Filipino-style Pineapple Glazed Ham

to form a nice pattern around the top

and sides of ham.

Prep time: 20 mins

Cook time: 3 hours
Total time: 15hrs and 20mins
Yield: 12 to 18 Servings

Ingredients
o

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

o 2 cups poaching liquid
o cup brown sugar
o

cup yellow mustard

1 cup crushed pineapple

Instructions
1. 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 ham is fully submerged
in poaching liquid. Over medium
heat, bring to a boil. Cover, lower
heat and continue to cook for about
1 hour. Allow to slightly cool and
refrigerate overnight.

2. Drain ham, reserving about 2 cups

of the poaching liquid. Allow meat to
stand for about 1 hour or until it
reaches room temperature. With a
knife, score the surface fat in a
diamond pattern at about -inch
deep and 1-inch apart. Place cloves
at the intersection points of the cuts

3. With a pastry brush, liberally brush

ham with of the pineapple glaze.
Arrange ham in a roasting rack and
bake in a 325 F oven for about 1
hour 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. At the last 5 minutes of
cooking, increase temperature to
400 F and bake until nicely browned.

4. Remove from oven and brush

liberally with the pan juices. Cover
with foil and let rest for about 10 to
15 minutes before slicing.
For the Pineapple Glaze
1. In a sauce pan over medium heat,
combine reserved poaching liquid,
sugar, mustard and crushed
pineapples. Stir until sugar is
dissolved. Cook, stirring
occasionally, until liquid is reduced
and thickened.

Notes
If ham is getting too brown before
recommended temperature is reached, tent
with a foil.