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Chef Ed Quimson’ Christmas Ham

Chef Ed Quimson’ Christmas Ham


1 whole bone-in ham

For the sauce:
3 liters pineapple juice
4 bottle San Miguel Beer Pale Pilsen
6 pieces bay leaf
1 tsp.    dried oregano
4 tbsp. cinnamon powder
1 tbsp. rock salt (add another + tbsp if necessary)
2 cups sugar
+ -cup whole peppercorns
12 pieces whole cloves

For the glaze:
2 cups crushed pineapple
5 cups sugar

For the garnish:
1 kilo grapes
4 pc apples
4 pc oranges
1 kilo powdered sugar

To make the sauce: Combine all sauce ingredients in a large pot together with the bone-in ham. Cook and boil for 30 minutes. Remove the ham and reduce the liquid for 30 minutes over high heat.

To make the glaze, place ingredients in a bowl and mix well. Pack the glaze on top of the fiesta ham and spread all over.

Place ham on a platter, garnish with fruits and dust with powdered sugar. Serve together with the reduced sauce on the side. Serves 25 to 30.



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This entry was posted on March 18, 2012 by in Pork & Lamb and tagged .
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