Name: Caribbean-Style Roasted Ham
Prep time: 30 min
Cook time: 2 h 45 min
Total time: 3 h 15 min
Yield: 10 serving(s)
Ingredients: 1 bone-in smoked ham, in the shoulder, about 6.5 lbs (3 kg); 8 whole cloves; 6 shallots, peeled and halved; 2 tablespoons (30 ml) olive oil; 3 jalapeño peppers, seeded and cut into strips; 1 lime, sliced; 4 sprigs fresh thyme; 1/4 teaspoon (1 ml) ground nutmeg; 1/4 teaspoon (1 ml) ground allspice; 3 cups (750 ml) guava juice (or pineapple); 3/4 cup (180 ml) brown sugar; 1/3 cup (75 ml) dark rum

Preparation

- Place the ham in a large ovenproof pan and cover with cold water. Bring to a boil and simmer over medium heat for 15 minutes. Remove the ham from the pan. Discard the water. Repeat. Drain. Set the ham aside on a plate.
- With a knife, score the surface of the skin to form diamond shapes. Prick the rind with cloves. Set aside.
- With the rack in the lowest position, preheat the oven to 180 °C (350 °F).
- In the same pan or in a Dutch oven, brown the shallots in the oil. Add the peppers, lime, thyme, and spices. Cook for 1 minute while stirring. Add the remaining ingredients and bring to boil. Put the ham back in the pan, skin side up. Cover and bake for 1 hour. Remove the cover and continue cooking for 1 hour, basting frequently with the ham juices to glaze the surface.
- Slice the ham and drizzle with the pan juices. Serve with the Chayote and Potato Salad.

Caribbean-Style Roasted Ham

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Ingredients

Preparation

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