Ham di Pasku (Easter or Holiday Ham) is a traditional Bonairean recipe for a classic Easter or holiday ham that's baked with a honey and butter glaze and served garnished with pineapple rings and cherries. The full recipe is presented here and I hope you enjoy this classic Bonairean version of: Easter or Holiday Ham (Ham di Pasku ).
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Holiday Ham is one of the favourite items cooked during the holidays on the islands of Curacao, Aruba, and Bonaire. It is served as the centrepiece of the Easter dinner spread but leftovers are often used as a snack.
Ingredients:
1 medium-sized ham (about 2kg)
125ml of honey
2 tsp of powdered mustard
A Few Cloves
250ml of butter
400g tin sliced pineapple rings
1 jar of maraschino cherries
Method:
Pre-heat your oven to 180°C. Butter a roasting tin and set aside
Combine the honey, butter and mustard powder in a saucepan over medium heat. Continue heating until all the butter has melted and blended with the honey.
Take off the heat and set aside to cool slightly then brush the mixture all over your ham. Sit the glazed ham on your prepared roasting tin then place in your pre-heated oven and roast for 90 minutes, remembering to turn the ham over every 30 minutes so it cooks evenly.
At the end of this cooking time, decorate the ham with the pineapple and the cherries, by putting the sliced pineapple rings on top of the ham with the cherries inside of the rings. Stud with a few cloves then brush with any leftover honey and butter glaze, return to the oven and cook for about 20 minutes more so the fruit are cooked and starting to caramelize.
Remove from the oven, allow to rest, covered with foil, for 20 minutes then carve and serve.
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