Jamon Borracho(Drunken Ham)

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"This Ham is to die for, sounds to difficult to make but, it is very simple. I serve this dish during Easter or Christmas, or whenever I'm in the mood for Ham. The flavors of the dijon mustard and the brown sugar are intensified with the Bacardi O(orange rum)."
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3.5hrs 10 servings
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Original recipe yields 10 servings



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  1. Preheat oven to 300 degrees.
  2. Place ham in a roasting pan. Smear dijon mustard on top of ham and on sides coating evenly. Add brown sugar on top of mustard and pack down as best as you can covering the ham.
  3. Take pineapple slices and place on top of the sugar and securing them with the cloves. any extra pineapple just place on the bottom of the roasting pan with the ham along with the juice from the can and about 2 oz. of the Bacardi O. Place in 300 degree oven for about 2-3 hours depending on size. About half-way during the cooking process add the remaining 2oz of Bacardi O on top of ham and ignite this will help glaze the ham and melt any remaining sugar plus it looks cool too. Place back in oven to continue cooking. Cook to an internal temp of 140 degrees. Let ham rest at least 10 min before carving. Thicken pan juices with a corn starch slurry and serve.