Christmas Ham Guide: Ham 101

Ham is Christmas favorite in many households. Whether it’s a big family gathering or Christmas dinner, baked ham is quite a crowd pleaser and it’s great for entertaining. Have you ever been confused about what type of ham to purchase? It is important to know which of the options is best for you. There different types and grades of ham. From whole ham to picnic ham choosing the right one  can be tricky. This handy guide from Recipe Tips explains everything you should know before you buy a ham.

HAM CUTS 

WHOLE HAM – A whole ham will typically weigh 18 to 20 pounds and includes both the ‘butt’ end and the ‘shank’ end. The ‘butt end’ is the upper part of the ham, more ‘rump’ and thus more fatty. The ‘shank end’ is the lower end, more leg and less fatty. The shank end has just one bone so is easier to slice.  Some hams will still have a thick layer of fat on the exterior (this is what gets scored in diamond shapes for an attractive look once the ham is baked and reaches the table); some producers leave a thin layer of fat, there’s still enough for scoring.

 

PICNIC HAM – Some times the front shoulders of a hog are smoked and called ‘picnic hams’ but they’re not really ham cuts, there are pork shoulders cured in ham fashion. 

 

HAM STEAKS – Ham steaks are slices of a cured ham, sold pre-sliced for easy cooking

BREAKFAST HAM – A breakfast ham is a ham steak, just the most tender center section.

HAM HOCK – The hock is the pig’s ankle, the slightly meaty section above the feet (called trotters) and the hams (in the back legs) and the picnic hams (in the front legs). A ham hock is usually sold fully cooked.  

BONE OR BONELESS HAM

A boneless ham is easier to slice. But too often, boneless hams aren’t really whole hams, they’re pieces of ham jelled together and canned – not good. That said, some very good hams from small producers have had their bones removed and are specially packaged for easy serving and slicing.

Just like chicken, a bone-in ham has more flavor because the bone itself imparts flavor into the meat. Plus, you definitely want the bone for later, to make soup or ham stock.

The Evolution of Doubles- Rolly Polly

Similar to Grenada's Mr. Killa hit song, 'Rolly Polly' which represents curvy plus sized women. This Rolly Polly Doubles is serving up plump large doubles for hungry masses that don’t have time to prepare breakfast. 

This revolutionary idea was the brainchild of Shawn Saddnagim. Best known as 'George,' Shawn operated his popular business on Chacon Street, Port of Spain. The mini Dhal Puri is a thin, seasoned spilt peas-filled roti. It is served with channa (chickpeas or garbanzo beans). It is not your traditional Doubles. It is cooked on a tawah or platin (iron skillet) on an open flame. As compared to ‘bara’ which is essentially flat bread deep fried in oil. It is hailed by his customers as a healthier and excellent substitute to the greasy bara. It is served with regular assorted condiments- cucumber chutney, mango, kuchela, tamarind and chadon beni.

Rolly Polly Doubles is a mouthwatering breakfast wrap. It is soft and melts in your mouth. No forks, knives and plates needed. It is best eaten with your hands. It may be a messy to eat. Just ensure you have napkins close by. For a cost $6 Rolly Polly is worth a try.

Has anyone tried the Rolly Polly Doubles?

Images Courtesy Loop:

Scrumptious Sada Roti (East Indian Flat Bread)

It's been awhile since I've written a blog entry, share my recipes and passion for food. I intend to do entries more often. Today I was feeling for Sada Roti. A staple in many homes in the island of Trinidad and Tobago. This dish is a popular for breakfast and served along with Bhaigan (Fried Eggplant), Tomato Choka, Coconut, Fried Alloo (Potato), Fried Ochro (Okra), shredded Smoke Herring or Salt Fish or other types of choka. Sada Roti is cooked on a Tawah or Platin (Iron Skillet) on an open flame. It is a flat round iron plate and it is commonly, an iconic kitchen utensil in my country. Used especially for making Bakes and various types of Roti such as Bus-up-shut (Paratha), Dosti and Dhalpouri.    

Derived from the East Indian culture, 'choka' is derived of roasted, crushed vegetables flavored with salt and pepper and sautéed with onion, garlic and hot oil. This Indian flat bread is made of all- purpose white flour or whole wheat flour, baking powder and salt. It is incredibly delicious and fresh but even tastier when you add roasted vegetables. Choka lends a refreshing aroma and wonderful component to this dish.

