.Serves 12 to 15
Prep Time 30 minutes
Cooking Time 30 minutesFOR THE COMPOTE
1 cup chopped canned
pineapple, drained, plus
½ cup of the liquid
1 cup apricot jam
6 cloves
¼ teaspoon salt1½ kilos sweet ham,
thawedSweet Ham with Pineapple-
Apricot Compote
The touch of sweetness in this ham complements
the tangy compote. Got leftovers? Turn them
into grilled ham and cheese sandwiches or ham
and vegetable omelets.1 Preheat oven to 300°F.
2 Make the compote:
Combine all ingredients in
a saucepan over low heat.
Simmer for about 8 to
10 minutes or until syrupy.
Reserve ¼ cup.
3 Place ham on a wire
rack set on top of a baking
tray. Brush ham with
reserved compote.
4 Roast ham in the oven for
15 minutes.
5 Transfer to a platter and
serve with the rest of the
compote on the side.Serves 12 to 15
Prep Time 30 minutes
Cooking Time 30 minutesFOR THE CHUTNEY
2 cups peeled and
chopped Red
Delicious apples
½ cup apple juice
¼ cup mango chutney
(available at Assad
Mini Mart)
2 tablespoons
whole-grain mustard1½ kilos piña ham, thawedNÚõ|&|ëœÚĻÖAĎĎå±Ù;|ðÍùÖŅĻð±Š
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sweet chutney. Make an outstanding platter by serving it
YKVJITCRGUYCNPWVUCIGFEJGGUGUETCEMGTUCPFHTGUJN[
baked bread.1 Preheat oven to 300°F.
2 Make the chutney: Combine
all ingredients in a saucepan
over low heat. Simmer for
about 8 to 10 minutes or until
syrupy. Reserve ¼ cup.
3 Place ham on a wire rack set
on top of a baking tray. Brush
ham with reserved chutney.
4 Roast ham in the oven for
about 15 minutes or until
heated through.
5 Transfer to a platter and
serve with the rest of the
chutney on the side.Three Ham
ways
with
The holiday table isn’t complete without an impressive slab of ham.
Make this Christmas staple stand out by matching it with
fruity compotes and chutneys.
HAM COURTESY OF KING SUE.
PHOTOGRAPHY:
MIGUEL NACIANCENO.
RECIPES:CARINA GUEVARA-GALANG.STYLING:RACHELLE SANTOS.Sweet Ham with
Pineapple-
Apricot Compote