The holidays just wouldn’t be the same without a beautifully glazed, tender and juicy baked ham as the centerpiece on the dining table. For many Filipino families, this means cooking up a classic CDO holiday ham. With its signature sweet and salty glaze coating the moist meat inside, CDO ham has become a tradition in households across the Philippines.

But cooking ham seems daunting to some. How long should you bake it? What’s the best way to prepare and glaze it? Not to worry, we’ve put together this easy, step-by-step guide on how to cook CDO holiday ham. With these tips and techniques you’ll be able to serve this Filipino favorite perfectly cooked. Let’s get started!

Ingredients

• 1 whole CDO holiday ham (about 5-8 lbs)
• 1 cup brown sugar
• 1⁄4 cup honey
• 2 tablespoons pineapple juice
• 1⁄4 cup cider vinegar
• 1 teaspoon ground cloves

Tools

• Roasting pan
• Aluminum foil
• Basting brush
• Meat thermometer

Step 1: Remove Ham from Packaging and Rinse

The first step is to take the frozen CDO holiday ham out of the packaging. Place it in your clean sink and rinse it under cool running water. This removes any ice glaze from the packaging. Pat dry completely with paper towels.

Step 2: Score the Ham

Take a sharp knife and score the ham by making light crisscrossed cuts on the surface Make the cuts about 1⁄4 inch deep This allows the glaze to really stick to the surface of the ham.

Step 3: Stud Ham with Cloves

Studding the ham with whole cloves adds wonderful flavor. Simply push the pointed end of the cloves into the ham, spacing them about 1 inch apart. Push the cloves all over the surface, especially into the scored lines.

Step 4: Place Ham Fat Side Up in Roasting Pan

Put your ham fat side up in a roasting pan. The fat cap on top helps keep the ham moist as it cooks.

Step 5: Tent Ham with Aluminum Foil

Tent the ham loosely with aluminum foil. This helps retain moisture and prevents over-browning. Make sure the foil doesn’t tightly touch the ham.

Step 6: Bake Ham

Place the roasting pan with the ham in a preheated oven. Bake at 350°F for 15 minutes per pound. For example, for a 7 lb ham, bake for about 105 minutes.

Step 7: Make the Glaze

While the ham is baking, you can prepare the glaze. In a small saucepan, mix together the brown sugar, honey, pineapple juice, vinegar and ground cloves. Simmer over medium heat for 5-10 minutes until thickened. Set aside.

Step 8: Remove Foil and Glaze Ham

After the estimated baking time, remove foil and brush the glaze all over the ham. Avoid basting over the cloves. Return to oven and bake for another 15 minutes.

Step 9: Check Ham’s Temperature

Ham is safe to eat and ready when it reaches an internal temperature of 140°F. Insert a meat thermometer into the thickest part of the ham to check the temp. If not yet 140°F, cover loosely with foil and continue baking until ready.

Step 10: Let Ham Rest

When the ham reaches 140°F, remove it from the oven. For easier carving, let it rest for 15-20 minutes before slicing into it.

Step 11: Carve and Serve

Carve into thin slices, going across the grain. Be sure to remove the whole cloves before serving! Best accompanied with rice or potatoes.

Tips for Perfectly Cooked CDO Holiday Ham

• For optimum flavor, bake the ham the day before. This allows the glaze to caramelize and also makes it easier to carve when cold.
• For juicier meat, score the ham deeper, about 1/2 inch. More glaze seeps into the meat.
• Use pineapple juice in the glaze for a touch of sweetness. Apple juice also works well.
• Do not discard the ham bone! Use it for flavoring beans or soups.
• Let leftover ham slices come to room temperature before freezing them. They’ll be easier to separate when ready to use.
• Baked ham keeps well for 4-5 days refrigerated. Slice as needed and reheat in the microwave or oven.

Cooking up a classic CDO holiday ham is easy and rewarding with these handy tips. Studded with aromatic cloves and lacquered with a sweet honey glaze, this Baked Ham is sure to be the highlight of any festive Filipino table. Gather your family around and dig into this cherished tradition. Happy Holidays from our family to yours!

Frequently Asked Questions About CDO Holiday Ham

What is CDO holiday ham?

CDO holiday ham refers to a popular type of cured and pre-cooked ham produced by CDO Foodsphere, a Philippine food company. It comes fully cooked but needs additional baking. The ham is sold in stores from October to December for the holiday season. It is distinguished by its signature brown sugar and pineapple-based glaze.

How much ham should I buy?

You’ll need about 1/3 to 1⁄2 pound of ham per person. For 8-12 people, a 5-8 lb ham is ideal. It’s better to have leftovers than not enough. Opt for a bone-in ham, which has more flavor.

Can I cook an uncooked ham?

No, CDO holiday hams are pre-cooked so they just need baking to warm through. Do not attempt to cook an uncooked raw ham. Only bake pre-cooked, cured hams.

Should I bake it fat side up or down?

Always place the ham fat side up in the roasting pan. The layer of fat on top bastes the meat as it melts, keeping it tender and moist.

What is the best way to glaze a ham?

First score the ham to allow glaze penetration. Then stud with cloves. Bake partially uncovered, then brush on warmed glaze. Bake for 15 more minutes for the glaze to caramelize.

How long does it take to bake a ham?

Allow 15 minutes per pound at 350°F. A 7 lb ham bakes for about 105 minutes total. Use a meat thermometer to confirm it reaches 140°F internally.

Can I reheat leftover ham?

Yes, leftover baked ham keeps well for 3-5 days refrigerated. Reheat slices wrapped in foil at 325°F for 10-15 minutes until warmed through. Or microwave individual slices.

What sides go well with baked ham?

Some classic pairings are scalloped potatoes, pineapple slices, mashed sweet potatoes, roasted vegetables, dinner rolls, and macaroni salad. Bake some pansit or rice too.

How do I carve a whole baked ham?

Place ham on a cutting board. Use a sharp knife to slice from the thickest part, cutting across the grain in thin slices. Cut perpendicular to the bone. slice as much meat off the bone as possible before going for a