Ham baked with Sorrel Jam-Achar Glaze

Here is another recipe for adding a little twist to what is traditionally considered. This year, instead of the usual pineapple jam glaze, spice things up a bit by using a different flavor of jam – sorrel – and some good Guyanese ole oil, preferably mango. By all means, use good quality store-bought sorrel jam but if you have the time, make sure you make your own. If you can’t find sorrel jam then use a different flavor of jam. Guava and orange marmalade are excellent accompaniments to distance.

The suchar jam-mango suran blend gives the ham a real fertility. Everyone will wonder about that lovely taste in the spices from the dish. So good. With a glaze like this one, you can skip the mustard (if you wish).

To serve the ham, you can make an extra batch of the glaze to serve as a sauce.

SPECIAL EQUIPMENT

Sorrel Jam and Area Glazed Ham (Photo by Cynthia Nelson)
  • Roast pan with rack
  • Aluminum foil

INGREDIENTS

  • 1 whole ham, cured and fully cooked, defrosted
  • A whole nail

For glaze:

  • ½ cup Sorrel Jam
  • 2 tbsp Mango Area heap
  • 1 ½ tablespoons tap water

INSTRUCTIONS

  1. Line the baking pan with foil, insert the rack and set aside.
  2. Preheat the oven to 350 degrees F.
  3. Pat the ham dry; remove the skin (skin) and some excess fat leaving about a ¼ inch fat cap over the meat. Score the fat to make diamond shapes.
  4. Stew the center of each cut diamond shape with a nail. If using mustard, rub it all over the top and sides of the ham.
  5. Transfer the ham to the rack roasting pan and bake until heated through: 25 minutes per pound. For example, if your ham is 5 lbs, bake for 2 hours and 5 minutes.
  6. While the ham is baking, make the glaze – add all ingredients to a small saucepan and whisk over medium heat. Allow the mixture to simmer and cook for 5 – 6 minutes, remove from heat and cool completely.
  7. 30 minutes before the ham is cooked remove from the oven and brush over the glaze over and sides of the ham. Return to the oven and cook for 25 minutes. At the end of the 25 minutes, remove the ham from the oven and brush again with glaze, return to the oven and cook for 10 – 15 minutes or until the ham is nicely caramelized (this will takes you 10 minutes over cooking time, that’s fine).
  8. Remove the ham from the oven and let stand for at least 30 minutes before slicing.

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