A Bajan Ham
I’m writing this entry with just a day left in the year, and positive that my pores are seeping with another amazing holiday period with Bajan HAM.
If you ask most Bajans that eat pork, ham typically dominates two holiday periods here — Easter and Christmas. Easter is the precursor in the year to tide you over till Christmas, the main event or game day if you will. Though these two distinct patterns exist, for the rest of the year Bajan ham stays in the game in the form of a cutter at some larger rum shops, gas stations, canteens and select restaurants. The best cutters for me are the ones with the slab-like cuts of ham with just an mmph of soft fat, overwhelming a fresh bouncy salt bread with a smidge of Bajan pepper sauce dotted on top. Bonus points if it comes in a clear container or plastic bag and there’s NO fancy toothpick (with the coloured cellophane type material at the top – you know what I’m talking about). Forgive my slight segue because this is not that post for ham cutters…this post …is about a Bajan ham alone, in all of its glory.
A Bajan ham that once that first slice has been cut, you can’t help but sneak in the kitchen even before the food is served to just …slice another little piece “to taste”. A Bajan ham that you plot your Christmas plate(s) around to make sure your belly got room to hold at least one slice with every helping. A Bajan ham that will make the fridge light the only light in the house in the middle of the night as you raid for some of the pre sliced goodness done to help with fridge Tetris with the rest of the leftovers and also to make it easy for next morning’s breakfast (allegedly). Minus the shameful repetition as tribute to the SEO gods, I hope that this conveys the point …a Bajan ham is serious business for us local pork lovers.
The slightly salty, spiced, and smoky undertones of a local juicy Bajan ham have not been matched by any “overseas” variety that I’ve tried thus far. Don’t get me wrong, please share your brand suggestions because I’m always willing to try some more :). However my love affair runs deep and I’m grateful, yet slightly chagrined there are no childhood pictures of me walking around with just fistfuls of ham as lunch.
So let’s get into my typical Bajan ham and how I prepare it. If there’s anything you take away from this read is that a safely fridge-thawed ham is where it’s at. Plan ahead and have your ham thaw in the fridge a day or two before you’d like to cook it — this is based on the size of the ham and how your fridge works. Sometimes my fridge can get to 0 and produce icy veggies, so you’ll know your appliances best :). Plus our local hams are already pre-cooked, so its more a reheat, and marrying of flavours that you’d like to impart to your ham.
Otherwise, my must haves for my hams are cloves, pineapple juice, mustard and sugar (preferably brown):
- Scoring the fat layer of the ham in a diamond pattern and inserting cloves is just second nature to me at this point. The aromatics and depth of flavour that whole cloves bring during a very slow cook in the oven, can’t be beat. It so good (not a typo, but Bajan vernacular for effect), that I also add ground clove to my glaze for some extra goodness.
- Did you know that pineapple contains an enzyme that softens muscle fibre and therefore creates an atmosphere for meat juiciness? Science aside I also require a pineapple tax for me, and I can’t have it if no canned pineapple is open, now can I? Pineapple juice is the base for my ham pour-over turned glaze, and pineapple slices are for the prettiness of the ham 🙂 and a little baked snacky snack. The pineapple rings can definitely be skipped but it’s like a reward.
- I grew up stirring the glaze and getting the spoon after to have a mouth full of sweet mustard. It just is. If I had to give a reason, I like the base of slight tang and earthiness that mustard brings to my hams, and though not popular I prefer a slightly grainy mustard instead of yellow.
- It goes without saying but there is something so perfect about blending the savory with the sweet and its no different with ham. Honey mustard is a popular condiment for a reason and I apply that same theory to my hams. I do prefer brown sugar to make my glaze however, with the slight notes of molasses and the more caramelized look to the ham afterwards.
Combined, these were the ingredients chosen to create the perfect little g— wait…
Combined, these are the ingredients that I want when I’m making a family ham. Honorable mention to cherries that are pretty to look at though I don’t think actually make the cut for my plate when the ham is done!
How do you make your Christmas ham?
Preheat your oven to 315 degrees.
Ingredients
Instructions
Score the top of your picnic ham and place cloves in some of the crevices.
If adding pineapple and cherries to the ham, place pineapple slices and cherries on the ham, securing them in place by sticking toothpicks in the cherries.
Combine pineapple juice, ground clove, brown sugar, and mustard and whisk until combined.
Pour 1/3 of the mixture over the ham. Add enough water to the pan to prevent the bottom of the ham from sticking to the pan and burning.
Cover with foil and place in the oven.
Check every 30 minutes to spoon the mixture over the ham.
3/4 of the way done, remove the foil completely from the ham and let continue to bake.
Once ham is finished, use the drippings and any remaining mixture to cook down slightly as a dipping sauce for the ham slices.
