Rasta Ham

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!

• Ready In: 2 hrs 20 mins
• Serves: 4

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!