Jamón Glaseado (Glazed Ham)

Jamón Glaseado (Glazed Ham) is an excellent addition or option to any special occasion meal. It requires minimal effort to make with absolute maximum results. Incredibly easy to prepare and worlds delicious!

Just like our jamón al horno con piña (baked ham with pineapple), and our bourbon maple ham, jamón glaseado is a dish you can easily prep in no time with just a few ingredients.

With just six ingredients, you will have the most delicious glazed ham that’s not just excellent for the holidays but really anytime of the year.

More importantly, it produces an impressive dish filled with loads and loads of flavor! No bland baked ham here!

Additionally, the homemade glaze is just delicious and ridiculously easy to make.

Absolutely no need to buy store bought glaze to baste your ham.

Simply reserving one cup of the pineapple, maraschino nectar will produce the most incredible flavorful glaze with just a few simple steps.

You will never buy store bought ham glaze ever again!

Should You Remove Rind (Skin)

Some people prefer to remove the entire skin from ham before seasoning and baking.

Instead, we will be leaving part of the skin on. This allows the layer of the fat beneath the skin to flavor and slowly baste the meat which will also produce fabulous ham drippings.

For maximum flavor, we will also be making the traditional zig-zag cuts to the meat which will serve dual purpose. It will allow the seasonings to seep through while also giving it that impressive appearance we are all use to seeing on a baked ham.

Especially perfect for the holidays.

Ingredients to Make Jamon Glaseado

• ham with skin
• dijon or regular mustard
• brown sugar
• whole cloves
• can of pineapples slices
• maraschino cherries
• cornstarch
• toothpicks

That’s it! Six ingredients and you will be making one of the best tasting and super easy glazed hams you have ever made for the holidays!

How to Make Jamón Glaseado (Glazed Ham)

Preheat Preheat oven to 400 ° degrees Fahrenheit

Rinse Ham Begin with rinsing the ham under cool water and lay either on a baking sheet while seasoning or directly inside the roasting pan you will be using to bake ham.

Skin Ham Using a knife carefully cut and remove part of the skin. Simply lay the tip of your knife right below skin and start slicing off towards the back end of bone. You will want to cut skin while leaving the fat right beneath it in tack. Discard skin.

Cuts Using the knife, make crisscross or zig zag cuts all over ham just deep enough to reach the surface of ham meat.

Mustard Seasoning Sprinkle mustard all over ham and brush to spread.

Pineapple and Maraschino Nectar Add pineapple and maraschino liquid that pineapple and cherries come in to a bowl.

Brown Sugar Add brown sugar to the bowl and whisk all together.

Reserve Reserve one cup of this nectar for ham glaze.

Set both mixtures aside until ready to use.

Pineapple Slices and Maraschino Cherries Place pineapple slices on top and around of ham using the toothpicks.

Cherries Slide cherries through each toothpick.

Whole Cloves Insert cloves into ham in between pineapple slices.

Pour Nectar Pour the nectar all over ham and now cover the ham with aluminum foil.

Bake Bake the ham for 1½ to 2 hours.

While Baking Remove ham from the oven in between cooking time, uncover and pour pan drippings over ham. Leave ham uncovered and continue baking until fully cooked.

Preparing the Ham Glaze

• In a saucepan over medium low heat, add the reserved cup of pineapple and maraschino nectar.
• Add the cornstarch and whisk together.
• Heat glaze through until it starts to thicken. Turn stove off.

• Remove ham from oven and brush ham glaze all over ham and bake again for an additional 20 minutes.
• Ham is done when internal temperature reaches 140°

• Let ham rest for fifteen minutes. Remove whole cloves from ham and discard.
• Ham is now ready to slice.

What to Make with Leftover Ham

There are countless dishes you can use leftover ham with. Here are a few ideas.

The two most common dishes to make with leftover ham is of course ham soup and ham sandwiches. These two dishes go without question!

Equally delicious is, ham and eggs.

Any ham that is leftover after five days, simply cut, cube and freeze then use in such dishes as habichuelas guisadas (Puerto Rican stewed beans), ensalada de coditos (macaroni salad), arroz con gandules apastelado (pigeon peas and rice with shredded plantains) and Puerto Rican rice and beans.

Get creative and make sure to use all of your leftover ham!

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