If you are a subscriber of our blog, then you probably already know that we are on holiday in Asia at the moment. I do try, when I get the chance, to spend the Christmas season with my family. There’s just no place like home for the holidays. It doesn’t hurt when you can spend Christmas season by the beach and enjoy the sun and the sea either! For me that’s the ultimate holiday treat!!! 🙂
In the Philippines a big favorite dish for Noche Buena or Christmas Eve is ham. People don’t normally eat ham the rest of the year as it is reserved for special occasions like Christmas, New Year or perhaps to celebrate birthdays and anniversaries. Of course, some don’t bother because they think it’s daunting to prepare it. The good news, it isn’t really that complicated. Here’s an easy and super yummy version that Foodnetwork.com kindly shared with us. As bonus, there are two delicious glaze recipes to choose from as well. So what are you waiting for? This holiday season – enjoy some ham!
1 9 -to-10-pound bone-in fully cooked smoked ham (butt or shank half)
2 tablespoons whole cloves (optional)
1 1/2 cups glaze
Remove the ham from the refrigerator and bring to room temperature, about 30 minutes.
Preheat the oven to 325 degrees F. Trim off any skin from the ham. Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. Insert the cloves into the ham (if using), placing them at the intersections of the cuts.
Put the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch water into the bottom of the pan. Transfer to the oven and roast until a thermometer inserted into the thickest part of the ham registers 130 degrees F, about 2 hours, 30 minutes (about 15 minutes per pound).
Increase the oven temperature to 425 degrees F. Pour half of the glaze (see below for glazes) over the ham and brush to coat. If the water in the bottom of the pan has evaporated, add more. Return the ham to the oven and roast, basting every 10 minutes with the remaining glaze, until glossy and well browned, about 45 more minutes.
Apple Maple Glaze
Boil 2 cups apple cider in a saucepan over medium-high heat until reduced to 1/2 cup, 8 to 10 minutes. Reduce the heat to low; add 1/2 cup each apple jelly and maple syrup, 1/4 cup whole-grain mustard, 1/2 teaspoon allspice and 1/4 teaspoon nutmeg.
Pineapple Apricot Glaze
Grate the zest of 2 limes; set aside. Squeeze the juice into a saucepan; add 8 thin slices ginger and 2 cups unsweetened pineapple juice. Boil until reduced to 1/2 cup, 8 to 10 minutes. Strain, then add the lime zest, 1 cup apricot preserves and 1/4 cup dijon mustard.
Recipe courtesy of Foodnetwork.com
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