Yummy

.``````Serves 12 to 15Prep Time 30 minutesCooking Time 30 minutes``````FOR THE COMPOTE1 cup chopped cannedpineapple, drained, plus½ cup of the liquid1 cup apricot jam6 cloves¼ teaspoon salt``````1½ kilos sweet ham,thawed``````Sweet Ham with Pineapple-Apricot CompoteThe touch of sweetness in this ham complementsthe tangy compote. Got leftovers? Turn theminto grilled ham and cheese sandwiches or hamand vegetable omelets.``````1 Preheat oven to 300°F.2 Make the compote:Combine all ingredients ina saucepan over low heat.Simmer for about 8 to10 minutes or until syrupy.Reserve ¼ cup.3 Place ham on a wirerack set on top of a bakingtray. Brush ham withreserved compote.4 Roast ham in the oven for15 minutes.5 Transfer to a platter andserve with the rest of thecompote on the side.``````Serves 12 to 15Prep Time 30 minutesCooking Time 30 minutes``````FOR THE CHUTNEY2 cups peeled andchopped RedDelicious apples½ cup apple juice¼ cup mango chutney(available at AssadMini Mart)2 tablespoonswhole-grain mustard``````1½ kilos piña ham, thawed``````NÚõ|&|ëœÚĻÖAĎĎå±Ù;|ðÍùÖŅĻð±Š(QTCOGFNG[QHƃCXQTURCKTDQPGNGUUUOQMGFJCOYKVJCsweet chutney. Make an outstanding platter by serving itYKVJITCRGUYCNPWVUCIGFEJGGUGUETCEMGTUCPFHTGUJN[baked bread.``````1 Preheat oven to 300°F.2 Make the chutney: Combineall ingredients in a saucepanover low heat. Simmer forabout 8 to 10 minutes or untilsyrupy. Reserve ¼ cup.3 Place ham on a wire rack seton top of a baking tray. Brushham with reserved chutney.4 Roast ham in the oven forabout 15 minutes or untilheated through.5 Transfer to a platter andserve with the rest of thechutney on the side.Three HamwayswithThe holiday table isn’t complete without an impressive slab of ham.Make this Christmas staple stand out by matching it withfruity compotes and chutneys.HAM COURTESY OF KING SUE.PHOTOGRAPHY:MIGUEL NACIANCENO.RECIPES:``````CARINA GUEVARA-GALANG.``````STYLING:``````RACHELLE SANTOS.``````Sweet Ham withPineapple-Apricot Compote