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Place onions, carrots, and celery in a saucepan big enough to hold the ham and vegetables. Add the ham, season generously with pepper, and pour in enough water so ham is 2 cm (¾-in.) below the surface.
Place over medium heat, bring to a low boil, and cook covered for two hours.
Mix together the brown sugar, cumin, coriander, and turmeric with toasted sesame oil.
Remove cooking pot from heat.
Remove ham from cooking liquid, pat dry, place it in a large roasting pan and coat with the spice mixture.
Use toothpicks to pin pineapple rounds to ham and place it in a 165°C (325°F) oven for 40 minutes.
Brush ham with maple syrup and return to oven for 20 more minutes.
For a truly spectacular touch, flambé the ham using rum. Heat the rum and pour it over the ham, flambé, and serve immediately.
Before flambéing a dish, be sure the range hood is turned off so it doesn ’t suck in the flames and set any grease accumulated inside the hood on fire.
Always have a lid the same size as the skillet close at hand to put out the flames if necessary.
Before lighting the flame, heat the alcohol in a pan. When it ’s hot, pour it over the food and light it immediately, being sure to step away from the flame until it dies down.
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