Chicken Ham recipe

1 whole 1.2kilo dressed chicken, cleaned
1/2 cup Del Monte pineapple juice

Curing:
1/4 cup fine salt
1/2 cup sugar
1/2 cup gin (optional)
1/8 tsp salitre or curing salt (or 1/4 tsp praque powder)

Cooking:
1 can (35 cl) pineapple juice
1/2 cup beer (optional)
3/4 cup brown sugar
4 pcs cloves
1/2 tsp peppercorns
2 cloves garlic, crushed
2 bay leaf (laurel)

Basting:
1/4 cup Del Monte pineapple juice
1/4 cup brown sugar


Mix curing ingredients well. Inject half into chicken. Massage meat with remaining mixture. Put in a covered plastic container then refrigerate overnight. Turn meat 4 times.

Wash meat once, inject with Del Monte pineapple juice. Put chicken with the cooking mixture in a pan. Simmer for 30 minutes, turning once

Pre heat oven to 350f. Drain meat and transfer to a tray or roasting pan. Brush with basting mixture. Bake for 15 minutes, basting every 5 minutes until brown. (Turbo broiler at 375f for 20 min, basting every 5 min until brown)


7 servings.


Ham Sauce:
Combine 1 can 23cl DEL MONTE pineapple juice, 1 can 234g DEL MONTE crushed pineapple, 3/4 cup brown sugar and 1/4 tsp fine salt.

Cook covered over medium heat for 30 min. Add 1 tbsp cornstarch dissolved in 1 tbsp water. Simmer until thick

Good for 1 kilo cooked ham

--- Great ham recipe for the holidays