The Gleaner NA

Ingredients 1 pineapple, peeled, sliced into rings • 1 large orange, sliced into thick rounds • 1 10lb cured smoked bone-in ham or 6lb cured boneless ham • 3 cups pineapple juice • 1 cup apple cider vinegar • 1 cup (packed) light brown sugar • 1 cup hot sauce • Maraschino cherries (for serving) Directio ns 1. Preheat oven to 300 degrees. Stack 2-3 sheets of foil ample enough to cover ham on a work surface, and arrange pineapple and orange slices on top in a single layer. Set ham on fruit (if using a bone-in ham and it has a fat cap, score very lightly, making cuts about 0.5 inch apart) and wrap tightly. Transfer to a wire rack set inside a large rimmed baking sheet and bake until an instant-read thermometer, inserted into the thickest part of ham, registers 115 degrees- 3-3.5 hours for boneless, 3-4 hours for bone-in. 2. Meanwhile, bring pineapple juice, vinegar, brown sugar, and hot sauce to a boil in a large saucepan. Reduce heat; simmer, swirling occasionally, until thick enough to coat a spoon. Keep warm. 3. Remove ham from oven and in- crease oven temperature to 425 de- grees. Unwrap ham, peeling back the foil so that it covers the baking sheet (this will make for easy clean-up). Once oven is at 425 degrees, baste hamwith warm glaze and return it to oven. Bake, brushing with more glaze every 3 minutes or so, until glaze is deeply browned and thermometer registers 125 degrees, 12-15 minutes. Carefully transfer ham to a cutting board and let rest 30-60 minutes before slicing. 3. While ham is resting, roast fruit, spooning juices over from time to time, until deeply browned, 20-25 minutes. 4. Serve ham with roasted fruit and cherries alongside. THE WEEKLY GLEANER | DECEMBER 13 - DECEMBER 19, 2021 | www.jamaica-gleaner.com | FOOD 26 THE W EKLY GLEAN R | DECEMBER 13, 2021 - JANUARY 2, 2 Ingredients 1 turkey (12-14lb) 3/4 cup butter 3/4 cup olive oil 2 cups vinegar 3 cupsWalkerswood Jerk Seasoning/ Sauce Equipment needed: Turkey injector Roasting pan Pimento wood or Pimora pimento briquettes (optional) Method 1. Wash the turkey with the vinegar (be sure to remove the giblets and neck that are usually used for stuffing). 2. Use a paper towel to pat the out- side of the turkey to remove excess moisture. 3. Melt butter and mix it with 5 ta- blespoons of the jerk seasoning/sauce and olive oil. If it is too thick, use a food processor to liquefy. 4. Fill your turkey injector with the mixture and inject into each leg, and then a shot on each side of the breast. 5. Rub the remaining jerk seasoning/ sauce on the outside and inside of the turkey. 6. Leave the turkey covered at room temperature for 3-4 hours. This will allow the seasoning to marinate into the meat. Then place in the refrigerator tomarinate overnight. Please note that putting it in the freezer will not allow the seasoning to penetrate the meat. 7. Start first by smoking the turkey on a coal barbecue grill (must have a cover) or a smoker grill. A gas grill can also be used. The fire must be very low and the coal must be white. If you have pimento wood or Pimora pimento briquettes available, use with the coal. 8. Put the turkey on the barbecue grill and cover. Let the smoke soak in the flavour, and leave on the grill for 2 hours, turning it so each side gets ‘smoked’ from the coal. 9. Set the oven to 325 degrees Fahrenheit. 10. Place turkey in the roasting pan and cook in the oven for 3 hours. As the turkey cooks, baste frequently using the mixture that was injected into the legs and the breast. 11. When the turkey is cooked, leave the juices in the roasting pan, as it will make a great gravy. 12. Stuff the turkey to your liking then return it to the oven at a low tem- perature to keep it warm. Remove the turkey 20 minutes be- fore carving. Carve and ENJOY! Ingredients 1 cup gungo peas 11/2 cups coconut milk 2 cups rice 2 cups rice 3 sprigs thyme 2 stalks scallion 3 cloves garlic 1 Scotch bonnet pepper 5-10 pimento seeds A small piece of ginger 1oz margarine Salt to taste Method 1. Wash gungo peas and drain. 2. Place gungo and garlic in a large pot then cover with water. Bring to boil until tender, topping up water as necessary. 3. Add coconut milk, thyme, scallion, pimento seeds, garlic, salt and let boil for about five minutes. 4. Then add rice, margarine and whole pepper. Cover pot, turn down the heat and let rice simmer slowly for about 25-30 minutes. 5. Do not open or stir rice during this process or it will become sticky. 6. Serve hot. Ingredients 12 egg yolks 5 cloves, whole 4 cups milk 4 cups cream 3 cups light rum 1 1/4 cups sugar 2 1/2 teaspoons vanilla essence 1 teaspoon cinnamon, ground 1/2 teaspoon nutmeg, ground Method • In a saucepan, over low heat, blend the milk, cinnamon, cloves and half a teaspoon of the vanilla essence. • Keep stirring while mix- ture heats, and remove from heat just before boiling point. In a bowl, mix together the sugar with all those egg yolks. • Make sure you whisk them well so that they are light and fluffy. •Gently, anda littleat a time, pour inthe milkmixturewhile continuing towhisk. • Transfer mixture back into your saucepan over a medium heat, while continuing to stir. • Keep stirring until your eggnog mixture starts to resemble custard. • Never let the mixture reach boiling point. • Pour and strain the mixture into a jog, making sure to remove the cloves. • Stand jug in the fridge for an hour or two. • Gently stir in cream, light rum, re- maining vanilla and ground nutmeg. • Put back into the fridge overnight. • Serve in cups with a little ex- tra-ground nutmeg, cinnamon or baking cocoa sprinkled lightly on top. Serves 8 J’can Christmas dinner! Make it a special GUNGO RICE AND PEAS CHRISTMAS EGGNOG PINEAPPLE GLAZED HAM JERK TURKEY