1 - 10 lbs. smoked ham, thawed
½ c. Metro Chef Jerk Rub
1 c. Hawaiian marinade (any store bought brand is fine)
1/4 c. Vanilla White Balsamic Vinegar
½ c. water
Preheat the oven at 325 degrees.
Mix all of the wet ingredients and strain them into a medium size bowl. If you do not strain them, you won’t be able to inject the marinade into the ham. Spray non-stick oil in a baking dish and place your ham in it. Poke your ham with a paring knife or an ice breaker. Draw the marinade with a meat injector and inject it through the holes you just poked. Don’t worry about the marinade to get back out of the ham. Once you have injected 3/4 of the marinade, brush the ham with the marinade at the bottom of your baking dish and keep the rest of the marinade for your next barbeque! Do not season the ham with salt because it is already salty! You can use some fresh ground pepper to season it to taste. Put it in the oven uncovered for one hour basting it (bathing it with the marinade) every thirty minutes. After it has been cooking for 1 hour, raise the temperature to 400 degrees and bake for 25 more minutes. Remove from oven, baste it once more and cover it with aluminum foil.