Hamonadong Manok [Chicken Ham]

You can prepare this homemade chicken ham in time for the holiday season, you can also use skinless pork butt or pige, turkey breast, hind legs or drumsticks.

1 whole chicken
2 cups pineapple juice
1 tsp. oregano, crushed
1 cup water
1/3 cup brown sugar
1 tsp. ground clove garlic

Curing solution:
1 cup salt
1 tsp. salitre (saltpeter)
10 cups water

1/3 cup brown sugar
4 pcs. small pineapple rings canned


Soak whole chicken in curing solution. Place in a deep container, well-covered, and store in a refrigerator for a week. Turn Chicken once everyday to be sure curing solution is evenly distributed. Prick with fork or metal skewer to let solution seep through thicker meat parts.
Wash chicken and drain. Place in a deep kettle and pour in 1 cup of water and all other ingredients. Simmer until chicken is tender.
Drain and place chicken ham in a roasting pan, sprinkle with 1/3 cup brown sugar and top with pineapple rings, bake in a 400F heat until sugar has caramelized.


Khim said...

Thankz for sharing your recipe...I´ll gonna do this hamonado of yours..

Have a good day!

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