3 tbsp. olive oil
1 tbsp. red wine vinegar
1 tbsp. minced fresh garlic
1 1/2 tsp. oregano leaves, crumbled fine
1 tsp. salt
3/4 tsp. ground cumin
1/2 tsp. pepper

2 lg. baking potatoes, scrubbed, cut lengthwise in 8 wedges 1 lg. red onion cut in 8 wedges 1 yellow summer squash, cut in 1 inch slices

Stir seasoning mixture in a small bowl until blended, set aside.

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

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.