Pinoy Style Glazed Ham is a festive pineapple-glazed centerpiece with a sweet, tangy crust.
3 hours 30 minutes · Serves 12
Ingredients for Pinoy Style Glazed Ham
4–5 kg fully cooked bone-in ham, fat on and skin removed
1½ litres pineapple juice
1 litre lemonade soda, such as Sprite or 7-Up
330 ml stout beer, such as Guinness
1 cup brown sugar
3 tablespoons salt
2 cups reserved poaching liquid
1 400 g can pineapple chunks
1 cup brown sugar
4 tablespoons yellow mustard
Cloves, for garnish
How to cook Pinoy Style Glazed Ham
1.Combine pineapple juice, soda, stout, 1 cup brown sugar, and salt in a large pot. Bring to a boil, submerge ham, and cook over medium heat for 1 hour.
2.Cool the ham in its liquid, then refrigerate overnight. Drain, reserving 2 cups liquid, and bring ham to room temperature.
3.Boil reserved liquid with pineapple chunks, remaining brown sugar, and mustard over medium heat until reduced and thickened.
4.Score the ham in a crosshatch about 1 cm deep, stud intersections with cloves, and brush generously with glaze.
5.Roast on a rack at 160°C for 1½ hours, glazing every 30 minutes. Raise heat to 200°C and roast until well browned.
6.Brush with pan juices, cool slightly, carve, and serve.
