Reggie Aspiras

RUM GLAZED FIESTA HAM

 

RUM GLAZED FIESTA HAM
by Reggie Aspiras

INGREDIENTS:

1 pc Purefoods Fiesta Ham
2 tsp salt
1 tsp paprika
2 tsp garlic powder
1 tbsp black pepper
1 tsp nutmeg
1 tsp oregano
1 tsp dried thyme
1 tsp cinnamon
4 cup pineapple juice
2 cup cola
2 cup Tondeña Rhum
whole cloves
1 cup coarse dark brown sugar

PROCEDURE:

Using a paring knife, score ham all over to make grid or criss-crossed patterns. Set aside.
Combine remaining ingredients in a bowl except cloves and brown sugar. Mix well. Marinate ham overnight making sure ham is submerged in marinade. If not, add more pineapple juice. Drain ham from marinade then bake ham for an hour. Baste ham every 15 minutes with marinade. After one hour, take ham out and rub top side with coarse brown sugar. Peg cloves on to ham. Continue to bake until sugar forms a crust. Transfer ham to a serving dish then serve with sauce and Apple Brown Rice, Glazed Carrots and Buttered French Beans.

For the sauce:
1 cup brown sugar
3 cup pineapple juice
½ cup pineapple chunks
1/8 tsp nutmeg
1/8 tsp all spice
2 tsp cinnamon
1 tbsp yellow mustard
1 cup Tondeña Rhum
salt
pepper
1/3 cup raisins
Roux:
¼ cup Magnolia Gold Butter, mixed with
3 tbsp Purefoods Baron All Purpose Flour

PROCEDURE:
Combine all sauce ingredients in a pan. Cook sauce until reduced. Thicken with roux.

http://wyattskitchen.com/?p=577

Rum glazed ham and brown app;e rice

For the Apple Brown Rice:
1/3 cup Magnolia Gold Butter
250 gm Purefoods Honeycured Bacon, chopped
1 cup Purefoods Ham Selections Sweetened, chopped
1 cup onions, chopped
1/2 cup celery, chopped
1 tbsp garlic
4 cups cooked brown rice*
1 pc apple, unpeeled, cored and chopped, tossed in lemon juice
1/2 cup green onions, chopped
salt
pepper

PROCEDURE:

Heat butter in a wok. Add bacon, ham, onions, celery, and garlic. Sauté until slightly wilted. Add cooked rice and season to taste with salt and pepper. Add the apples and green onions last. Serve with ham.
*cook brown rice as you would pasta, boil water and add rice, when cooked, wash in cold water and leave to dry in a strainer
For the French Bean Bundles:
1/2 kilo French beans
Magnolia Gold Butter
salt
pepper
green onions, blanched
PROCEDURE:

Blanch French beans and shock in cold water. Bunch them up and tie with a blanched strand of green onions to make French bean bundles. Set aside.
Heat butter in a pan. Toss in bean bundles and season with salt and pepper.

For the Orange Glazed Baby Carrots:
1/4 cup Magnolia Gold Butter, cut in chunks
2 cup orange juice
zest of 2 oranges
1 cup sugar
1 cup water
4 whole cloves
1 pc cinnamon stick
salt
pepper
1 kilo peeled baby carrots, leave tops

PROCEDURE:

Combine all the ingredients in a medium saucepot. Bring to a boil and let simmer for 5 minutes. Add carrots and continue to cook until carrots are soft and the sauce is thick enough to coat the carrots.

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