Say aloha to this pineapple bourbon glazed Mangalitsa ham! It’s the perfect holiday dish to get your guests’ minds off the harsh winter cold and fly them to the sandy beaches of O’ahu. Pair this dish with a nice Sauvignon Blanc and everyone will be hoola-hooping by night’s end.
Tips / Suggestions
- If you can, splurge for the Mangalitsa ham. It’s essentially the wagyu of pork. Tons of flavor and extremely juicy due to all of the fat. If not, try Kurobuta pork. This is still somewhat expensive, but much cheaper than Mangalitsa.
- I didn’t do this in my video, although I recommend reducing down the glaze as noted in the recipe. This will help thicken it up some before smothering the ham with it.
- Be sure to use cheap bourbon. Don’t use the good stuff. Additionally, if you don’t have any orange juice sitting around, use apple juice or something similar. It’s not a hard fast rule that you have to use orange juice.
Pineapple Bourbon Glazed Mangalitsa Ham
Servings
8
servingsPrep time
20
minutesCooking time
2
hoursCalorieskcal
Ingredients
1 8-10 lb 1 mangalitsa ham (bone-in), fully cooked
water
orange juice
1/2 1/2 small pineapple, cut into cubes
1/2 cup 1/2 bourbon of choice
1 cup 1 light brown sugar
1 tbsp 1 melted butter
2 tbsp 2 deli mustard
1 tsp 1 pork seasoning of choice
Directions
- Trim any excess fat off of the ham and score in a diamond pattern. Set a wire rack inside of a baking dish. Place the ham (fat side up) on the wire rack elevating the ham above the bottom of the baking dish. Add an equal parts mixture of water and orange juice until it fills the pan roughly 1/4'' to 1/2'' deep.
- To make the glaze mixture, add the sugar, pineapple, butter, bourbon, mustard, and seasoning to a blender. Blend well and then pour into a sauce pot. Heat till boiling, then reduce to your desired consistency, in order to thicken it up.
- Heat your grill to 325 degrees indirect. Set the pan (with the ham) on the grill and baste with half of the glaze mixture. Cover the ham with foil and cook for roughly 15 minutes per pound.
- Every 30 minutes apply the glaze and re-cover with foil. During the last 30 minutes of cooking remove the foil. When done, lightly torch the exterior to crisp it up a little. If you don't have a torch, throw in the broiler for 10-15 minutes.
- Let the ham rest for 30 minutes with foil on top. Then, slice up and dig in.
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