Filipino-Style Pineapple Glazed Hamon Recipe

Filipino-Style Pineapple Glazed Ham

Filipino-Style Pineapple Glazed Ham

INGREDIENTS
  • 1 (about 7 to 8 pounds) fully cooked, bone-in ham
  • 6 cups pineapple juice
  • 3 cups Sprite or 7-up
  • 2 cups dark beer
  • 1 cup brown sugar
  • 2 tablespoons salt
  • 20 to 30 whole cloves
For the Pineapple Glaze
  • 2 cups poaching liquid (from boiling the ham)
  • ¾ cup brown sugar
  • ¼ cup yellow mustard
  • 1 cup crushed pineapple

INSTRUCTIONS
  1. In a deep pot, combine pineapple juice, beer, Sprite, sugar and salt. Stir until dissolved. Add ham and about 6 to 8 pieces of the cloves, making sure ham is fully submerged in the liquid. Over medium heat, bring to a boil. Cover, lower heat and continue to cook for about 1 hour. Allow to slightly cool and refrigerate overnight.
  2. Drain ham, reserving about 2 cups of the poaching liquid. Allow meat to stand for about 1 hour or until it reaches room temperature. With a knife, score the surface fat 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.
  3. With a pastry brush, liberally brush ham with ¾ of the pineapple glaze. Arrange ham in a roasting rack and bake in a 325 F oven for about 1 hour to 1-1/2 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 temperature to 400 F and bake until nicely browned.
  4. Remove from oven and brush liberally with the pan juices. Cover with foil and let rest for about 10 to 15 minutes before slicing.
For the Pineapple Glaze
  1. In a sauce pan over medium heat, combine reserved poaching liquid, sugar, mustard and crushed pineapples. Stir until sugar is dissolved. Cook, stirring occasionally, until liquid is reduced and thickened.
NOTES
If ham is getting too brown before recommended temperature is reached, tent with a foil.
Credit to: kawalingpinoy
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