THE MONTHLY GLEANER | DECEMBER 11, 2023 - JANUARY 10, 2024 | www.jamaica-gleaner.com | CHRISTMAS FEATURE 12 BROWN SUGAR MUSTARD-GLAZED HAM INGREDIENTS • 8-10 pound (4-5kg) bone-in fully cooked ham, • 1/2 cup water • 1/2 cup unsalted butter, reduce fat or full fat • 1 cup brown sugar • 1/2 cup honey • 2 tablespoons Dijon mustard • 1/4 teaspoon ground cinnamon • 1/4 teaspoon ground cloves • 4 cloves garlic, smashed DIRECTIONS 1. Preheat the oven to 300°F (150°C) and arrange a rack in the lower third. Remove any plastic packaging or netting from the ham. Trim away the rind and discard. Set the ham aside to rest at room temperature for 1-2 hours. 2. Line a baking tray or dish with several sheets of aluminium foil, or parchment paper if you prefer (it will make clean-up a lot easier). 3. Remove the rind or skin of the ham (refer to steps in post), ensuring you leave the fat on. Using a sharp knife, score a 1-inch-wide diamond pattern (don’t cut more than 1/4 inch deep) over the entire ham. Place the ham in the baking tray; pour 1/3 cup of water into the base of the pan and cover the ham with two pieces of foil or parchment paper and bake for 30 minutes. 4. Meanwhile, heat the butter in a small pot or saucepan over medium heat until golden brown. Add the brown sugar, honey, mustard, cinnamon and cloves, stirring to mix together well until the brown sugar has completely dissolved (about 2 minutes). 5. Reduce heat to low and add in the garlic. Allow it to become fragrant, cooking for a further minute or two until the glaze just begins to simmer, then set it aside and let cool to lukewarm (the glaze should be the consistency of room-temperature honey). 6. After 30 minutes baking time, carefully remove the ham from the oven and increase the oven temperature to 425°F (220°C). Discard the foil or parchment paper and pour 1/3 of the glaze all over the ham, brushing between the cuts to evenly cover. Return to the oven and bake uncovered for 15 minutes. 7. Remove from the oven, brush with another third of the glaze and some of the pan juices, and repeat again after 15 minutes of baking until a dark golden-brown crust has formed (about 30 minutes total). For added depth of flavour, mix some of the ham pan juices together with the glaze in the pot, which will help keep it runny enough for brushing. If your crust is still pink after the suggested baking time, turn on your broiler (or oven grill) and allow it to broil for 2-5 minutes, while keeping an eye on it so it doesn’t burn from the sugar. 8. Let the ham rest 10-20 minutes before slicing. Source: cafedelites.com NGREDIENTS • 1 pound beef oxtail, cut into pieces • 1 large onion, chopped • 1 green onion, thinly sliced • 2 cloves garlic, minced • 1 teaspoon minced fresh ginger root • 1 Scotch bonnet pepper, chopped • 2 tablespoons soy sauce • 1 sprig fresh thyme, chopped • ½ teaspoon salt • 1 teaspoon black pepper • 2 tablespoons vegetable oil • 1 ½ cups water • 1 cup canned fava beans, drained • 1 teaspoon whole allspice berries • 1 tablespoon cornstarch • 2 tablespoons water JAMAICAN OXTAIL WITH BROAD BEANS DIRECTIONS 1. Toss the oxtail with the onion, green onion, garlic, ginger, pepper, soy sauce, thyme, salt, and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Brown the oxtail in the skillet until browned all over, about 10 minutes. Place into a pressure cooker, and pour in 1 1/2 cup water. Cook at pressure for 25 minutes, then remove from heat, and remove the lid according to manufacturer’s directions. 2. Add the fava beans and allspice berries, and bring to a simmer over medium-high heat. Dissolve the cornstarch in 2 tablespoons water, and stir into the simmering oxtail. Cook and stir a few minutes until the sauce has thickened, and the beans are tender. Cook’s note A slow cooker may be used instead of a pressure cooker in step 1. Simply place the browned oxtail and water into the slow cooker, and cook on Low for 10 hours, or High for 6 hours. Proceed with step 2 as stated. Source www.allrecipes.com
RkJQdWJsaXNoZXIy MTUzNTI=