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!!!
- 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
- 1 cup pineapple juice
- 1/2 cup brown sugar
- 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 – 20mins 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.
- Combine brown sugar and pineapple juice in a sauce pan then simmer until thickened. Keep stirring and set aside.
- 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!!!
