Antillean Christmas Jam: the real recipe

Ingredients

For 10 servings

• •1 1 smoked ham raw or pre-cooked
• •4 c. à soupe 4 tablespoons of cane sugar
• •1 c. à café 1 teaspoons of four spices
• •1 1 bouquets garnished
• •400 g 400 g pineapple in syrup
• •10 cl 10 cl of old rum
• •3 gousse 3 cloves of garlic
• •1 1 wood leaves from India (or 4 cloves and 1 bay leaf)

Method

1. 1.Soak the whole ham in a large volume of cold water for 24 hours. Change water after 12 o'clock.
2. 2.The next day, cook the ham in a broth composed of the garnished bouquet, the wood leaf and whole garlic pods simply peeled. You can also add an entire Antillean pepper. Be careful, it must not be pierced during cooking.
3. 3.Cook over medium heat for about 30 minutes. Drain the ham and let it cool completely. It's cooked.
4. 4.Add ham and rub with sugar and spices.
5. 5.Place on an oven dish and sprinkle with rum and pineapple juice.
6. 6.Place the pineapple slices on the ham and bake at 200°C for 30 minutes, watering occasionally.