How to Make Authentic Cuban Style Hamón with Pineapple Glaze

Cuban celebrations love a good ham, and this version brings big island flavor with minimal fuss. Picture a bronzed, caramelized ham coated in a tangy-sweet pineapple glaze, rounded out with warm spices and a hint of citrus. It’s nostalgic, crowd-pleasing, and perfect for holidays or a Sunday feast.

The best part: most of the work happens in the oven, and the glaze is simple but bold. If you want a centerpiece that tastes like sunshine and comfort, this is it.

What Makes This Recipe So Good

Balanced flavor: Sweet pineapple, brown sugar, and orange meet savory ham and spices. Nothing is cloying or bland.
Classic Cuban touches: A whisper of allspice, clove, and citrus gives the glaze that warm, tropical profile.
Low effort, high reward: The oven does most of the work, and the glaze comes together in one pan.
Great for leftovers: The ham stays juicy and makes incredible sandwiches, croquetas, and breakfast scrambles.
Showstopping look: Pineapple rings and maraschino cherries make a cheerful, retro presentation.

What You’ll Need

1 fully cooked bone-in ham (8–10 pounds; shank or spiral-cut both work)
1 can (20 ounces) pineapple slices in juice, not syrup (reserve juice)
1/2 cup pineapple juice (from the can)
3/4 cup dark brown sugar, packed
1/3 cup orange juice (fresh if possible)
3 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons unsalted butter
2 teaspoons ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves (or 8–10 whole cloves for studding)
2 teaspoons garlic powder (or 3 cloves garlic, minced)
1 tablespoon apple cider vinegar
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
Maraschino cherries (optional, for garnish)
Toothpicks (for attaching pineapple and cherries)

Step-by-Step Instructions

Preheat and prep the ham: Heat oven to 325°F (165°C).Set a rack inside a large roasting pan. Unwrap the ham and pat it dry. If not spiral-cut, score the fat in a diamond pattern about 1/4 inch deep.
Arrange in the pan: Place ham cut side down on the rack.Add 1 cup water to the pan to keep things moist. Tent loosely with foil.
Make the glaze base: In a small saucepan, combine pineapple juice, orange juice, brown sugar, Dijon, honey, butter, allspice, cinnamon, cloves, garlic, vinegar, salt, and pepper. Bring to a simmer over medium heat, stirring until smooth and glossy, 4–6 minutes.Reduce heat and let it thicken slightly. Taste and adjust salt or vinegar.
Bake the ham: Roast ham for about 1 hour (for an 8–10 lb ham), still covered. If your ham is larger, plan on roughly 12–15 minutes per pound total cook time.
Add fruit and first glaze: Remove foil.Arrange pineapple slices over the surface, securing with toothpicks. If using cherries, place one in the center of each pineapple ring. Brush generously with glaze.
Return to oven: Bake uncovered for 20 minutes.Baste again with more glaze.
Build the lacquer: Continue baking 25–35 minutes, brushing with glaze every 10 minutes. The surface should turn deep golden and slightly sticky. If it darkens too fast, tent loosely with foil.
Check temperature: For reheating a fully cooked ham, you’re aiming for an internal temperature of about 140°F (60°C) in the thickest part, not touching bone.The glaze should be bubbling and caramelized.
Rest and slice: Transfer ham to a board and rest 15–20 minutes. Remove toothpicks. Slice against the grain into generous pieces, making sure each serving gets some pineapple.
Finish with pan juices: If desired, simmer remaining glaze with a splash of the pan drippings for 2–3 minutes and spoon over the slices for extra shine and flavor.

Storage Instructions

Refrigeration: Cool completely, then store sliced ham and pineapple in airtight containers for up to 4–5 days.
Freezing: Wrap portions tightly in plastic, then foil, or use freezer bags.Freeze up to 2 months. Thaw overnight in the fridge.
Reheating: Warm gently, covered, at 300°F (150°C) with a splash of juice or water to keep it moist. Or reheat slices in a skillet over low heat.

Benefits of This Recipe

Budget-friendly for a crowd: A single ham stretches far and feeds many.
Minimal hands-on time: You get a festive main dish without juggling a dozen pans.
Flexible flavors: The glaze welcomes spice tweaks and citrus swaps.
Leftover gold: Make medianoche sandwiches, ham and pineapple fried rice, or add to black beans and rice.

What Not to Do

Don’t skip the scoring: Those shallow cuts help the glaze cling and render the fat properly.
Don’t blast the oven heat: High temps can dry the ham and burn the sugar.Slow and steady is best.
Don’t forget to tent: If the glaze darkens too quickly, cover loosely so it doesn’t taste bitter.
Don’t carve immediately: Resting keeps the meat juicy and easier to slice.
Don’t toss the pan juices: They’re liquid flavor—use them to boost the glaze.

Variations You Can Try

Guava twist: Swap honey for 2–3 tablespoons guava paste, melted into the glaze for a classic Cuban note.
Spicy kick: Add 1–2 teaspoons of crushed red pepper or a dash of hot sauce for sweet heat.
Citrus swap: Use sour orange (naranja agria) instead of regular orange juice for authentic tang.
Fresh pineapple: Use fresh rings and 1/2 cup bottled pineapple juice. Roast the rings briefly before glazing for extra caramelization.
Herb accent: Stir in 1 teaspoon finely chopped fresh oregano right at the end of the glaze simmer.

FAQ

Can I use a boneless ham?

Yes. Boneless works fine and is easier to slice.

Reduce the total cook time slightly and keep an eye on the internal temperature to avoid drying it out.

Do I have to use maraschino cherries?

No. They’re classic for look and nostalgia, but optional. You can leave them off or swap with thin orange slices for a cleaner citrus look.

What if my ham is already spiral-cut?

That’s great for serving.

Brush glaze between the slices toward the end so it penetrates. Watch closely, as spiral hams can dry out faster.

Can I make the glaze ahead?

Yes. Make it up to 3 days in advance and refrigerate.

Warm gently before brushing so it spreads easily.

How do I prevent the glaze from burning?

Keep the oven at 325°F, baste in intervals, and tent with foil if browning too fast. Avoid placing the ham too close to the top heating element.

What sides go well with this?

Think Cuban classics: arroz blanco, black beans, yuca with mojo, tostones, or a simple citrusy salad. Sweet plantains are also perfect with the pineapple notes.

Can I skip the cloves?

Yes.

If clove isn’t your thing, reduce to a pinch or leave it out. Allspice and cinnamon will still deliver warmth.

In Conclusion

This Cuban style hamón with pineapple glaze is sweet, savory, and effortlessly festive. The tender ham, glossy fruit, and warm spices bring comfort and celebration to the table.

Keep the steps simple, baste with care, and let the oven do the heavy lifting. With plenty of leftovers and flexible flavors, this is a recipe you’ll keep coming back to for holidays and family gatherings alike.