Glazed Ham with Pineapples

What would the Christmas season be like in Jamaica without Ham! (for those who don't eat Ham you have chicken Ham) For many Jamaicans, Ham is a must at Christmas time.

INGREDIENTS: 1 8-10lbs smoked ham 2 cups brown sugar 2 tbs cinnamon or mixed spiced 10 pineapple slices 1 cup pineapple juice or orange juice 1 tbs mustard 15 maraschino cherries 10 cloves 1 cup water METHOD: Preheat oven at 350 degrees Fahrenheit. Place ham skin side up on a large roasting pan and bake for 90 minutes (or at 25 minutes per pound) Remove the ham from the oven. Cut diagonally down to form diamond pattern, placing cloves in the grooves. Combine sugar and cinnamon powder. Spread mustard over ham and sprinkle with spiced sugar. Bake in oven until golden brown. In a saucepan, boil sugar until thickened. remove ham from oven, pour glaze over the ham and garnish with pineapple and cherries. Blogging for great Jamaican foods, Restaurants and Recipes

Duckunoo

For the Christmas festivities, Duckunoo is a favourite traditional dessert for Jamaicans over the years. It is also known as Blue Draws and Tie-A-Leaf. the recipe for Duckunoo was brought to Jamaica from Africa.

INGREDIENTS: 2 cups cornmeal 1/2 tsp salt 3/4 cup brown sugar 1/2 tsp cinnamon powder 1/2 tsp mixed spice 1/4 cup raisins (optional) 1/4 cup coconut milk 1/2 tsp vanilla essence Banana Leaves Banana Bark METHOD: 1. Mix all dry ingredients and grated coconut together 2. Add coconut milk and vanilla to give a dropping consistency 3. Singe two banana leaves over an open flame 4. Cut leaves into rectangles 12 x 8 inches 5. Place half a cup of cornmeal mixture on each portion. 6. Roll up quickly 7. Fold over the sides of the roll, parcel style and tie the package in both directions with a very thin strip of banana bark 8. Drop bundles into boiling water 9. Simmer for about one hour 10. Serve hot with rum butter or serve cold

Rum-Bar Rum Kiss MI NECK

INGREDIENTS: 2 oz Rum-Bar rum 1 1/2 Peach Schnapps 1 oz Pineapple syrup 4 cubes ice/Crushed ice 1 Slice of Orange Garnish METHOD: Add Rum-Bar rum, Peach Schnapps and Pineapple syrup, then shake for 5 seconds. Pour mixture into Rock glass with ice and place orange wedge on rim of glass. Drink Responsibly. Blogging for great Jamaican foods, Restaurants and Recipes

Great Places to Visit for GOOD JAMAICAN FOOD

THE LITTLE OCHIE SEAFOOD RESTAURANT Here is a video done by VIBESJAMAICAJTB showcasing the restaurant and its delicacies. This is a must visit restaurant on a trip to Jamaica. Enjoy Blogging for great Jamaican Foods, Restaurants and Recipes.

Blue Mountain Coconut Coffee Smoothie

INGREDIENTS: 4 tsps Jamaican Blue Mountain Coffee (Instant) 1/2 tin NESTLE BETTY sweetened condensed milk 1/2 cup coconut milk 1 cup crushed ice 1/2 cup water 1 shot amaretto liqueur 2 shots white rum METHOD: Blend. Serves 2-3 persons

Plantain Porridge

INGREDIENTS: 1 cup plantain, green 1/4 tsp. cinnamon, ground 1/4 tsp nutmeg, ground 1 pinch salt 1 tbsp. vanilla essence 6 cups water 1/4 cup MAGGI COCONUT MILK POWDER 1 2/3 cups NESTLE BETTY sweetened condensed milk METHOD: Bring 2 cups of water to a boil. Reduce heat to medium and add salt, vanilla, nutmeg, cinnamon, and Coconut Milk Powder. In the meantime pour 4 cups water into a blender, add plantain and blend until smooth. Pour the plantain mixture into the pot with spices, and stir continuously (to avoid lumps) until thickens. Continue cooking for another 10 minutes, then sweeten with Sweetened Condensed Milk as desired. 6 servings

