filipino ham

Sweet, moist and flavorful glazed ham that will surely take center stage during the holiday season.

Filipino Ham with Pineapple-Brown Sugar Glaze

ham (bone-in)

brown sugar

Whole ((or 2 star anise))

Whole cloves, (to stud after scoring the ham)

Place the ham (remove packaging and skin, if any) in a large pot (with lid). Add brown sugar, 4 pieces of cloves and pineapple juice. Bring to a soft boil on medium-low heat. Once it starts to boil, switch to the lowest heat setting, cover and cook for one hour. Make sure the liquid is just barely simmering, not bubbling. Spoon the braising liquid to the ham (that’s not submerged in liquid) every 20 - 30 minutes. Remove the ham and reduce the braising liquid to about 1 ½ - 2 cups. This will be your ham gravy/sauce for serving.

Set the oven to broil. Position the oven rack in the lower third. Line a rimmed baking sheet with aluminum foil and position a wire rack on top. Place a piece of parchment (just enough to cover the bottom of the ham on top of the rack) and place the ham on top. This prevents the bottom from sticking to the rack.

Using a sharp knife, score 1 inch diamond-shaped (or squares) patterns on the ham (shallow cuts about ¼ inch deep). Put one whole clove in every spot where the cut meets. Pack the brown sugar all over the ham, pressing firmly to make it stay in place. Broil until the sugar melts and the glaze is bubbling. It will take about 15 minutes depending on the size and shape of the ham. Watch carefully to prevent burning.* (see Notes)

Garnish with fresh fruits and/ herbs of choice. Remove cloves prior to serving

Christmas ham glazed with brown sugar and pineapple juice is the perfect holiday centerpiece. Easy to make and sure to be a crowd favorite!

Filipino-style Pineapple Glazed Ham

(about 7 to 8 pounds) fully cooked, bone-in ham

pineapple juice

dark beer

salt

cloves

poaching liquid (from boiling the ham)

pineapples

yellow mustard

Make marinade

In a deep pot, combine pineapple juice, beer, Sprite, sugar, and salt. Stir until dissolved.

Add ham

Add ham and about 6 to 8 pieces of the cloves, making sure the ham is fully submerged in the liquid.

Cook

Over medium heat, bring to a boil. Cover, lower heat, and continue to cook for about 1 hour.

Make glaze

Drain ham, reserving about 2 cups of the poaching liquid. Make pineapple glaze.

Score ham

With a knife, score the surface fat of the ham in a diamond pattern at about 1/4-inch deep and 1-inch apart.

Preheat oven

Insert cloves

Place cloves at the intersection points of the cuts to form a nice pattern around the top and sides of ham.

Brush with glaze

Liberally brush ham with 3/4 of the pineapple glaze.

Bake

Arrange ham in a roasting rack and bake in a 350 F oven for about 1 to 1 1/2 hours or until internal temperature reaches 140 F. While baking, continue to baste ham every 15 to 20 minutes with the remaining glaze.

Raise temperature

At the last 5 minutes of cooking, increase the temperature to 400 F and bake until nicely browned.

Let rest

Remove from oven and brush liberally with the pan juices. Cover with foil and let rest for about 10 to 15 minutes before slicing.

Combine glaze ingredients

In a saucepan over medium heat, combine reserved poaching liquid (from boiling the ham), crushed pineapples, sugar, and yellow mustard. Stir until sugar is dissolved.

Cook, stirring occasionally until liquid is reduced and thickened.

For Pineapple Glaze

https://www.youtube.com/watch?v=GDctufcYDX0

Make the holidays extra delicious with Pineapple-glazed ham! Moist and flavorful with a fruity glaze, it's the perfect Christmas dinner centerpiece.

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How to Make Holiday Ham

✅Ingredients

1 (about 7 to 8 pounds) fully cooked, bone-in ham
6 cups pineapple juice
3 cups Sprite or 7-up
2 cups dark beer
1 cup brown sugar
2 tablespoons salt
20 to 30 whole cloves

For the Pineapple Glaze
2 cups poaching liquid (from boiling the ham)
1 cup crushed pineapples
3/4 cup brown sugar
1/4 cup yellow mustard

✅Instructions

In a deep pot, combine pineapple juice, beer, Sprite, sugar, and salt. Stir until dissolved.

Add ham and about 6 to 8 pieces of the cloves, making sure the ham is fully submerged in the liquid.

Over medium heat, bring to a boil. Cover, lower heat and continue to cook for about 1 hour.

Drain ham, reserving about 2 cups of the poaching liquid. Make pineapple glaze.

With a knife, score the surface of the ham in a diamond pattern at about ¼-inch deep and 1-inch apart.

Place cloves at the intersection points of the cuts to form a nice pattern around the top and sides of the ham.

In a saucepan over medium heat, combine reserved poaching liquid (from boiling the ham), crushed pineapples, sugar, and yellow mustard. Stir until sugar is dissolved.

Cook, stirring occasionally until liquid is reduced and thickened.

Liberally brush ham with 3/4 of the pineapple glaze.

Arrange ham in a roasting rack and bake in a 350 F oven for about 1 to 1 ½ hours or until internal temperature reaches 140 F. While baking, continue to baste ham every 15 to 20 minutes with the remaining glaze.

At the last 5 minutes of cooking, increase the temperature to 400 F and bake until nicely browned.

Remove from oven and brush liberally with the pan juices. Cover with foil and let rest for about 10 to 15 minutes before slicing.

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