Christmas in Martinique is a true pork feast! It is part of every celebration, in all kinds of recipes. Caribbean Christmas ham is popular amongst all generations. Cold, cut into thin slices, it is often served as an appetizer with a glass of shrubb or coconut punch. Sweet Kwisine caramelized the traditional recipe with brown sugar and lightly flavored it with shrubb and Indian wood.
INGRÉDIENTS
• 1 pre-cooked bone-in ham shoulder (here the Marion shoulder) • 4 tablespoons of brown cane sugar
• 1 pinch of powdered Indian wood (otherwise known as allspice)
• oil or lard
• 1 hint of shrubb or aged rum • 15 cl of poultry broth or water
SWEET KWIZINE’S RECIPE
1. Preheat the oven to 200 ° C.
2. With a sharp knife, remove the rind from the shoulder. Remove the skin, which is leathery, but leave a relatively thick layer of fat (about 5 mm). The fat gives meat flavor.
3. Score the top of the piece by making a nice grid.
4. Place it in a large gratin dish.
5. Mix the sugar with the pinch of Indian wood. Above all, don’t overuse it!
6. With your hands, brush the shoulder with a little oil or lard, then sprinkle generously with sugar. The added fat allows the sugar to adhere well.
7. Finally, sprinkle with a hint of shrubb, add the broth and a leaf of Indian wood. Not too much, the aromas should be subtle.
8. Bake the shoulder for 20 to 30 minutes. Cook another 5 minutes under the grill to caramelize it well.
AND THAT’S IT!… SOMETHING TO FEAST ON TO START THE CHRISTMAS CELEBRATIONS!
MORE RECIPES ON: https//sweetkwisine.com/
