How to Make Chicken Ham
Chicken ham is a flavorful, lean alternative to traditional pork ham, made from marinated and cured chicken breast that’s tender, juicy, and deliciously sweet-savory.
Prep Time3 days d
Cook Time1 hour hr
Total Time3 days d 1 hour hr
Course: Chicken Recipe
Cuisine: Filipino
Keyword: chicken ham, chicken recipe, ham recipe
Servings: 6 servings
Calories: 246kcal
Author: Manny
Ingredients for curing:
- 1 kilo chicken breast
- 1 cup water
- 1 Tbsp salt
- 3 Tbsp white sugar
- 2 tsp anisado wine
- 1 tsp salitre
- 3 tablets ascorbic acid 500 mg
Ingredients for cooking:
- 1 small can pineapple juice
- 1/2 Tbsp peppercorns whole
- 1/2 pc bay leaf
- 1/4 tsp oregano powder
How to cure the chicken ham:
Marinate chicken breasts in mixture. Prick with fork or ice pick.
Store in refrigerator for 3 days, turning once a day.
On the 4th day, wash 3 times in clear water. Let drip. Dry with clean towel.
Then, rub with 1/2 cup brown sugar.
How to cook the chicken ham:
Place chicken breast in baking pan and pour the cooking ingredients: pineapple juice, peppercorns, bay leaf and oregano powder.
Bake in preheated oven with 350 °F for 1 hour or until chicken is done.
Spoon sauce on chicken (3 to 4 times) while baking and when almost done, increase heat to 375°F to brown the chicken.
Cooking Tips:
Fry Instead of Baking
Instead of baking, you may boil chicken in same mixture, adding 1 cup water. When half done, fry chicken until golden brown. Boil sauce separately until thickened. Pour on chicken when served.
Prick the Chicken for Maximum Flavor
When marinating the chicken, be sure to prick the meat with a fork or ice pick before soaking it in the marinade. This technique helps the marinade penetrate deeply, allowing the flavors to infuse every bite of the chicken. Without this step, the seasoning may only coat the surface, resulting in less flavorful meat.
Turn the Chicken Daily for Even Curing
While the chicken breasts are marinating in the refrigerator, make it a point to turn them once a day. This ensures that the marinade coats every part of the chicken evenly, preventing any areas from being under-cured. Proper turning also allows for a consistent texture, which is key to achieving that perfect, ham-like bite.
Don’t Skip the Basting for a Juicy Finish
While baking the chicken ham, spoon the sauce over the meat several times throughout the cooking process. This basting keeps the chicken moist and enhances the flavor, creating a glossy, caramelized glaze. If you skip this step, the chicken may become dry and the sauce will lack that rich, clingy finish. 