Holidays & Special Occasions
Bahamian Christmas Baked Ham
Ingredients
- - 1 fully cooked bone-in ham (about 4-5 kg / 9-11 lb)
- - Whole cloves, for studding
- - 1 cup (200 g) brown sugar
- - 1/2 cup (120 ml) pineapple juice
- - 2 tbsp yellow mustard
- - 1/4 cup (60 ml) honey
- - 1 tsp ground cinnamon
- - 1/2 tsp ground cloves
- - 1 can (225 g) pineapple rings
- - Maraschino cherries, for decoration
Method
- Preheat oven to 160°C (325°F). Score the ham's surface in a diamond pattern and stud each intersection with a whole clove.
- Place ham in a roasting pan and cover loosely with foil. Bake 1.5-2 hours (about 15-18 minutes per 450 g / 1 lb).
- Meanwhile, whisk brown sugar, pineapple juice, mustard, honey, cinnamon and ground cloves together for the glaze.
- Remove foil during the last 30 minutes of baking. Arrange pineapple rings over the ham, securing with toothpicks, and place a cherry in the centre of each ring.
- Brush generously with glaze and continue baking uncovered, basting every 10 minutes, until glossy and caramelised.
- Rest 15 minutes before slicing and serving.
Introduction: The centrepiece of Bahamian Christmas dinner, this whole ham is scored, studded with cloves, and basted with a sweet-tart glaze of brown sugar, pineapple and mustard, served alongside peas ‘n’ rice and baked mac and cheese for the holiday spread.
Cultural Background: The centrepiece of Bahamian Christmas dinner, this whole ham is scored, studded with cloves, and basted with a sweet-tart glaze of brown sugar, pineapple and mustard, served alongside peas ‘n’ rice and baked mac and cheese for the holiday spread.
Tips: Basting frequently in the final stretch builds a deep, glossy caramelised crust without burning the sugar.
Variations: Some households add a splash of dark rum to the glaze for extra depth.
Vegetarian/Vegan: No authentic vegetarian or vegan conversion exists for this dish; none has been forced.
Storage: Refrigerate leftover ham, wrapped tightly, up to 5 days.
Reheating: Reheat sliced ham gently, covered, in a 160°C (325°F) oven with a splash of pineapple juice to keep it moist.
Nutrition: Approx. 320 kcal, 26 g protein, 18 g carbohydrate, 15 g fat per serving.
FAQs:
Q: Do I need to use a fully cooked ham? A: Yes, this recipe assumes a pre-cooked, bone-in ham, which only needs reheating and glazing rather than full cooking. Q: Can I use canned pineapple for the glaze too? A: Yes, the reserved juice from the canned pineapple rings can be used in place of separate pineapple juice.
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