Filipino-style Pineapple Glazed Ham

There’s been a heavy influx of traffic to Kawaling Pinoy these past couple of days coming mostly from Google searches for party food recipes such as lumpiang shanghai, pork embutido, Cathedral window gelatin, leche flan, maja blanca and fruit salad. I am assuming you guys are already in full swing with your holiday preparations. Woohoo! I just love the merriment of Christmas and all its good cheer. Thank you, thank you, everyone, for stopping by and making Kawaling Pinoy a part of your celebrations. To add to your holiday feast, here’s a Filipino-style pineapple glazed ham that’s sure to make an awesome Noche Buena centerpiece.

Hams are not created equal, with some more heavily-seasoned than others. I recommend nicking off a little piece to taste and decide if you need to add salt to the poaching liquid. For this recipe, I used a fully-cooked, bone-in ham I bought at Seafood City a few days ago, which was not as overly salty as most of the hams I’ve bought in previous years. It was a bit pricey at $37 and some cents for about 8 pounds of meat when most hams go on sale around this time of the year. I succumbed to its outrageous cost because the label said “Filipino-style smoked ham”, whatever that means. In the end, my ham proved to be a smart buy as it kept pretty moist even with the additional prepping I did. Just look at that beauty, all nicely-crusted with pineapple glaze yet still tender and juicy. What are you waiting for? This glazed ham takes at least a day to make, let’s get going and have it ready for Christmas!

You may also want to check out these delicious recipes for your Christmas festivities:
Steamed Lapu Lapu with Mayonnaise-a traditional Christmas dish made with grouper fish steamed and then topped with mayonnaise, chopped eggs, sweet pickle relish, carrots and bell peppers
Lengua with Mushroom Sauce-succulent ox tongue slices simmered in a creamy mushroom sauce
Hardinera-Lucban’s festive version of meatloaf made with diced pork, luncheon meat, liver spread, eggs and pineapple; steamed to perfection in llanera molds

Filipino-style Pineapple Glazed Ham

Prep Time20 mins
Cook Time3 hrs
Total Time15 hrs 20 mins
 Servings:  to 18 Servings
 Author: Lalaine Manalo

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
  • 3/4 cup brown sugar
  • 1/4 cup yellow mustard
  • 1 cup crushed pineapple

Instructions

  • 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.
  • Drain ham, reserving about 2 cups of the poaching liquid. Make pineapple glaze.
  • With a knife, score the surface fat of the ham in a diamond pattern at about 1/4-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 3/4 of the pineapple glaze. Arrange ham in a roasting rack and bake in a 325 F oven for about 1 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.
  • 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 Pineapple Glaze

  • 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.

 

 

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