Pineapple ham from Christian Bégin
Chef ’s secret: Safe flambéing
- Place onions, carrots, and celery in a saucepan big enough to hold the ham and vegetables. Add the ham, season generously with pepper, and pour in enough water so ham is 2 cm (¾-in.) below the surface.
- Place over medium heat, bring to a low boil, and cook covered for two hours.
- Mix together the brown sugar, cumin, coriander, and turmeric with toasted sesame oil.
- Remove cooking pot from heat.
- Remove ham from cooking liquid, pat dry, place it in a large roasting pan and coat with the spice mixture.
- Use toothpicks to pin pineapple rounds to ham and place it in a 165°C (325°F) oven for 40 minutes.
- Brush ham with maple syrup and return to oven for 20 more minutes.
- For a truly spectacular touch, flambé the ham using rum. Heat the rum and pour it over the ham, flambé, and serve immediately.
- Before flambéing a dish, be sure the range hood is turned off so it doesn ’t suck in the flames and set any grease accumulated inside the hood on fire.
- Always have a lid the same size as the skillet close at hand to put out the flames if necessary.
- Before lighting the flame, heat the alcohol in a pan. When it ’s hot, pour it over the food and light it immediately, being sure to step away from the flame until it dies down.