Prep 20 mins
Cook 2 hrs
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!
- 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
- Slice ham 5 times; do not cut all the way through the bottom.
- Place an onion slice in each cut.
- Combine Pickapeppa Sauce, allspice, coriander and brown sugar; spoon into cuts in ham and drizzle some over whole ham.
- Line a roasting pan with aluminum foil; place ham in foil-lined pah.
- Combine orange juice and rum; carefully pour over ham.
- Cover ham with another piece of foil and seal to form a"packet".
- Cover roasting pan with lid and cook in a preheated 375 degree F oven for about 1-1/2 to 2 hours.
- 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.
- Remove from pan and serve!
OH MY! WONDERFUL Everyone wants it 2nd day in a row!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I want to comment on the title of this recipe Rasta Ham. Is the writer aware that Rastas do not eat ham? That pork is considered an "abomination'? Like Jews, Muslims and Seventh Day Adventists Rastas would consider such a title insulting to their religion. Please consider changing this name.
Oh man this was good! I love pickappeppa and Jamaican flavors and this is a winner. My total cooking time was 2 hrs., and the ham was juicy and extremely flavouful. Served with sweet potatoes and cho-cho. The leftover ham was fabulous for breakfast, served with eggs and pickappepa!