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Christmas Ham Recipe

By on December 13, 2017

Chestnuts roasting on an open fire! ♪♫•*¨*•.¸¸¸.•*¨*•♫♪ ♪♫•*¨*•.

Oh, bring us some figgy pudding! Indeed, the carols prove that Christmas is more than just an occasion to stuff stockings, but one to fill the bellies as well.

Warm up the evenings by dressing up a store-bought ham. Family members and friends are sure to appreciate the extra effort!

Ingredients

2 kilos cooked ham

5 tbsps sugar

3-4 tablespoons salt

1 ½  tsp msg

500 ml pineapple juice

pineapple marmalade

cloves

Preparation

How to prepare the ham

1. Mix all dry ingredients in a bowl.

2. Rub the seasonings or mixed dry ingredients well into the meat. Set aside the seasoned meat in a glass bowl. Cover and refrigerate for one day.

3. Tie the ham tightly into a ball with string preferably cotton crochet string. Remove and drain the meat juices that were left in the glass bowl and set aside for injecting.

4. Using a large enough syringe enough to fit the meat juices, inject the flavored meat juice all around the ham in small doses.

5. Set the ham aside in a covered glass bowl inside the refrigerator. Repeat the injecting process daily until no juice is left. Put the ham inside a plastic bag sealed and freeze it.

How to dress up the ham

1. Add enough pineapple juice to cover the ham at about 3/4’s level or not quite to the top of the ham.

2. Add brown sugar, just enough to sweeten the pineapple juice mixture, bay leaves and crushed garlic.

3. Cook the mixture in a teflon-type,heavy, teflon-type pot over a low fire until the meat becomes tender. You can prevent overbrowning by turning the meat over from time to time.

4. Cool the meat,  adorn with pineapple slices, sprinkle more sugar on surface and tuck in cloves.  Bake in 350° F or 170° C (Japanese oven) for about 10-12 minutes or until light golden brown.

5. Slice thinly.

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