How To Make A Traditional Trini Ham

Today in this age of fast food, we treat food almost as a disposable item. It doesn't matter what it came from or how it got to our table, as long as it satisfies us. It wasn't like this long ago; the making of the dish and the anticipation of the eating was perhaps more rewarding.

The Heritage Project of Trinidad and Tobago presents the first in the series of the preparing of traditional Trinbagonian cuisine.

Note: CORRECTION—One of the recipe cards state that after the third rub you should leave the ham for at least 24 hours. THIS IS WRONG—the pork leg should be left alone for at least 21 days (3 weeks) before cooking.

Extra Note: If you don't like looking at raw meat you may want to avert your eyes!

Song: "Christmas Time Is Near" by Lord Creator