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Jamon con Piña: Holiday Pineapple Ham

Jamon con Piña: Holiday Pineapple Ham
  • Prep 15 min
  • Total 1 hr 15 min
  • Servings 12
Updated July 20, 2017


  • 1 ham, 12 lb or larger
  • 1 can (1 lb) sliced pineapple in syrup
  • 1/2 cup dark sugar
  • 1/2 teaspoon sweet cloves
  • 1 cup maraschino cherries


  • 1
    Take ham out of its packaging.
  • 2
    Place ham on a platter. If ham has not been sliced, use a knife to make approximately 1-inch cuts on its surface. In my case, the ham came sliced.
  • 3
    Preheat oven to 350°F.
  • 4
    In medium pot, add the pineapple syrup, sugar and sweet cloves, and cook over medium heat for 20 minutes or until it thickens. Let cool; then pour it over the ham until you have covered the whole surface.
  • 5
    Use a toothpick to arrange the pineapple slices and cherries on the surface of ham.
  • 6
    Bake for 35 to 45 minutes or until the pineapple edges are golden brown.

  • Instead of glazing with pineapple syrup, you can glaze with peach or plum syrup.
  • Serve with potato or elbow pasta salad.

No nutrition information available for this recipe

  • Much like every other recipe, this one has many variations. Today I’m sharing one that is traditionally prepared on the island for Easter or New Year’s dinner. It’s mostly the glaze that changes, depending on the preference and creativity of the preparer; it could be glazed with apricots, peaches, plums, or pineapple and cherries, which is the most popular. You should always use sweet cloves to give it a spiced touch. Take pleasure in this jamón con piña (ham with pineapple) recipe, the perfect combination of sweet and savory. It’s a great option for Easter.
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