Author: Dominique Ravenel Serves: 8 Time: 24hprep+ 1h45′
- 1Bone ham about 4 kg cooked (and smoked)
- 2Cans of pineapple in syrup
- 6cloves Garlic
- 1 tsp 4 spices
- 1tsp Cinnamon
- 150g Liquid Honey
- 20cl Rum
- 1pinch Cayenne Pepper Salt Pepper
Prepare the marinade.
Peel the garlic cloves and the tops and slice them. Mix them whipping with pineapple syrup, rum, honey, salt, cinnamon, chili pepper, spices. Slightly cut out the ham. Using a knife, square the entire surface of the ham and prick the cloves at the intersections.
Put the ham in a hollow dish, pour the marinade over it, massaging well to penetrate, protect with the help of a lid. Place it for 24 hours in the refrigerator, watering it regularly with marinade. A few hours before the meal, preheat the oven to 150° (th. 5).
Cover the ham completely from the pineapple slices, fixing them with the help of the cloves. Place on a baking sheet with the marinade and bake for 1h45, watering regularly.
Finish cooking on the grill position of the oven to brown the ham well.