Petit jambon antillais (pineapple baked ham)

Jambon de Noël antillais
This is another style of Christmas ham, from the Antilles (French Caribbean islands). That’s addictive. I could eat some in all seasons. It’s fruity, spicy and fun. It’s hard to stop eating it. Probably impossible. That was 3 portions for an animal of the size of the gourmande. I’ve schlurped it all in one sitting, licked the plate, the fingers, the dish.
So you’re warned : Make it at the right size or invite the right number of persons.

It’s a boring white ham but of good quality of meat and not many additives. And they discount them from now. That’s perfect for that kind of recipe.

Shopping list :
-buy one more ham.

The net made indentation, I’ve cut a little further to allow flavor to get inside :

Dark rum, cinnamon sticks, clove, nutmeg, black pepper, black sugar and a little vinegar… and later I’ve added slices of raw ginger, bits of pineapple and juice.

Bagged and put to marinate 2 days in the fridge.

Baked one hour with regular showers of marinade (plus 1 tbs of honey). Then I added more pineapple, poured half of a lemon juice on the top, and I decorated with cloves. Baked again half an hour.