This wonderful roast, which draws its inestimable flavor from bitter
oranges, provides the ideal mainstay for a summertime gathering.
Everything else is a side dish. If bitter oranges are unavailable in
your area, you can combine 8 sweet oranges and 4 limes to achieve a
similar effect.

1 15-18 lb. fresh ham on the bone
The juice of 12 bitter oranges
1 head of garlic, cloves separated, peeled, and minced
A pinch of oregano
A pinch of basil

Trim off (or have your butcher trim off) ham's outer skin, and score
fat about 1/2-inch deep in a diamond pattern. Put ham in a roasting
pan and set aside. Pour all except 1/2 cup of the orange juice over
the ham, rubbing garlic into scored fat. Cover with plastic wrap, and
marinate overnight in the refrigerator. The next day, preheat the oven
to 325 and remove the plastic wrap. Bake the ham, basting occasionally
with reserved orange juice, for approximately 5 hours, or until the
ham reaches an internal temperature of 170 degrees. Let it rest for 20
minutes before carving. You won't believe the deliciousness of the
glaze!