Pinoy Ham with Mango Pineapple Glaze. We have again come to the day where we have to celebrate Christmas. With Christmas, comes the traditional ham. Most Pinoy will celebrate Christmas with a small Ball Ham.
Similar to my previous posts about Ham I will share a how to make that lowly Pinoy Ball Ham into Fine Ham by introducing some glaze, Pinoy Ham with Mango Pineapple Glaze in particular for this post.
For this year I am using mango and pineapple glaze, with the mango as the star glazing ingredient. I have used Meatropolis Ham, the ham is locally made, I have chosen the Pork Loin Ham with thick intact fat.
The ham is cooked in the oven, I used the prepared Glazing Syrup as my baste liquid.
Ok here is the recipe of my version of Pinoy Ham with Mango Pineapple Glaze, try it.
1 Meatropolis Ham or any ham with good fat intact, about 1 to 1 1/2 kilos
1 small can pineapple chunks in syrup
1 cup mango marmalade
1 cup pineapple juice
1/2 cup brown sugar
1 small onion, peeled, finely chopped/minced
1 big ripe mango, peeled, cut into bite size
Score or cut diagonal slit on the fat of the ham, to form diamond patterns. Pin a single clove stem on the center of each diamond slit of the ham fat. Keep aside
Using a small sauce pan, heat some oil and stir cook the onion until translucent. Now add in the liquid drippings from the ham, the pineapple juice, the syrup from the pineapple and 1 cup of sugar in to the saucepan, bring to a boil. Add in the brown sugar and the Mango marmalade. Continue to simmer at low to medium heat for 5 to 10 minutes or until the liquid start to thicken, stirring occasionally. Brush some glaze over ham then place the ham in a roasting pan. Put the ham in the middle of an oven preheated to 200ᵒ C. Bake for about 15 to 20 minutes, brushing with the mango pineapple glaze every couple of times until ham fats start to caramelize.
To serve, place the ham in a platter pour over the remaining glaze and arrange the cooked pineapple chunks and cut mango around the ham platter. Serve.
See other related ham recipe;