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Photography by Matt Russell

Recipe | Spiced Honey Scotch Bonnet Ham with Pineapple Rice

Iona Bower May 7, 2024

Inspired by the spices used in Caribbean dishes, this rich and sticky celebration ham makes a tasty spring Sunday roast.

Serves 7-8

Ingredients

2.5kg unsmoked or smoked boned and rolled gammon joint
1 onion, halved
1 carrot, roughly chopped
1 celery stalk, roughly chopped
1 fresh bay leaf
1 scotch bonnet chilli, halved
½ bunch of thyme, tied together

For the glaze:
½ tsp allspice
1 tsp dried thyme
½ tsp ground cinnamon
½ tsp ground cloves
100g clear runny honey
½ scotch bonnet chilli
50g pineapple, peeled and cubed
1 tbsp vegetable oil

For the rice:
80g unsalted butter
1 onion, finely chopped
1 tsp garlic granules
1½ tsp allspice
2 tsp dried thyme
400g long-grain rice
300g pineapple, cubed
2×400g tins kidney beans, drained
4 spring onions, finely sliced

1 Place the ham in a deep pan and add the veg, chilli and herbs. Cover with cold water and bring to the boil. Reduce the heat, cover, and cook gently for 1hr 40 mins. Turn off the heat and leave for 30 mins.

2 Line a roasting tin with foil, add the ham and leave to cool. Retain the cooking water – you’ll need 650ml, so top it up if needed.

3 Preheat the oven to 220C/Fan 200C/Gas 7. Using a knife, remove the ham skin, then score the fat.

4 For the glaze, blitz all the ingredients in a food processor until smooth. Brush half over the ham and roast for 15 mins. Brush again with the remaining glaze and roast for a further 10–15 mins. Leave to rest, but keep the oven on.

5 For the rice, heat the butter in an ovenproof pan. Add the onion and a pinch of salt and fry gently for 15 mins. Add the garlic granules, allspice and dried thyme, and cook for 1 min more. Stir through the rice, pineapple and kidney beans, then pour over the reserved ham stock and bring to a simmer.

6 Once simmering, cover and transfer to the oven for 20 mins, then remove from the oven and leave the lid on for 10 mins. Fluff the rice, stir through the spring onions and season with salt.

7 Slice the ham and serve it alongside the pineapple rice.

Cook’s note: Bring the ham to room temp 2 hours before cooking to help it cook more evenly. It’ll keep for up to 3 days in the fridge.

Taken from The Modern Spice Rack by Esther Clark and Rachel Walker (Hardie Grant). Photography: Matt Russell

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InEating Tagsissue 143, food to share, ham, spring recipes, Sunday roast, Spice, spice
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Feb 27, 2025
Feb 27, 2025

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See the sample of our latest issue here

Buy a copy of our latest anthology: A Year of Celebrations

Buy a copy of Flourish 2, our wellbeing bookazine

Listen to our podcast - Small Ways to Live Well

Feb 27, 2025
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The Simple Things is published by Iceberg Press

The Simple Things

Taking time to live well

We celebrate slowing down, enjoying what you have, making the most of where you live, enjoying the company of of friends and family, and feeding them well. We like to grow some of our own vegetables, visit local markets, rummage for vintage finds, and decorate our home with the plunder. We love being outdoors and enjoy the satisfaction that comes with a job well done.

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