Filipino-Style Pineapple Glazed Ham
Filipino-Style Pineapple Glazed Ham
Since buying a smoker, I’ve really enjoyed curing my own hams. It costs a fraction of the price and tastes so much better then anything store bought. This particular recipe poaches the ham with pineapple juice, 7up, and dark beer, then bakes in the oven with a thick pineapple glaze. It’s fairly straight forward in preparation. The most important part of the recipe is to make sure that the ham is completely submerged when poaching to ensure that it gets the full flavor equally throughout.
Ingredients
- 1 bone-in ham between 4-8lbs
- 6 cups pineapple juice
- 3 cups 7up or Sprite
- 2 cups dark beer
- 1 cup brown sugar
- 2 tbsp salt
- 1 head garlic
- whole cloves
Pineapple Glaze
- 2 cups ham poaching liquid
- 1 cup crushed pineapple
- 3/4 cup brown sugar
- 1/4 cup Dijon mustard
Instructions
- In a large stock pot, bring the pineapple juice, 7up, dark beer, garlic, brown sugar, and salt to a boil.
- Add in the ham. Simmer over medium heat for 1 hour.
- Place the ham on a rack on a baking sheet lined in foil. Stud the ham with whole cloves.
- To prepare the pineapple glaze, mix all of the ingredients together in a small pot.
- Simmer over medium heat for 15-20 minutes until the glaze has thickened.
- Preheat the oven to 350 degrees. Pour the glaze over the entire ham. Bake for 30 minutes.
- Let the ham rest for 15 minutes before carving.
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