CDO Holiday ham is my personal choice for Christmas and New Year celebration. Aside from the reasonable price P499, I think it’s the only whole meat ham (hind leg) in the market.
How to Cook CDO Holiday Ham by Mommy Lace
1 kg CDO Holiday Ham
1 liter can of Pineapple Juice (I use Del Monte Pineapple Juice)
2 tsp cornstarch diluted in 2 tsp water
Procedure:
1. In a large pot, place the CDO Holiday Ham and pour just enough Pineapple Juice to cover 3/4 of the ham
2. Simmer CDO holiday ham in the pineapple juice for 30 minutes (cover pot with lid) then turn the ham and simmer for another 30 minutes (cover pot with lid).
3. Remove ham from the pineapple juice
4. Now it’s time to turn the pineapple juice into glaze. Continue boiling pineapple juice then pour in cornstarch mixture. Stir right away to avoid clumps. Simmer until desired thickness is achieved (jam-like). Note the sauce/glaze will thicken even more as it cools.
5. After cooling the glaze, drizzle on top of your cooked CDO holiday ham by tablespoons. Serve remaining glaze on the side for guest to enjoy to their liking.
It’s important to get a quality ham which comes from the pig’s hind legs. The hams are usually cured and smoked like CDO’s Holiday Ham. Like the commercial says (note this post is not sponsored), make sure that hams are authentic and prepared the right way, find the net marks on your Christmas ham.
