History of Rum Ham
Rum ham is a traditional dish that originated in the Caribbean, where rum and pork are two of the most prevalent ingredients. The combination of sweet, spiced rum with salty, juicy ham creates a flavorful and satisfying dish that has become popular all over the world.
Historically, rum ham was made by marinating a fresh ham in a mixture of rum, sugar, and spices for several days before roasting it. Over time, the recipe evolved to use pre-cooked ham, making it a quicker and easier dish to prepare.
Rum ham has become a staple dish in many Caribbean cultures, often served at special occasions and celebrations. In the United States, it gained popularity after being featured in an episode of the television show “It’s Always Sunny in Philadelphia,” where one of the characters creates a rum ham to impress his friends.
While the origins of rum ham may be rooted in Caribbean history, the dish has evolved and spread to become a beloved meal for many around the world. Whether served as a holiday centerpiece or enjoyed on a casual weekend, rum ham is a delicious and festive dish that is sure to please.
Rum Ham Recipe
- 1 fully cooked bone-in ham
- 1 cup dark rum
- 1/2 cup brown sugar
- 1/4 cup whole grain mustard
- 2 tablespoons butter
- 2 tablespoons honey
- 1 tablespoon cornstarch
- 1 tablespoon water
- Preheat your oven to 325°F (160°C).
- Remove the skin from the ham, leaving a layer of fat intact.
- Using a sharp knife, score the fat in a diamond pattern.
- In a small saucepan, combine the rum, brown sugar, mustard, butter, and honey. Bring to a boil and cook for 5 minutes until the sauce has thickened.
- Brush the ham with the rum glaze and place it in a roasting pan.
- Bake the ham in the preheated oven for 2 hours, basting it with the rum glaze every 20 minutes.
- In the last 30 minutes of cooking, increase the oven temperature to 400°F (200°C) and baste the ham more frequently to create a crispy crust.
- Once the ham is cooked through, remove it from the oven and let it rest for 15 minutes before slicing.
- To make the gravy, strain the pan juices into a small saucepan. Mix the cornstarch and water together and add it to the pan juices. Cook over medium heat until the gravy has thickened, stirring constantly.
- Serve the rum ham hot with the gravy on the side.