Your Chicken Dinner Is A Sure Winner With This Recipe!

3 months ago


Chicken Ham

2 chickens about 1 to 1.2 or 1.3 k each

Curing Mix for every kilo:

1/2 tsp pink salt/curing salt*

¼ tsp Vitamin C powder*

2 Tbsps sea salt

1 Tbsp  sugar

2 cups water

  1. In a mixing bowl, dissolve curing salt, Vitamin C powder, sea salt and sugar in water.
  2. Place chicken in a zip lock bag and add dissolved mixture. Let it cure in the coldest part of the refrigerator. After 3-4 days, drain and replace with new mixture. Let it cure in the refrigerator for another 3-4 days.

Cooking Mixture

3 cups canned pineapple juice

2 cups beer 

  1. Drain curing mixture and wash chickens with water.
  2. Place chickens in a large pot and pour pineapple juice and beer. Bring to a boil, cover pot, then let simmer for 30 minutes. 
  3. Carefully remove  the chickens from the pot and place them on a baking tray to slow-bake in the oven at 250°F for about 45 minutes to an hour. Remove the cooking mixture (pineapple juice and beer) for the sauce.
  4. Remove chickens from oven and sprinkle them with brown sugar. Return to the oven and bake chickens for another 15 minutes until sugar melts and forms a glaze.

Pineapple Beer Sauce:

1 cup mixture used in cooking chicken

1 cup pineapple juice

½ cup brown sugar

  1. In a small pot, combine cooking mixture, pineapple juice and brown sugar. Cook over low heat and allow to reduce until mixture thickens. Serve with the chicken ham.

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