Pickapeppa sauce, also known as “Jamaican tomato sauce”, is a wonderful condiment that is only produced in Jamaica. As anyone who has tried it 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’s a tangy, sweet, tangy, and complex condiment, and the perfect pairing with anything grilled. Serve this BBQ Glazed Ham with Grilled Sweet Potatoes.
4 tablespoons Pickapeppa sauce
1/2 teaspoon coriander
1/2 teaspoon allspice
1/2 teaspoons of cinnamon
1/4 teaspoon of cloves
5 teaspoons of molasses
1 (3 to 4 pound) boneless precooked ham
10 thin slices of shallot
2 glasses of orange juice
juice of two lemons
1/2 cup dark rum
2 butter spoons
Prepare a gas or charcoal grill for indirect grilling at 375°F by placing a drip pan under the cooler side of the grill grate. 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.
With a sharp knife, make about 10 cuts in the ham and insert a slice of shallot into each cut. Transfer the ham to the prepared skillet. In a large bowl, combine orange juice, lemon juice, and rum. Pour half of the juice mixture over the ham, reserving the rest.
Using a butter knife, spread the spice paste over the ham, working a little into the holes where the shallots were placed.
Place skillet on grill rack over indirect heat, lower lid and cook, basting with pan juices, for 1/2 to 2 hours until a thermometer, inserted in the middle, registers 160°F. For the reserved juice mixture on the ham. Using oven mitts to protect your hands, cover the ham with aluminum foil, sealing the edges around the pan. Cook for 20 more minutes.
Remove the roasting pan from your barbecue. Transfer the ham to a serving platter, covering with foil. Put aside for 10 minutes. Carefully pour the pan juices into a saucepan and place over medium-high heat. Cook until liquid is reduced by half, or about 12 to 14 minutes. Cream the butter just before serving.
Cut and serve the ham, with the sauce on the side.
This BBQ Glazed Ham recipe serves from 6 to 8.