This Is Beirut invites you to follow its special Christmas bulletin during the festive season. Here's what the newsroom has in store for you on Tuesday, December 24.

Don’t forget to check our website and discover today’s Christmas recipe; try it, send us a photo and we will share it on our page!

 

Alissar Boulos's Christmas Ham Ingredients For the Ham: 4kg smoked and/or cured ham, fully cooked 20 oz. can pineapple rings (save juice) ¼ cup cloves (whole) Pineapple Brown Sugar Glaze: Juice from canned pineapple rings 1/3 cup Indian chutney (any kind or just plain apricot jam and add chilli) 1/2 cup of apple cider or beer 1/4 cup Dijon mustard 1/4 cup brown sugar dark or light 1/4 tsp ground nutmeg 1 tsp ground cinnamon 1/4 tsp ground ginger 1/4 tsp ground clove 1/4 cup cornstarch You can adjust the ingredients to better suit your taste: add whiskey, add red chilli flakes to counterbalance the sweetness, use less of this or more of that. It’s up to you; it’s your holiday ham! Preparation Preheat oven to 325 F. Decorate the ham with pineapples and cloves; use the cloves like toothpicks to hold everything in place. In a large measuring cup or bowl, combine the pineapple juice, chutney, brown sugar, mustard, honey, ginger, clove, nutmeg, and cinnamon. Stir everything, then sprinkle in the cornstarch. Whisk it up until lump free, then transfer the sauce/glaze to a saucepan. Bring the sauce to a boil over medium-high heat and whisk constantly. Let boil for about 3-5 minutes, then turn the heat off. Pour the glaze all over the ham, leave a little extra glaze on the side in case of need. Bake the ham, uncovered, for 30 minutes. Remove the ham from the oven and baste with the juice in the pan or the set aside glaze if not enough liquid in the pan. Place back in the oven for 20-30 minutes (still uncovered). Remove from the oven and let the ham sit for about 15 minutes. Serve & enjoy!
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