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So I ran across a picnic ham with the skin on that was on sale, $1.49/lb. couldn't pass it up. Quick Google search turned up Lechon Asado. Lot of different recipes for it. The original calls for an entire pig, but most of the online recipes scale it down to a butt or a ham.

Used a variation of Steven Raichlen's recipe, except I used about 20 cloves of garlic. Hey, I am a Polak, and several of the other recipes called for 20-30 cloves. Didn't do the Annatto oil or the BBQ sauce.

Into the smoker for about 9 hours at 250.



After about 7 hours, I took the skin off. Was going to grill it to toast it up, but unfortunately it got burnt to a crisp. Note to self... Pay attention!!! The actual roast, turned out quite good.



Took it to 170 so I could slice it. Served up with some "El Cid" black beans and rice. Since I'm re-doing my kitchen, I had to break out the "Fine China".




Good stuff Maynard! Nice change of pace. Plenty of leftovers for Cuban sandwiches.

Jerk Pork coming next.
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