This recipe for the fearless palate is prepared with Pickapeppa sauce. It makes a wonderful tandem with this deliciously glazed ham recipe.

INGREDIENTS

4 tablespoons Pickapeppa sauce
1/2 teaspoon coriander
1/2 teaspoon allspice
1/2 teaspoons cinnamon
1/4 teaspoon cloves
5 teaspoons molasses
1 (3 to 4 pound) boneless precooked ham
10 thin slices of shallot
2 cups orange juice
Juice of two lemons
1/2 cup dark rum
2 tablespoons butter

• Set gas or charcoal grill to 375 degrees F indirect grilling. Position a drip pan below the cooler portion of the rack. Line a roasting pan with heavy-duty aluminum foil.
• Mix Pickapeppa, allspice, coriander, cloves, cinnamon and molasses in a bowl.
• Make 10 slits onto the ham and insert a shallot in each one. Place the ham into the prepared pan.
• In another bowl, mix orange juice, lemon juice and the rum. Use half of the mixture to pour over the ham and set aside the remaining half.
• Spread spice pasta well over the ham using a butter knife.
• Start grilling over indirect heat. Cover and cook for about 2 hours. Baste often using the drippings from the pan. Pour the reserved half of the juice mixture and tent ham with foil. Cook for another 20 minutes.
• Take the roasting pan and transfer ham into a serving platter, keeping it covered with foil. Let it rest for 10 minutes.
• Transfer the pan juices into a saucepan and heat over medium-high heat. Cook for about 14 minutes. Stir in butter prior to serving.
• Slice cooled ham and serve with the prepared sauce.
• Makes up to 8 servings.