Friday, 29 November 2013

Christmas ham with pineapple rosemary glaze




"Christmas is coming"
This is the last recipe for the month, another one passed down to me from my mother; the Christmas queen. Not only does she make cakes but at least 5 to 8 hams for various people. I used her method for preparation with a few tweaks of my own.

For some reason my taste buds have decided to accept rosemary into the family. The herb I totally detested just a few short months ago. While I still think it’s terribly overpowering, when used in moderate, subtle ways and paired with sweetness it’s absolutely yummy. 

After making this dish I realized why Christmas is such an amazing culinary month. As the months run on you completely forget that December brings Christmas ham. And let me just be clear, this ham is just perfection.  I used a 5 pound smoked ham with no skin and very little fat. It was a pretty penny about $4600 Jamaican dollars ($44 USD) in Mega mart. This was the first time I ever purchased or cooked ham for that matter, when I saw the price I exclaimed really loudly “Jeesaum, is suh ham expensive?” and old man looked at me and smiled. But I had to bite the bullet; it was for a good cause (this blog). 

Now the next thing I hate about ham is the cherry and pineapple decoration. I knew straight away that was one tradition I would not be following, why should we cover up the beautifully glazed ham?  I used a homemade rosemary and thyme brush to baste my ham with a puree of pineapple, pineapple, juice and honey.  It turned a lovely golden brown color that the ham soaked up and left a lovely jam at the bottom to spread on your slices. Pure heaven, juicy, moist and sweet, the pineapple jam is infused with subtle rosemary…yummm!






Ingredients (printable recipe)

5 lb Smoked ham
1 Rosemary bunch
1 Thyme bunch
1.5 cups honey
1 20 oz can pineapple slices in 100% juice
1 8 oz can pineapple slices in 100% juice

You will also need some tape and a regular basting brush  to make the herb brush




I normally go on Williams-Sonoma website and fill an imaginary shopping cart with cooking goodies and gadgets. I recently added an herb baster brush, where you attached your herbs to the handle. I figured if I had some tape and my exiting brush, why would I need to buy that? So in trying to impart some flavors on this ham I remembered that basting brush.  It’s a very common technique to impart flavor on meats subtly, especially while grilling when the flames come into contact with the herbs. Try it next time your making a ham.


 Greedy tip:

1. If your ham comes with skin and a fat layer after you remove it from the oven steam cooking the skin layer should peel off easily like a tangerine. Peel the skin and core off some of the fat then score and continue with the recipe as normal

2. When steam cooking its 1 hour per lb of ham


So that's all folks my month of Christmas delights have come to an end, Here they are once more
In case you missed it...



http://greedygirlcooks.blogspot.com/2013/11/simply-roasted.html
Simply Roasted







http://greedygirlcooks.blogspot.com/2013/11/rum-and-raisin-roll-cake.html
Rum and Raisin roll cake
http://greedygirlcooks.blogspot.com/2013/11/smashed-potato.html
Smashed potato
http://greedygirlcooks.blogspot.com/2013/11/egg-nog-ice-cream.html
Egg-nog ice cream
http://greedygirlcooks.blogspot.com/2013/11/oxtail-stew.html
Oxtail stew
http://greedygirlcooks.blogspot.com/2013/11/sorrel-drink.html
Sorrel drink
http://greedygirlcooks.blogspot.com/2013/11/christmas-candy-crush-cookies.html
Christmas candy crush cookies







http://greedygirlcooks.blogspot.com/2013/11/mommys-jamaican-christmas-fruit-cake.html
Jamaican Christmas fruit cake









Xoxo Greedygirl 

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