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1
Make the adobo: On a work surface, sprinkle the garlic with the salt.
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2
Using a large knife, chop and smear them together until the mixture forms a paste.
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3
Scrape up the garlic-salt paste and place it in a small bowl.
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4
Add the 1/4 cup olive oil, lime juice, oregano, rosemary, thyme, and pepper, and whisk until smooth.
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5
Using a sharp knife, score the ham skin in a diamond pattern, being sure not to cut into the meat itself.
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6
Rub the ham all over with the adobo.
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7
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.
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8
Meanwhile, make the pork stock: Heat the oil in a medium saucepan.
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9
Add the pork bones and cook over medium-high heat, turning often, until browned, about 6 minutes.
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10
Add the onion, carrot, and celery, and cook, stirring often, until the vegetables have softened, about 5 minutes.
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11
Add the water and bring to a boil, skimming off any foam that rises to the top.
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12
Add the parsley, thyme, and peppercorns, reduce the heat to low, and simmer for 3 to 4 hours.
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13
Strain the pork broth, discarding the solids.
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14
Add water if necessary to make 5 cups total liquid.
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15
(The pork stock can be made up to 3 days ahead; allow it to cool, then cover and refrigerate.)
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16
Position a rack in the center of the oven, and preheat to 400.
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17
Scrape off any excess adobo from the ham.
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18
Place the ham on a rack in a large flameproof roasting pan, and drizzle with the 2 tablespoons oil.
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19
Bake the ham, basting it often with 1 cup of the pork broth and the drippings on the bottom of the pan.
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20
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.
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21
Transfer the ham to a serving platter, and let it stand, loosely covered with aluminum foil, for at least 20 minutes before carving.
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22
While the ham is resting, place the roasting pan over two burners on high heat.
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23
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.
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24
Boil until the stock is syrupy and reduced to about 1 1/2 cups, about 10 minutes.
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25
Pour the sauce into a warmed sauceboat.
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26
Carve the ham, and serve it with the sauce.
