We'll bet you've still got leftover ham from Noche Buena. Sure, you can eat it as is, but if you're looking for a way to change it up, this simple brown sugar ham is a great recipe that uses it up in a way that still gives it flavor suited for a Pinoy Christmas.
The trickiest part here is making sure not to burn the glaze. Just follow our foolproof instructions, and you'll end up with a dish that's sweet, tangy, and even slightly smokey to match those thinly sliced pieces of cured pork.
- 2 cups brown sugar
- ¼ cup honey or syrup
- ⅓ cup water
- ⅓ cup butter
- ½ tsp chili flakes, optional
- ½ tsp garlic powder
- 1 tbsp mustard
- 1kg leftover sliced ham
- 1 cup pineapple chunks
Add the brown sugar, honey, and water to a pan over low heat. Cook until sugar is dissolved and the mixture begins to darken in color, about 5–8 minutes.
Add the butter and stir until melted and incorporated, then season with chili flakes, garlic powder, and mustard.
Add ham slices into the glaze and turn the heat to high. Cook until the glaze thickens and coats the ham, about 10 minutes, flipping the ham as needed to coat.
Add the pineapple and cook for 5 minutes more. Serve immediately.