This is part of a sponsored collaboration with National Pork Board and DiMe Media. However, all opinions expressed are my own.
Take your ham up a notch with this deliciously simple Kahlúa Drunken Ham (Kahlúa Jamón Borracho).
Growing up, I wasn’t a fan of ham. For years it was on my no-no list. It wasn’t until I became an adult, and cooked one myself for the first time, that my mind was changed. Since cooking my first ham I have learned to love this cured cut of pork.
When it comes to the holidays, certain flavors come to mind and one of my favorite wintertime spirits is Kahlúa. Kahlúa is a coffee-flavored liqueur from Mexico. The Kahlúa gives this dish a Latin flair and is a unique surprise ingredient to the glaze. There’s something about how the sweet, deep flavor of the Kahlúa combines with the salty and savory flavor of the ham that makes this Kahlúa Drunken Ham (Kahlúa Jamón Borracho) the perfect holiday ham. Ham is the perfect canvas for this unique dish because ham is versatile, easy-to-prepare, accessible and can be purchased at an affordable price.
This dish may seem daunting but I’m here tell you that this Kahlúa Drunken Ham is easy-to-prepare and will look like you spent all day working in the kitchen when really your oven did all the work.
My choice of ham for this recipe was a Bone-In Portioned Ham. My ham was fully cooked so the cooking time involves seasoning the ham by adding spice and marinade and allowing it to fully glaze the ham while baking in the oven.
Let’s Get Cooking!
To begin, I seasoned the ham with salt and then scored the ham before placing the ham face down in a pan large enough with a 2-3 inch side. I added 1 cup of water to the pan and then covered the ham tightly with aluminum foil and baking in a 350 degree oven for about 10-12 minutes per pound (or as package instructs). As the ham was baking, I prepared the glaze by combining Kahlúa, brown sugar and ground mustard and simmered until it became thick & syrupy. While the ham was cooking, I periodically glazed the ham by removing the pan from the oven, removing the aluminum foil and brushing the glaze over the ham while it cooked.
To accompany the Kahlúa Drunken Ham I cubed a fresh pineapple and topped it in lime juice and Tajin before baking it in the oven in a separate pan alongside the ham. The sweet and savory combination of the ham and pineapple creates a dish that will make your tastebuds scream with excitement.
To serve, I sliced up the ham and served it with a few pieces of the pineapple.
- 9 lb - 11 lb bone-in portioned ham
- 1/2 cup Kalla
- 2 tablespoons ground mustard
- 1/2 cup, brown sugar
- 1 cup, water
- 1 pineapple, fresh
- Preheat oven according to directions on the package. Place ham face down in large pan, with a 2-3 inch side. Add 1 cup of water to the pan. Cover the ham with aluminum foil and bake for 15 minutes per pound, or until ham is warm.
- As the ham is cooking, prepare Kahlua glaze. Combine Kahlua with brown sugar and ground mustard over medium heat and cook until thickened.Towards the end of the cooking process, remove ham from oven and brush glaze on the ham. Repeat several times. Pour any remaining glaze over the top. Cook uncovered for the last 15-30 minutes until ham is dark and crispy-sweet on the outside, yet moist and smoky on the inside.
- To prepare pineapple, cut into cubes and add to dish. Juice one lime on top of pineapple and sprinkle with Tajin to taste. Toss to combine. Bake in over alongside ham until pineapple is warm and tender. Serve with sliced ham.
I hope you enjoy this Kahlúa Drunken Ham (Kahlúa Jamon Borracho). For more holiday ham recipes search #ElSaborDeHoy on Facebook, Twitter and Pinterest.