- 3 cups plus 2 tablespoons Sofrito
- 1 cup plus 2 tablespoons vegetable oil
- 3/4 cup dry white wine
- 1/4 cup achiote (annatto) seeds
- 2 tablespoons dried oregano
- 6 large garlic cloves, 4 minced, 2 thinly sliced
- Kosher salt
- One 14-pound bone-in fresh ham from the shank end (half leg), skin removed, fat scored
- 2 medium red onions, thinly sliced
- 2 medium red bell peppers, thinly sliced
- 2 medium green bell peppers, thinly sliced
- 1 cup Spanish pimiento-stuffed olives, thickly sliced
- 1 cup white vinegar
- 8 bananas, sliced 1/2 inch thick
- Freshly ground pepper
- 1/2 cup dark rum
- 1/2 cup water
How to make this recipe
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.
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°.
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.
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.
The sauté can be refrigerated overnight. Reheat gently before serving.
A medium-bodied, spicy red with acidity and low tannins, such as Zinfandel or Shiraz.