• 8servings
  • 405minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B6
MineralsNatrium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 cups plus 2 tablespoons Sofrito

  2. 1 cup plus 2 tablespoons vegetable oil

  3. 3/4 cup dry white wine

  4. 1/4 cup achiote (annatto) seeds

  5. 2 tablespoons dried oregano

  6. 6 large garlic cloves,

  7. 4 minced,

  8. 2 thinly sliced

  9. Kosher salt

  10. One 14-pound bone-in fresh ham from the shank end (half leg), skin removed, fat scored

  11. 2 medium red onions, thinly sliced

  12. 2 medium red bell peppers, thinly sliced

  13. 2 medium green bell peppers, thinly sliced

  14. 1 cup Spanish pimiento-stuffed olives, thickly sliced

  15. 1 cup white vinegar

  16. 8 bananas, sliced

  17. 1/2 inch thick

  18. Freshly ground pepper

  19. 1/2 cup dark rum

  20. 1/2 cup water

Instructions Jump to Ingredients ↑

  1. In a large bowl, mix 2 cups of the Sofrito with 1 cup of the oil, the wine, achiote seeds, oregano, minced garlic and 1 tablespoon of kosher salt. Let stand for 30 minutes. Set the ham in a roasting pan and rub the marinade all over it. Refrigerate overnight.

  2. Preheat the oven to 400°. Add 1 inch of water to the roasting pan and roast the ham for 45 minutes. Reduce the oven temperature to 275° and roast the ham for 5 hours, or until an instant-read thermometer inserted in the thickest part of the meat registers 155°.

  3. Meanwhile, in a very large skillet, heat the remaining 2 tablespoons of oil. Add the onions, red and green bell peppers, olives, 2 tablespoons of the Sofrito and the sliced garlic and cook over moderately low heat until the vegetables just begin to soften, about 6 minutes. Add the vinegar and simmer for 3 minutes. Stir in the bananas and season with salt and pepper.

  4. Transfer the ham to a carving board and cover loosely with foil. Set the roasting pan over two burners and bring the pan juices to a boil. Add the rum and simmer for 2 minutes. Strain the pan juices into a bowl and skim off the fat. Pour the juices into a medium saucepan. Stir in the water and the remaining 1 cup of Sofrito and boil over moderate heat until reduced by half. Strain the sauce through a fine sieve, pressing on the solids. Season with salt and pepper. Carve the ham and serve with the rum sauce and the pepper-banana sauté.


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