I love it!
So, the way I cook my ham (or Boston butt) is I get a fresh ham, no curing or smoking, fresh. I poke holes all around it and stuff crushed garlic and rosemary into them. I Adobo the surface and marinade in Mojo Criollo overnight.
Mmmm, Mojo!
I then boil it in lard, a simmering low boil, for ~ 3hours.
This keeps the fat from rendering out of the ham making it tender, juicy and flavorful. I them transfer it to the oven for 23-30 minutes at 425 to crisp up. The hard part is the transfer because the ham will try to fall apart, like pulled pork. I will add more mojo at the table. Disfruta!