Filipino Christmas Ham (Hamon) Recipe with Pineapple Glaze

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

pineapple juice

🥗Healthier: fresh pineapple juice

💰Cheaper: canned pineapple juice

Fresh juice enhances flavor without preservatives.

red wine

🥗Healthier: grape juice

💰Cheaper: apple cider

Grape juice provides sweetness without alcohol.

cloves

🥗Healthier: allspice

💰Cheaper: cinnamon

Allspice mimics the warm spice profile.

Prepare the brine solution. In a small pot or saucepan, combine all the dry ingredients together, except for the curing salt. Add 2 cups of water and bring to boil while stirring to dissolve the salt and sugar. Let it simmer for 5 minutes then remove from heat.

Fill the container with the remaining water and pour in the brine solution. Add the ice cubes and stir to mix. Add the pink curing salt and mix until dissolved.

Add the ham making sure that it is fully submerged in the brine. Place a plate on top to push the meat down if needed. Place the container in the fridge to cure for 10-12 days.

Once the curing time is done, take it out of the brine and rinse. Tie the meat with twine to hold its shape or to shape it as you wish if using boneless ham.

Place it in a pot and add the ingredients for the glaze. Cover and bring to boil for one to one and a half hours. Remember not to overdo it or the meat will be too tender and will break when you carve it.

Remove the ham from the pot, leaving the liquids to simmer until it is reduced to a thicker glaze. Run the glaze through a sieve to filter out the solids and set aside.

Remove the rind/skin. Use the sharp tip of the knife to help you easily separate the rind from the fat. Score the fat side of the ham by running a sharp knife through the fat to create the classic diamond-shaped pattern.

Place the ham on a baking pan and rub the ham generously with brown sugar. Using a blow torch, caramelize the sugar on the ham. Alternatively, place ham in oven and roast at 220°C/425°F or until the sugar has caramelized.

Brush the ham with half of the pineapple glaze and bake again for 15-20 minutes or until glaze is bubbly and dark golden brown.

Remove from the oven and let the ham rest for 10-15 minutes. Carve ham in the desired thickness. Serve the ham slices with a drizzle from the remaining pineapple glaze.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens