Jamón Glaseado (Glazed Ham)

Jamon Glaseado (Glazed Ham) fully cooked and topped with pineapple slices and marachino cherries, served on a white platter.

5 from 1 vote

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!

Prep Time20

Cook Time2

Total Time2 20

Course: Dinner

Cuisine: Latin, Latin Cuisine, Puerto Rican

Servings:

Calories: 960kcal

Author: Catherine Arena

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!

Notes

Recipe Notes:

Ham: Use a fully cooked bone-in ham for this recipe. The cooking time may vary depending on the size of your ham, so be sure to check the internal temperature before serving.

Removing the skin: When removing the skin, try to leave the layer of fat underneath. This helps keep the ham moist while baking besides adding tons of flavor.

Glaze: Keep an eye on the glaze while you're making it. Once it starts to thicken, remove it immediately from the stove, so it doesn't become too thick.

Leftovers: Store any leftover ham in an airtight container in the refrigerator for up to 4 days. Otherwise, freeze for up to 3 months.

Nutrition