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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.
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2
Let stand for 30 minutes.
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3
Set the ham in a roasting pan and rub the marinade all over it.
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4
Refrigerate overnight.
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5
Preheat the oven to 400.
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6
Add 1 inch of water to the roasting pan and roast the ham for 45 minutes.
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7
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.
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8
Meanwhile, in a very large skillet, heat the remaining 2 tablespoons of oil.
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9
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.
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10
Add the vinegar and simmer for 3 minutes.
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11
Stir in the bananas and season with salt and pepper.
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12
Transfer the ham to a carving board and cover loosely with foil.
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13
Set the roasting pan over two burners and bring the pan juices to a boil.
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14
Add the rum and simmer for 2 minutes.
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15
Strain the pan juices into a bowl and skim off the fat.
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16
Pour the juices into a medium saucepan.
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17
Stir in the water and the remaining 1 cup of Sofrito and boil over moderate heat until reduced by half.
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18
Strain the sauce through a fine sieve, pressing on the solids.
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19
Season with salt and pepper.
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20
Carve the ham and serve with the rum sauce and the pepper-banana saute.
