Jamon al Horno con Pina

No other dish is easier and more delicious than a Jamon al Horno con Pina (Baked Ham with Pineapple). Perfect for holiday entertaining, feeding a crowd or simply an afternoon Sunday dinner. The pineapple glaze alone is to die for!

Baked ham is one of the easiest dishes you can make for the holidays. Whether its Easter, Thanksgiving, Christmas, New Years or Three Kings Day!

It’s precooked and requires minimal ingredients to enhance its already delicious flavor!

Top it with a phenomenal glaze, bake it and two hours later you will have the most flavorful dish to go along with practically any side dish.

Not to mention, you get a lot of bang for your buck; you can feed a crowd!

Growing up, jamon al horno con piña was always part of our festive holiday table. My mom always made all the traditional Puerto Rican dishes of course but baked ham was also part of our festive menu.

Depending on the holiday our table looked something like this:

• pernil asado (roast pork shoulder)
• pavochon (Puerto Rican style turkey)
• arroz con gandules (pigeon peas and rice)
• pasteles
• ensalada de papa (Puerto Rican potato salad)
• ensalada de coditos (Puerto Rican macaroni salad)
• cazuela de batatas (sweet potato casserole)
• and of course baked ham with pineapple slices and maraschino cherries

Ingredients You’ll Need for Jamon al Horno con Pina

• fully cooked bone in ham (I used an 8lb butt portion ham)

Pineapple Glaze

• pineapple tidbits (I also bought a small can of pineapple slices to decorate around ham)
• brown sugar
• ground cinnamon
• cloves or alternatively ground cloves
• pineapple juice
• maraschino cherries

How to Make Jamon al Horno con Pina

Take ham out of refrigerator 40 minutes before baking to allow it to come to room temperature.

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For the Pineapple Glaze

1. Add all the ingredients except maraschino cherries to a saucepan and stir together. Bring to a boil over medium heat.
2. Lower heat and allow mixture to become slightly syrupy (about 10 minutes). Set aside.

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1. Preheat oven to 325 degrees F.
2. Remove ham from packaging and set in a roasting pan.
3. Using a knife score surface of ham about ¼ inch deep in a diamond pattern.
4. Brush or pour a few spoons of the pineapple glaze over ham on all sides. Reserve the rest of the glaze for later.
5. Place a few maraschino cherries around ham.
6. Place ham in the oven.
7. Cover the ham with aluminum foil after one hour of cooking or cover with lid to avoid ham from drying out.
8. Bake ham for an additional 1-1 ½ hours or until internal temperature reaches 140 degrees.
9. Remove ham from the oven and remove the foil.
10. Increase the oven to 400 degrees.
11. Brush the remaining glaze on all sides of ham and bake uncovered for an additional 15 minutes.
12. Remove ham from oven and allow ham to rest for 15 to 20 minutes before slicing.

Tips

• Using Whole Cloves? Because with this recipe we are not inserting the whole cloves directing into the ham, you do not have to remove them plus we are using very little cloves. Just make sure not to eat them as the flavor is quite strong!
• Prefer to use whole pineapple slices? Sure! You can attach whole pineapple slices all around ham using toothpicks and placing maraschino cherries to the center of slice to make the traditional looking baked ham. This recipe is is done with pineapple tidbits for simplicity purposes and tastes amazing done this way.
• How long to bake a precooked ham? A good rule to follow is to bake at 325 degrees F for 15-20 minutes per pound. For example, my ham was 8lb and I baked it for 2 hours.
• Should I glaze ham after it has finished baking? Not only does the ham caramelize deliciously but as it cooks it releases and cooks in its own juices. Once ham has finished cooking and rested 15 minutes, slice and top with juices when serving.
• How much ham per person? For a ham with bone in, think ¾ pounds per person. For example an 8lb ham will feed about 10 people.
• How long will ham last in refrigerator? It will last up to 4-5 days and 2 months in freezer.