  

Click picture to enlarge

Ingredients

2 Cups of Flour

1/4 Teaspoon of Salt

1 Teaspoon of Baking Powder

Luke Warm Water

Method:

Mix flour, salt and baking powder. Add luke warm water as needed to make a soft pliable dough.

Knead dough until smooth. Lightly grease mixing bowl, cover dough with damp cloth and set aside for 10 minutes

Divide dough in 8 pieces and shape into balls. Prepare floured surface and roll dough into a flat surface. If dough sticks to surface or rolling pin lightly dust dough with flour.

Heat tawah or heavy iron skillet to medium high heat. Cook dough on hot tawah turning once or twice when roti change color and starts to swell.

The edge of the roti should be closer to the flames this would cause it to rise or swell. With the use of a spatula gently press swollen parts on the Roti. Turn Roti until golden- brown spots on both sides.

Repeat process with remaining dough. Place sada roti in cloth or paper lined surface. Cover/ wrap with cloth to keep warm and to stay fresh.

Served with desired filling. Below, I paired it with Saltfish Buljol with diced cucumbers on the side.

Click picture to enlarge

Enjoy!!!

Trinidad Street Food- St James

This is a short video showcasing our creative culinary street vendors creating their scrumptious and magical delicacies. It was taped in the energetic and spirited city that never sleeps, St. James, located on the outskirts of the capital, Port of Spain.

Chowrai Bhaji with Roast Bake

As I child, I never quite enjoyed my vegetables especially Bhaji or Spinach. If fact, I never appreciated them. My mother would heap mounds of ‘green mush’ (that’s what I called it) on my plate and as any child would, I simply ate around it, cherry-picked what I wanted and ate slowly just to show my contempt for it. I cleverly strategize a plan to be full. I either drank and ate simultaneously or went towards the meat. As an adult, I’ve grown to tolerate and enjoy our local vegetables, especially Bhaji, which is our local name for Spinach. Bhaji is a robust, green leafy vegetable with smooth purple or burgundy stems and tiny white flower clusters.

Bhaji is an East Indian name for Spinach and is usually paired with salted meat and rice. Salt fish or pigtail is commonly used for this delicious and tasty one pot dish. The salted or smoked meat would usually give the Bhaji a distinct flavor. If not made properly it can be horrid and turn a simple meal into a disaster. Recently, I bought Roast Bake and Baigan for breakfast. To my surprise it was infused and had the delicate flavor of Bhaji. Soft, plumped and warm roast bake is our very own 'comfort food' and it is impossible to put down. Made of flour, baking powder and yeast, it is made by shaping the dough till it is thick, fat and round in shape. The dough is then roasted on a heated tawah (flat pan made of steel or cast iron) on stove top or in the oven. Usually eaten with tomato choka, roast melongene or bhaigan which is known as eggplant, melted butter and cheese, smoke herring and salt fish etc.

Inspired by our talented vendors, I attempted to recreate this staple with a twist. When I created the bake I doubled the ingredients to share with family and friends as they could not resist this tasty bake. I also made bread with the dough. But for you guys I down-scaled the recipe to make it easier.

Try It!!! I guarantee you will love it. 
For this recipe you will need:

1 Cup of Bhaji (Steamed)

4 1/2 Cups of All Purpose Flour

1 Sachet of Yeast

1 Table spoon of Baking Powder

1 Table spoon of Sugar
1/2 Teaspoon of Salt

1 Cup of melted Bread/ Pastry magarine (If you want to use a healthy & plant based fat, you can substitute Coconut Oil in baking. I use it too).  
1 1/4 Warm Water
1 Teaspoon of Oil

Choose the delicate stems or shoots, as well as the leaves, completely bypassing the flowers. Steam in double broiler for 5- 10 minutes.

Puree the steamed Bhaji in blender. Add a little water. You should get 1 1/2 cup of puree from 1 cup of steamed Bhaji.

Heat 1 1/4 water until warm (100°- 110F) and place in a large warm bowl. Add 1 tablespoon sugar and dry yeast, stir. Let sit 5- 10 minutes, until foamy on surface. 

