Caribbean ham
Waiting for a leg of lamb to be boned and cubed at the P Doherty stall at the Indoor Market today, I spotted hanging from a rail what looked like a deep brown leather bag.
It was, the butcher told me, a West Indian ham, something I'd never heard of.
The smell of the ham was incredibly - deeply smoky with sweet and spicy overtones.
It's apparently triple smoked and then boiled for around four hours before being roasted and served.
It's a cut of meat I really want to try, but I have to admit I'm nervous about cooking such an unusual item and about what accompaniments would best suit its flavours..
Any advice anyone?
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Paul Fulford - Features Editor Paul Fulford gives his verdict on the region’s restaurants.
Hi,
Where can we order caribbean ham from? Customers want to order this for Christmas.
Any help would be appreciated.
Thanks
I saw it at the P Dohertyu butcher's stall at the Indoor Market at the Bullring in Brum. I don't know if they do mail order.
Serve as you would gammon but, cut down on the salt if you use it. find some barbados yellow hot sauce, this stuff will blast your socks off so be cautous. sweet potatoes roasted or boiled or candied, fried plantain,(large member of banana family)
Make gravy with a little of the water from the boiling of the ham, mustard and softened onions,
buy pidgeon peas or gunga peas and boil them then add rice till cooked .
Use fresh thyme to season all put a boquet garni in and some cloves when boiling the ham, keep changing the water to remove much of the salt.
push whole cloves in before finishing in the oven.
christmas feast.
Jeff, that sounds fabulous. Think I might buy myself a ham in the next week or two.
Caribbean Ham is fantastic and very versatile using left-over’s! You must think safety when cooking this so use oven gloves. When choosing make sure the ham has a fresh aroma and do not look too dark in colour.
Place ham in large saucepan and bring to boil, pour off that water, cover again with cold water and bring to boil taste for salt replace the water if this still remains salty. Add six whole cloves, 2 bay leafs and orange peel (fresh or dried) cover and bring to boil; lower heat and simmer until the meat is tender but not falling from the bone. Turn off heat and when cooled pour off water. Grease a baking tin large enough to accommodate the ham. Mix glaze using (3 tablespoons honey), sweet mixed spice (1 tablespoon), finely chopped ginger (1 tablespoon) or 2 garlic cloves (crushed). Remove skin from ham leaving most of the fat. Make criss-cross markings in the fat and spread over the honey glaze, place whole cloves in a pattern that suits you best. Cover over with baking foil and bake in a moderately hot oven (middle shelf) for a further twenty minutes. Remove the foil for the last ten minutes for the fat to Crispin and the honey to caramelize but not burnt. For an extra spicy flavour add a dash of Encona Hot Pepper Sauce to the honey mix!
That's got the taste buds going on a grey Wednesday morning.
Hey Paul
Well on this grey Wednesday morning, did you manage to find the ham and give it a try? Would be interested to know whether the recipe was of use!