- 2 garlic cloves, crushed through a garlic press
- 1 tablespoon coarse kosher salt
- ¼ cup olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon freshly ground black pepper
- 1 (11-pound) bone-in fresh leg of pork (“fresh ham”)
- 1 tablespoon vegetable oil
- 2 pounds pork neck bones
- 1 small onion, chopped
- 1 small carrot, chopped
- 1 small celery rib with leaves, chopped
- 1½ quarts water
- 1 parsley sprig
- 1/8 teaspoon dried thyme
- 1/8 teaspoon peppercorns
- 2 tablespoons olive oil
- Make the adobo: On a work surface, sprinkle the garlic with the salt. Using a large knife, chop and smear them together until the mixture forms a paste. Scrape up the garlic-salt paste and place it in a small bowl. Add the ¼ cup olive oil, lime juice, oregano, rosemary, thyme, and pepper, and whisk until smooth.
- Using a sharp knife, score the ham skin in a diamond pattern, being sure not to cut into the meat itself. Rub the ham all over with the adobo. Place the ham in a large plastic bag (such as a plastic grocery bag or an unscented garbage bag), close tightly, and refrigerate for at least 8 hours or up to 24 hours.
- Meanwhile, make the pork stock: Heat the oil in a medium saucepan. Add the pork bones and cook over medium-high heat, turning often, until browned, about 6 minutes. Add the onion, carrot, and celery, and cook, stirring often, until the vegetables have softened, about 5 minutes. Add the water and bring to a boil, skimming off any foam that rises to the top. Add the parsley, thyme, and peppercorns, reduce the heat to low, and simmer for 3 to 4 hours. Strain the pork broth, discarding the solids. Add water if necessary to make 5 cups total liquid. (The pork stock can be made up to 3 days ahead; allow it to cool, then cover and refrigerate.)
- Position a rack in the center of the oven, and preheat to 400°.
- Scrape off any excess adobo from the ham. Place the ham on a rack in a large flameproof roasting pan, and drizzle with the 2 tablespoons oil.
- Bake the ham, basting it often with 1 cup of the pork broth and the drippings on the bottom of the pan. Allowing about 22 minutes per pound, until a meat thermometer inserted in the thickest part of the ham (not touching a bone) reads 155°, this will take about 4 hours and 20 minutes. Transfer the ham to a serving platter, and let it stand, loosely covered with aluminum foil, for at least 20 minutes before carving.
- While the ham is resting, place the roasting pan over two burners on high heat. When the drippings are sizzling, pour in the remaining 4 cups pork stock and bring to a boil, scraping up the browned bits on the bottom of the pan with a wooden spoon. Boil until the stock is syrupy and reduced to about 1½ cups, about 10 minutes. Pour the sauce into a warmed sauceboat.
- Carve the ham, and serve it with the sauce.