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1
Rub the ham all over with the Worcestershire sauce and smoked paprika.
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2
Set the thing in a large roasting pan, cover with foil, and refrigerate for 24 to 48 hours, depending on how deeply you want the smoky taste of that paprika to permeate the meat.
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3
Uncover the ham and set it out on the counter for 20 minutes while you preheat the oven to 350F.
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4
Sprinkle the sliced onions on top of the ham and around it in the roasting pan.
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5
Cover tightly with foil and shove the whole thing in the oven.
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6
Leave it to bake for 3 1/2 hours if its an 8-pounder.
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7
4 hours if its a 10-pound monster.
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8
Sometime before the stated roasting time is up, give the tomato puree, cider vinegar, brown sugar, honey, molasses, cumin, allspice, cloves, salt, celery seeds, canned chipotle, and garlic clove a whir in a large blender or a food processor fitted with the chopping blade until smooth, scraping down the sides of the canister once or twice to make sure everything is evenly pureed.
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9
Take the roasting pan out of the oven.
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10
Transfer the ham to a cutting board, using two silicon roasting mitts or two large metal spatulas, plus lots of shoulder strength.
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11
Scoop all the onions from the pan, put them on a second cutting board, and chop them into little bits.
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12
Drain off the juice and fat in the pan, but into a disposable container, not down the drain, unless your spouse is a plumber.
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13
Return the ham to the pan; sprinkle the chopped onions in the bottom of the pan.
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14
Pour the pureed barbecue sauce over the ham, letting some of it drip down into the pan.
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15
Knock the oven temperature down to 325F and continue roasting (uncovered this time) until an instant-read meat thermometer inserted into the thickest part of the meat without touching bone registers 170F, about 1 1/2 hours.
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16
While .the ham roasts, baste it with the pan juices every 20 minutes or so.
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17
When done, let the ham stand at room temperature on a carving board for 15 minutes before slicing it.
