When I thought I finally had a strong grasp on 40, life went ahead and dealt me another wild card which, if I didn’t play right, would result in permanent despair. I did some introspection. I realized that somewhere hidden in the challenges of the present year, I have accomplished every goal and dream I’ve ever set and dreamed of.
I had to stop for a moment (like a week) and appreciate and be grateful. Just be grateful for all the good and right in my life. I have learned that when we are grateful, the universe gives us more to be grateful for.
I reminded myself that happiness is not only success, money, or having a family; it is being grateful for now. It’s a decision I make to be happy despite the heartbreaks, disappointments, possessions, achievements, or lack thereof. I will not and should not continue to depend on any person (OR THING) to be happy.
When life deals us blow after blow, we should accept the ephemeral defeats, scream, complain, and cry, but rise, dust ourselves off, and keep climbing. Keep moving forward. What we see as obstacles are meant to lead us on the path to the ideal life–our highest, best selves—and, in my current situation, teach me the ultimate lesson in forgiveness. We must trust that the universe is always working in our favor, aim for the ideal life, forgive it all, and resolve to be happy. We truly are as happy as we make up our minds to be.
That’s my advice to you and me as we close 2014 and get ready to start Chapter 2015 in our lives. Not only have I begun to be more grateful, accepting, forgiving, and loving, but cooking is and has always been part of my therapy. This recipe is one of my favorites, and I am happy to share it with you today!
Growing up in my mother’s house I never ate pork, or so I proclaimed, but come Christmas time, I ate ham and bread like there was no tomorrow. Many of the most popular Trini Christmas Songs include a line or two about pork or ham, which confirms our love and passion for the delicacy. Undoubtedly, homemade bread and ham is one of the reasons why Trini Christmas is de best. Black cake(rum/fruit cake) and sorrel are two other reasons, but I have already posted about that here and here.
Ham and Bread on Christmas morning: A family tradition
For many years it’s been our family tradition to make homemade bread and ham on Thanksgiving Eve or Christmas Eve. This guarantees that the morning after, there is a quick breakfast on the table, as I’m usually too busy preparing our Thanksgiving Feast or Cinnamon Buns for the kids and neighbors on Christmas morning.
When the Canadians used to visit, we’d have lots of laughs during the ham and bread-making process, then we’d indulge in bread straight out of the oven, slathered with butter, with slices of ham and laced with pepper sauce, until midnight.
I’ve used this recipe for almost two decades. Once I was inspired to alter the recipe but the results weren’t as good. I learned that simple was and still is de best.
Do I need to boil my ham before baking?
Many have mentioned boiling their ham, I did that once and realized that if your ham is not the traditional salted Trinidadian ham, boiling is not required.
This is a no fuss, simple recipe that does not require basting or peering into the oven every 15 minutes to check on it(more like once per hour), plus the ingredients are simple.
Some things need to be simple so you can concentrate on the other non-simple things in your life…like making the bread to go with the ham, wrapping presents, detangling Christmas lights and putting up the tree…Actually this bread recipe is rather fun to make and equally delicious. You should attempt it, you won’t regret it.
Why so many cloves in this recipe?
Don’t let the number of cloves deter you from trying this recipe. I guarantee you that it’s not overpowering. It just sounds like a lot.
Link to all Trini Holiday Recipes and Menu
Serves a family for several meals
Trinidadians like boiling their ham before baking, I would only do so if it is salty. Read the package instructions to make your decision. If it says boil first, then BOIL!
4. Rub or brush mixture over ham.
5. Place ham in a baking pan or roasting pan (not too wide or else the ham juices will evaporate too quickly and you will have no glaze) and top with the pineapple rings(secure with toothpicks if they do not wish to stay put). If all the pineapple rings don’t fit on the surface of the ham, place in the pan. You may pour a few tablespoons of the remaining pineapple juice in the pan too.
