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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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I created this as a change from the usual pineapple-clove ham. Ham and onions are drizzled with Jamaican Pickapeppa Sauce (a Worcestershire-like sauce with a tamarind tang that I love), brown sugar and allspice, then baked in a light orange juice and rum mixture. It's perfect with sweet potatoes, with some of the pan juices drizzled over them! Ingredients:
1 (2 lb) boneless pre-cooked smoked ham |
5 slices onions |
4 tablespoons jamaican pickapeppa sauce |
1/2 teaspoon allspice |
1/2 teaspoon coriander |
4 teaspoons brown sugar |
1 cup orange juice |
2 -3 teaspoons dark jamaican rum |
Directions:
1. Slice ham 5 times; do not cut all the way through the bottom.
2. Place an onion slice in each cut.
3. Combine Pickapeppa Sauce, allspice, coriander and brown sugar; spoon into cuts in ham and drizzle some over whole ham.
4. Line a roasting pan with aluminum foil; place ham in foil-lined pah.
5. Combine orange juice and rum; carefully pour over ham.
6. Cover ham with another piece of foil and seal to form a packet .
7. Cover roasting pan with lid and cook in a preheated 375 degree F oven for about 1-1/2 to 2 hours.
8. Carefully open foil packet (watch out for steam!) and turn ham upside down so the top can absorb some of the orange juice-rum mixture, about 10 to 15 minutes.
9. Remove from pan and serve!
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