Caribbean-Style Roasted Ham
Caribbean-Style Roasted Ham
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  • 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.
  • Description
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