Christmas Ham Recipe

Now you can make your own best-tasting Christmas Ham!

del-monte-kitchenomics-christmas-ham

Norell Pamandanan
what is your suggested alternative to Salitre as it is prohibited to where I live? Thank you

Life Gets Better
Hi Irene. We will ask our chef if there is a suggested alternative to Salitre and we'll update you.

Guest
Can we prepare ham without salitre. I'm allergic to preservative and it is one ingredients to avoid because it causes cancer.

Life Gets Better
Itatanong namin yan sa aming chef. In the meantime, please check out our other recipes too!

Preparation Time

8 hrs. and 25 mins.

Cooking Time

1 hr. and 38 mins.

Serving Size

30

Ingredients:

FOR THE CURING

  • 2 3/4 cup water
  • 1 cup salt
  • 1 1/4 cup sugar, white
  • 1/4 tsp salitre

FOR COOKING

  • 1 1/4 cup beer
  • 15 pc cloves
  • 3 1/4 cup sugar, brown
  • 1 1/4 tsp peppercorn
  • 7 1/2 pc bay leaf/laurel leaf
  • 1 cup mustard
  • 1/2 cup sugar, brown
  • 2 Tbsp cornstarch, dissolved in 2 Tbsp stock

FOR THE PLATING

Preparation

1. For Curing: Boil water. Add salt, sugar and salitre then mix until dissolved. Cool. Strain. Place pork in a bowl. Inject mixture into the meat then massage. Place in a covered plastic container including excess curing mixture. Refrigerate overnight, turning meat 4 times.

2. Drain meat. Discard curing mixture. Inject meat with DEL MONTE Pineapple Juice.

3. Place pork in a pan together with all the ingredients for cooking. Bring to a boil and simmer over low heat for 40 minutes, turning once.

4. Preheat oven to 350°F. Drain meat, reserve stock. Coat meat with mustard, pat with brown sugar. Transfer to a roasting pan. Bake for 40 minutes.

5. Bring the stock to a boil. Add dissolved cornstarch and simmer until thick. Serve with ham.

6. To serve, top the ham with pineapple slices. Drizzle sauce on top to make it glossy.

Lusog Notes

This festive dish is high in protein which is neccesary for growth, development and repair of body tissues. It is also high in calcium that is needed for strong bones and teeth.

Chef's Tip

Use non-iodized salt in the curing solution. Iodized salt, when used for curing, will leave a metallic after taste to the ham.

Cooking Tools Needed

  • Casserole
  • Pot
  • Chopping Board

Norell Pamandanan
what is your suggested alternative to Salitre as it is prohibited to where I live? Thank you

Life Gets Better
Hi Irene. We will ask our chef if there is a suggested alternative to Salitre and we'll update you.

Guest
Can we prepare ham without salitre. I'm allergic to preservative and it is one ingredients to avoid because it causes cancer.

Life Gets Better
Itatanong namin yan sa aming chef. In the meantime, please check out our other recipes too!

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