Tender Ham with Sweet Potato and Caramelized Onions

Place the sweet potatoes in a large pot

Cover with boiling water tempered with salt

Cook for about 30 minutes or until they're tender

Drain and let cool

Peel and cut the sweet potatoes in half

Arrange them in a baking dish

Mix the caramel with 1 tablespoon of lemon juice, pepper, and nutmeg

Set aside 1/2 cup of the mixture for basting the ham

Spread the remaining caramel over the sweet potatoes

Dot the top with butter or margarine in small pieces

Sprinkle with salt

Place the ham in a baking dish

Make shallow cuts that only penetrate the fat, forming a pattern of lozenges

Bake for 1 hour and 45 minutes

Remove the seeds from the bell peppers and cut them into slices about 5 mm thick

Brush with lemon juice

Add the sliced bell peppers to the sweet potatoes

Remove the ham from the oven and brush with the reserved caramel sauce

Bake the ham, sweet potatoes, and bell peppers together for an additional 25 minutes, basting them occasionally

DECORATING

Ham decorated with sweet potato puree

Blend the cooked sweet potatoes in a blender with a little milk

Transfer the puree to a piping bag and decorate the ham

Arrange slices of bell peppers and lemon around the ham.