Baked Iberian suckling pig ham with vegetables

As the Iberian suckling pig is so tasty, it is not necessary to use more seasoning than garlic, bay leaf, EVOO and salt. The white wine, if used, should be very mild and just a splash.

Preheat oven to 180° and peel and cut the vegetables. The garlic cloves are whole. Make some incisions in the ham so that it is well done inside, this weighs about 2kg and is enough for 4-5 people taking into account the vegetables.

Put in a glass dish a good splash of AOVE and the ham with the skin side down and add the potatoes, carrots and sweet potatoes. Add salt, bay leaves and whole cloves of garlic and white wine if it is mild. You can add a small glass of water to make it juicier.

In another tray put the rest of the more tender vegetables (apple, zucchini, tomato) because these take less time to cook. Add EVOO, salt, garlic, bay leaf, thyme and a splash of white wine. If you have EVOO macerated with thyme use it, it gives very good flavor to the vegetables.

Half an hour after placing the ham tray, the tray with the tender vegetables can be placed on it. It is not necessary to turn the ham over, it is done skin side down. In total it will take about 1.30-2h, depending on each oven, you can see that it is done by cutting a little ham and see that it is well cooked inside.

Serve vegetables and a good portion of ham and enjoy!!!!