Mix the dry ingredients  and then add the wet ingredients. Add warm water if mixture is dry or add flour if the mixture too sticky. Knead until smooth and elastic about 8 to 10 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in a warm area for 45 to 60 minutes until double in size.

Punch down dough and divide in 2 equal pieces. Form dough into balls and roll in to 1 inch circle. Rest for 20 minutes.

Heat Tawah or deep pot if you do not possess one over a medium to high. Drizzle 1 teaspoon oil. Dough will rise and cook until golden brown. Turn over to other side to cook. 

Enjoy!!!

Trinidad Savory Pholourie

Image Courtesy www.wiwords.com

So with the end of the Hindu festival of lights one of the highlights happens to be the wide array of Indian sweets and treats readily available through friends and family members. But one such treat is accessible year-round, sold by the golden dozen. Paired with a steaming, spicy bag of curried semi-sweet mango, these globular snacks are cheap, easy to find and even easier to make. Made from seasoned 'dhal', which is simply split peas flour, it is then rolled into small, bite sized balls which are then dropped into searing hot oil, where they are deep fried till golden.

I grew up enjoying this delicacy. I remember as a child queuing up almost every break and lunch time, mouth dripping in anticipating the first bite of those honey-coloured treats, dripping in that tangy sauce. At only a couple of cents per dozen, sold in small brown paper bags, I fondly remember scampering across the courtyard in barely suppressed glee as I sought to enjoy them in my secret spot. And as I grew into adulthood I am still secretly tempted to run every time I get a waft of hot pholourie. You can get your hands on them fairly easy at schools, bazaars, parlours, roti shops and pholourie stands across the country. Feel free to check the main streets, of well known spots such as the Queen Park Savannah, along the length of St. James and between the vibrant streets of Port of Spain, Curepe, Chaguanas, Arouca, Tacarigua, Arima, San Juan and San Fernando. I personally like to eat Pholourie when it’s hot and it usually served with mango, chadon beni (bandhania) or tamarind chutney.

If your hunt proves unsuccessful and the treat proves elusive, then below is a simple recipe for pholourie which will blow the minds of all who share this treat with you, including your nana, grandmother, godmother and several aunts...just be warned that you may find yourself envied at future family gatherings.  

Delicious and easy Pholourie recipe by Chris De La Rosa: 

My Thoughts

Transformation of Communication via Social Networking 

When given the challenge for this individual project, I approached it like any other assignment with trepidation and a degree of concern of possible failure if I did not complete the assignment, or the subsequent consequences that will follow thereafter. This assignment was not like other projects that I’ve encountered. The fact that this course incorporates Social Media as a medium in the classroom to successfully communicate was not just a new course overall, but one which I don’t have that much pragmatic experience with. Also in addition the course, which is laid out to encourage students to actively engage with a few common Social Networking sites is actually quite brilliant. Given the fact that many students like myself and other young people live and breathe on social media these days, the course explores the potential of social media as a business avenue, marketing resource and a virtual ‘corner soapbox’ to speak freely on a wide range of topics. 

      

The lecturer Kayode James suggested that we use Facebook, Blogger, Pinterest, Twitter, Youtube, Instagram and other social networks to embark on the assignment. In addition to incorporating my personal Twitter and Facebook accounts and balancing my other responsibilities, it was somewhat difficult to manage all the required social media in terms of either adding or monitoring regularly added content. I can strategically manage two additional Social Networking sites. And for this reason I’ve decided to create a Blog and Facebook page to discuss Trinidad and Tobago popular street food. To that same extent, I did not want my assignment to be a chore but more than a positive career transition. I used it as a platform to share my personal interest on food and more importantly use it to hone my skill as a freelance writer and include material as a portfolio for a prospective career in Media. Since this course is an online course, an online class ‘community’ was created and we were inspired to support and connect with each other. Given that I am a new comer within the blogging sphere, I was able to effectively connect with other online writers, bloggers and active social media users all over the world that shared the same interest. It is indeed quite fascinating to know that so many people can expressively read your work, share similar ideas or beliefs and even comment or provide feedback. This bolstered me to be even more creative and more willing to share my thoughts and ideas socially.