6. Place the ham in the oven and bake uncovered @350 degrees F for 15-20 minutes per pound-until it is the color below-may take longer in your oven. Baste every 30 mins for about 3 minutes continuously each time. This is called the “ham love-making process”. Give it love to get love. During the last 30 minutes, when the pan juices are thickening and hopefully becoming a syrup, baste every ten minutes to create a nice thick, fantastical, irresistible glaze. Remove from oven and let it rest for 10 minutes or overnight. Remove pineapple slices and cloves. Sometimes I leave them on if I am not slicing it right away.
Ria's Holiday Ham
Ingredients
- 1 ham 5-7 pounds, bone-in fully cooked ham***
- ½ cup dark brown sugar I use sugar in the raw brown sugar / use up to 1 cup for larger ham
- 1/4 cup honey if runny use 1/4 cup--some brands are thicker than others
- 2 tablespoons yellow mustard
- 1 can pineapple rings drained and patted dry, optional
- 100 cloves If you don't care to count, ask any kid to do so or use a scant 1 ½ tablespoons
- Reserved pineapple juice optional
- 1/2 tsp cinnamon powder optional
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Remove ham from packaging and rinse well under running water. Drain and pat dry with paper towels.Score the surface of the ham creating a diamond pattern and place cloves at each corner and/or center of the diamond.
- In a medium bowl whisk honey, brown sugar, mustard and cinnamon, if using. (You don't want it too runny-it has to stay on the ham!). Rub or brush mixture over ham.
- Place ham in a baking pan or roasting pan (not too wide or else the ham juices will evaporate too quickly and you will have no glaze) and top with the pineapple rings(secure with toothpicks if they do not wish to stay put). If all the pineapple rings don't fit on the surface of the ham, place in the pan. You may pour a few tablespoons of the remaining pineapple juice in the pan too.
- Place the ham in the oven and bake uncovered @350 degrees F for 15-20 minutes per pound- may take longer in your oven. Baste every 30 mins for about 3 minutes continuously each time. This is called the "ham love-making process". Give it love to get love.
- During the last 30 minutes, when the pan juices are thickening and hopefully becoming a syrup, baste every ten minutes to create a nice thick, fantastical, irresistible glaze. Remove from oven and let it rest for 10 minutes or overnight. Remove pineapple slices and cloves. Sometimes I leave them on if I am not slicing it right away.
- Slice thinly and serve with hot home-made bread slathered with butter and hot sauce aka Trini style pepper sauce. I usually strain the sauce from the bottom of the pan and drizzle it over the ham slices to kick it up another notch. It soaks back in overtime and adds even more flavor.
Video
Notes
• ***7 pounds is ideal, but this recipe can be used for a ham that's up to 10 pounds. For more than 7 pounds I increase the brown sugar to 1 cup and use 3 tbs mustard.
• Trinidadians like boiling their ham before baking, I would only do so if it is salty. Read the package instructions to make your decision. If it says boil first, then BOIL!
• Feel free to use your favorite marmalade, jam or chutney in combination with or in place of the honey.
• Alternate method: Sometimes I place the ham in the oven only with the cloves and cook for an hour or more to allow the juices to be extracted, then I place the sugar mixture and pineapple on, BROIL to seal and caramelize the sugar(7-10 mins), then reduce heat to 350 degrees F and bake for the required time(as per the packaging instructions), basting regularly.
Nutrition
For your listening pleasure while you bake your ham and bread….and because there is no Trini Christmas without good music:
[Don’t forget to come back to this page!]
Trini Christmas Songs/Parang:
Trini Christmas is de best – Susan Macio
Bring out the ham – Marcia Miranda
Ah want a piece of Pork – Scrunter
You could also listen to Daisy Voisin, the Trini Queen of Parang, Lord Kitchener(Drink ah Rum), Baron(It’s Christmas) or Machel Montano (Soca Santa)!
With love and Christmas Blessings,
You are officially my go-to person for delicious recipes! My ham has a few minutes to go in the oven and my bread is in loaf pans almost completely risen. My kitchen smells insanely delicious!
Love the blog page and the stories of your life!
Keep up the awesome recipes sissy!
Love your blog page!
Thanks very much for the ham recipe trying tonight
Love your recipes,u am going to to prepare a ham for the new year,lov l your cooking Happy New year God richly bless you 🙂🙏