This Puerto Rican Jamón Glaseado (Glazed Ham) is made with pineapple, marachino cherries, and a sweet homemade glaze. Easy to make, with maximum results. A delicious ham to serve for Thanksgiving, Christmas, or Sunday dinner!
This jamón glaseado is an easy and delicious ham that’s perfect for the holidays, but honestly, you don’t need to wait for a special occasion to make it!
With just a few ingredients, you can turn an ordinary ham into something really delicious. The homemade glaze is made with pineapple and marachino cherry nectar, giving the ham a wonderful sweet flavor as it bakes and caramelizes.
And making the glaze couldn’t be simpler! You only need a few ingredients, and there’s no need to run out and buy a store-bought ham glaze when you can easily make your own at home.
Just like our jamón al horno con piña and bourbon maple ham, this is another delicious way to serve ham for the holidays, Sunday dinner, or anytime you’re in the mood for a good homemade meal.
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Ingredients
- ham
- dijon or regular mustard
- brown sugar
- whole cloves
- can of pineapples slices
- maraschino cherries
- cornstarch
- toothpicks
Scroll all the way down to my recipe card below for a complete list of the ingredients with measurements and full recipe instructions.
How to Make Jamon Glaseado
Preheat. Preheat oven to 350°F.
Rinse the ham. Rinse the ham under cool water and place it in the roasting pan you will be using.
Remove the skin. If your ham has skin, using a sharp knife, carefully cut underneath the skin and remove it, leaving the layer of fat underneath intact (Images 1 & 2). Discard the skin.
Score the ham. Using a sharp knife, score the top and sides of the ham in a crisscross pattern about ¼ inch deep.
Spread the mustard. Using your hands or a small brush, cover the whole ham with mustard (Image 3).
Prepare the pineapple mixture. In a bowl, combine the juice from the pineapple can and the juice from the marachino cherry jar with the brown sugar. Whisk until everything is well combined (Image 4).
Reserve some of the mixture. Set aside 1 cup of the pineapple mixture to use for making the glaze later.
Stud with cloves. Press a whole clove into each center of the crisscross (Image 5).
Add the pineapple and cherries. Using toothpicks, secure the pineapple slices and the marachino cherries around the top and sides of the ham (Image 5).
Add the pineapple mixture. Pour the remaining pineapple mixture all over the ham. Cover the roasting pan tightly with aluminum foil.
Bake the ham. Bake for about 1½ to 2 hours, depending on the size of your ham or until the internal temperature reaches 140°F (Image 6).
Baste ham. 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.
Prepare the glaze. While the ham finishes baking, add the reserved cup of pineapple and marachino nectar to a small saucepan over medium-low heat (Image 7).
Add the cornstarch. Whisk in the cornstarch until there are no lumps. Continue heating and stirring until the glaze starts to thicken. Turn off the heat.
Brush on the glaze. Remove the ham from the oven and brush the homemade glaze all over (Image 8). Return the ham to the oven and bake for another 20 minutes to caramelize the top and sides.
Let the ham rest. Once the ham is done, remove it from the oven and let it rest for 15 minutes before slicing.
Remove the cloves and slice. Remove the toothpicks, whole cloves, pineapple slices, cherries and slice your ham to desired thickness. Enjoy!
What to do with Leftover Ham
If you have any ham left over, there are so many ways to use it! Here are a few of my favorites:
- Make a few ham sandwiches.
- Add some chopped ham to this Puerto Rican arroz chino with scrambled eggs.
- Add cubed ham to habichuelas guisadas con calabaza.
- Use it in ensalada de coditos con jamon.
- Add it to arroz con gandules apastelado (pigeon peas and rice with shredded plantains) or Puerto Rican rice and beans.
- Or make a pot of sopa de jamon (Puerto Rican ham soup).
You can also cube the ham and freeze.
Other Holiday Meats to Make
📖 Recipe
Jamón Glaseado (Glazed Ham)
Equipment
- Toothpicks and roasting pan
Ingredients
- 9 pounds ham
- dijon or regular mustard sprinkled and brushed on ham
- 28 ounces pineapple slices reserve liquid
- 1 large jar maraschino cherries reserve liquid
- 1 cup brown sugar
- whole cloves
- 1 tablespoon cornstarch
Instructions
- Preheat. Preheat oven to 350°F.
- Rinse the ham. Rinse the ham under cool water and place it in the roasting pan you will be using.
- Remove the skin. If your ham has skin, using a sharp knife, carefully cut underneath the skin and remove it, leaving the layer of fat underneath intact. Discard the skin.
- Score the ham. Using a sharp knife, score the top and sides of the ham in a crisscross pattern about ¼ inch deep.
- Spread the mustard. Using your hands or a small brush, cover the whole ham with mustard.
- Prepare the pineapple mixture. In a bowl, combine the juice from the pineapple can and the juice from the marachino cherry jar with the brown sugar. Whisk until everything is well combined.
- Reserve some of the mixture. Set aside 1 cup of the pineapple mixture to use for making the glaze later.
- Stud with cloves. Press a whole clove into each center of the crisscross.
- Add the pineapple and cherries. Using toothpicks, secure the pineapple slices and the marachino cherries around the top and sides of the ham.
- Add the pineapple mixture. Pour the remaining pineapple mixture all over the ham. Cover the roasting pan tightly with aluminum foil.
- Bake the ham. Bake for about 1½ to 2 hours, depending on the size of your ham or until the internal temperature reaches 140°F.
- Baste ham. 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.
- Prepare the glaze. While the ham finishes baking, add the reserved cup of pineapple and marachino nectar to a small saucepan over medium-low heat.
- Add the cornstarch. Whisk in the cornstarch until there are no lumps. Continue heating and stirring until the glaze starts to thicken. Turn off the heat.
- Brush on the glaze. Remove the ham from the oven, raise heat to 400 degrees F. Brush the homemade glaze all over. Return the ham to the oven and bake for another 20 minutes to caramelize the top and sides.
- Let the ham rest. Once the ham is done, remove it from the oven and let it rest for 15 minutes before slicing.
- Remove the cloves and slice. Remove the toothpicks, whole cloves, pineapple slices, cherries and slice your ham to desired thickness. Enjoy!
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