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3.8 from 30 votes

Filipino-style Pineapple Glazed Ham

Prep Time20 mins
Cook Time3 hrs
Total Time15 hrs 20 mins
Servings: 12 to 18 Servings
Author: Lalaine Manalo


  • 1 (about 7 to 8 pounds) fully cooked, bone-in ham
  • 6 cups pineapple juice
  • 3 cups Sprite or 7-up
  • 2 cups dark beer
  • 1 cup brown sugar
  • 2 tablespoons salt
  • 20 to 30 whole cloves

For the Pineapple Glaze

  • 2 cups poaching liquid (from boiling the ham)
  • 1 cup crushed pineapples
  • 3/4 cup brown sugar
  • 1/4 cup yellow mustard


  • In a deep pot, combine pineapple juice, beer, Sprite, sugar, and salt. Stir until dissolved.
  • Add ham and about 6 to 8 pieces of the cloves, making sure ham is fully submerged in the liquid.
  • Over medium heat, bring to a boil. Cover, lower heat and continue to cook for about 1 hour. Allow to slightly cool and refrigerate overnight.
  • Drain ham, reserving about 2 cups of the poaching liquid. Make pineapple glaze.
  • With a knife, score the surface fat of the ham in a diamond pattern at about 1/4-inch deep and 1-inch apart.
  • Place cloves at the intersection points of the cuts to form a nice pattern around the top and sides of ham.
  • Liberally brush ham with 3/4 of the pineapple glaze.
  • Arrange ham in a roasting rack and bake in a 325 F oven for about 1 to 1 1/2 hours or until internal temperature reaches 140 F. While baking, continue to baste ham every 15 to 20 minutes with the remaining glaze.
  • At the last 5 minutes of cooking, increase the temperature to 400 F and bake until nicely browned.
  • Remove from oven and brush liberally with the pan juices. Cover with foil and let rest for about 10 to 15 minutes before slicing.

For Pineapple Glaze

  • In a saucepan over medium heat, combine reserved poaching liquid (from boiling the ham), crushed pineapples, sugar, and yellow mustard. Stir until sugar is dissolved.
  • Cook, stirring occasionally until liquid is reduced and thickened.


If ham is getting too brown before recommended temperature is reached, tent with a foil.