Aunt Tia's festive holiday ham
Ingredients
Guava bell pepper and bourbon jam:
- 1 cup (250 mL) guava paste
- 1/2 cup (125 mL) water
- 1/2 cup (125 mL) diced pink guavas, canned (optional)
- 1/2 red bell pepper, diced with seeds
- 1 teaspoon (5 mL) ground coriander
- 1 teaspoon (5 mL) ground nutmeg
- Juice of 1/2 lemon
- 2 teaspoons (10 mL) sambal oelek (chili paste)
- 1 cup (250 mL) whiskey
Ham:
- 6.8 kilogram smoked ham
- 1 tablespoon (15 mL) whole cloves
- 2 cups (500 mL) lightly packed brown sugar
- 2 teaspoons (10 mL) ground cloves
- 4 cups (1 L) Coca Cola
- 1 cinnamon stick
- 1 teaspoon (5 mL) allspice
- 1 recipe Guava Bell Pepper & Bourbon Jam
- 1 cup (250 mL) persimmon slices for garnishing
- 1 cup (250 mL) maraschino cherries
Directions
Guava bell pepper and bourbon jam:
- In a 2-quart (2 L) pot, combine paste and water over medium heat. Break up paste into pieces with a wooden spoon and stir to melt into a sauce that coats the back of the spoon (adjust with a little more water, if needed).
- Add remaining ingredients (except whiskey). Reduce heat and simmer, for 15 minutes, add whiskey and simmer for one minute, remove from heat.
- Let cool and store in sterilized jars for up to three weeks.
Ham:
- Preheat oven to 325˚F (165˚C). Line a 15- x 12-inch (38 x 30 cm) deep roasting pan with parchment paper and set aside.
- Rinse ham in cold water. Transfer to a cutting board and using a sharp paring knife, score the top into diamonds. Stud the center of each diamond with a clove.
- Coat the ham with brown sugar by patting firmly, transfer to the pan.
- In a small bowl, combine remaining ingredients (except garnishing ingredients) pour over ham. Cover with foil and bake, basting occasionally, for 60 minutes.
- Remove foil, discard half of the liquid, spread jam over the ham, and return to the oven and bake uncovered for an additional 10-15 minutes.
- Garnish with persimmon slices, cherries, transfer ham to a platter and serve.
