Recipe - Carribean Jerk-Style Roast Fresh Ham

1 Fresh ham (6 to 8 lbs);
shank removed,
And skin intact
1 Onion; roughly chopped
4 Garlic cloves; smashed
2 Whole Scallions; roughly
chopped
1 lg Jalapeno pepper (to 2);
seeds, stems removed
1 tablespoon Ground cinnamon
One half teaspoon Ground nutmeg
One half teaspoon Ground allspice
One half teaspoon Cayenne pepper
One half teaspoon Freshlyground black pepper
One half cup Red wine vinegar
3 tablespoon Molasses
3 tablespoon Vegetable oil

In a clean sink, wash fresh ham well with cold water. Fill sink with
fresh water and dissolve One half cup coarse salt in the water. Soak ham,
completely submerged for 20 minutes, before removing and drying
thoroughly. Refrigerate until ready to marinate. Place the onion,
garlic, scallions, jalapeno, spices, vinegar, molasses and oil in the
bowl of a large food processor and pulse until finely chopped. Make
small wellspaced slits in the skin of the ham every few inches. Rub
the ham with the jerk seasoning and especially in the incisions in
the skin. Be sure to use plenty of the jerk paste to ensure a boldly
seasoned roast. Set the ham on a platter and marinate overnight,
covered and refrigerated. Reserve any remaining jerk marinade.
Preheat oven to 325 degrees. Place the ham in a large roasting pan,
place in the oven and roast for 2 to 2 One half hours or until the
internal temperature reads 165 degrees at its thickest part at the
bone. If the ham browns too rapidly tent it with aluminum foil.
Remove and let rest for 20 minutes before serving. This recipe yields
10 to 12