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!
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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