Recipe - Rustic Vegetable Casserole

1 10 pound ham
5 lg Onions
3 Red peppers
2 Red chillies; seeded
4 Cloves garlic
2 tablespoon Salt
1 tablespoon Allspice
2 teaspoon White pepper
2 Bay leaves; crushed
1 tablespoon Cinnamon

Blend all fresh and dry ingredients together in your food processor until
you get a smooth, not thick, paste.

Score the ham with a sharp knife, or even better have your butcher score it
for you. Take a long knife and carefully stick it into the meat (not
through the skin) and twist it making a tunnel into the meat.

Take your mixture from the food processor and push into the tunnel, making
sure that you fill it out as much as possible.

Repeat the procedure until your mixture is used up. Transfer the ham onto a
baking tray and bake in a preheated oven at 150C for about 20 minutes per
pound of ham.

Turn up the heat to 200C for the last 10 minutes to crisp up the ham.

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