Homemade Ham with Pineapple Glaze (Hamon Recipe)

Print Recipe

5 from 5 votes

Homemade Ham with Pineapple Glaze (Hamon Recipe)

Start making your own ham for the holidays with this easy recipe that includes delicious pineapple glaze.

Prep Time15

Cook Time1

Curing Time10

Total Time10 1 15

Course: Main Course, Sandwich

Cuisine: American, Filipino

Keyword: hamon, hamonada, how to make ham

Servings: - 8

Calories: 600kcal

Author: Bebs

Ingredients

4-5 pounds fresh pork ham - shank-end, bone-in, skin intact, about 4-inch thick

BRINE SOLUTION

1 cup rock salt
½ cup brown sugar
3 teaspoons pink curing salt - Prague Powder #1
3 pieces star anise
1 teaspoon peppercorn
3 pieces bay leaves
10 cups water - or 9 cups of water and 1.5 cups of ice cubes

PINEAPPLE GLAZE

2 cups pineapple juice -unsweetened
1 cup water
¾ cup brown sugar
2 pieces bay leaves
1 teaspoon peppercorn
1 tablespoon salt

CARAMELIZED COATING

brown sugar - for coating

US Customary - Metric

Instructions

Prepare the brine solution. In a small pot or saucepan, combine all the dry ingredients together, except for the curing salt. Add 2 cups of water and bring to boil while stirring to dissolve the salt and sugar. Let it simmer for 5 minutes then remove from heat.
Fill the container with the remaining water and pour in the brine solution. Add the ice cubes and stir to mix. Add the pink curing salt and mix until dissolved.
Add the ham making sure that it is fully submerged in the brine. Place a plate on top to push the meat down if needed. Place the container in the fridge to cure for 10-12 days.
Once the curing time is done, take it out of the brine and rinse. Tie the meat with twine to hold its shape or to shape it as you wish if using boneless ham.
Place it in a pot and add the ingredients for the glaze. Cover and bring to boil for one to one and a half hours. Remember not to overdo it or the meat will be too tender and will break when you carve it.
Remove the ham from the pot, leaving the liquids to simmer until it is reduced to a thicker glaze. Run the glazed through a sieve to filter out the solids and set aside.
Remove the rind/skin. Use the sharp tip of the knife to help you easily separate the rind from the fat. Score the fat side of the ham by running a sharp knife through the fat to create the classic diamond-shaped pattern.
Place the ham on a baking pan and rub the ham generously with brown sugar. Using a blow torch, caramelize the sugar on the ham. Alternatively, place ham in oven and roast at 220°C/425°F or until the sugar has caramelized. (SEE NOTE 1)
Brush the ham with half of the pineapple glaze and bake again for 15-20 minutes or until glaze is bubbly and dark golden brown.
Remove from the oven and let the ham rest for 10-15 minutes. Carve ham in the desired thickness. Serve the ham slices with a drizzle from the remaining pineapple glaze.

Notes

NOTE 1: If not using immediately, stop at this point. You can store ham in the fridge for a couple (3-4) of days to be taken out on the big day. Or you can freeze it to extend the shelf life. Just make sure it is properly wrapped or sealed. Remember to thaw before using.

If it was previously frozen then thawed, it will need longer baking time at a lower temperature. Bake first at 150°C |300°F for 20 minutes without the glaze. Remove from oven and baste with the glaze and pan juices, bake again for 15 minutes. Turn up the temperature to 220°C|425°F and brush again with glaze and bake for another 15 minutes or until the outer layer becomes bubbly and dark brown.

Nutrition