Bajan Ham Cutter Recipe| Pineapple Glazed Ham sandwich

ham

🥗Healthier: turkey

💰Cheaper: chicken

Turkey is leaner, while chicken is often less expensive.

cheese

🥗Healthier: avocado

💰Cheaper: processed cheese

Avocado provides healthy fats, while processed cheese is often cheaper.

Add pineapple juice, brown sugar, seasonings, barbecue sauce, and ketchup to a bowl and whisk to combine.

Score the ham with a sharp knife to create a diamond pattern and insert a few cloves into the ham.

Place the ham in an oven-safe dish, add a little water to the base, and pour over the pineapple glaze.

Cover the ham loosely with foil and bake in the oven at 385 degrees Fahrenheit for one hour.

After one hour, remove the ham from the oven and pour over the remaining glaze, basting the ham with the thickened glaze at the bottom of the pan.

Bake uncovered for an additional 30 to 45 minutes until the ham is heated through and lightly caramelized.

To make the brioche buns, bloom yeast in half of the warm milk with one teaspoon of sugar until puffy.

Add the remaining milk and eggs to the yeast mixture and whisk until combined.

In a stand mixer, combine flour, remaining sugar, and salt, then slowly stream in the yeast mixture until fully incorporated.

Knead the dough for about three to five minutes, then add cold but soft butter one cube at a time until smooth.

Continue kneading for approximately eight to ten minutes until the dough passes the window pane test.

Place the dough in a greased bowl, cover with plastic wrap, and proof in a warm place for one hour and 30 minutes or until doubled in size.

Punch down the dough, divide into 10 pieces, roll into balls, and proof on a parchment-lined baking sheet for 20 to 25 minutes until doubled in size.

Preheat the oven to 385 degrees Fahrenheit, brush the buns with egg wash, and bake for 20 to 25 minutes until golden brown.

Remove the buns from the oven and allow them to cool, optionally brushing with melted unsalted butter.

To make caramelized onion mayo, melt butter in a pan over medium to low heat, add diced onions, and cook until soft and caramelized.

Allow the caramelized onions to cool, then mix with mayonnaise and season with salt and pepper to taste.

For the coleslaw, combine lime juice, sugar, oil, and mustard in a bowl and whisk to emulsify.

Season the mixture with garlic powder, onion powder, black pepper, and salt, then add shredded cabbage and carrot and stir to combine.

To assemble the sandwich, slice the brioche in half, spread caramelized onion mayo on one half, add slices of ham, and top with coleslaw before placing the other bun on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens