Noche Buena Dish: Majestic Chinese Ham

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chinese Ham
Noche Buena is never complete without the traditional chinese Ham. I always choose Majestic Ham because it isn’t too salty for me. The secret to their moist, mouthwatering ham products is in their curing process. Their hams are cured in oak barrels, aged for full flavor, and seasoned with select spices before being cooked to perfection. It’s my preference, of course especially since they are so established with 70 years of curing and cooking ham to perfection under their belt.

The common glaze used is pineapple but this time, I used Apple-cinnamon glaze.

Here’s the recipe for Chinese Ham with Apple Cinnamon Glaze:

Ingredients
1 2 to 3 kilos Chinese Cooked Ham
2 cups Apple Juice
1/4 cup cherry brandy
1 1/2 cups brown sugar
1 medium apple , chopped
2 pieces bay leaf
1 tsp cinnamon powder
slices of green and red cherries
toasted cashew nuts
celery leaves


Procedure

1. Preheat oven to 375 F
2. Place chinese ham in oven proof dish. Set aside
3. Combine apple juice, chopped apple, brown sugar, brandy, cinnamon powder and bay leaf.
4. Stir until brown sugar dissolves.
5. Pour on ham and bake for 20 minutes basting with marinade once in a while.
6. Arrange baked Chinese Ham in a serving platter.
7. Boil Extra sauce until thick.
8. Pour apple glaze on top.
9. Garnish with slices of apples, celery leaves, cashew nuts and red cherries

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5 thoughts on “Noche Buena Dish: Majestic Chinese Ham”

  1. Ang sarap naman nito!

    Thanks for posting your noche buena ham recipe… at least this coming Christmas meron na akong recipe na pwedeng gayahin para maiba naman ang ham style ng noche buena namin. 🙂

    Is there any Chinese ham brand you recommend buying in particular?

  2. Do you happen to have or can share a recipe for home-made ham,Chinese-style (very salty and dried out.)?
    Two years ago, I was in the Nepa Q-mart looking for Prague powder, because one recipe for kekiam had it as an ingredient. I was directed to one vendor who sold me a one-kilo (I think) mixture with a pink color. It had no label whatsoever, and looked like it was a mixture mostly of sugar and salt, and maybe saltpeter or salitre. But with all the news lately about the danger of even using a a very small amount of nitrites ( as in salitre), do you think it is safe to use this mixture I bought at the market? How regulated are the makers of curing mixes like the one I was able to buy at the market? Are curing mixes like this, commonly sold and used by the meat vendors who also make tocino at their market stalls, safe? I haven’t really tried to use this mixture after I started hearing news about attempts to ban the use of nitrites. Thanks.

  3. ok… hmmm question coz i havnt tried to cook this one yet. is this rcipe yummy.. it looks yumyum tough does it taste great as in? these question is for those who tried to cook this. thanks!

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