Ham here. Ham there. Ham everywhere. In our house, Christmas dinner isn’t a dinner without a ham.
One of the guest stars at our family’s table during these holidays was the deliciously sweet and tender Filipino Hamon! It’s so simple to make and will leave your taste buds wanting more! This post will be short as I know many of you are busy getting ready to say farewell to 2012 and welcome the new year.
So, I’ll say on behalf of The Prague Basket, we hope you and your family had the merriest of Christmases and may 2013 bring you much fortune, happiness, love, joy and good ham!
Filipino Hamon (best if prepared the night before serving)
1 Cured Pork Butt on the bone, with or without skin, it is up to you, so are the grams and kilos)
1 bottle of beer
1/2 container of pineapple juice
1 liter bottle of 7/up or Sprite
2 bay leaves
1/2 -1 cup of brown sugar (depends on how large your ham is)
Sliced pineapple rings
In a large pot, add all the liquid ingredients, ham and 2 bay leaves.
Let the marinade come to a boil and then turn the heat down.
Let the ham simmer for 30 minutes.
Then let it sit overnight. Be sure to rotate it at some point.
For the next day…
Heat oven to 200 celsius or 400 fahrenheit.
Place ham in a large baking pan.
Take a brush and glaze the ham with the liquid marinade.
Then rub the ham with brown sugar. Make sure it is evenly coated.
Bake for 30 minutes.
Garnish with sliced pineapple rings, maraschino cherries and parsley.