Chicken Ham Recipe

An alternative ham to pork ham if you want to make a healthy kind of ham. Since you are using chicken breast, there is no fat and this is suitable to those people who have high cholesterol or to those who wants to be fit. This recipe also have vitamin C because one of the ingredients is ascorbic acid. You only need few ingredients like chicken breast, white sugar, anisado wine, salitre and ascorbic acid to make this chicken ham.

Chicken Ham: A Healthier Twist on a Holiday Favorite

There’s something special about holiday traditions, especially when they’re made a little healthier. Growing up, our family’s celebration table always showcased classic dishes like pancit, lechon kawali, and pork ham. But one year, my Tita Letty, ever conscious of her diet and health, introduced us to this unique and flavorful chicken ham. At first, we were skeptical—how could chicken possibly rival the sweet, smoky, and savory notes of traditional ham? But with a bite of that tender, juicy meat, we were believers.

Chicken ham isn’t just about cutting calories or keeping cholesterol in check; it’s about enjoying a deliciously satisfying meal that doesn’t weigh you down. Using lean chicken breast as the main ingredient, this dish has become a family favorite for all of us, especially for my cousin Jomar, who always swears it’s even better than the original pork version. And guess what? It’s packed with a good dose of vitamin C, thanks to a little secret ingredient: ascorbic acid.

The Art of Curing Chicken Ham

The heart of this recipe lies in the curing process. While it might sound intimidating, it’s actually quite simple. I remember my Lolo Ben, who was a bit of a food enthusiast, telling me, “Patience is the secret to perfect ham.” And he was right. The chicken breasts soak up all the aromatic goodness from the marinade, a concoction made with white sugar, anisado wine, and ascorbic acid. These ingredients not only preserve the chicken but also infuse it with layers of flavor.

The curing step involves pricking the chicken with a fork or an ice pick, a tip I picked up from my Ate Maricel. She explained that this allows the marinade to seep deeper into the meat, ensuring every bite is flavorful. Once the chicken is marinated, it’s stored in the fridge for three days. Turning the meat daily is crucial, as it ensures the flavors are evenly distributed. By the fourth day, the anticipation is real. After washing the chicken three times in clear water, it’s dried and rubbed with brown sugar, setting the stage for that caramelized crust we all love.

Cooking Techniques for Ultimate Flavor

There are two main ways to cook your cured chicken ham, and each method has its own charm. My uncle Romy, who always finds a way to improvise in the kitchen, prefers baking because it makes the chicken extra tender. We start by placing the chicken breasts in a baking pan and pouring over the cooking ingredients: pineapple juice, peppercorns, bay leaf, and oregano powder. The pineapple juice not only acts as a tenderizer but also lends a bright, tropical sweetness to the meat. As the chicken bakes at 350°F, the sauce reduces and thickens, clinging to the chicken in glossy perfection.

For added flavor, we spoon the sauce over the chicken several times while it bakes. This continuous basting ensures the chicken stays juicy and well-glazed. When the meat is nearly done, increasing the oven temperature to 375°F gives the chicken a beautiful golden-brown finish. The sight alone is enough to make your mouth water, and the aroma? Absolutely irresistible.

An Alternative Cooking Method

If you’re feeling adventurous or simply want a quicker route, boiling and frying the chicken is an excellent alternative. My Ninang Lita, a master of shortcuts, often uses this method. The trick is to boil the marinated chicken with an extra cup of water until it’s half-cooked, then fry it until golden brown. Meanwhile, the sauce simmers separately until it thickens into a luscious glaze. Once you pour that rich sauce over the crispy chicken, you’ll understand why this method has its own loyal following.

A Healthier Take on a Timeless Classic

So, why choose chicken ham over traditional pork ham? For one, it’s a leaner and heart-healthy option, ideal for those who are mindful of their cholesterol levels. As Kuya Paul, who is into fitness and clean eating, always says, “You can indulge without guilt.” The inclusion of ascorbic acid not only serves as a natural preservative but also boosts the immune system, making this dish a nourishing addition to any feast.

And while this recipe keeps things light, it never compromises on flavor. The anisado wine brings a subtle hint of spice, the bay leaf and peppercorns provide warmth, and the pineapple juice delivers just the right balance of tangy and sweet. It’s a symphony of flavors that has the power to transform even the simplest meals into something extraordinary.

A Recipe to Share and Cherish

Every time I make chicken ham, it takes me back to family gatherings filled with laughter and love. From Tita Letty’s first experiment to Lolo Ben’s wise cooking advice, this dish is a beautiful reminder of the people and memories that shape our culinary traditions. Give it a try and make your own delicious memories. After all, food isn’t just about eating—it’s about celebrating life and the moments that make it special.

Print Recipe

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

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

Instructions

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.

Notes

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.