This Pineapple-Glazed Ham is the perfect centerpiece for Noche Buena, with a caramelized brown sugar crust and a sweet, sticky glaze. It's a stovetop recipe that's easy to make with just a few ingredients.
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Ingredients you'll need
Notes and substitutions
- Ham: You'll need a pre-cooked ham that's ready to eat, weighing about 8-12 pounds. I used a spiral-cut ham, which is pre-sliced in a spiral pattern around the bone for easy serving. Bone-in hams often have more flavor and a classic look, while boneless hams are easier to slice and serve.
- Beer: An optional ingredient that adds a little something extra to the sauce. It adds a depth and complexity that balances the sweetness of the sauce. You can also use a touch of rum or brandy for a different flavor dimension. If you prefer a non-alcoholic version, simply skip it.
- Ground cloves: It adds a subtle, warm spice that complements the sweetness of the glaze. You can use whole cloves, often studded into the ham for a decorative touch. Other spices like cinnamon, nutmeg, or ground ginger can be used for added aroma.
How to make this recipe
Step 1: Prepare the cooking liquid
In a cup, combine the 3 cups pineapple juice, beer (if using), 1 cup brown sugar, 2 tablespoons Dijon mustard, and ¼ teaspoon ground cloves. Stir until the sugar is dissolved.
Step 2: Drain the ham
Take the ham out of its packaging and place it in a colander or on a wire rack. Drain the excess liquid or brine.
Step 3: Cook the ham
Place the ham in a large, heavy-bottomed pot and pour the prepared sauce over it. Cover and gently simmer on medium heat for 45 minutes to an hour.
PRO TIP: Do not let the cooking liquid boil vigorously to prevent the ham from drying out or becoming tough. The slow, gentle heating process warms the ham thoroughly while keeping it moist and tender.
Step 4: Baste the ham
Baste the ham occasionally with the sauce to keep it moist and flavorful. Regularly check and adjust the heat as needed to maintain a gentle simmer.
Note that the ham will release liquid during cooking, which can contribute more flavor. The quantity of liquid varies based on the type of ham and its preparation.
Step 5: Transfer ham
Carefully transfer the ham to a platter and cover with foil to prevent drying out, if using a blowtorch for the sugar glaze. If you intend to broil it, place it on a baking sheet instead.
Step 6: Thicken the sauce
Boil the remaining sauce over medium-high heat, uncovered. Let it reduce by half for 15-20 minutes to concentrate the flavors. Taste and adjust to your liking.
Once reduced, thicken it with a cornstarch slurry, a mixture of 2 tablespoons cornstarch and 2 tablespoons of water. Add more if you prefer a thicker sauce.
If you prefer a simpler approach, aren't fond of too much sweetness, or don't particularly care for a brown sugar crust, feel free to skip the next step. Your ham will be ready to serve at this point. Simply spoon the thickened sauce over the ham for a delicious finish.
Step 7: Add brown sugar and caramelize
Apply brown sugar all over the surface of the ham to create a crust. If using a blowtorch, carefully pass the flame over the sugar-coated ham until the sugar melts and caramelizes, creating a glaze.
If using a broiler, place the sugar-coated ham under the broiler and watch it closely. It typically takes about 5 for the sugar to caramelize and form a glaze.
Step 8: More sauce for serving
Spoon another layer of the sauce over the ham and serve with more sauce on the side.
Enjoy your Pineapple-Glazed Ham with warm Pandesal for a classing pairing!
Oven Instructions
- Place the pre-cooked ham in a deep roasting pan or an oven-safe dish that's large enough to hold the ham, the cooking liquid, and any additional liquid released during cooking.
- Pour the prepared liquid over the ham. Cover with foil to retain moisture.
- Bake in a preheated oven at 325°F (163°C) for 1 to 1½ hours, or until the ham is heated through.
- Baste the ham periodically with the cooking liquid during the baking process.
- Once baked, carefully transfer the ham to a plate and cover with foil to keep it moist.
- Pour the cooking liquid from the pan into a saucepan. Reduce it by half over medium-high heat, which should take about 15 minutes. Thicken with a cornstarch slurry, then set aside.
- Return the ham to the roasting pan. Spread brown sugar evenly over its surface.
- Broil on high for about 5 minutes, or until the sugar melts and forms a crust. Watch closely to avoid burning.
What to serve for Noche Buena
- Macaroni Salad: A creamy pasta salad with macaroni, mayonnaise, and a mix of vegetables and fruits.
- Filipino Spaghetti: Sweet-style spaghetti with a tomato-based sauce, ground meat, hotdogs, and topped with grated cheese.
- Leche Flan: A caramel custard dessert made with eggs and milk, with a sweet caramelized syrup on top.
