Ham with Pineapple Brown Sugar Glaze

Ham with Pineapple Brown Sugar Glaze

This is the most effective … ever!” I laugh whenever I scan such a claim and not as a result of I don’t believe them. I do believe them as a result of I mean it whenever I say it too. It’s simply typically we have a tendency to find yourself feeding our words after we realize one thing else that’s “the best ever”. Thus with cautious optimism, I with boldness state this can be the most effective ham ever! By golly, I mean it too!

Last year I shared a beautiful ham instruction and claimed it to be the most effective ever. I truly stand by the tactic of cookery the ham to be the “best ever” however I realize this glaze to be way superior to the coca-cola sauce I created for the opposite ham. The glaze fantastically coats the ham with a lightweight, sweet, however not too sweet, sauce. It tasted wonderful, really one in every of the most effective things I’ve ever created. I virtually created yum sounds after I Ate this.

Max wasn’t affected by my manners as he gave Pine Tree State cat side-eye whereas I Ate my dinner. Personally, i feel he was simply jealous. He doesn’t build yum sounds whereas he eats!Again, this technique of cookery ham is uncommon however leads to Associate in nursing implausibly tender and damp ham. The ham just about falls apart as a result of its thus tender, like force pork, thus you won’t find yourself with nice, thick slices. However, tender morsels versus slices are unquestionably not a deal breaker to Pine Tree State once the top result’s thus succulent and attractive.

Because it will cook during a water/vinegar mixture, the ham will have Associate in nursing initial sour bite, that doesn’t trouble Pine Tree State. However although you’re involved that, don’t worry. Once you coat it with the sweet glaze, it’ll be heaven on a plate.

This dish is ideal for company as a result of you cook the ham the day previous (your house can at first combat a sour smell), to serving, creating it the proper dish for Easter. You’ll be able to even prepare the glaze the day before, thus all you would like to try and do is mix the ham and glaze and heat up within the kitchen appliance or slow cooking utensil.

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Ingredients
10 lb ham, bone-in (not spiral-cut)
8 cups white distilled vinegar (approximately)
16 cups of water (approximately)
2 cups pineapple juice
2 cups brown sugar
4 teaspoons Dijon mustard
4 teaspoons balsamic vinegar
4 teaspoons honey
2 tablespoons cornstarch
2 tablespoons water
Instructions
Place the ham in a large pot and cover with 2 parts water to 1 part vinegar until the ham is covered by at least an inch or two of liquid. Bring to a slow boil and cook for approximately 3-4 hours (without a lid) or until the meat falls off the bone. Depending on the size of your ham, you may need to adjust the length of time you boil your ham. You should not be able to remove the ham without it falling apart. Carefully remove the ham and cool for 30 minutes or until you can touch the ham without burning your fingers. Shred the ham or cut into large chunks and place in a large container and refrigerate.
In a medium pan, combine pineapple juice, brown sugar, balsamic vinegar, dijon mustard, cornstarch and water together over medium-low heat. Bring to a boil and stir until slightly thickened. Refrigerate until ready to reheat the ham.
Combine glaze with ham and place in a 9×13 pan. Cover with aluminum foil and bake in a 350 degree oven for 1 hour or until heated through.
Notes
Boiling the ham in the vinegar/water mixture results in the most tender ham. I can eat the ham without the glaze, but for others, it will be too tart. I’ve added leftover ham (without glaze) to soups, omelets, scalloped potatoes with no problems. If you are still concerned, you can also bake the ham (that is not intended for the glaze but to be enjoyed in other dishes) with some brown sugar to minimize any vinegar taste.

 

 

Ham with Pineapple Brown Sugar Glaze
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Our Favorite Cathedral Window Jelly Dessert

Our Favorite Cathedral Window Jelly Dessert

 

 

Cathedral Window Jelly Dessert – I can’t get enough of this cathedral window jelly after.

This jelly dessert consists of cubed colored gelatin embedded in a creamy mold. My family usually serves this during the holidays, hence the red, and green gelatin. However it doesn’t mean you can’t have it the rest of the year. I used a silicone polymer pan however you will use any mold you prefer.

Here’s a recipe from Cathedral Window Jelly Dessert.

INGREDIENTS
Colored Gelatin
1 (3oz/85g) box of strawberry jelly powder
1 (3oz/85g) box of lime jelly powder
1 (3oz/85g) box of lemon or mango jelly powder
1 cup boiling water per 3 oz box
⅓ cup cold water per 3 oz box
Cream Jelly
½ cup pineapple juice
½ cup condensed milk
½ cup heavy cream
4 tbsp sugar
¼ tsp salt
1 ½ cups water
3 tbsp unflavoured gelatin
1 cup boiling water

INSTRUCTIONS

1.In three separate mixing bowls, completely dissolve the contents of each envelope of flavored jelly powder in 1 cup boiling water. Stir in ⅓ cup cold water to each. Transfer each gelatin flavor in square or rectangular containers and refrigerate until they set. Cut the flavored gelatin into cubes and arrange in your preferred jelly molds (I used a silicone bundt pan).
2.In a medium bowl, combine pineapple juice, condensed milk, heavy cream, sugar and salt. Stir with wire whisk until incorporated. Set aside.
3.In another mixing bowl, combine 1½ cup water and 3 tbsp unflavored gelatin powder. Stir until the powder completely dissolves. Allow the mixture to rest for 10 minutes.Gently add 1 cup boiling water to the gelatin mixture then continue stirring until the mixture is clear.
4.Pour the gelatin mixture into the milk mixture, whisking until well incorporated. Pour this gelatin-milk mixture evenly over the jelly cubes in the mold. Allow to set in the fridge for at least 4 hours or overnight.
5.To serve, turn the jelly dessert out onto a serving plate.

