Thu | Jun 20, 2019

Ham for Christmas

Published:Thursday | December 4, 2014 | 12:00 AM
Contributed Photo Caribbean Passion Chicken Ham Recipe
Contributed Photo Traditional Ham, Christmas Ham- Jamaican Style
Contributed Photo Traditional Ham, Christmas Ham- Jamaican Style
Contributed Photo Traditional Ham, Christmas Ham- Jamaican Style

It's Christmas ham time!

It's finally here! The most wonderful time of the year - the season of savoury indulgences - has arrived. During this season, the next white meat takes centre stage. Yes, we are talking about pork. Tables are set for various forms of this four-legged delicious beast. Whether it's the shoulders, the ribs or the chops, it's all good. But the mainstay on almost every table for Christmas is ham - taken from the shoulder and leg.

Ham is one of the most popular staple meats for Christmas dinners. And for those looking to spice up their palate, we have a treat for you! Food sought culinary expertise from CB and Grace Foods to provide heart-warming and scrumptious ham recipes for your tables. Indulge.

Caribbean Passion Citrus-glazed Ham

Ham Preparation

1. Heat oven to 350?F.

2. Thaw Caribbean Passion picnic or leg ham and remove packaging or netting from the ham. Trim away any excess fat, leaving just a little.

3. Line a baking pan with aluminium foil, place ham in pan, cover it with foil and bake for 45 minutes.

4. Remove it from the oven and increase the oven temperature to 425?F. Using a sharp knife, score one-inch-wide diamond patterns.

5. Brush the ham with a quarter of the glaze, return it to the oven, and bake uncovered for 15 minutes. Remove from the oven, brush with another quarter of the glaze, and repeat every 15 minutes (about three more times) until glaze is finished and a dark golden-brown crust

has formed.

6. Let ham rest 20 to 30 minutes before slicing.

Chef Oji JaJa Citrus Glaze (yield 32oz)


8 cup orange juice

2 each bay leaves

12 each allspice berries

4 each cloves

2 cup granulated sugar

2 tbsp ginger purÈe

2 each star anise


1. In a heavy saucepan, combine all ingredients and reduce until a sauce consistency is achieved. It should be able to coat the back of a spoon.

2. Cool and store for use.

Grace Country Pride Ham with Grace Sweet N' Spicy Hot Pepper Sauce Glaze


1 whole 6.36 kg. (14 lbs) Grace Country Pride Leg Ham

2 sheets aluminium foil

4 cups water

1 can Grace Pineapple Slices

1/4 cup sugar

1tsp crushed ginger

24 cloves

1 bottle Grace Sweet n Spicy Hot Pepper Sauce

12 whole cherries


1. Remove ham from the freezer and wrap in newspaper. Thaw in the bottom of the refrigerator for 24-36 hours.

2. Remove casing from ham and pat dry using a clean kitchen towel. Place two overlapping sheets of aluminium foil on work surface and use to wrap ham. Use additional aluminium foil to cover ham completely, if necessary.

3. Fit a rack over the roasting pan, place ham on the rack, ensuring that the fat side of the ham faces upwards; then pour water into the roasting pan. The water should not touch the ham.

4. Bake ham in a pre-heated oven at 180?C (350?F), allowing 20 minutes per pound. Replenish water if necessary.

5. Remove ham from the oven and allow to cool for about 10-15 minutes. Ham is fully baked when the skin peels off easily.

6. Drain liquid from the can of pineapple slices and put it to boil with the sugar, ginger and about 8 cloves. Boil until the mixture becomes syrupy. Remove from flame and add the pineapple slices to the mixture, toss and set aside.

7. To decorate the ham: Peel off the skin. Use a sharp knife to make diagonal slits in the ham and then stud with remaining cloves. Pour Grace Sweet n' Spicy Hot Pepper Sauce over the surface of the ham and spread evenly using a pastry brush. Return to the oven and bake for a further 10-15 minutes or until a golden brown colour is achieved. Remove ham from the oven.

8. Arrange pineapple slices over the surface of the ham and secure each with toothpicks. Place a cherry in the centre of each pineapple slice.

Preparation Note: (1) Thawing time will depend on the size of the ham. (2) The size of the roasting pan will dictate the amount of water used. (3) The size of the ham will determine the total baking time.

Calculating baking time (example):

6.36 kg x 2.2046 - 14 lbs

14 lbs divided by 3 - 4.67 hours or 14 lbs x 20 minutes per pound - 280 minutes divided by 60 minutes - 4.67 hours.

Caribbean Passion's Roast Chicken Ham with Fresh Salsa


1.5kg (app 3lbs) Caribbean Passion Chicken Ham

1/2 cup red onion (diced)

1 green apple (diced)

12 cherry tomatoes (diced)

3tbsp parsley (chopped)

3tbsp pineapple juice

For Glaze

11/2 cups brown sugar

1tsp cayenne pepper

1/4 cup pineapple juice

1/2 tsp ground cloves

Place all ingredients in a pot and simmer for about 20 minutes, stirring occassionally.

For Salsa

1/2 cup red onion (diced)

1 green apple (diced)

12 cherry tomatoes (diced)

3tbsp parsley (chopped)

3tbsp pineapple juice


1. Thaw ham in refrigerator overnight.

2. Preheat oven to 325?F. While oven heats up, place ham in a shallow roasting tray and cover with aluminium foil tightly.

3. Bake for 90 minutes (or 30 minutes for every pound).

4. Combine ingredients for salsa and place in the refrigerator to cool.

5. Remove ham from the oven and set aside but do not turn off the oven. Prepare glaze.

6. Remove the foil form the ham and generously coat the ham then return uncovered ham to the oven and bake for 15 mins or until golden brown

7. When ready to serve, slice evenly and gently spoon the fresh salsa on top.

8. Enjoy!