Antillean Christmas Ham: the authentic recipe

Ingredients

10 servings

• 1 smoked ham, raw or pre-cooked
• 4 tablespoons cane sugar
• 1 teaspoon allspice
• 1 bouquet garni
• 400 g canned pineapple in syrup
• 10 cl aged rum
• 3 garlic cloves
• 1 bay rum leaf (or 4 cloves and 1 bay leaf)

Steps

1. 1

   Soak the whole ham in a large volume of cold water for 24 hours. Change the water after 12 hours.

2. 2

   The next day, cook the ham in a broth made of the bouquet garni, the bay rum leaf, and whole, peeled garlic cloves. You can also add a whole West Indian chili pepper. Be careful not to pierce it during cooking.

3. 3

   Cook over medium heat for about 30 minutes. Drain the ham and let it cool completely. It is cooked.

4. 4

   Score the ham and rub it with the sugar and spices.

5. 5

   Place on a baking dish and drizzle with rum and pineapple juice.

6. 6

   Place the pineapple slices on the ham and bake at 200°C for 30 minutes, basting occasionally.