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1
With a sharp knife, score parallel lines in a grid pattern, with cuts 1-inch apart and 1/4-inch deep, across the rounded, skin side of the ham.
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2
In a large bowl, whisk the 1 cup of the sugar, orange juice, mustard, molasses, horseradish, cayenne, and 1/2 teaspoon of the allspice.
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3
Place the ham in a 2-gallon, plastic bag and pour the marinade into the bag.
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4
Gently squeeze the bag to evenly distribute the marinade around the ham.
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5
Place in a large bowl or baking dish and refrigerate for 24 hours.
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6
Preheat the oven to 350 degrees F.
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7
In a large mixing bowl, toss the potatoes with the vegetable oil, salt, cinnamon, remaining 1/4 teaspoon allspice, and remaining 2 teaspoons dark brown sugar.
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8
Layer the potatoes on the bottom of a Dutch oven or large, heavy roasting pan.
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9
Remove the ham from the marinade and place, scored-side up, on the potatoes.
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10
Bake for 45 minutes.
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11
Pour the ham marinade into a 2-quart saucepan and bring to a simmer over medium-high heat.
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12
Reduce the heat to a bare simmer and cook uncovered until thick enough to coat the back of a spoon, about 20 minutes.
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13
Remove from the heat.
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14
Remove the ham from the oven and evenly baste on all sides with the reduced marinade.
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15
Bake for 15 minutes.
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16
Remove the ham from the oven, baste again, and turn the sweet potatoes that can be reached.
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17
Return the ham to the oven and continue baking for an additional 1-1/2 hours, basting every 15 minutes, for a total cooking time of 2-1/2 hours.
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18
Remove from the oven and let rest for 15 minutes before carving.
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19
Serve hot with the sweet potatoes.
