This Jamon al Horno con Piña (Pineapple Glazed Ham) is perfect for holiday entertaining, feeding a crowd or simply an afternoon Sunday dinner. The pineapple glaze alone is to die for!
This recipe not only is delicious but also stands out as one of the simplest and most convenient dishes perfect for holiday gatherings. It’s pre-cooked, requires minimal ingredients to amplify its already delectable flavor, making it an ideal choice for those seeking a stress-free centerpiece.
Enhanced with a simple yet extraordinary pineapple topping, this ham recipe seamlessly pairs with a wide array of side dishes including Cazuela de Batata (Sweet Potato Casserole), Ensalada de Papa (Potato Salad), Pan de Maíz (Cornbread) just to mention a few. Furthermore, it feeds a crowd!
Ingredients
- Ham – Use the butt or shank portion.
- Pineapple – Use pineapple slices or pineapple tidbits.
- Brown Sugar – Light or dark brown sugar.
- Maraschino Cherries – Adds flavor and appeal to this dish.
- Cloves and Cinnamon – The combination of whole cloves and ground cinnamon brings out the holiday flavor to this dish.
- Cornstarch – helps to create and thicken the homemade pineapple glaze.
*See my recipe card below for a complete list of the ingredients with measurements and instructions.*
Instructions
Take ham out of refrigerator 40 minutes before baking to allow it to come to room temperature.
Step 1: In a small saucepan, add the pineapple juice, the maraschino cherry juice, brown sugar, cinnamon, cloves, and a tablespoon of cornstarch. Combine well using a whisk or fork.
Step 2: Over medium heat, cook the glaze until slightly syrupy or desired thickness. Set the glaze aside until ready to use.
Step 3: Preheat oven to 325 degrees F. Remove ham from packaging and rinse under cool water. Set it on a cutting board. Using a knife prepare the ham by scoring a diamond pattern on the surface of the ham about ¼ inch deep.
Step 4: Brush or ladle a few tablespoons of the pineapple glaze over the ham on all sides. Reserve the rest of the glaze for later. Insert the whole cloves into diamond pattern.
Step 5: Place ham in the oven and cook for 1 hour. After an hour, remove the ham from the oven and add a few pineapple slices to the surface. Glaze the ham and pineapple slices. Using toothpicks, add the cherries to the center of the slices.
Step 6: Return the ham to the oven and cook for an additional 30 minutes to an hour or until internal temperature reaches 140° degrees. Remove ham from oven and allow ham to rest for 15 to 20 minutes before slicing. To serve, ladle pan juices over slices.
Delicious Pairing Side Dishes
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📖 Recipe
Jamon al Horno con Pina (Baked Ham with Pineapple Glaze)
Equipment
- roasting pan
- toothpicks
Ingredients
- 9 pound fully cooked, bone in ham
- 1 small jar of maraschino cherries
- 20 ounce pineapple slices or tidbits reserve the pineapple juice from the can
Pineapple Glaze
- 20 ounces reserved pineapple juice from the can
- 1 cup brown sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon whole cloves or ground cloves
- 4 tablespoon maraschino juice
Instructions
- Take ham out of refrigerator 40 minutes before baking to allow it to come to room temperature.
Pineapple Glaze
- In a small saucepan, add the pineapple juice, the maraschino cherry juice, brown sugar, cinnamon, cloves, and a tablespoon of cornstarch. Combine well using a whisk or fork.
- Over medium heat, cook the glaze until desired thickness. Set the glaze aside until ready to use.
Cooking Ham
- Preheat oven to 325 degrees F.Remove ham from packaging and rinse under cool water. Set it on a cutting board.
- Using a knife prepare the ham by scoring a diamond pattern on the surface of the ham about ¼ inch deep.
- Brush or ladle a few tablespoons of the pineapple glaze over the ham on all sides. Reserve the rest of the glaze for later.
- Place ham in the oven and cook for 1 hour. After an hour, remove the ham from the oven and add a few pineapple slices to the surface.
- Glaze the ham and pineapple slices.
- Using toothpicks, add the cherries to the center of the slices.
- Return the ham to the oven and cook for an additional 30 minutes to an hour or until the internal temperature reaches 140° degrees.
- Remove the ham from the oven and allow the ham to rest for 15 to 20 minutes before slicing. To serve, ladle pan juices over slices.
Darlene says
I’ve noticed in some recipes you list ingredients but not the amounts of each or quantity. For instance in Puerto Rican turkey how much oregano, vinegar, etc.
Thank you if you can help. Your recipes sound delicious.
Darlene
Cathy says
Hello Darlene! I have a feeling you are referring to the blog post of the recipe, if you scroll all the way down past the post, you will see the actual “recipe card” with all the ingredients and its individual amounts and quantities. I hope that helps! Please let me know if there is anything else I can help you with! Thank you for reaching out and your sweet comment. 🙂