Recipe: Festive ham by Chef Jerry Cruz

It's the perfect make-ahead dish for the festive season or any time you feel like celebrating, and any leftovers are great for next day's stir fried rice or sandwich

Vikings Group's Chef Jerry Cruz shares his recipe for sticky glazed ham, perfect for the festive holidays.


6-8 kg whole pork hind leg 

For the brine solution
3 gallons water
2 cups pink salt
1 cup ham flavor
1/4 cup whole pepper corn
2 heads garlic
1/4 cup gloves
2 tbsp. paprika powder
1 tbsp. cayenne powder
4 bay leaves

For the marinade 
1 kg brown sugar
1/2 kg ham flavor
1/4 cup rock salt
1/4 cup paprika

For glazing


Brine and cure
1. Combine all brine solution ingredients and boil until all the powders dissolve. Let cool and transfer to a container big enough to hold liquid and pork. 
2. Soak the pork hind in the brine solution and leave to cure for seven days.

1. Mix all the marinade ingredients. 
2. Remove the pork hind from the brine solution and drain excess liquid. Pat dry with kitchen paper.
3. Rub the marinade mixture on the pork hind and coat it with a thick layer, then wrap in cling film or a big zip lock bag and marinade for 24 hours.

Glaze and roast
1. Prepare glaze and set aside. 
2. Slow roast ham at 100-120 degree celsius for five to six hours.
3. Glaze the ham every hour.

About our insider

Chef Jerry Montenegro Cruz is the Corporate Executive Chef of The Vikings Group. He has prepared meals for the likes of former US First Lady Hilary Clinton and the Prince of Brunei. He also has over 13 years of experience as chef of hotel restaurants in the Philippines and abroad.

Published December 2016