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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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This was one of those I wonder what if things. Those cherries needed useing. I had the ham slice in the freezer from the last batch of D, BTAGBeans. I buy a shank end and get my butcher friend to saw a couple super thick slices off then the shank goes into the bean pot. All in all it was tasty and moist. Didn't sandwich bad either. Ingredients:
1 ham steak, bone in about 3 inch thick |
1/2 cup cpt. morgans spiced rum |
1/2 cup dark brown sugar |
1/2 cup chopped maraschino cherry (well, they were in the fridge.) |
1 can yam, chunks,drained |
Directions:
1. Put rum in small pot and heat on stove over low heat.
2. HAVE A LONG HANDLED LIGHTER IN HAND AND NOTHING ABOVE THE POT.
3. Spark lighter over pot as soon as it warms.
4. THIS IS GONNA FLAME- EXPECT IT!
5. As soon as the flames begin to die, add the Cherries.
6. Let it reduce and add the brown sugar.
7. Let it reduce some more while you place the trimmed slice in a roaster, I use a big cast iron skillit.
8. Stick your remote probe thermometer, YOU DO HAVE ONE DONCHA, long way in the thickest part of the slice.
9. Scrape the cherry glop on top and drizzle the remaining juice over the yams.
10. Put uncovered in a 240 slow oven till the internal temp is 150 degrees F.
11. This will take a while so baste it with the juice every half hour or so.
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