 

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Our Favorite Cathedral Window Jelly Dessert
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Our Favorite Cathedral Window Jelly Dessert
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Homemade Tocino (Sweet Cured Pork) Filipino Style Recipe!!!

Homemade Tocino (Sweet Cured Pork) Filipino Style Recipe!!!

Tocino (Sweet Cured Pork) is made from pork and the preparation is similar to ham and bacon although chicken and beef sometimes can be used as an alternatives.

Pork Tocino was said to be named after the Spanish word (Tocino) which is used to describe cured meats. It is often reddish in colour and has a savoury and sweet taste.

It is usually served for breakfast together with fried garlic rice or steamed rice. Preparing it is nothing more than lightly frying it until it caramelizes on the edges. You can find this dish in many “Carinderia” or small restaurants and even in big fast food chains in the Philippines.  It’s a very easy to prepare yet a tasty dish.

I like dipping it in a garlic vinegar sauce!

This is my version of Homemade Tocino (Sweet Cured Pork) Recipe, I’m sure you will love it.

 

Ingredients:

1 kg. pork shoulder (boneless, cut into thin strips)

1 cup sprite soft drink or 7-up

4 tbsp. soy sauce (add a little water to avoid dark colour, it should be light or not too black)

1 cup pineapple juice

6 tbsp. ketchup

2 cups brown sugar

2 cloves garlic, minced or 1 tbsp. garlic powder

5 tsp. salt

1 tsp. ground black pepper

 

Directions:

Mix all the ingredients in a bowl and cover and make sure that all the meat are covered with the marinade.

Store it in the fridge (chiller) for at least 2 days to cure the meat properly.

If its ready you can process to the next step.

In a pan over medium heat, pour some of the marinade and few tbsp. of water.

Let it simmer until all the liquid evaporates.

Add a little bit cooking oil and fry it.

Serve with steamed or fried rice, eggs and tomatoes.

Share and Enjoy!!!

Homemade Tocino (Sweet Cured Pork) Filipino Style Recipe!!!
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Homemade Tocino (Sweet Cured Pork) Filipino Style Recipe!!!
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Ingredients
Servings:
Instructions
  1. Mix all the ingredients in a bowl and cover and make sure that all the meat are covered with the marinade.
  2. Store it in the fridge (chiller) for at least 2 days to cure the meat properly.
  3. If its ready you can process to the next step.
  4. In a pan over medium heat, pour some of the marinade and few tbsp. of water.
  5. Let it simmer until all the liquid evaporates.
  6. Add a little bit cooking oil and fry it.
  7. Serve with steamed or fried rice, eggs and tomatoes.
  8. Share and Enjoy!!!
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Hamonada or Hamon (Homemade Ham) Filipino Style Recipe!!!

Hamonada or Hamon (Homemade Ham) Filipino Style Recipe!!!

Hamonada

Hamon “Hamonada” or Ham is a very popular Holiday dish. It comes in different flavors and variations depending on your taste. My mother cooks it every Christmas and New Year’s Eve and sometimes during Fiestas.

Filipinos prefer the sweeter version of Hamonada. We cook it in a special sweet broth usually consisting of syrup, spices and fruit juices after being wet cured. The ham is scored, glazed, and roasted or baked.

Christmas is coming very soon so I decided to give you my  version of Hamonada, sweet, tender, juicy inside and out. Enjoy cooking! with The Nom Recipes.

 

Ingredients:

3 kg. boneless pig leg

8 cups pineapple juice

3 pcs. bay leaves

1 cup brown sugar

1 head garlic, pounded

2 tbsp. salt or more

For the Pineapple Glaze:

1 cup pineapple juice

1/2 cup brown sugar

 

Directions:

Combine brown sugar, bay leaves, pineapple juice and garlic in a deep pot, stir until dissolved.

Add the meat then cover and simmer over low heat for 60 – 70 mins. and let it cool for 10 – 20 mins then refrigerate overnight.

Then after the overnight cooling, remove the meat from the fridge and let stand for an hour or until reaches room temperature.

Score the meat surface in a diamond pattern.

For the Pineapple Glaze:

Combine brown sugar and pineapple juice in a sauce pan then simmer until thickened. Keep stirring and set aside.

Finale:

Brush the meat with pineapple glaze using a pastry brush, then bake in a preheated oven over 325 degrees Fahrenheit for at least an hour or until nicely browned. “basting every 10 minutes with remaining glaze”.

Then remove from oven and brush with the remaining pineapple glaze mixture.

