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antillean ham di pasku christmas ham

Top 10 tips for the perfect HAM DI PASKU

door Linda Terrizzi

Ham di pasku is the star of the Christmas menu of most Antilleans. So what's better than starting December with these top 10 tips to make the tastiest, most beautiful, best Antillean Christmas ham?

From cutting and decorating to ideas what to do with leftovers. This list has pretty much everything you need to know to get the most out of your ham this Christmas!

1. Skin removal and incision:

Nothing looks better than a beautifully presented ham. To improve the 'looks' of your ham di pasku you should of course cut it.

  • 1: Cut a zigzag pattern around the leg to remove excess fat.
  • 2: Slide a knife under the skin and remove it (if possible) in one piece from the ham.
  • 3: Cut squares in the fat of the ham with a sharp knife. Do NOT try to cut into the meat! (if you see red, cut too deep)

2. Decorate the ham di pasku

Decorating the ham changes the dish from a tasty piece of meat to a beautiful piece of art that shows off on the table.

  • 1: Remove the skin as described above
  • 2: Cut a diamond pattern in the fat of the ham (see step 1)
  • 3: Prick with a satépierce a hole in each pane and insert a clove.
  • 4: If you want to decorate the ham with pineapple rings and cherries, it is best to do this if the ham has to bake for another 15 minutes. This way the pineapple stays nicely in color.

3. Glazing Antillean Christmas ham

A nice layer on the ham gives the dish more taste and a nicer appearance. Whether you opt for a honey-mustard layer, or rather rum with ginger… the glazing is an essential step to make a beautiful ham di pasku.

To glaze your ham, it is best to place it on a rack, which is placed on top of a baking tray. Brush the ham with the 'glaze' of your choice using a brush. Repeat this step several times during baking (eg every 15 minutes) to create a nice, even layer on the ham.

Tip: Flavors that go well with ham include orange, apricot, cranberry, honey, and mustard.
hamdipaskuglaze1

4. When do you glaze the ham?

You can serve the ham hot or cold after glazing, just what you like. If you want to eat the ham cold, glaze it while it is cooking. You can do this a day earlier than if you want to eat it.

You can then store the ham in the refrigerator. If you prefer to eat the ham warm, glaze it every 15 minutes while the ham is in the oven.

5. Cutting the ham di pasku

By cutting the ham correctly, you can get quite a bit of benefit. This technique shows you how:

  • 1: Cut 2 or 3 slices (parallel to the length) of the thin part of the ham. Now place the ham on the flat part you have created.
  • 2: Hold the ham firmly with a fork at the end of the leg. Now slice the ham by cutting all the way to the bone.
  • 3: Cut one more time along the bone to cut all slices at once.

hamdipaskucarve1

6. Leftovers? You can do this with it!

Leftovers from Christmas dinner should never be thrown away… the leftover ham di pasku di can easily be used in, for example, an omelette or a pasta salad.

Other ideas for ham leftovers are casseroles, soup, garnish of salad, on pizza and of course in a sandwich.

7. Store the ham

There are many stories about how to best store the ham. We think the best idea is to use an old tea towel or pillowcase that has been wet and wrung out.

In this way, the ham remains well moist in the refrigerator and is just as tasty a few days later as when it was cut.

8. How long does the ham stay good?

This largely depends on how you store the ham. When frozen, the ham will keep for about 2 months. In the refrigerator, the cooked ham can be stored for 3-5 days.

9. Can you freeze the ham again?

You bought a ham that was already frozen once. Then you boiled it, baked it and there are leftovers that you really don't feel like anymore. Can you still freeze it? Yes… that's fine!

Meat that has been cooked before can simply be put back in the freezer. However, you should never freeze raw meat a second time.

10. What do I do with the bone?

The bone of the ham di pasku really doesn't have to be thrown away! You can keep it in the fridge or freezer until you feel like a tasty pea or corn soup. If you cook the bone from the start, it will give the soup an extra 'boost' of flavor. And that as a free extra!

…Do you also want to make your own ham di pasku? You can read more about it here!


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Ham di pasku - 10 tips for the perfect Antillean Christmas ham!
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