Add flavor to spiral ham?

[hcc0341]

Hi,
Can someone show me what type of flavor should be good for spiral ham?

Thanks.

[labradors]

What COULDN'T you do? Unless it already comes prepared with some kind of spices or flavourings, this is something that is wide open.

The first two things that come to my mind are Cuban Roast Pork (Lechón Asado) and Jamaican Jerk Pork. Here are some things you could try:

Lechón Asado

INGREDIENTS:1 8-pound bone-in fresh ham (shank portion) or boneless pork loin roast12 large cloves garlic, peeled and mashed1 tablespoon salt (coarse Kosher salt is best)1 bay leaf, ground2 teaspoons dried oregano2 sprigs fresh thyme (or 1 teaspoon dried)1 teaspoon ground cumin2 teaspoons fresh ground black pepper1/3 cup olive oil1/2 cup Tortuga Dark Rum (** Optional. You can substitute more orange juice if you prefer)1-1/2 cups sour orange juice, or 1-1/4 cups orange juice and 1/4 cup Cayman lime juice2 medium yellow onions, sliced into thin rings1 teaspoon ground black pepper1 teaspoon garlic saltINSTRUCTIONS:Trim off excess fat from pork and make shallow cuts all over meat.
In your case, the meat has already been precutCombine garlic, salt, bay leaf, oregano, thyme, cumin and pepper in food processor and grind into paste. Place the pork on a plate to catch any seasoning drips. Rub seasoning mix into the pork, making sure it goes into the cuts in the surface. Put the roast in a large bowl or jumbo resealable zip-top bag. Combine onions, olive oil, and rum and bitter orange juice and blend well and pour over roast, turning so roast is covered with marinade. Cover bowl with plastic wrap or seal bag tightly and refrigerate 24 hours, turning roast occasionally so marinate thoroughly saturates all surfaces.Preheat oven to 350F degrees. Remove roast from marinade (save marinade) and place fat side up in roasting pan lightly oiled with olive oil. Sprinkle with remaining pepper and salt. From here, the cooking methods vary according to cook. There are two suggestions from Cuban friends about how to cook lechón asado in the oven.

The first one:Roast pork for an hour at 350F, turning the meat during cooking so all sides are browned. After an hour, remove roast from oven, pour reserved marinade and onions over roast and tent with aluminum foil. Return to oven and reduce heat to 300. Roast for 2-1/2 hours longer, basting often with pan juices and marinade, or until roast is well done.The other method:Heat the oven to very low heat, 225 and cook the roast slowly, about 7- 8-hours-basting frequently with marinade.Our Latin neighbors like their pork very well done, falling apart tender. Either way, the internal temperature should read at 180 degrees on a meat thermometer. Let stand 20 minutes, covered, before serving. This might serve 6-8 people.Jerk Sauce

INGREDIENTS :1/2 cup Allspice berries1/2+ cup packed brown sugar6-8 garlic cloves4-6 Scotch bonnet peppers1 tablespoon ground thyme or 2 tablespoons thyme leaves1-2 bunches Green onions1 teaspoon cinnamon1/2 teaspoon nutmegsalt and pepper to taste2 tablespoon soy sauce to moistenINSTRUCTIONS:Put content in a food processor or blender and liquefyPour sauce in a Jar and keep refrigerated.The sauce will keep forever if kept refrigeratedTo increase spiciness blend pepper and allspice and add to sauce the hot peppers at any time.Seasoning Instruction for Pork or Beef:Rub the meat. If using a pork shoulder, make shallow cuts and rub in.Marinate overnight.Cooking Instructions:Grill at lowest possible setting over a low fire until done.Allspice branches (this is what is used in Jamaica) mixed with charcoal is best. If not try to use an aromatic wood in the barbecue grill to enhance the flavor. I just add a bunch of the allspice berries to the charcoal.Chop meat into pieces, and serve traditionally with hard-dough bread