Jamón con piña es un jamón glaseado con piñas al estilo Puertorriqueño. ¡Es dulce y salado y absolutamente delicioso! Guarda esta receta para la próxima vez que tengas una reunión familiar, ¡este delicioso jamón con piña no te decepcionará!
8-10lbbone-in shank half, butt half or spiral cut ham
2canspiña en rebanadas20 oz each (reserve the pineapple juice)
1frascocerezas maraschino10 oz (reserve the cherry juice)
Glaze
2tazasjugo de piñafrom canned pineapple slices
1tazajugo de cerezas maraschinode el frasco de cerezas
1/2tazaazúcar negra
6clavosenterosopcional
2tbspmustardopcional
Instructions
Prep ham
Saque el jamón del refrigerador al menos 40 minutos antes de hornearlo para que alcance la temperatura ambiente. Esto ayudará a reducir el tiempo de cocción.
Preheat oven to 350 degrees F.
Saca el jamón enjuáguelo con agua fría. Coloque el jamón en una bandeja para asar.
In a small saucepan, add the pineapple juice, maraschino cherry juice, brown sugar, cloves, and mustard. Stir until well combined and cook until it bubbles. Add a cornstarch slurry to thicken it. Remove from heat and set aside.
Pour about 1 cup of the glaze over the ham until evenly coated. If using a spiral cut ham, making sure to coat each slice with the glaze.
Coloca las rebanadas de piña sobre el jamón usando los palillos para sujetarlas en su lugar. Primero, añade el palillo al jamón. Luego, coloque la piña justo sobre el palillo (como si jugara a lanzar anillos). Agregue una cereza al centro de cada piña fijándola directamente en el palillo que sostiene cada una.
Cook ham
Add 1 cup of water to the pan so the ham doesn't dry out. Cover the ham with aluminum foil. Place ham in the oven and cook for 1 hour.
After an hour, remove the ham from the oven and baste with its juices from the pan. Cover and continue cooking for 30 more minutes.
If you want the glaze to caramelize on the outside of the ham, brush the ham with glaze and crank up the heat to 425 degrees F. Cook the ham uncovered for about 5 minutes. Rotate the ham, if necessary, to get an even caramelization. Keep a close eye on it, so it doesn't burn. Sugar tends to burn very easily!
Remove them ham from the oven, cover with foil and allow to rest 20-25 minutes before slicing. Ladle the pan juices over the ham when serving. Enjoy!
Video
Notes
Consejos para que el jamón quede jugoso:
You may choose shank half, butt half, or spiral cut ham but the spiral cut ham tends to dry out more easily than the others.Cocine el jamón boca abajo y cúbralo con papel de aluminio para retener la humedad. Esto evitará que el jamón se seque.Also, cook at a low temperature like 325-350 degrees F. After slicing, place the ham back in the pan with its juices and keep covered.
Keyword holiday ham recipe, jamon con piña, pineapple glazed ham, puerto rican ham