
Piri Piri Holiday Ham
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr
-
Total Time
1 hr 10 mins
-
Servings
6 people
-
Calories
294 kcal
-
Course
Main Course
-
Cuisine
American

Piri Piri Holiday Ham
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Piri Piri Holiday Ham - Jazz up your holiday ham this season with some spices of piri piri sauce. This recipe is a crowd pleaser.
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Ingredients
- 2- pound (1kg) fully cooked ham sliced
Piri Piri Sauce:
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 red bell pepper seeded and finely chopped
- 1/2 onion finely chopped
- 4 fresh red chiles seeded and finely chopped
- 3 cloves garlic minced
- 1 tablespoon smoked paprika
- 1 tablespoon lemon juice
- 1/4 cup water
- salt to taste
Instructions
- Preheat the oven to 350°F (176°C). Wrap the ham in aluminum foil and bake for 1 hour.
- Add all the ingredients for the piri piri sauce to a blender and blend until smooth. Transfer to a bowl and let it stand at room temperature.
- Remove the ham from the oven and spoon the piri piri sauce over it. Serve immediately.
Nutrition Information
Show Details
Serving
6people
Calories
294kcal
(15%)
Carbohydrates
6g
(2%)
Protein
30g
(60%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Cholesterol
110mg
(37%)
Sodium
1752mg
(73%)
Potassium
614mg
(18%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
1482IU
(30%)
Vitamin C
106mg
(118%)
Calcium
23mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 294 kcal
% Daily Value*
Serving | 6people | |
Calories | 294kcal | 15% |
Carbohydrates | 6g | 2% |
Protein | 30g | 60% |
Fat | 17g | 26% |
Saturated Fat | 3g | 15% |
Polyunsaturated Fat | 2g | 12% |
Monounsaturated Fat | 8g | 40% |
Cholesterol | 110mg | 37% |
Sodium | 1752mg | 73% |
Potassium | 614mg | 13% |
Fiber | 1g | 4% |
Sugar | 3g | 6% |
Vitamin A | 1482IU | 30% |
Vitamin C | 106mg | 118% |
Calcium | 23mg | 2% |
Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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