I baked a ham today. Left over from Christmas, it is the perfect food for Carnival weekend. This is the time to use the surplus pastelles you froze; and the sorrel too. Time to be saying "farewell to the flesh" - and this means eating less meat during Lent. So here's my baked ham, served with a tangy patchoi salad on the side.
BAKED HAM
Small shoulder ham, 8 to 10 lbs
Cloves, small handful
Fruit juice (orange, passion fruit), one cup
Honey, half cup
Mustard, half cup
Thaw ham. If there's skin on it, slice it off but put the skin back in place during cooking. Stick cloves in the fat under the skin. Put the ham in a deep dish with fruit juice. Bake at 350 (180C) for three hours. Mix mustard and honey together. After an hour, remove the skin to one side and baste the ham with honey mustard. Return to oven.
After half an hour, baste with the sauce in the dish. Cook for a total of three hours. In the last half hour, remove the skin completely, baste well and complete cooking. Remove from the oven, drain off sauces and allow the ham to cool before slicing.
Put the drained off sauces in a bowl in the freezer. After an hour or so, you can skim off all the fat and serve the sauce with the ham slices. I like my ham slices in hot hops bread with pepper sauce.
Refrigerate your ham. If you haven't eaten it all in two days, slice it up and store in the freezer. Separate the bones for soup; and the skin for callaloo.
BAKED HAM
Small shoulder ham, 8 to 10 lbs
Cloves, small handful
Fruit juice (orange, passion fruit), one cup
Honey, half cup
Mustard, half cup
Thaw ham. If there's skin on it, slice it off but put the skin back in place during cooking. Stick cloves in the fat under the skin. Put the ham in a deep dish with fruit juice. Bake at 350 (180C) for three hours. Mix mustard and honey together. After an hour, remove the skin to one side and baste the ham with honey mustard. Return to oven.
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| Apply honey-mustard glaze an hour into the baking. |
After half an hour, baste with the sauce in the dish. Cook for a total of three hours. In the last half hour, remove the skin completely, baste well and complete cooking. Remove from the oven, drain off sauces and allow the ham to cool before slicing.
Put the drained off sauces in a bowl in the freezer. After an hour or so, you can skim off all the fat and serve the sauce with the ham slices. I like my ham slices in hot hops bread with pepper sauce.
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| Ham for peppery sandwiches, the skin for callaloo, and the bone for a bean soup! |
I can almost taste it... yum :)
ReplyDeleteIt looks delicious your honey roast ham,.....it brings back fond memories of Christmas in Santa Cruz. I can even smell it,...uhh, and those tasty peppery sandwiches,...yummy
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