Cooking a beautifully glazed Fiesta ham is easier than you think! With just a few simple steps, you can make this Filipino holiday favorite at home with delicious results. Whether you are cooking for Christmas, New Year’s, or a special gathering, this roasted ham with its sweet and salty glaze is sure to be a crowd-pleaser
Ingredients
- 1 whole Purefoods Fiesta ham (about 8-10 lbs)
- 1 cup brown sugar
- 1/2 cup honey
- 1/4 cup maple syrup
- 2 tablespoons Dijon mustard
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Instructions
Step 1: Prep the Ham
Take the ham out of the packaging and rinse under cold water. Pat dry thoroughly with paper towels. Using a sharp knife, carefully cut off the skin, leaving just a thin layer of fat. Score the fat in a diamond pattern. This allows the glaze to really penetrate the meat.
Step 2: Make the Glaze
In a small saucepan combine the brown sugar honey, maple syrup, Dijon mustard, cloves, cinnamon and nutmeg. Warm over medium heat just until combined, stirring frequently, about 2-3 minutes. Set aside.
Step 3: Bake the Ham
Preheat the oven to 325°F. Place the ham cut-side down in a roasting pan. Bake for about 10-12 minutes per pound, until the internal temperature reaches 140°F. An 8-10 lb ham will take 1 1/2 – 2 hours.
Step 4: Glaze and Finish Baking
Remove the ham from the oven and brush generously with the glaze. Return to the oven and bake for 15 minutes more. Remove and brush again with glaze. Bake for another 15 minutes. Repeat one more time, brushing with glaze and baking 15 minutes. This helps create a nice caramelized exterior.
Step 5: Let Rest and Carve
When the ham is fully cooked through, remove it from the oven and transfer to a cutting board. Loosely tent with foil and let rest for 15-20 minutes before carving. This allows the juices to redistribute through the meat.
To serve, carve into thin slices across the grain. Be sure to drizzle any extra glaze from the pan over top.
Tips for Making the Best Fiesta Ham
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For optimal flavor, choose a uncured, bone-in fresh ham and cook it within 3-5 days. The bone adds extra flavor.
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Let the ham sit out at room temperature for 30 minutes before cooking so it roasts evenly.
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Use a meat thermometer to ensure the ham reaches 140°F internally. Check in a few places to be sure.
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When making the glaze, use real maple syrup. The fake stuff won’t caramelize as nicely.
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If the glaze starts to burn, tent foil over the ham to prevent over-browning.
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Carve across the grain in thin slices for tenderness. Cut thicker slices closer to the bone.
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Leftover ham makes wonderful sandwiches, omelets, pasta dishes, and more! Store properly refrigerated for 3-5 days.
Common Questions
How long does it take to bake a 10 lb ham?
For a bone-in 10 lb ham, plan on roasting for about 2 hours at 325°F, plus about 1 hour for glazing time. Always go by temperature, not time.
Should you soak the ham before cooking?
No. Pre-soaking is not needed for this kind of ham. Simply rinse and pat dry well before baking.
What’s the best way to reheat leftover ham?
Leftover sliced ham can be quickly warmed in a skillet with butter or olive oil over medium heat. Place a lid on top to heat through. You can also reheat slices wrapped in foil in a 300°F oven for 15-20 minutes.
Can you freeze cooked Fiesta ham?
Yes! Slice the cooked ham and freeze in airtight containers or freezer bags. It will keep for 2-3 months. Thaw in the refrigerator before using.
What drinks pair well with Fiesta ham?
Sweet glazed ham complements fruity drinks like pineapple juice or sparkling cider. A Pinot Noir red wine or Belgian ale are also nice pairings.
Enjoy Your Delicious Homemade Fiesta Ham!
Cooking a gourmet Fiesta ham at home may seem intimidating, but as you can see, it’s really quite easy and straightforward. With the right ingredients, temperature control, and some simple glazing, you can make this Filipino favorite as delicious as any holiday table centerpiece. Impress your family and guests with your own tender, caramelized ham this season. Now pass the pineapple sauce, please!