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

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.

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