Pineapple Glazed Chinese Bone-in Ham
I know it’s already past Christmas. But hey, we still have the New Year coming up in just a few days.
We had a blast cooking and prepping our table for the holiday feast called Noche Buena. Although it is not as extravagant and plentiful as other people’s dinner tables, but we never forget to always include ham.
My sister had this idea of cooking our own ham, but we cannot simply start from scratch – which means prepping the meat and curing the ham for months. So she decided to buy uncooked Chinese ham and did the cooking at home.
It was fantastic! The aroma of the ham being cooked in the mixture of pineapple juice, bay leaves, cloves, and many other delicious ingredients really made the house more ‘Christmasy’.
So, without further ado…
uncooked Chinese bone-in ham, 1.5-2 kg
4 cups pineapple juice
4 cups water
1/2 cup gin
1 1/2 cups sugar or to taste (start with 1 cup)
3 bay leaves
1 tsp cloves (15-20 pcs)
1 whole garlic, whole cloves unpeeled
Soak ham in water 4-5 hours, discard water every hour. Simmer the ham in water for 30 mins, discard water.
Combine all other ingredients, simmer the ham for 1.5-2 hours or until ham softens.
Simmer down the boiling liquid to reduce. Add cornstarch if necessary to thicken. Pour glaze over ham.
Sprinkle brown sugar and broil in the oven for 10 to 15 mins or until sugar caramelizes. Alternatively, a spatula heated over the stove or a blowtorch can be used.
Decorate with cloves, pineapple slices, orange slices, maraschino cherries and parsley.
* Take note that about a 2-kilogram Chinese ham for Christmas can last up to New Year’s eve. But if you love ham so much, it’s best to get a bigger one for the entire family to enjoy.