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Ingredients
- 1 bone-in ham (around 3 kg)
- 1 yellow onion, cut into large rings
- 2 bay leaves
- Zest of 1 orange
- 8 star anise
- 5 cinnamon sticks
- 3 cloves
- 2 Scotch bonnets
- 80 g fresh ginger, thinly sliced
- 250 ml (1 cup) pineapple juice
- 500 ml (2 cups) chicken stock
- 100 ml dark rum
- Salt and pepper
For the glaze
- 200 g honey
- 100 g unsalted butter
Preparation
- Season the ham with salt and pepper.
- Heat some olive oil in a heavy-bottomed pot.
- Sear the ham on all sides.
- When it’s golden brown.
- Add the onion, some pepper, bay leaves, orange zest, star anise, ginger, Scotch bonnets, cinnamon, and cloves.
- Pour in the pineapple juice, rum and chicken stock.
- Add water until it reaches halfway up the pot.
- Bring to boil.
- Cover.
- Cook over medium heat for about 30 minutes per kilo.
- Add the honey and butter to the ham broth.
- Let the sauce reduce until it reaches a syrupy consistency (about 30 minutes).
- Making sure to baste the ham every 5 minutes.
- When serving, slice the ham as finely as you can with a well-sharpened knife.
