Here’s how to make an amazing Caribbean sorrel glazed ham, with a pineapple and sorrel chutney ideal for a special Christmas dinner with family and friends.

Chris will show you how simple it is to oven roast a ham, make a sorrel glaze from scratch and use the leftover pineapple and sorrel to make a delightful chutney to serve along side your Christmas ham.

For this Christmas ham you’ll need…

1 Ham (I used an 8 lb hickory smoked ham)
1 pineapple (cut into wedges
cloves

Sorrel Base

2 cups dried sorrel
4-6 cloves
4 cups water
1 orange (sliced)
4 thin slices of ginger
1 cinnamon stick

Sorrel Glaze

Sorrel juice (from above)
1 packed cup brown sugar (I used golden brown)
1/4 honey
1 tablespoon orange zest
juice 1/2 orange

Chutney

2 cups sorrel petals (from above)
Pineapple (from roasting the ham)
juice 1/2 orange
1 tablespoon orange zest
1/4 teaspoon salt
1/4 teaspoon black pepper

* you can also add chopped dates and/or raisins

More Caribbean recipes can be found at http://www.caribbeanpot.com

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