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by Liza Agbanlog11 Comments
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As a child, our family would have a special type of ham every Christmas. Now with a family of my own and in a different country, I have tried over the years to recreate the ham that I had as a child. This recipe is the closest approximation to that special ham. I recently brought this to a salu-salo and it was a hit. I first learned about this ham from my sister’s mother-in-law who is a great cook. I have made this ham so many times over the years and have perfected it the way I like it.
The bone-in ham is boiled in a mixture of pineapple juice, brown sugar and water for an hour. Then, it is covered in pineapple jam and then baked in the oven until the skin and glaze is crisp and brown. This ham is so good and tenderwhen thinly sliced. Moreover, the leftover ham slices are great when sprinkled with sugar and pan fried. My family enjoys the ham slices on bread such as pan-de-sal (Filipino bread roll). Enjoy!
In a bowl, dissolve brown sugar in water. Pour in a large stockpot together with the ham and pineapple juice. Make sure ham is fully submerged in juice, add more juice or water if needed.
Bring to a boil, lower heat and cook for 1 hour. Set aside to cool.
Transfer ham in a roasting pan, score skin and fat into diamond shapes. Spread pineapple jam all around the ham.
Bake ham uncovered at pre-heated 400°F oven for 40 minutes or until well browned, basting once with juice from bottom of pan.
Let ham stand covered for 15 minutes before carving. Enjoy!!!
Hi Fanny, I normally buy a different brand of ham but this year for Christmas Eve dinner, I bought the Olympic smoked ham from Costco and used the same procedure for pineapple glazed ham.
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Rowena Aves
This recipe is so delicious! The taste brings you back home (Philippines). Thank you for sharing. This will be my ham every year.
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Liza Agbanlog
You are welcome Rowena! I am glad you were able to try this ham recipe. It is our family’s favorite to serve during Holidays. Take care and stay safe!
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Ramila Hartman
Hi is it possible that i boil right now and i put in the oven tomorrow? Can i let to submerged the ham after boiling until tomorrow?
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Liza Agbanlog
Hi Ramila, Yes, you can boil the ham, store in the fridge (with or without the liquid) overnight and bake in the oven the next day.
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Lilia
Hello, I will try your recipe tomorrow for our Zumba Christmas party. My question is during the boiling time, is it covered or not? Thanks.
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Liza Agbanlog
Hi Lilia, Either way would work. It depends on how big your pot is and if it is safe to cover it without boiling over.
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Yvonne
Do you buy an already cooked ham or a raw one? Also, how many lbs would you suggest to feed 12-14 people? I’m looking to make this for Christmas dinner! Thanks!
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Liza A
Hi Yvonne, I usually buy smoked ham, “picnic smoked pork shoulder” to be specific. I would estimate 1/2 lb per person so you would need a 6-7 lbs ham to feed 12-14 people. Take care and have a Merry Christmas 🙂
“Typically, when you're doing a country ham, you need something sweet to neutralize the ham's saltiness, and pineapple does this really well.” And it's not just me and Benton: Pineapple shows up in ham recipes—atop the ham, in glazes slicking the ham, in shield-your-eyes versions of fried rice—the world over.
Baking a bone-in half ham, cut side down in a lagoon of pineapple juice, means the sweet juice infuses the pork as the ham releases some of its saltiness into the liquid. Don't bother decorating the outside of your ham with fresh pineapple, as the enzymes in the fruit will turn the meat to mush.
A 1925 recipe booklet featured the headline “99 Tempting Pineapple Treats.” In its page's Americans discovered a recipe for baked ham with pineapple- the earliest published recipe of our favorite Easter dish.
Some doctors may recommend that certain people with acid reflux, such as those with an ulcer, avoid pineapple, as it is highly acidic. But it may also have health benefits that support digestive health. If you experience a burning sensation or irritation in your esophagus after eating, you may have acid reflux.
Hawaiian style pizza with pineapple and Canadian bacon (or back bacon or ham) isn't called that because it was eaten by Hawaiians. It is called that because Sam Panopoulos used a brand of pineapple in cans that was called 'Hawaiian.
Salt triggers bromelain to begin working, so by the time the pineapple reaches your mouth, the enzyme has been inactivated, says Tunick. Dipping fresh pineapple briefly in a saltwater solution is the best way to maximize contact between salt and bromelain.
This ensures that the meat doesn't dry out as your ham spends at least a couple hours in the oven. The ideal temperature to cook at is 325°, and for a bone-in half ham it will take 20 to 25 minutes per pound to cook at that low of a temperature.
Peach preserves, hot pepper jelly, and maple syrup work as sweet bases for glazes that add sheen as well as distinct flavor. Tasty additions such as aromatics, herbs, and spices switch up a traditional ham and make it truly memorable.
The glaze should not be applied until the final hour to 30 minutes, in order to avoid burning the sugars. What you're going to do with the glaze ingredients is just combine most of them into a paste, and then apply it to the ham. After that, the heat in your oven will take care of everything.
The addition of pineapple to the traditional mix of tomato sauce and cheese, along with either ham or bacon, later became popular locally and eventually became a staple offering of pizzerias on a global scale.
1. Nutritional value: PIneapple is a good source of vitamin C, fiber, and antioxidants, all of which can contribute to a healthy diet. 2. Flavor: Adding pineapple to pizza can add a sweet and tangy flavor, which can contrast this savory toppings like tomato sauce and cheese..
Place ham, flat side down, on rack in shallow roasting pan; cover tightly with aluminum foil. Bake approximately 13 to 18 minutes per pound until heated through. Remove ham from oven. Glaze as directed below or let stand, covered, 10 minutes before serving.
Soaking a salt cured country ham before cooking is believed to make the ham less salty. This is debatable as very little water will enter the ham so the capacity to pull salt from any depth within a ham is limited. The older the ham, the denser the muscle so less salt will be removed from a longer aged ham.
Yes, ladies — and men too, for that matter — drinking a good sized glass of pineapple juice a couple of hours before the deed can help make your bodily fluids taste and even smell better. Fruits in general are good because they contain acids and sugars. But, Paget cautions, avoid some vegetables, like asparagus.
Pineapples are the only known food source of bromelain, a combination of enzymes that digest protein. That's why pineapple works as a meat tenderizer: The bromelain breaks down the protein and softens the meat. In your body, bromelain makes it easier for you to digest food and absorb it.
You'll often find pineapple served alongside meats and poultry in countries such as Brazil. This fruit contains a group of digestive enzymes called bromelain that may ease the digestion of meat . Bromelain breaks down protein molecules, meaning your small intestine can more easily absorb them.
The key ingredient lies within the pineapple itself: bromelain. This enzyme is the active ingredient that tenderizes meats naturally, breaking down tough protein fibers.
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