In the Philippines, families celebrate Christmas Eve -- known there as Noche Buena -- with a feast at midnight that includes a variety of traditional dishes, including hamon, or Christmas ham. Filipino-style ham is typically prepared with a ready-to-eat ham that is boiled, then baked after being covered with a glaze based on pineapple juice and brown sugar. If you're on a sodium-restricted diet, consume ham only occasionally: A 3-ounce serving of cured ham can contain nearly 1,000 milligrams of sodium, or almost 45 percent of the daily recommended limit for healthy adults.
Video of the Day
Put the fully cooked, ready-to-eat bone-in ham in a large stock pot. Add enough pineapple juice mixed with brown sugar to cover the ham. Plan on approximately 1 cup of brown sugar for every 8 cups of pineapple juice used.
Bring the liquid to a boil. Lower the heat so the liquid is at a gentle simmer, then allow the ham to cook for one hour.
Remove the ham from the stock pot and let it cool. Use a sharp knife to remove the ham's skin and to make diagonal slashes along the surface of the meat. Place the ham on a rack in a roasting pan.
Boil brown sugar and water in a small saucepan, using 1 cup of sugar for every 1/2 cup of water. Use a pastry brush to coat the ham with the thickened glaze.
Bake the ham in a preheated oven until it is browned and warmed through, about 20 minutes. Cover the ham with foil and let it stand, undisturbed, for 15 minutes. Slice and serve.