Even though we are now leaving in a foreign land, adapt its culture and become citizen, some Filipino traditions still exist in our way of life.
One of these traditions is food choices during Christmas Dinner that most Filipino desires to be one found in its dining table. And for us, the Filipino-Style Ham is one of them. The Ham is prepared in which it is soak with a fruity pineapple glaze.
- 5 lbs. fully cooked bone in ham
- 8 cups pineapple juice
- 2 cups brown sugar
- 1/2 cup water
- 1 whole fresh pineapples, peeled and cored, into quarters; cut crosswise into slices (or 1 can pineapple slices, drained)
- 1 tbsp. butter
Cooking Procedures :
- Preheat oven to 400°F. Prepare a roasting pan with rack or baking tray.
- In a stockpot, place ham, pineapple juice and 1 cup brown sugar. Make sure ham is submerged in the juice. Add more juice (or water) to cover, if necessary.
- Bring to a boil; reduce the heat to medium and cook for 1 hour. The skin should come off easily when ham is done. Drain and set aside to cool.
- If ham has skin, peel off. Trim fat layer to 1/4 in. thickness. Diagonally score fat to form diamond pattern. Stud centre of each diamond with clove.
- Prepare Glaze: In a small saucepan, place the remaining 1 cup brown sugar and water. Bring to boil over medium heat; stirring occasionally, about 3 minutes or until syrupy. Brush about half of the glaze over ham.
- Prepare Caramelized Pineapple: In a skillet brown pineapple in about 1 tbsp. butter over medium heat, turning occasionally, until caramelized. Set aside.
- Roast ham, uncovered, about 20 minutes or until browned. Transfer to cutting board and tent with foil; let stand for 15 minutes before carving. Serve with warm Caramelized Pineapple.