Serves 10-12
WF Berkshire Ham, thawed
QTY 1
Water
QTY 1 cup
Light Brown Sugar
QTY 1/2 cup
Pineapple Juice
QTY 2 cups
Rum
QTY 1/4 cup
Molasses
QTY 1/4 cup
Salt
QTY 1/2 tsp.
Pineapple, unripened & diced
QTY 1 pineapple
WF Diced Onions
QTY 6oz
Red Pepper, diced
QTY 1
Green Peppers, diced
QTY 2
Olive Oil
QTY ¼ cup
WF Coarse Sea Salt
QTY 1/2 tsp.
WF Ginger Cubes
QTY 6 cubes
Brown Sugar
QTY 2 cups
White Vinegar
QTY 1 cup
WF Calypso Jerk Rub
QTY ½ tbsp.
Cinnamon Sticks
QTY 2
Molasses
QTY 3 tbsp.
Ham: Preheat oven to 325°F. Place ham in a large baking pan. Cover with aluminum foil and bake for 45 minutes. Prepare ham glaze while ham is in the oven.
Glaze: In a small saucepan, simmer all ingredients of glaze until it reaches a slightly thick consistency. Let cool. Brush glaze over ham and bake for 15 additional minutes until caramelized. Slice and serve ham with pineapple chutney on the side.
Chutney: Over medium temperature, heat the olive oil in a large saucepan.
Add diced onions and red and green peppers. Stir and cook until wilted.
Add diced pineapple and the rest of the ingredients. Slowly simmer for 30-35 minutes. Let cool and serve with ham.
Chutney keeps up to one month in a sealed container in the refrigerator.
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