Homemade Ham with Pineapple Glaze (Hamon Recipe)
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Curing Time
10 d
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Total Time
10 d 1 hr 15 mins
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Servings
6 -
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Calories
600 kcal
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Course
Main Course
Homemade Ham with Pineapple Glaze (Hamon Recipe)
Description
This recipe creates a traditional ham cured slowly in a spiced brine made from rock salt, brown sugar, pink curing salt (Prague Powder #1), star anise, peppercorns, bay leaf, and water with ice cubes. The ham is fully submerged and cured in refrigeration for 10 to 12 days to develop flavor and preserve the meat.
After curing, the ham is rinsed and tied with twine to hold shape if boneless. It is simmered gently with a pineapple glaze composed of unsweetened pineapple juice, water, brown sugar, bay leaf, peppercorn, and salt. This glaze infuses the ham with sweet, fruity accents while cooking it to tender the meat.
The final step involves coating the ham with brown sugar and caramelizing it, adding a rich, sweet crust. The ham can be served as a centerpiece dish, offering a combination of savory cured meat and tropical sweetness. Cooking times and temperatures are controlled to avoid over-softening the meat.
Variations in preparation and serving are possible; the ham can be refrigerated or frozen after curing, and reheated with additional glazing to restore its caramelized surface.
Ingredients
BRINE SOLUTION
- 1 cup rock salt
- ½ cup brown sugar
- 3 teaspoons pink curing salt - Prague Powder #1
- 3 pieces star anise
- 1 teaspoon peppercorn
- 3 pieces bay leaf
- 10 cups water - or 9 cups of water and 1.5 cups of ice cubes
PINEAPPLE GLAZE
- 2 cups pineapple juice -unsweetened
- 1 cup water
- ¾ cup brown sugar
- 2 pieces bay leaf
- 1 teaspoon peppercorn
- 1 tablespoon salt
CARAMELIZED COATING
- brown sugar - for coating
Instructions
- Prepare the brine solution. In a small pot or saucepan, combine all the dry ingredients together, except for the curing salt. Add 2 cups of water and bring to boil while stirring to dissolve the salt and sugar. Let it simmer for 5 minutes then remove from heat.
- Fill the container with the remaining water and pour in the brine solution. Add the ice cubes and stir to mix. Add the pink curing salt and mix until dissolved.
- Add the ham making sure that it is fully submerged in the brine. Place a plate on top to push the meat down if needed. Place the container in the fridge to cure for 10-12 days.
- Once the curing time is done, take it out of the brine and rinse. Tie the meat with twine to hold its shape or to shape it as you wish if using boneless ham.
- Place it in a pot and add the ingredients for the glaze. Cover and bring to boil for one to one and a half hours. Remember not to overdo it or the meat will be too tender and will break when you carve it.
- Remove the ham from the pot, leaving the liquids to simmer until it is reduced to a thicker glaze. Run the glazed through a sieve to filter out the solids and set aside.
- Remove the rind/skin. Use the sharp tip of the knife to help you easily separate the rind from the fat. Score the fat side of the ham by running a sharp knife through the fat to create the classic diamond-shaped pattern.
- Place the ham on a baking pan and rub the ham generously with brown sugar. Using a blow torch, caramelize the sugar on the ham. Alternatively, place ham in oven and roast at 220°C/425°F or until the sugar has caramelized. (SEE NOTE 1)
- Brush the ham with half of the pineapple glaze and bake again for 15-20 minutes or until glaze is bubbly and dark golden brown.
- Remove from the oven and let the ham rest for 10-15 minutes. Carve ham in the desired thickness. Serve the ham slices with a drizzle from the remaining pineapple glaze.
Notes
- If not serving immediately, store the cooked ham in the refrigerator for 3-4 days or freeze it wrapped tightly for longer shelf life.
- When reheating previously frozen ham, bake first at 150°C (300°F) for 20 minutes without glaze, then baste with glaze and juices and bake for 15 minutes.
- For a final finish, increase oven temperature to 220°C (425°F), brush with glaze, and bake for 15 minutes or until the outer layer becomes dark brown and bubbly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-
Amount Per Serving
Calories 600 kcal
% Daily Value*
| Calories | 600kcal | 30% |
| Carbohydrates | 38g | 13% |
| Protein | 57g | 114% |
| Fat | 23g | 35% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 221mg | 74% |
| Sodium | 4667mg | 194% |
| Potassium | 998mg | 21% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 78.5mg | 87% |
| Calcium | 57mg | 6% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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