- Embutido: Filipino-style meatloaf typically made with ground pork, rolled into a log shape and steamed or baked.
- Buko Pandan: A refreshing dessert salad made with young coconut strips, pandan-flavored gelatin, and sweetened cream.
- Puto Bumbong: Purple rice cakes steamed in bamboo tubes, often served with butter, sugar, and grated coconut.
- Bibingka: A rice cake made with coconut milk, topped with salted eggs, grated coconut, and cheese.
Recipe FAQs
Orange juice or apple cider can be good substitutes, with a similar sweet and fruity flavor.
Basting helps to keep the ham moist and adds flavor, but if you're short on time, covering the ham with foil during baking can also help retain moisture.
For pre-cooked ham, you're mainly reheating it. An internal temperature of about 140°F (60°C) indicates it's warmed through.
Other pork recipes you may like
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📖 Recipe
Pineapple-Glazed Ham
Equipment
- Large heavy-bottomed pot or roasting tray (if using the oven)
- Blowtorch or broiler
Ingredients
- 8-12 pounds pre-cooked ham see note
- 3 cups pineapple juice
- 1 cup beer optional; see note
- 1½ cups dark brown sugar divided
- 2 tablespoons Dijon mustard sub: whole grain or yellow mustard
- ¼ teaspoon ground cloves see note
- 2 tablespoons cornstarch or more
Instructions
- In a cup, combine the pineapple juice, beer (if using), 1 cup brown sugar, Dijon mustard, and ground cloves. Stir until the sugar is dissolved.
- Take the ham out of its packaging and place it in a colander or on a wire rack. Drain the excess liquid or brine.
- Place the ham in a large, heavy-bottomed pot and pour the prepared sauce over it. Cover and gently simmer on medium heat for 45 minutes to an hour.PRO TIP: Do not let the cooking liquid boil vigorously to prevent the ham from drying out or becoming tough. The slow, gentle heating process warms the ham thoroughly while keeping it moist and tender.
- Baste the ham occasionally with the sauce to keep it moist and flavorful. Regularly check and adjust the heat as needed to maintain a gentle simmer.Note that the ham will release liquid during cooking, which can contribute more flavor. The quantity of liquid varies based on the type of ham and its preparation.
- Carefully transfer the ham to a platter and cover with foil to prevent drying out, if using a blowtorch for the sugar glaze. If you intend to broil it, place it on a baking sheet instead.
- Boil the remaining sauce over medium-high heat, uncovered. Let it reduce by half for 15-20 minutes to concentrate the flavors. Taste and adjust to your liking.
- Once reduced, thicken it with a cornstarch slurry, a mixture of 2 tablespoons cornstarch and 2 tablespoons of water. Add more if you prefer a thicker sauce.If you prefer a simpler approach, aren't fond of too much sweetness, or don't particularly care for a brown sugar crust, feel free to skip the next step. Your ham will be ready to serve at this point. Simply spoon the thickened sauce over the ham for a delicious finish.
- Apply brown sugar all over the surface. If using a blowtorch, carefully pass the flame over the sugar-coated ham until the sugar melts and caramelizes, creating a glaze.
- Spoon a layer of sauce over the ham and serve with more sauce on the side.
Notes
- Ham: You'll need a pre-cooked ham that's ready to eat, weighing about 8-12 pounds. I used a spiral-cut ham, which is pre-sliced in a spiral pattern around the bone for easy serving. Bone-in hams often have more flavor and a classic look, while boneless hams are easier to slice and serve.
- Beer: An optional ingredient that adds a little something extra to the sauce. It adds a depth and complexity that balances the sweetness of the sauce. You can also use a touch of rum or brandy for a different flavor dimension. If you prefer a non-alcoholic version, simply skip it.
- Ground cloves: It adds a subtle, warm spice that complements the sweetness of the glaze. You can use whole cloves, often studded into the ham for a decorative touch. Other spices like cinnamon, nutmeg, or ground ginger can be used for added aroma.
- Place the pre-cooked ham in a deep oven-safe dish.
- Pour the prepared liquid over the ham and cover with foil.
- Bake at 325°F (163°C) for 1 to 1½ hours until heated through.
- Baste the ham occasionally with the cooking liquid.
- Transfer the ham to a plate, cover with foil.
- In a saucepan, reduce the cooking liquid by half over medium-high heat for about 15 minutes. Thicken with cornstarch.
- Return the ham to the dish, sprinkle with brown sugar.
- Broil on high for 5 minutes until the sugar forms a crust. Watch to prevent burning.
Lara
I love this! It reminds me of honey baked ham. Soo good!
Nora Reyes
Hello Lara, I'm so glad you liked it! It's great to hear it brings back those honey baked ham vibes. Enjoy!