Raul is inspired by a recipe by chef Rudy Boquila of Lamesa Filipino Kitchen that was in the Toronto Star. Raul's son Kevin is a big fan of ham, in
fact he insists on it for special occasions. There just happens to be a
container of whole star anise in the cupboard that Raul has been eager to test
drive so the stars are aligned and he industriously sets out to make a Filipino
Ham.
Filipino Ham With Pineapple-Star Anise Gravy
Ingredients:
1 cooked, bone-in, smoked ham (about 8 to 10
lb/3.6 to 4.5 kg)
4 cups (1L) white vinegar
Two 1.36-L cans unsweetened pineapple juice
Peeled cloves from 1 head garlic
6 whole star anise
4 bay leaves
1 tbsp (15 mL) each: dried thyme, dried oregano, ground
cinnamon, ground cloves
2 cups (500 mL) light brown sugar
14-oz (398-mL) can pineapple slices in pineapple juice,
drained (about 8 slices)
1/2 cup (125 mL) cornstarch
1/2 cup (125 mL) cold water
Directions:
Place ham in a large stockpot. Add vinegar and then enough
water to just cover. Bring to a boil over high heat. Boil 15 minutes to draw
out salt. Drain. Let cool.
In same pot, stir together pineapple juice, garlic, star
anise, bay leaves, thyme, oregano, cinnamon and cloves. Add cooled ham.
Refrigerate, covered, overnight.
Place pot on stove. Bring to a boil over high heat. Reduce
heat to low. Simmer 45 minutes to warm ham. Transfer ham to a cutting board,
reserving liquid. Let stand 30 minutes.
Transfer ham to large roasting pan. Coat with sugar, patting
firmly and rubbing all over meat. Using toothpicks, secure each pineapple slice
to ham. Using toothpicks, secure 1 cherry inside each pineapple slice.
Roast ham in preheated 500F (260C) oven until sugar is melted
and golden brown, about 15 minutes. Transfer to cutting board.
Meanwhile, for the pineapple-star anise gravy, strain the
pineapple mixture, discarding solids. Transfer liquid to large saucepan. Bring
to a boil over high heat. Boil until reduced to about 4 cups (1L).
In a medium bowl, whisk together corn starch and cold water
until smooth. Whisk into the boiling pineapple “gravy” to thicken. (If it gets
too thick, thin with water). Keep warm.
To serve, remove pineapples from ham. Finely chop and
transfer to a bowl to pass separately as a condiment. Slice ham as desired and
arrange on platter. Pass gravy separately.
Makes about 12 to 16 servings.
The ham is exquisite: packed with flavour and falling apart when touched with a fork or bitten into. "It's like pulled pork but with a whole different taste," raves Drew. The gravy is an acquired taste, a little sweet for Drew's taste, but it is layered with a medley of flavours that make it compulsive.
"This is kind of how my mother made ham," says Raul. "It's the marinating and boiling that make it so tender. I have to make one for Kevin, it will remind him of his grandmother."
