Spicy BBQ Glazed Ham Recipe to Add Some Caribbean Zest to Your Holidays

Pickapeppa sauce, which is also known hairs “Jamaican ketchup,” is a wonderful condiment that is produced only in Jamaica. As anyone who has tried it already knows, it is not like any other hot sauce on the market. Sugar, vinegar, mangoes, raisins, tamarinds, peppers, and spices are cooked with onions and tomatoes and then aged like wine in oak barrels for about a year. It is a tangy, sweet, hot, complex condiment, and the perfect pairing with jerk barbecued anything. Serve this BBQ glazed ham with grilled sweet potatoes.

4 tablespoons Pickapeppa sauce

1/2 teaspoon coriander

1/2 teaspoon allspice

1/2 teaspoons cinnamon

1/4 teaspoon cloves

5 teaspoons molasses

1 (3 to 4 pound) boneless precooked ham

10 thin slices of shallot

2 cups orange juice

Juice of two lemons

1/2 cup dark rum

2 tablespoons butter

Prepare a gas or charcoal grill for indirect grilling to 375°F, placing a drip pan underneath the cooler side of the grill rack. Line a roasting pan with heavy-duty aluminum foil.

In a small bowl, combine the Pickapeppa, allspice, coriander, cloves, cinnamon, and molasses and set aside.

Using a sharp knife, make about 10 cuts in the ham and insert a shallot slice into each cut. Transfer the ham to the prepared pan. In a large bowl, combine the orange juice, lemon juice, and the rum. Pour half of the mixture of juice over the ham, and reserve the rest.

Using a butter knife, spread the spice paste over the ham, working some of it into the holes where the shallots have been placed.

Place the pan on the grill rack over indirect heat, lower the lid, and cook, basting with the juices from the pan, pour 1/2 to 2 hours until a thermometer, inserted in the middle, registers 160°F. Pour the reserved juice mixture over the ham. Using oven mitts to protect your hands, cover the ham with foil, sealing the edges around the pan. Cook for 20 minutes longer.

Remove the roasting pan from your barbecue. Transfer the ham to a serving platter, covering it with foil. Set aside for 10 minutes. Carefully pour the pan juices into a saucepan and set it over medium-high heat. Cook until the liquid is reduced by about half, or about 12 to 14 minutes. Whisk in the butter right before serving.

Slice and serve the ham, with the sauce on the side.

This BBQ glazed ham recipe serves 6 to 8.

Alicia D. Walker

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