Chef Akai Lindsay’s Christmas ham

’Twas the week before Christmas, and across the island, shoppers were busy making last-minute preparations — especially securing the perfect ham for the holiday table. Food caught up with Mark Palmer, marketing manager at Nations Choice Limited, at the recent Christmas Connection: Sip, Taste and Shop Expo held at The Jamaica Pegasus hotel, where he spoke about the brand’s easy-to-prepare ham.

“Our hams are 100 per cent cooked, which is what consumers are looking for. So, all you need to do is thaw it out and place it in the oven,” he explained.

Below, Chef Akai Lindsay offers a Christmas ham recipe designed for easy, festive entertaining.

CHEF AKAI LINDSAY’S CHRISTMAS HAM RECIPE

INGREDIENTS

Nations Choice pre-cooked ham

2 1/2 cups brown sugar

4 tablespoons whole cloves

1 jar Roland Mango Chutney

1 1/2 cups pineapple juice

4 tablespoons grated ginger

1 can pineapple slices

2 cinnamon sticks

SAUCE OR GLAZE

1. Add pineapple juice, cinnamon sticks, sugar, cloves, grated ginger and pineapple slices to a pot.

2. Turn the flame on medium and let it simmer. Once it comes to a boil, add the mango chutney to the sauce. Turn the flame to medium-high while stirring every five minutes to minimise burning.

3. Let it sit at a medium flame for about 20 to 35 minutes until the sauce is thick and of glaze-like consistency.

DIRECTIONS

1. Warm the pre-cooked ham in a 325° Fahrenheit (160° Celsius) oven for about 15 to 20 minutes per pound, or 30 to 45 minutes per kg.

2. Wrap the ham in aluminium foil and place it, fat side up, in a roasting pan large enough to fit it. Cover the pan tightly with aluminium foil and transfer to the oven. Calculate the weight of the ham, plus the cooking time per pound.

3. After the first portion of the cooking is complete, remove the ham from the oven, and increase the oven temperature to 425º Fahrenheit. Remove the aluminium foil. Remove the skin from the ham if there is any, and score the ham into medium-sized boxes. Coat the ham in brown sugar, add cloves into the scored points and place it in the oven for 10 minutes or until the sugar is caramelised.

4. Brush the ham all over generously with the glaze and return the ham to the oven for 15 minutes. If you have any leftover glaze, pour it over the ham during the last five minutes of cooking time.

5. Remove the ham from the oven and let it rest for at least 20 minutes before carving. Don’t worry too much about the ham bone; save that for after dinner. Remove as much meat as possible. Save the bone for soup.

krysta.anderson@gleanerjm.com

Editor's Note: Nations Choice Ham was incorrectly identified as Nature's Choice. Further, Mark Palmer is the marketing manager at Nations Choice. We regret the error.