Fiesta Ham
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The Christmas table is not complete without ham. Growing up, it always had to be the fiesta ham but as I started dabbling in the kitchen, I wanted a more 'grown up' taste. Here's my recipe that uses beer.
Fiesta Ham
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Category
Main
Cuisine
Filipino
Servings
12-15
Cook Time
120 minutes
Ingredients
- 3 kg ham (boned or bone-in)
- 750ml beer (San Miguel beer)
- 1.5 ltr pineapple juice
- 475ml Sprite or 7Up
- 240g light brown sugar
- 2 tbsp salt
- 1/4 tsp cloves
- 500ml of cooking liquid
- 1 can (435g) of pineapple cubes
- 150g light brown sugar
- 50g mustard powder
- cloves
Pineapple glaze
Directions
Combine pineapple juice, beer, Sprite, sugar and salt in a deep pot. Stir until dissolved.
- Add ham and the cloves. The liquid must go over the ham.
- Bring to a boil over medium heat uncovered.
Once liquid is boiling, turn down the heat, cover and slowly cook for about an hour. Baste every 15 minutes.
- Take off the heat and cool. Then refrigerate overnight.
- Remove the ham from the pot and place on a roasting tin with a rack the following day.
- Reserve about 475ml of the liquid.
- Score the fat of the ham in a diamond pattern and insert cloves in between the intersecting grooves.
- Heat the oven to 165C and while waiting do the pineapple glaze.
Instructions for pineapple glaze
Combine all the ingredients in a pot over medium heat, stirring constantly until thickened.
Quick cheat
- For the glaze: pour over a bottle of our BBQ marinade and add the mustard powder in a pan and reduce.
Instructions for glazing the ham
- Brush the prepared ham with half the cooked glaze.
Put in the ham when oven has reached desired temperature and bake for 1-1.5 hours.
- Baste the ham with the remaining glaze every 20 minutes.
- Increase oven temperature to 200C in the last 5 minutes of cooking to make it nicely browned.
- Place the ham on a board and brush the skin with the juices in the roasting tin.
- Cover with foil and rest for 15-20 minutes.
- Serve.