Pineapple & Brown Sugar Ham

Ingredients:

1 ham

1 cup dark brown sugar

1 can pineapple slices

1Tbs cinnamon

Additional:

Toothpicks

Preparing Ham:

Remove any skin from the ham with a sharp knife by thinly separating it from the fat. Retain as much of the fat as possible. Score the fat into 1” cubes by slicing horizontally and then vertically, try not to cut into the meat. 

Instructions:

Combine pineapple juice with brown sugar and cinnamon pour the mixture over the ham.

Place pineapple slices all around the Ham using toothpicks to hold in place. Baste every ½ hour until removed from the oven.

Bake at 325 for 18-20mins per pound or until the internal temperature reaches 145 degrees.

 

Conch Stew

Ingredients:

5 large Conchs, skinned and cleaned

1 large Bell pepper, finely chopped

1 large Onion, finely chopped

5 Seasoning peppers, whole

1 scotch bonnet, whole

2 cans of coconut milk (or milk extracted from 2 large coconuts)

Salt 1/2 Tbs

Black Pepper ½ Tbs

Sea pies:

½ cup all-purpose flour

¼ cup self-rising flour

¼ cup corn meal

½ milk

Preparing Conch:

Using a meat tenderizer pound conch until flatten and the meat is broken. Have ready a large pot of boiling water. Add the conchs to the water and boil for 10 minutes. Remove from the water and slice the conch into ¼” slices.

Sea pies Instructions:

Combine All dry ingredients in a mixing bowl and slowly add milk. Knead dough until ingredients are well mixed. Flatten portions of the dough to be 3” diameter and ¼” thick.

Instructions:

Add to a large pot Coconut Milk, Bell pepper, Onion, Seasoning Peppers and Scotch bonnet. Bring to a boil and then add the Conch, reduce to heat to low. Cook uncovered for 1 hr. string frequently.  Once the conch is tender add sea pies and 1 cup of water, cook for an additional 10mins. Remove Scotch Bonnet pepper being careful not to “burst” it.