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Preparation time
30 minutes
Total time:
3 hours 30 minutes
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Ingredients
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3 yellow onions, peeled and halved
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4 carrots, cut into chunks
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6 stalks celery (with leaves), cut into chunks
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1 bone-in ham (about 3 to 4 kg/6-8 lb.)
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To taste, ground black pepper
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80 mL (1/3 cup) brown sugar
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30 mL (2 tbsp.) ground cumin
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30 mL (2 tbsp.) ground cilantro
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15 mL (1 tbsp.) ground turmeric
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20 mL (4 tsp.) toasted sesame oil
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1 pineapple, cut into rounds
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80 mL (1/3 cup) maple syrup
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80 mL (1/3 cup) rum (optional)
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Directions
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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.
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Place over medium heat, bring to a low boil, and cook covered for two hours.
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Mix together the brown sugar, cumin, coriander, and turmeric with toasted sesame oil.
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Remove cooking pot from heat.
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Remove ham from cooking liquid, pat dry, place it in a large roasting pan and coat with the spice mixture.
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Use toothpicks to pin pineapple rounds to ham and place it in a 165°C (325°F) oven for 40 minutes.
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Brush ham with maple syrup and return to oven for 20 more minutes.
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For a truly spectacular touch, flambé the ham using rum. Heat the rum and pour it over the ham, flambé, and serve immediately.
Chef ’s secret: Safe flambéing
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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.
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Always have a lid the same size as the skillet close at hand to put out the flames if necessary.
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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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