3 tbsp. olive oil

1 tbsp. red wine vinegar

1 tbsp. minced fresh garlic

12 tsp. oregano leaves, crum­bled fine

1 tsp. salt

34 tsp. ground cumin

12 tsp. pepper

2 large bak­ing pota­toes, scrubbed, cut length­wise, 1 large red onion cut into wedges 1 yel­low sum­mer squash, cut in 1 inch slices

Stir sea­son­ing mix­ture in a small bowl until blended.

Brush entire ham shank with sea­son­ing mix­ture. Let mar­i­nate in refrig­er­a­tor at least 4 hours or overnight. Place on rack in roast­ing pan and cov­er with plas­tic wrap. With sharp knife score dia­mond pat­tern in ham shank almost to meat.

Heat oven to 325 degrees F. Unwrap meat and roast 2 hours. Add pota­toes and onion wedges to roast­ing pan and brush with drip­pings. Roast 1 hour. Add squash, brush with drip­pings and con­tin­ue to roast 45 min­utes (meat should roast total of 35 min­utes per pound) or until done and veg­eta­bles are ten­der. Let meat stand 15 min­utes before slicing.