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Jamon Borracho (Drunken Ham)
Jamon Borracho (Drunken Ham)
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Prep Time:
15 minutes
Cook Time:
125 minutes
Total Time:
150 minutes
Create a festive holiday ham with pineapple, brown sugar, and orange rum for a flavorful and impressive main dish.
Ingredients:
  • 1 (5 pound) bone-in fully-cooked ham
  • 0.33333334326744 cup Dijon mustard
  • 0.75 cup brown sugar
  • 1 (15 ounce) can pineapple slices, undrained
  • 10 whole cloves, or as needed
  • 4 fluid ounces orange-flavored rum (such as Bacardi O®), divided
  • 2 tablespoons cornstarch, or as needed
  • 0.25 cup water
Instructions:
  • Preheat the oven to a toasty 300°F (150°C).
  • Prepare the ham by coating it evenly with Dijon mustard, sprinkling brown sugar, and pressing it onto the ham. Secure pineapple slices to the ham using cloves and pour pineapple juice and 2 ounces of orange-flavored rum into the roasting pan, adding any remaining pineapple slices.
  • Cook the ham in the preheated oven until it is heated through and the brown sugar begins to glaze onto the meat, approximately 1 hour. Take the ham out of the oven and drizzle the remaining 2 ounces of orange rum over it. Ignite the rum with a match to create flames that will enhance the glaze on the meat.
  • Bake the ham until the meat thermometer reads at least 140 degrees F (60 degrees C), for about 1 more hour. Allow the ham to rest for 10 minutes before serving it on a platter, keeping the pan drippings in the roasting pan.
  • In a small bowl, smoothly combine cornstarch and water, then whisk into pan drippings. Heat roasting pan over medium-low heat, whisk until juices thicken (about 5 minutes), and serve with ham.

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