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Jamon Glaseado (Glazed Ham) fully cooked and topped with pineapple slices served inside a casserole dish.
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5 from 1 vote

Jamón Glaseado (Glazed Ham)

This Jamón Glaseado (Glazed Ham) has the best easiest homemade glaze, requires minimal effort and produces the best tasting glazed ham.
Prep Time10 minutes
Cook Time2 minutes
Course: Dinner
Cuisine: Puerto Rican
Servings: 12
Calories: 960kcal

Equipment

  • Toothpicks and roasting pan

Ingredients

  • 9 lb ham
  • dijon or regular mustard sprinkled and brushed on ham
  • 28 oz pineapple slices reserve liquid
  • 1 jar maraschino cherries
  • 1 cup brown sugar
  • whole cloves
  • 1 tablespoon cornstarch

Instructions

  • Preheat oven to 400 ° degrees Fahrenheit
  • Begin with rinsing the ham under cool water and laying either on a baking sheet while seasoning or directly inside the roasting pan you will be using to bake 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.
  • Using the knife, make crisscross or zig zag cuts all over ham just deep enough to reach the surface of ham meat.
  • Sprinkle mustard all over ham and brush to spread.
  • Add pineapple and maraschino liquid that pineapple and cherries come in to a bowl.
  • Add brown sugar to the bowl and whisk all together.
  • Reserve one cup of this nectar for ham glaze.
    Set both mixtures aside until ready to use.
  • Place pineapple slices on top and around of ham using the toothpicks.
  • Slide cherries through each toothpick.
  • Insert cloves into ham in between pineapple slices.
  • Pour the nectar all over ham and now cover the ham with aluminum foil.
    Bake the ham for 1½ to 2 hours.
  • 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.

Ham Glaze

  • In a saucepan over medium low heat, add the reserved cup of pineapple and maraschino nectar.
    Add the cornstarch and whisk together until all lumps have disappeared.
    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.

Nutrition

Serving: 12g | Calories: 960kcal | Carbohydrates: 34g | Protein: 74g | Fat: 57g | Saturated Fat: 20g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 27g | Cholesterol: 211mg | Sodium: 4044mg | Potassium: 1082mg | Fiber: 1g | Sugar: 32g | Vitamin A: 39IU | Vitamin C: 6mg | Calcium: 57mg | Iron: 3mg