Description
Pinoy Style Glazed Ham is a fully cooked bone in ham brined, baked and glazed with sweet sauce made with pineapple juice and spices.
Ingredients
Scale
Ham
- 4–5 kg fully cooked bone-in ham, fat on and skin removed
- cloves, to garnish
Poaching Liquid
- 1 1/2 litre pineapple juice
- 1 litre lemonade soda (Sprite or 7-up)
- 330 ml stout beer (Guinness)
- 1 cup brown sugar
- 3 tbsp salt
Pineapple Glaze
- 2 cups Poaching Liquid (from above)
- 400 g can pineapple chunks
- 1 cup brown sugar
- 4 tbsp yellow mustard
Instructions
- In a soup pot combine all poaching liquid ingredients together bring to a boil then add the ham and cook under medium heat for one hour. Make sure the whole ham is fully submerged.
- Remove from heat then let it cool down, refrigerate overnight.
- Remove from the fridge then drain the liquid reserving 2 cups for the glaze. Let the ham reach room temperature before proceeding.
- Prepare the glaze by combining all glaze ingredients in a sauce pan, bring it to a boil then reduce heat to medium, keep boiling until liquid is reduced and thick. Remove from heat then set this aside.
- Using a sharp knife, score the surface of the ham in a criss cross pattern, roughly half inch in depth. Place cloves where the lines intersect. Brush surface generously with glaze.
- Place ham in a roasting rack and bake in a 160C preheated oven for 1 1/2 hours. While baking continuous glaze the ham with the glaze every 30 minutes. Increase the temperature to 200C then continue to bake until nicely browned.
- Remove from oven brush the surface with the pan juices, let it cool before serving.