Ham it up with Caribbean Passion
Christmas Season only means one thing to food lovers, it's ham time! So why not spice up your dinner plate Christmas night with Caribbean Passion?
Now, I know what you're thinking. Does Caribbean Passion, known for sausages and deli meats, also do Christmas hams? The answer is "Yes!" And to sweeten the deal, they have made it easier by offering cooked ham - that way all you would need to do is to pop it in the oven and enjoy!
Food recently had a heart-to-palate chat with Chef Allison Porter-Smalling from Allies Kitchen, and, courtesy of Caribbean Passion, we whipped up a festive feast just for you.
We're used to bone in leg ham, according to the good chef, but this week, we're featuring the boneless chub ham - it's more convenient and gives you less waiting time, as opposed to tackling a uncooked ham. This, in turn, gives you more time to focus on other protein and sides for your main event.
While it is fully cooked, it is still from the freezer aisle, so you will have to first get your ham prepped. She pointed out that it is important that you read the instructions, to find out how long the baking time should be. To give it a little something extra, chef Porter-Smalling's secret is to add a sweet plum sauce to her ham, every 15 minutes, for a total of 45 minutes, to ignite an even bigger explosion of flavour for the taste buds. And there you have it - a culinary masterpiece in literally minutes, courtesy of Caribbean Passion. Interested in this recipe? See more details below:
June Plum Sauce (can be served on the side as well as glazed on ham)
4 June plums, peeled and chopped
1/2 cup brown sugar
1/2 cup maple syrup or honey
Combine all ingredients for sauce in a blender or food processor until all have form together.
1 whole fully cooked Caribbean Passion Boneless Chub Ham (3.5 to 4 pounds)
3 cups brown sugar
1/2 cup Dijon mustard
3tbsp apple cider vinegar
1. Preheat the oven to 3508F. Score the surface of the ham in a diamond pattern about 1/8-inch deep. Place cloves and peppercorn in the middle of each diamond. Place the ham in a large roasting pan with a rack, tent it with foil, and bake for 15-20 minutes per pound.
2. Heat the brown sugar, mustard, vinegar in a small saucepan until bubbly. Cook until reduced and a bit thicker - about 15 minutes.
After 15 minutes of baking, remove the foil and brush the glaze on the ham (put the ham back in the oven, uncovered, in between). Repeat every 20 minutes until it's nice and glossy.
3. Remove from the oven and allow to rest 20 minutes before carving.