Skip to main content

Spice-Up Your Mekeni Christmas Hams for the Holiday Season

Filipinos' holiday season feast is not complete without a ham because it creates happy memories with the family. And yes, holidays are made more delicious with classic, comforting, and gorgeously glazed Mekeni Christmas Hams.

Aside from being delicious and an instant-hit at the festive spread, Mekeni Christmas Hams are also versatile. In fact, sharing here some recipes that will definitely spice-up Mekeni Christmas Hams:

Mekeni Shredded Christmas Ham with Honey Glaze Pineapple

Honey pineapple glaze basically complements any type of meat, and it is typically used to level up any Christmas ham. Adding pineapple’s tanginess and honey’s subtle sweetness to your smoky and tasty Christmas ham will surely hit the spot! Check this shredded ham recipe with honey pineapple glaze recipe by Mekeni and excite your taste buds!


  • 500g Mekeni Deli Premium Ham, cooked and shredded

  • ¾ cup of honey

  • 1 cup pineapple juice (fresh or canned)

  • 2 tbsp cornstarch

  • ¼ cup of water

  • 6-8 flour tortillas

  • shredded lettuce

  • pineapple chunks

  • salsa


  1. In a saucepan, bring honey and pineapple juice to a boil.

  2. While waiting for the pineapple and honey mixture to boil, mix cornstarch and water in a separate bowl. Whisk until smooth.

  3. Add the cornstarch mixture to the honey and pineapple mixture. Stir constantly until it thickens. Set aside.

  4. Shred the cooked 500g Mekeni Deli Premium Ham and toss with the honey pineapple glaze. Then, set aside.

  5. Heat a pan, then warm the flour tortilla pieces according to the package instructions. 

  6. Assemble the wrap by putting the shredded Mekeni Deli Premium Ham with honey pineapple glaze at the center of the tortilla.

  7. Add shredded lettuce, pineapple chunks, and salsa as desired, then wrap it up. 

  8. Serve it on a plate.

Mekeni Holiday Bell Pepper Cups

Stuffed bell peppers are not just enticing to eat as these are also healthy and easy to assemble. With only just a few ingredients you can find in your pantry, you can make this healthy rainbow of sweet red, yellow, green, and orange bell peppers. To level up this bright and colorful dish, use Mekeni Piña Ham for that subtle sweet and tangy kick!


  • 250g Mekeni Piña Ham, shredded

  • 4 bell peppers, any color

  • ¼ cup yellow onion, finely chopped

  • 4 cloves garlic, minced

  • 4 medium-sized eggs

  • ¼ cup cheddar cheese

  • salt and pepper to taste

  • cilantro for garnish (optional)


  1. Preheat the oven to 200°C. Coat a baking pan with cooking spray. You can use a muffin tray to ensure that the bell peppers will stand.

  2. In a saucepan, add water enough to cover the peppers. Bring to a boil.

  3. While waiting for the water to boil, cut the top part of the bell pepper. Remove the seeds and membranes then, rinse. 

  4. Put the bell peppers in the boiling water for about 2 minutes, then drain.

  5. In a pan, sauté onion, garlic, and the shredded Mekeni Piña Ham. Add salt and pepper to taste.

  6. Put the bell peppers in the tray or baking pan then stuff it with the ham mixture, at least half filled. Add cheese if you want a gooey texture.

  7. Crack the egg in each pepper cup and season with salt and pepper. You may add more cheese if you prefer. 

  8. Bake until egg whites are set and cheese is melted and lightly browned.

  9. Garnish it with cilantro.

  10. Serve while the bell pepper cups are still hot. 

Mekeni Christmas Ham Fried Rice

Hams and fried rice are a perfect combination. Tired of having Christmas ham leftovers? Try this Mekeni Christmas Ham Fried Rice recipe. It is so easy to make plus, it will surely be a hit among the family members.


  • 250g Mekeni Pear-Shaped Ham, sliced into pieces

  • 3 medium eggs, beaten

  • 2 tbsp oil

  • 2 tbsp butter

  • 6 cloves garlic, minced

  • 8 pcs medium shrimps, peeled and deveined

  • ½ cup frozen peas

  • ½ cup frozen carrots

  • ½ cup frozen corn

  • 200g pineapple chunks

  • 2 tbsp turmeric powder

  • 6 cups cooked rice


  1. Beat eggs in a bowl until smooth. Then, fry it in a hot pan. Set aside. 

  2. In the same pan, sauté the Mekeni Pear-Shaped Ham for 2-3 minutes. Set aside.

  3. Heat a large-sized wok and add the remaining oil and butter. Sauté the garlic then add the shrimps, peas, carrots, corn, pineapple chunks, and turmeric powder. 

  4. Once the shrimps are cooked, add the cold rice to the wok. Continue sauteing until rice is warmed through. Add salt to taste.

  5. While the rice is being warmed through, slice the fried eggs, and mix them with the fried rice.

  6. Add the Mekeni Pear-Shaped Ham pieces to the rice. 

  7. Serve while hot.

When it comes to making the holiday season grander and even more special, Mekeni is your ally. Indulge your loved ones with a taste of Mekeni’s family-favorite Christmas Hams—Mekeni Gold Premium Ham, Mekeni Deli Premium Ham, Mekeni Piña Ham, Mekeni Pear-Shaped Ham, and Mekeni Brick Ham— that can make your holiday feasts truly #TimplangAtin.


Popular posts from this blog

Boracay's Hidden Gem: Mama's Fish House

I've always wanted to dine at Mama's Fish House in Boracay but wasn't able to for some forgotten reasons already. Then the pandemic happened and we're in lockdown or limited travel movement for almost two years. And guess what? One of the nicest thing to happen on our recent trip to Boracay was to discover that Mama's Fish House was located just outside the beach front of our hotel- Microtel by Wyndham Boracay . Talk about serendipity! 

7-Eleven Introduces City Blends

7-Eleven , the country's leading convenience store recently launched its newest coffee brand- City Blend s. This new coffee is specifically addressed to coffee-lovers as it is an honest-to-goodness coffee.

RECIPE: TKG's Pan-Grilled Maya-Maya With Calamansi Butter Sauce

I chanced upon some fresh-looking Maya-Maya being sold near my daughter's school today so I bought some. I don't really have a dish in mind when I bought it. Maybe fried, sinigang ... And upon checking the fridge and pantry (no more olive oil), I decided to marinate the fish in calamansi to remove the fishy taste. I pan-grilled the fish being careful not to burn it. Then I minced some garlic, cooked it in butter, added some salt and poured the sauce on top of the fish. And its ready to eat. And oh, I also steamed some cauliflower as a side-dish. Bon appetit!