Here’s some more for Easte. A neighbour just sent it over. With the recipe, thanks to recently hearing about my site. Not yet lunch-time but I’ve already dug into it. It has a strangely pleasant spicy-sweet taste that’s very interesting. Yummmm! Full marks, Becky!

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EASTER HAM Serves 6
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INGREDIENTS
500gms smoked boneless ham
2 cups water
4 chillies, chopped fine
1 onion
10 cloves garlic
1 inch stick ginger
20 whole cloves
one (16 ounce) can sliced pineapple rings
1 cup sugar
2 tbsps all purpose flour
1 tsp pepper
1 tsp oregano
sprigs of fresh parsley
olive oil

PREPARATION
Pre-heat the oven to 325°F.

Place the full piece of ham in an oven dish and coat with olive oil. Add 2 cups of water around the base, and cover with foil tent-style. Bake for 25 minutes.

Meanwhile, in the blender, mix together the garlic, onion, ginger and chillies to make a paste.

When done, remove the ham rind, score the surface of the ham and make small holes all over with a fork. Rub the onion paste into the surface thoroughly, press it into deep holes all over. Dot with cloves all over and leave to marinate covered, for 30 minutes at least.

Meanwhile combine brown sugar and flour, melting them together in a small bowl. Pour this mixture over the ham. Sprinkle over lightly with the pepper and oregano.

Place a pineapple slices all over the ham till it is completely covered.

Brown, uncovered, for 20 minutes in a 400°F oven or until ham takes on a beautiful glazed coloring.

Cut any remaining pineapple slices into halves and use to decorate around the ham at the bottom of the serving plate, with sprigs of parsley for garnish.

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