Slice while it’s hot,

Serve,

Share and Enjoy!!!

Hamonada or Hamon (Homemade Ham) Filipino Style Recipe!!!
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Servings
5-6 people
Servings
5-6 people
Hamonada or Hamon (Homemade Ham) Filipino Style Recipe!!!
Print Recipe
Servings
5-6 people
Servings
5-6 people
Ingredients
For the Pineapple Glaze:
Servings: people
Instructions
  1. Combine brown sugar, bay leaves, pineapple juice and garlic in a deep pot, stir until dissolved.
  2. Add the meat then cover and simmer over low heat for 60 – 70 mins. and let it cool for 10 – 20mins then refrigerate overnight.
  3. Then after the overnight cooling, remove the meat from the fridge and let stand for an hour or until reaches room temperature.
  4. Score the meat surface in a diamond pattern.
For the Pineapple Glaze:
  1. Combine brown sugar and pineapple juice in a sauce pan then simmer until thickened. Keep stirring and set aside.
Finale:
  1. Brush the meat with pineapple glaze using a pastry brush, then bake in a preheated oven over 325 degrees Fahrenheit for at least an hour or until nicely browned. “basting every 10 minutes with remaining glaze”.
  2. Then remove from oven and brush with the remaining pineapple glaze mixture.
  3. Slice while it’s hot,
  4. Serve,
  5. Share and Enjoy!!!
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Fish Fillet with Sweet & Sour Sauce (Filipino Style)

Fish Fillet with Sweet & Sour Sauce (Filipino Style)

Fish Fillet with Sweet & Sour Sauce

Fish Fillet with Sweet and Sour Sauce  is another variety of popular sweet and sour dish that is commonly served in Chinese restaurants. The fish fillet comes fried in a crispy batter then the fish fillet mixed in sweet and sour sauce made of vinegar, pineapples, tomatoes, sugar and cornstarch.

There are many kinds of fish fillet you can use, if you can’t find labahita (surgeon fish) or lapu-lapu (grouper), you can use cream dory fillet or tilapia fillet since those fishes have tasty and white flesh. Since tilapia is common and popular to our place, tilapia is one of my favorite fish fillet. This dish is very easy to cook and usually served as main dish over steamed rice.

This is my version of Sweet and Sour Filipino Style Fish Fillet, my friends and family love it and I know you will this too.

 

Ingredients:

For the fish:

2 medium size tilapia or labahita (surgeon fish) or lapu-lapu (grouper) or cream dory fillet

1½ cup Japanese bread crumbs

4 pcs. lemon, juice extracted

2 pcs. eggs beaten

1 tbsp. salt or salt to taste

1 tsp. pepper or pepper to taste

For the Sweet and Sour Sauce:

2 pcs. of green bell pepper (optional)

2 clove garlic, minced

1 pc. onion, quartered

1½ tbsp. sugar or more

2 tbsp. cornstarch

1 tbsp. butter or margarine

1 cup pineapple juice

¼ cup cucumber, half round sliced (optional)

1 pc. tomato, half round sliced (optional)

¼ cup water

¼ cup vinegar

1 tbsp. soy sauce

 

Directions:

For the fish:

Wash and clean the fish, remove the skin and separate the flesh from the fish bones and cut the fillet into 1 inch crosswise.

Rub the fillet with lemon juice, a touch salt and pepper.

Then dip in beaten eggs, add a touch of salt and roll in bread crumbs.

Deep fry over medium heat until golden brown and set aside.

For the Sweet and Sour Sauce:

Mix thoroughly the cornstarch and sugar in ¼ cup water in a saucepan over low heat.

Add in green bell pepper, garlic, onion, tomato (optional), cucumber (optional), pineapple juice, soy sauce, vinegar and butter.

Turn the stove over medium heat, stir constantly until the mixture starts to boil.

Cook for about 2-3 mins. or more until the sauce thickens then pour over fried fish fillets.

Serve while it’s hot,

Share and Enjoy!!!

Fish Fillet with Sweet and Sour Sauce (Filipino Style)
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Servings
2-3 people
Servings
2-3 people
Fish Fillet with Sweet and Sour Sauce (Filipino Style)
Print Recipe
Servings
2-3 people
Servings
2-3 people
Ingredients
Servings: people
Instructions
  1. For the fish:
  2. Wash and clean the fish, remove the skin and separate the flesh from the fish bones and cut the fillet into 1 inch crosswise.
  3. Rub the fillet with lemon juice, a touch salt and pepper.
  4. Then dip in beaten eggs, add a touch of salt and roll in bread crumbs.
  5. Deep fry over medium heat until golden brown and set aside.
  6. For the Sweet and Sour Sauce:
  7. Mix thoroughly the cornstarch and sugar in ¼ cup water in a saucepan over low heat.
  8. Add in green bell pepper, garlic, onion, tomato (optional), cucumber (optional), pineapple juice, soy sauce, vinegar and butter.
  9. Turn the stove over medium heat, stir constantly until the mixture starts to boil.
  10. Cook for about 2-3 mins. or more until the sauce thickens then pour over fried fish fillets.
  11. Serve while it’s hot,
  12. Share and Enjoy!!!
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