Sweet Potato Pudding

INGREDIENTS: 2lbs sweet potato 1 1/2 cups brown sugar 1 cup flour 2 cups coconut milk 1 1/2 cups raisin 2 tsps vanilla and a drop of rosewater 1 1/2 tsps grated fresh nutmeg 1 tsp mixed spice 1 tsp salt 1 tsp margarine or oil METHOD: Wash and peel potatoes. Grate the potatoes in a large bowl. Add flour, mixed spice, raisins, salt and nutmeg and mix well. Add sugar and coconut milk and continue to mix. Grease pan, pour in batter, bake at 180 degrees Celsius for 40-60 minutes or until complete.

Hog Snapper Fried Fish

INGREDIENTS: 2lbs hog snapper fish Cooking oil Onion Pepper Vinegar Salt and Black pepper Flour METHOD: Scale and gut fish, then wash with lime or lime juice. Cut small grooves on both sides of fish. Place a small amount of black pepper inside fish to season Combine salt and black pepper with flour and dust fish lightly with mixture. Pour oil 1-inch high in skillet and heat with onion an pepper until light brown. Fry fish for approximately five minutes on each side, then remove to platter. Garnish fish with onions, pepper and vinegar.

Mackerel Rundown

NOTE: Buy pickled mackerel that is firm to the touch. Allow one medium size, very dry coconut for each pound of fish. INGREDIENTS: 2lbs salted mackerel 3pt coconut milk 1 large onion, finely chopped 1 tsp vinegar 1 tomato, chopped 3 tbsps ketchup 6-8 dried pimento berries 1 stalk scallion, chopped 1 sprig thyme 2 cloves garlic, minced 1 scotch bonnet pepper Lime juice METHOD: 1-Having selected firm, fairly large mackerel, remove heads and wash in a lot of cold water. Use lime or lemon to help clean and flavour fish. 2-Soak in Hot water for two to three hours, changing once or twice to remove surplus salt. Fish, however, must not be too fresh or it will be unpalatable. 3- When fish is about half soaked, prepare coconut milk, extracting rich milk, about 1 1/2 pints for each 1lb of fish. 4- Boil milk in a thick-bottomed Dutch pot, or in a pressure cooker; the resulting sauce is used just before the milk turns to oil, when a sweetish custard is formed. Add vinegar, chopped onions, tomatoes, scotch bonnet pepper and other ingredients to the custard. Flake the flesh of the mackerel (optional, mackerel can be cut in bite sized pieces)and add to liquid. Dumplings made of flour can be cooked in the gravy. 5- Serve with all the gravy and garnish with sweet pepper or as desired. Serves six persons

Jamaican Rum Punch

INGREDIENTS: 4 cups water 1 cup lime or lemon juice 3 cups strawberry-flavoured syrup 2 cups Jamaican Rum-Bar rum METHOD: Mix all ingredients together in a punch bowl. Serve over ice cubes with a piece of lime or lemon. Water and rum may be added to weaken or strengthen punch as desired.

Oxtail and Beans (one of my favourites)

INGREDIENTS: 2lb oxtail 1 onion, minced 6-8 grains whole pimento 1/2 cup scallion chopped 1/2 pint broad beans(dried)or 1 tin Thyme to taste (about 1 tsp dried or 2 tsp fresh) 1/2 tsp salt 2 tbsp cooking oil 2 cloves garlic 2 tbsp ketchup Dash of soy sauce METHOD: Season oxtail and allow to marinate for at least one hour in a covered container in the refrigerator. Use a heavy saucepan (or pressure cooker), heat oil and brown well. Pour off oil and add water a little at a time; also add broad beans. Cover and cook on a low simmer until meat and beans are very tender. (if using a pressure cooker, put enough water to cover meat and beans and cook for 30 minutes or until tender). Carrots, long dumplings, or any vegetable of your choice may be added to gravy. DO NOT PRESSURE THE SPICE (pimento) or vegetables. serve with enough gravy to cover meat. serves four persons.