Filipino-style Pineapple Glazed Ham
User Reviews
4.2
-
Prep Time
20 mins
-
Cook Time
2 hrs 40 mins
-
Total Time
3 hrs
-
Servings
12 servings
-
Calories
825 kcal
-
Course
Main Course
-
Cuisine
Filipino
Filipino-style Pineapple Glazed Ham
Description
The recipe starts by simmering a pre-cooked bone-in ham thoroughly submerged in a blend of pineapple juice, dark beer, Sprite or 7-Up, brown sugar, salt, and whole cloves. This poaching step infuses the ham with moisture and complementary fruity sweetness. After cooking and draining, a glaze is prepared on the stovetop by combining the reserved poaching liquid, crushed pineapple, brown sugar, and yellow mustard, then reducing it until thickened.
The ham's fat surface is scored in a diamond pattern and dotted with cloves placed at the intersections, creating a decorative and flavorful crust when baked. Brushed generously with the pineapple glaze, the ham is roasted in the oven until heated through and the glaze caramelizes to a golden finish. This method results in a ham with a moist, tender interior and a sweet and tangy exterior crust highlighted by the pineapple and mustard flavors.
Because hams can vary in saltiness, tasting a piece prior to poaching helps determine if additional salt is necessary. The sweet glaze can burn if baked too long or at too high heat; tenting the ham loosely with foil can prevent excessive browning while ensuring thorough heating.
Ingredients
- 1 ham fully cooked, bone-in, about 7 to 8 pounds
- 6 cups pineapple juice
- 3 cups Sprite or 7-up
- 2 cups dark beer
- 1 cup brown sugar
- 2 tablespoons salt
- clove whole
For the Pineapple Glaze
- 2 cups poaching liquid from boiling the ham
- 1 cup pineapple crushed
- ¾ cup brown sugar
- ¼ cup yellow mustard
Instructions
- In a deep pot, combine pineapple juice, beer, Sprite, sugar, and salt. Stir until dissolved.
- Add ham and about 5 to 6 cloves, making sure the ham is fully submerged in the liquid.
- Over medium heat, bring to a boil. Cover, lower heat, and continue to cook for about 50 to 60 minutes. Drain ham, reserving about 2 cups of the poaching liquid.
- In a saucepan over medium heat, combine the pineapple glaze ingredients: reserved poaching liquid (from boiling the ham), crushed pineapples, brown sugar, and yellow mustard. Stir until sugar is dissolved. Cook, stirring occasionally, until liquid is reduced and thickened.
- Preheat oven to 350 F.
- With a knife, score the surface fat of the ham in a diamond pattern at about ¼-inch deep and 1-inch apart.
- Place cloves at the intersection points of the cuts to form a nice pattern around the top and sides of ham.
- Liberally brush ham with ¾ of the pineapple glaze.
- Arrange ham in a roasting rack and bake in a 350 F oven for about 1 to 1 ½ hours or until internal temperature reaches 140 F. While baking, continue to baste ham every 15 to 20 minutes with the remaining glaze.
- At the last 5 minutes of cooking, increase the temperature to 400 F and bake until nicely browned.
- Remove from oven and brush liberally with the pan juices. Cover with foil and let rest for about 10 to 15 minutes before slicing.
Notes
- Taste a small piece of the ham to check salt levels before poaching and adjust salt in the liquid accordingly.
- To prevent the glaze from burning, tent the ham loosely with foil during baking if it browns too quickly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 825 kcal
% Daily Value*
| Calories | 825kcal | 41% |
| Carbohydrates | 22g | 7% |
| Protein | 66g | 132% |
| Fat | 51g | 78% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 187mg | 62% |
| Sodium | 3849mg | 160% |
| Potassium | 944mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 4mg | 4% |
| Calcium | 45mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
You'll Also Love
