Hi guys, Welcome to the Advanced Video Search Engine, and you are watching Pineapple Brown Sugar Glazed Holiday Ham. That video is uploaded by CookingWithRia at 2020-12-19T10:09:34-08:00. We are promoting this video only for entertainment and educational purpose only. So, I hope you like & enjoy it. [u14RIWHYPYY]
| Name | Pineapple Brown Sugar Glazed Holiday Ham |
| Video Uploader | Video From CookingWithRia |
| Upload Date | This Video Uploaded At 19-12-2020 18:09:34 |
| Video Discription | Learn to make a Caribbean traditional favorite Glazed ham. Enjoy with freshly baked bread on Christmas morning! PRINTABLE RECIPE: https://cookingwithria.com/2014/12/rias-simple-trini-christmas-is-de-best-holiday-ham.html 1 smoked, bone-in fully cooked ham, [about 5-7 pounds] *** ½-1 cup dark brown sugar ¼ cup honey or marmalade, jam 2 tablespoons dijon or yellow mustard 100 cloves (If you don't care to count, ask any kid to do so or use a scant 1 ½ tablespoons) 1 tsp cinnamon powder, optional Cooking Notes: • 7 pounds is ideal, but this recipe can be used for a ham up to 10 pounds. For more than 7 pounds I increase the brown sugar to 1 cup and use 3 tbs mustard. • Many folks like to boil their ham before baking. I would only do so if it is salty. Read the package instructions to make your decision. If it says boil first, then BOIL but smoked ham nowadays requires no boiling, • Don't let the number of cloves deter you from trying this recipe. I guarantee you that it's not overpowering. It just sounds like a lot. • If you don’t have honey replace with your favorite marmalade or jam. This happened to me recently and I used a cranberry and pear chutney and it was outrageously delicious – according to my neighbors. Preheat oven to 350 degrees Fahrenheit. 1. Remove the ham from packaging and rinse well under running water. Drain and pat dry with paper towels. Score the surface of the ham creating a diamond pattern and place cloves at each corner and/or center of the diamond. 2. Transfer ham to a baking pan or roasting pan (not too wide or else the ham juices will evaporate too quickly and you will have no glaze), place the ham in the oven and bake uncovered @350 degrees F for about 1 hour. 3. In a medium bowl whisk honey or marmalade, brown sugar and mustard. You don't want it too runny-it has to stay on the ham. 4. Remove the ham from the oven and rub or brush mixture over the ham. 5. Turn on the broil feature, place the ham back in the oven and broil until the sugar starts to caramelize and darken. 6. Immediately reduce heat to @350 degrees F and cook for an additional 60-90 minutes or until the meat starts to pull away from the bone, about for 15 minutes per pound. It may take longer in your oven. During that time, baste every 30 mins for about 3 minutes continuously each time. This is called the "ham love-making process". Give it love to get love. 7. During the last 30 minutes, when the pan juices are thickening and hopefully becoming a syrup, baste every ten minutes to create a nice thick, fantastical, irresistible glaze. 8. Remove the ham from oven and let it rest for 10 minutes or overnight. Remove cloves, slice thinly and serve with home-made bread and hot sauce(SEE Y HOT SAUCE RECIPE ALSO ON YOU TUBE). Link to Kitchen Favorites Featured in my videos: https://cookingwithria.com/shop RAINBOW MEASURING CUPS AND SPOONS: https://amzn.to/3dDSlDm If you have made and enjoyed any of my recipes, please tag me on social media and leave your feedback under the respective video! That's the best compliment you can give me and, at the same time, it helps me understand the content you wish to see! Your feedback is also what encourages me to create these video tutorials. If you wish to see more, please subscribe, give me a thumbs up and leave a nice comment below! Have a great day! KEEP IN TOUCH FELLOW FOODIES! Social Media: Facebook: TriniCookingWithRia Instagram: cookingwithria Website for more inspiration and meal ideas: www.cookingwithria.com Email: cookingwithria2011@gmail.com WITH LOVE AND BEST DISHES, RIA B. u14RIWHYPYY |
| Category | Howto & Style |
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