Crispy Fresh Ham with Rum Sauce

1. 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.

2. 2

   Let stand for 30 minutes.

3. 3

   Set the ham in a roasting pan and rub the marinade all over it.

4. 4

   Refrigerate overnight.

5. 5

   Preheat the oven to 400.

6. 6

   Add 1 inch of water to the roasting pan and roast the ham for 45 minutes.

7. 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.

8. 8

   Meanwhile, in a very large skillet, heat the remaining 2 tablespoons of oil.

9. 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.

10. 10

    Add the vinegar and simmer for 3 minutes.

11. 11

    Stir in the bananas and season with salt and pepper.

12. 12

    Transfer the ham to a carving board and cover loosely with foil.

13. 13

    Set the roasting pan over two burners and bring the pan juices to a boil.

14. 14

    Add the rum and simmer for 2 minutes.

15. 15

    Strain the pan juices into a bowl and skim off the fat.

16. 16

    Pour the juices into a medium saucepan.

17. 17

    Stir in the water and the remaining 1 cup of Sofrito and boil over moderate heat until reduced by half.

18. 18

    Strain the sauce through a fine sieve, pressing on the solids.

19. 19

    Season with salt and pepper.

20. 20

    Carve the ham and serve with the rum sauce and the pepper-banana saute.

* Per serving · 4 servings · Values may vary.