I made my wonderful Caribbean Ham last weekend and was hoping to post it earlier this week. But unfortunately, my first cold of this season, which I hope, is the last, put me out of commission for a few days. I am glad today that I feel a little better and can finally do a little bit of work on my computer. I am taking advantage of the boost of energy I have to do what I can and post my Caribbean Ham recipe. Should I say one of my recipes of Caribbean Ham, which sounds better?
To make a perfect Caribbean Ham recipe I use my number one tip for removing the salt in the Ham. The tip is to boil the ham with spices and veggies before roasting. This great tip has been working for me well for a long time, and I am glad to share it with you today. Buying cured ham is the easiest and fastest way to make a roasted ham. While this may be the easiest option for a quick holiday meal, soaking the ham in water to remove the salt is a long process.
Soaking salted cured or smoked ham is an excellent idea, but, what if you are pressed for time or if you forgot to soak the ham the day before? What do you do?
You use a boiling method, right? There are several methods for removing salt from ham but there is only one in my opinion that works and gives you more for your effort. Boiling ham with spices is not only efficient but economical as well. It is economical because you can use the ham broth to cook pasta, rice or any other grains you are using. The flavors of the cured or smoked ham will add extra flavors to pasta or grain dish.
The boiling method may not work for all types of cured ham if you opt out from the soaking process. The reason is that of the amount of salt. Some brands may have more salt than others. So if you have a brand that you like and trust and know that it does not have a lot of sodium, go for it, you won’t be disappointed. Another great tip is that the boiling method also works well if you are roasting the ham in the oven. All you have to do after boiling is baste the ham with your preferred sauce and roast it.
For this recipe, I used the soaking method because the ham is boiled with wine, spices, veggies and water. The ham is soaked for at least 24 hours and cooked in vegetables, wine, and water. I then roast it for a few minutes under the broiler with brown sugar and complete it with a caramelized sauce made with pineapple slices. The final step is serving it with both the pineapple slices and the veggies. And voila! You have a complete meal to serve your family and guests for the holidays or any other occasions. Serve the Caribbean Ham with any side dishes you want. And if you want to impress your guests, use a good white wine and not that cheap stuff. It makes a difference!
Enjoy my Caribbean Ham recipe and Happy cooking!
[ihc-hide-content ihc_mb_type=”block” ihc_mb_who=”unreg” ihc_mb_template=”1″ ]
- 1 3 to 4 pounds cured/salted ham
- 3 medium size carrots
- 1 celery stalk
- 1 medium onion
- 2 – 3 whole cloves
- 1 bouquet garni parsley, thyme and bay leaf
- 2 cups of dry white wine
- 1 - 8 oz. can pineapple slices in syrup
- 1 cup brown sugar
- 2 tablespoon butter
- 1 teaspoon peppercorn
- Salt to taste
- In a large stockpot of large container, add the ham, fill the container or pot with water to cover. Soak the ham for 24 hours, changing the water 3 times.
- Slice the celery stalk, peel and cut the carrots. Stick the cloves to the onion and set everything aside.
- Remove the ham from the soaking liquid and rinse. In another stockpot, place the ham, celery, carrots, onion, bouquet garni made with 2 sprigs of parsley, 1 large sprig of thyme and one large bay leaf. Add wine and peppercorn. You may add a little bit of salt if desired but not necessary. Cover with water and bring to a boil. Let ham cook for about 2 hours over low to medium heat.
- Remove ham from cooking liquid. If desired remove rind from ham. Pour the pineapple syrup over ham and sprinkle brown sugar all over ham also. Place ham under the broiler and let caramelized on all sides. Remove immediately after ham is well caramelized. Set aside
- In a small pan, melt the butter and add the pineapple slices. Heat slices on both sides. Remove from heat and decorate the ham with the pineapple slices and with the veggies