A Caribbean Christmas baked ham
A simple and easy traditional Christmas ham with a delicious pineapple glaze.
Put a little Caribbean in your Christmas this year. I've created a special Christmas edition of my monthly newsletter, TASTESMONTHLY and I'd like to share it with you. It's full of recipes, photographs, tips and food-gift suggestions. Email me at email@example.com and I'll send you a copy right away!Skip to next paragraph
Tastes Like Home
Cynthia Nelson was born and raised in the only English-speaking country in South America – Guyana. She has been a media professional for over 18 years. Cynthia is based in Barbados and teaches Mass Communication. Her photography and musings on food and life appear regularly in publications in the Caribbean and North America. She is the author of the memoir-cookbook: Tastes Like Home: My Caribbean Cookbook and the award-winning blog, Tastes Like Home.
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Here is a sample recipe from the newsletter.
Yield: 12 (6-ounce) servings
1 (5-pound) frozen ham, cured and fully cooked, defrosted
1/2 cup pineapple jam
1/4 cup water
Roasting pan with rack
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.
Related post: Mrs. Cumming's Swiss roll
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