Friday, 21 November 2014

Sorrel Glazed Ham

"Christmas is coming"

In Jamaica, Christmas is the most loved holiday. It’s a time where we celebrate Christ and family. Once the Poinsettias start to turn red, you know it’s on and popping! With that the fruits are soaking, the sorrel pods are being harvested and everyone is starting to flesh out their Christmas plans. This ham needs to be at the top of list. It’s so moist and delicious and the sorrel and ginger sauce add the most perfect flavor to every bite.

Yes my fellow Jamaicans, I said sorrel ham. Here’s why it’s the most perfect idea. You already have sorrel in your refrigerator all Christmas and into the New Year. Why not make use of it in a different way? The tartness from the sorrel and the ginger are exceptionally delicious on the ham.  The best part is how easy this is to prepare. The only difficulty or time consuming portions would deal with making the sorrel. However if you already have sorrel from last year, or have some in the refrigerator or use the store bought sorrel you are well on your way. Click here for my sorrel recipe.

I’m going to say something and I know you will think I am exaggerating. But this ham did not last three full days, I made it on a Saturday evening and by Monday morning there was none left. It’s not a joke; make this as soon as humanly possible.

1 5-6 pound ham (smoked fully cooked)
3 cups sorrel
3 sprigs thyme
2 ounce ginger

Greedy tips:

  • It’s a little early in the Christmas season so I could not find a ham with the skin on. I would however recommend you buy a ham with the skin on instead of a skinless ham. The fat layer between the meat and the skin helps to keep the meat moist.the ham is still great even if it is skinless.
  • As stated in the video, after you have steamed the ham in the oven the skin will be extremely soft and peel right off with ease, depending on your specific ham you may have more or less fat. Core off a considerable amount leaving only about 1/4 inch of fat remaining. This will render off while roasting. Pour over the sorrel and follow the recipe as normal.
  • The skin will be extremely tender, and can be sauted with ackee as a saltfish (salted cod) alternative.
  • You may try the pre-made tru-juice sorrel however I really do suggest you ,make sorrel from scratch for a truly rich flavor.

Xoxo Greedygirl

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