Reggie Aspiras


Christmas Ham
by Reggie Aspiras

1 Purefoods Fiesta Ham, bone-in
unsweetened pineapple juice, enough to submerge ham
1 tbsp cloves
1 cinnamon stick
1 tbsp all spice berries or 2 tsp ground all spice
Submerge ham in pineapple juice; add spices.

Leave to soak in pineapple juice overnight inside the refrigerator.

Preheat oven to 350.

Put ham on top of a rack over a baking tray filled with 1 inch of water. Make sure ham does not touch water.

Bake ham covered with foil for 1 hour

After 1 hour, remove foil and brush ham with glaze every 5 minutes for the next 30 minutes; this time covering the ham loosely with Glad bake paper after brushing (foil might stick to ham once sugar glaze is applied and might leave uneven patches on it).

Remove ham from oven.
Score ham and stud with cloves.
Brush ham liberally with English mustard.
Pat top side of ham with light brown sugar to form a thin crust.
Torch ham to caramelize sugar or return to oven and bake until sugar has melted and formed a crust.
Serve with bread, sauce and assorted mustards.


1 c dalandan juice
2 tbsp English mustard
½ – ¾  c white sugar, adjust according to taste
1 c ham marinade
2 cloves
½ c water
1 tsp all spice
¼ c Tanduay Rum 5 years
1 tbsp butter

Combine in a saucepan except butter…And cook until jam-my.
Add butter.

Sugar crust
1½ c light brown sugar


3 c ham marinade
½ c brown sugar, adjust to taste
½ corn syrup
1 c dalandan juice
1/8 tsp nutmeg
1/8 tsp all spice
½ tsp cinnamon
1 tbsp yellow mustard
¼ c rum
½ c raisins soaked in water

Combine in a saucepan.
Cook until reduced.
Thicken with 1 tbsp butter mixed with 1 tbsp flour, adding a little at a time, whisking until desired consistency or with cornstarch slurry if necessary.

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