Souvlakia Marinade

Marinades

2 cups olive oil
2 limes; juice of
6 centiliters garlic
4 teaspoons oregano
1 teaspoon thyme
1 cup lemon juice
1 cup red wine
4 teaspoons salt
2 bay leaves
1 teaspoon fresh ground pepper
1 cup water

I blended the marinade well in the food processor and let it sit in the refrigerator for 24 hours for the flavors to blend. I took half of the marinade and strained it and injected it into the two hams, about 1 1/2 cups in each one. Then I rubbed the hams with the Souvlakia Rub.