely chopped and drizzle in olive oil.

Generously rub the pork with the marinade and marinate overnight of for several hours. Reserve any remaining marinade for later.

1/2-inch thick pieces. Brush with any remaining marinade. Preheat a heavy roasting pan. Add several tablespoons of vegetable oil to the pan and place the roast, with the chayote into the pan. Roast for 1 1/2 hours or until the internal temperature reaches

155 degrees. Brush with any remaining marinade while the roast is cooking. Remove from the oven and rest for 20 minutes before carving. Serve with the chayote and green beans.

Copyright, Michael Lomonaco 1997

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Diane Geary