What is Christmas without ham? Many of you may wonder, is there such a thing? If, for you, Christmas is synonymous with ham, then we think you’ll enjoy this instalment of Regional Christmas Recipes. 

This holiday season, we’ve been sharing Christmas recipes. Though commonplace throughout the region, the recipes we share are distinct in that each country places their spin on it.

In Grenada, salted cured ham, or ‘salt ham’ as locals refer to it, is very popular during the holidays.  While some fancy the easier route of a frozen ham, many prefer the tradition of preparing and the taste of salt-cured ham. In days gone by, families would cure the pig’s legs or shoulders themselves.  In preparation for the holiday festivities, the meat would go through the curing process months in advance.

Today, the ham is purchased, but the preparation involved remains time-consuming. However, a slice of the tasty meat on Christmas morning is well worth the work for salt ham lovers.

Now, we must let you know that salt-cured ham contains considerably more salt than a frozen one.  While the preparation method will aid in diminishing the amount of salt, you should consider how it may affect your health.

We know you may have your way of preparing your ham, but why not do things a little differently.   This Christmas, if a salt-cured ham is going to make it to your table, why do it the way Grenadians do.  Give this recipe a try and treat your family and friends to a salt-cured ham made the Grenadian way.

A Grenadian salt ham recipe

Ingredients

1 Salt-cured ham

1 tbsp. of cloves

Four sheaves of bay leaf

¼ cup of sugar

Method

Soak the ham in water for 24 to 36 hours, changing the water every four hours. 

At the end of the soaking period, scrub the ham thoroughly with a stiff brush to remove mould.  Mould occurs naturally on aged ham and does not affect the taste or quality.

Next, place ham, bay leaves, cloves, and sugar covering the ingredients with water in a large pot.  Boil for approximately two hours or until meat is falling off the bone.  Add water continuously to keep the ham covered.

Note: The length of soaking is important as it determines the saltiness of the ham.  According to your salt preference, you can do longer soakings because it makes the meat less salty.

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We’ve presented you with a Guyanese black cake, Dominican sorrel drink and Grenadian salt ham. To pick up ingredients for any of these recipes, search your Findyello supermarket and grocers-retail listing to find a supermarket near you.

Next, we head over to St. Vincent and the Grenadines for another regional Christmas recipe. Let’s try our hand at preparing their much-loved ducuna. Does your country have a recipe that you would like to share?  We want to hear it. Drop us a comment on Facebook or Instagram.  

From us to you, happy holidays!

Sources: Smithfield Market Place and The Spruce Eats