Christmas Vlog | Just Chit Chat
Channel: Yeah Nah Beauty
Date: 2021-12-27

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♫Music By♫
●Kevin MacLeod – Wish Background
●Song – https://youtu.be/XWNZOxbRdvg
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Tanya’s pineapple jam Christmas ham

For the Jam:
x 2 450g cans crushed pineapple in syrup
2 cups of brown sugar
For the ham:
Half a Leg of Smoked Ham or whole – bone in or out and triple smoked is fine to
1 cup pineapple juice- for the bottom of the pan
500g brown sugar – to pat on the ham – you may not need all that

Method:
1. Start by preparing your jam. Combine the crushed pineapple, including all the liquid from the cans, and the 2 cup of brown sugar in a sauce pan, simmer and reduce to about half its original volume. Cool down and set aside. (This can take 30 minutes or so)

2. Prepare your ham by removing the rind, but not the fat (I’ve been to some households where they forgot this very important step). This isn’t easy, use a thin knife to make a separation between the rind and the thin layer of fat and then use your fingers to massage the rind away from the fat until it’s completely off – this is a delicate process and the hardest part of the recipe but so worth it – be as gentle as possible.
3.Score the fat to make a lattice pattern. Transfer to a roasting tray.
4. Rub/pat the ham gently with some brown sugar.
5. Smear (with your hands) the jam onto the ham. Its messy but you want to smoosh it on (some might slide off but try to get most to stick.)
6. Pour the pineapple juice onto the tray.
7. Bake the ham in a 180°C oven for about an hour or until the glaze has turned nice and dark. Make sure you place it in the lowest rack so it doesn’t turn dark too quickly.
8. Serve hot or cold.
IMPORTANT: Cover the bone in foil and baste ham regularly throughout cook keep left over juices and pour over finished sliced up ham (this step is important) slice meat then pour juices over top.
Pineapple jam takes an hour to cook and the thinner you slice it the better once its resubmerged back into those juices, its even better the next day omg!!

Funny story. I made this and wrote the recipe on paper and then lost it, when I moved out of an old house it was under the fridge stuck to the vinyl floors, once I removed the paper the ink had transferred to the floor and I couldn’t ever get it out. There is a house out there with Tanya’s pineapple jam ham recipe memorialized into the kitchen floor. 

The coulis recipe: borrowed from website below
https://mouthsofmums.com.au/recipe/raspberry-coulis/

Hey guys, My name is Tanya &  I’m an Aussie You-Tuber just trying to have a bit of fun but also sharing my findings with you guys. 
Makeup in Australia is very expensive in comparison to other countries and postage to Australia can cause us to not pull the trigger and buy the product we have had our eye on overseas plus many other questions such as product quality overall costs of the product and 'need over want' - if your like me you can talk yourself out of anything. 

So I hope by give you guys reviews, you might avoid some financial mistakes and even skin type mistakes because 1 size never fits all & that goes for both skincare and cosmetics, so feel free to Learn along side of me and have a bit of fun along the way

I am not a makeup or Beauty/Skincare Guru more of an Makeup and Beauty/Skincare Enthusiast
My opinions are based on my daily struggle with Dry/Sensitive/Eczema/Dehydrated skin and what is working and what’s not.
SNAIL MAIL : 
Yeah Nah Beauty  PO BOX 483 Huntly, Victoria, 3551 
Australia

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PRODUCTS FEATURED & MENTIONED:
All products mentioned & featured on my videos are purchased with my own money unless specified otherwise with * & all opinions are my own.
I have not been paid to review these products & I am not sponsored to do these videos. 
The products I mention may work completely different for you, so please always make sure you do a test patch and only use my reviews as a loose guide to how they may work for you.


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