BAJAN SUN MAGAZINE
DEC 2014
NO CHRISTMAS WITHOUT HAM
Christmas ham is a must in just about every pork
eating home in the Caribbean. There are many
who choose not to dine in the swine, but I refuse
to be prejudice against this wonderful meat, so
you know I had to share this wicked recipe.
I fondly recall the ham sandwiches our mom
would have ready for us at breakfast on Christmas
morning as she had other delectable goodies going
in the oven and stove.
Ingredients:
Directions:
Ham (smoked/bone in) * about 8lbs
5 sprigs thyme
8 cloves
2 scallions
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Glaze…
1 cup pineapple juice
1 table spoon grated ginger
1 tablespoon orange marmalade
1/2 cup brown sugar (golden)
2 table spoon honey
pinch of cinnamon
Dressing the ham when glazing…
5-8 slices of pineapple
10-15 cloves
tooth picks for securing the pineapple slices
Preheat oven to 350 degrees F.
Remove the rind (skin) of ham by running a knife along the edge and
peeling it back with your hands
Remove some of the excess fat leaving at least 1/4-inch of fat around
it.
Take a sharp knife and cut crossways and then diagonally to create a
diamond pattern.
Set ham on rack of roasting pan.
Stud ham with cloves in the center of each diamond-cut; transfer ham
to preheated oven
Meanwhile, gently warm pineapple jam and water in a small saucepan,
whisking to incorporate.
Baste ham with pineapple jam glaze one hour after it has been in the
oven, and every 1/2 hour thereafter until the ham has been baking for 2
hours or until it reaches an internal temperature of 140 degrees F.
Remove from oven and let rest, covered with foil to keep warm, for 10
– 15 minutes before carving
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