How To Make A Trini Christmas Ham – Chef Jason Peru

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all right folks Chef Jason here and what’s Christmas without that beautiful Hammer looks good right let’s get into it so we want to throw our hams take out that netting please don’t cook it with the netting I knew a guy who did that once I’m not friends with him again get rid of that net and what we’re going to do is take a construction knife move around the seam of the fat just to loosen it up I go in with my Bon knife just to reveal that fat this is important because this helps the harm to render while cooking in the oven and we want all that nice Porky fat to render out take that same construction knife and I’m creating that crisscross hatch and again this helps to release some of the moisture moisture is your enemy here so you want that to cook out nicely and self base the ham while it Cooks look how beautiful that looks so what we’re going to do now is get the tray ready put some foil down it helps if the tray is wet the foil sticks really well to it and we want to put our hams down on it and we want to Pat it dry again moisture is not your friend get rid of it we want to allow that ham to dry up so we put our cloves in be careful with the cloves cloves can be quite overwhelming it’s quite earthy in flavor but a lot of it could sometimes dominate the ham now we going to put this into our refrigerator overnight to dry up and the next day we are going to prepare it and cover it down with foil place it in the oven at 380° F and Let It Go for 2 and 1/2 hours look at that comes out we’re aiming for 65° C so I take it off after 2 and 1 half hours and I have my guava glaze my glaze is just basically one jar of Gua and half jar of water with some black pepper and some spices inside there we want to glaze it up nicely we don’t put this on the ham initially because of the high sugar content it will burn and caramelize and you want to do this for the next two installments of 15 minutes so again 2 and 1/2 hours cooking with the foil and then half an hour without the foil 15 minutes put it in glaze take it out glaze it again and then put it back in So 3 hours of cooking time when we take it out this is what it looks like beautiful sticky icky icky wo we look how beautiful that looks nice salty ham with that sweet glaze this is the stuff that dreams are made of look how beautiful that is this is like ham porn it’s just so dangerous look how yummy that is of course we want to remove that fat cap get rid of that we want to cook that up Fred up up with some eggs later on take a nice slice getting a nice ratio of ham to Fat inside here I mean look how gorgeous that looks moist almost giving you like sweet eye that’s how you know when a good ham is good for the palet and of course mention the palette into the mouth don’t mind if I do some sticky icky icky o we crispy pork with that nice oh yeah baby listen you got to try this what is Christmas without a good ham otherwise I ain’t coming by you Merry Christmas