Hi i boil my ham to take out salt, pat it dry before putting it in the oven.I wrap in foil after putting in my cloves.I take of thefoil half hour before baking is over, and i use a glaze made of honey and tyme to get a wonderful perfect ham, i apply this as the foil is removed..
ChenelleMohan
Boil off the salt and include seasonings in the water like all spice, cloves, lots of star anis, lots of garlic, a large chooped onion and orange peel... after the ham is boil for atleast 90 mins and leave it in the water for a 30 mins after before taking it out. I promise you... the flavors will be 👌🏽
abzg
I blend my fruits with a little brandy and then steam them with more brandy just covering the fruits for a few minutes, and let cool overnight before use
michellesinnette
Hi. I wash and soak my fruits the night before in dark grape 🍇 juice, then I grind the fruits along with the remaining juice that was not absorbed, following the recipe from the naparima girl’s cookbook. It tastes like it’s been soaking for months. If you want alcohol you can add on top after it’s baked.
lilylovely
I have adopted the char siu( I hope I spelled it right) method. I make the red sauce with garlic powder, star anise, vinegar, etc... Of course, I still put pineapple slices, cloves, and cherries first, then I glaze it with that beautiful sauce. When it's done, it really has the flavor of those red rib tips from American Chinese restaurants. Happy holidays to all of you!!❤🇹🇹😍😘
nnekachapman
I boil my ham with seasonings and fever grass, then put to bake and put ir favourite glaze and clove. By boiling first it takes out some of the salt and less baking time
