Make the Christmas season for your family even more special by making your own homemade Filipino Christmas Ham (Pinoy-Style Christmas Ham)! This is something you will definitely enjoy eating as you will savor every bite of this super tasty cure ham. Making it is quite enjoyable and really satisfying, too. It requires more amount of time than the usual dishes you make so it is definitely rewarding once you’re finished making one.
HOMEMADE HAME WITH PINEAPPLE GLAZE
Ingredients:
- 2-3 kg ham, fully-cooked (bone-in or boneless)
- Curing Ingredients:
- 3 tsp pink curing salt, (Prague Powder no. 1)
- 1 cup brown sugar
- 1 cup rock salt
- 5 pcs bay leaf
- 2 cups hot water
- 6 cups cold water
- 2 cups ice cube
- pepper, to taste
Glaze Ingredients:
- 2 cups pineapple juice
- ¾ cup brown sugar
- 4 tbsp mustard
- 1 cup water
Get Cooking:
- In a large container, add-in the brown sugar, the rock salt, and the bay leaves. Season with pepper as desired. Pour-in the hot water and stir until the ingredients are dissolved.
- Add-in the pink curing salt and pour-in the cold water and ice cubes.
- Add-in the ham and make sure that it is fully soaked. Place in the refrigerator and chill for at least 3 days up to 10 days.
- Discard the brine and then rinse the ham with clean water.
- In a cooking pot, add-in the ham, and the glaze ingredients. Cover and bring to a boil. Simmer for 60 – 90 minutes.
- Remove the ham from the cooking pot and leave the glaze. Cook the sauce until it is thickened and reduced to half. Then sift the glaze to a container. Set aside.
- Preheat the oven at about 400F.
- On a baking pan, place the ham and brush with the glaze. Bake for 10 – 20 minutes or until the glaze is bubbly.
- Transfer to a serving plate or serving tray and let it cool down. Drizzle with the remaining glaze. Serve and enjoy!
Notes: Choosing a ham can vary because there are a lot of different types to choose from. Different hams are seasoned differently, and the flavor may vary, so you have to adjust the seasoning depending on the type you got. But if you have the knowledge of which ones are more plain than other hams, choose that so you have full control of what you want your ham to taste like in the end.
