Roasted Ham
Christmas ham is a must in just about every pork eating home in the Caribbean. Follow these simple steps to see what you holiday creation you can whip up in your kitchen this Christmas.
- Advertisement -
What you’ll Need:
- Ham (smoked/bone in)
- 5 sprigs thyme
- 8 cloves
- 2 scallions
- 5-8 slices of pineapple
- Tooth picks for securing the pineapple slices
Pineapple Glaze…
- 1 cup pineapple juice
- 1 table spoon grated ginger
- 1 tablespoon orange marmalade
- 1/2 cup brown sugar
- 2 table spoon honey
- pinch of cinnamon
What you’ll do:
- Rinse the ham then place it in a deep pot.
- Cover with water, add the scallions, cloves and fresh thyme.
- Bring to a boil, then reduce to a gentle boil and cook for about 30 minutes. This will help remove some of the smoky impurities and infuse it with the herbal notes.
- Drain
- Preheat oven to 350 F (use lower rack).
- Remove the cloth mesh if your ham is covered in one, then wrap the entire ham in tin foil and place in a roasting tray (on average you’ll need to cook for 20 minutes per pound).
- Use a roasting pan with a rack to add a couple cups of water into the pan without the ham sitting directly in it (if you find that the water dries out before it’s fully cooked, add a cup or two cups more). If using a shoulder ham with a fat cap on the top, be sure to place that side up when roasting. As the fat melt it will keep the ham nice and juicy.
Glaze:
- In a sauce pan add all the ingredients.
- Bring it to a boil then simmer for about 5 minutes. Whisk continuously so the sugar melts and everything is blended.
Ham and Glaze:
- Trim off the skin and most of the fat then stick in the cloves in a pattern evenly.
- Attach slices of the pineapple with the toothpicks and rub on the glaze.
- Place back in the oven for 10 minutes.
- Repeat the glaze sequence a few times. (brush and place in the oven for 10 minutes). You will start getting a shiny finish on the ham and the pineapple slices will begin to brown.
- Allow the ham to rest before slicing and serving.
