To top off my posts today I will like to end with Trini Christmas ham. I won’t talk like I’m used to, I’ll just let the pictures do the talking. Merry Christmas everyone.
pepper, and black pepper for the glaze.
This will make cleaning up easier afterwards.
Baste with the glaze occasionally.
Note: The general rule for baking ham is 25 minutes per Kilogram. While baking you can test the meat by sticking a knife into it. If after sticking the meat, liquid comes out of it, then more baking is required.