Rasta Ham
Bring bold Caribbean flair to your holiday table with this show-stopping Rasta Ham. This succulent, bone-in ham is glazed with a tantalizing mix of pineapple juice, brown sugar, honey, and whole-grain mustard, infused with vibrant island spices like allspice, cinnamon, and ginger. A touch of red pepper flakes—and optional fiery Scotch bonnet pepper—gives the glaze a gentle kick, while fresh thyme and scallions add a fragrant, herbaceous finish. Studded with cloves and basted to perfection, the ham caramelizes beautifully in the oven for a sticky, golden-brown crust bursting with sweet and spicy flavors. Whether you’re hosting a festive gathering or craving a tropical twist on classic baked ham, this recipe is sure to impress. Perfect for feeding a crowd, this Rasta Ham pairs wonderfully with sides like roasted vegetables or coconut rice for a truly unforgettable meal.
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Recipe Information
Ingredients
- 8 lbs Bone-in ham
- 2 cups Pineapple juice
- 1 cup Brown sugar
- 1 cup Honey
- 2 tbsp Whole-grain mustard
- 1 tsp Allspice
- 1 tsp Ground cinnamon
- 1 tsp Ground ginger
- 1 tsp Garlic powder
- 1 tsp Red pepper flakes
- 2 tsp Fresh thyme leaves
- 3 Scallions (finely chopped)
- 1 Scotch bonnet pepper (optional, for heat)
- 12 Cloves (whole)
Instructions
Preheat your oven to 325°F (165°C).
Using a sharp knife, score the surface of the ham in a crisscross diamond pattern. Be sure not to cut too deeply—just make shallow cuts into the surface.
Stud the ham with whole cloves by pushing them into the intersections of the diamond patterns made from scoring.
In a medium saucepan over medium heat, combine the pineapple juice, brown sugar, honey, whole-grain mustard, allspice, cinnamon, ginger, garlic powder, and red pepper flakes.
Bring the mixture to a gentle simmer, stirring frequently, until the glaze thickens slightly (about 5-7 minutes). Remove from heat and stir in the chopped scallions, thyme, and finely diced Scotch bonnet pepper (if using).
Place the ham in a large roasting pan. Using a brush or spoon, generously coat the ham with the prepared glaze, making sure to get it into the scored sections for maximum flavor.
Cover the ham loosely with aluminum foil to prevent over-browning, and place it in the preheated oven.
Bake the ham for about 1.5 to 2 hours (or 15 minutes per pound), basting with the glaze every 30 minutes. Remove the foil during the last 30 minutes of baking to allow the glaze to caramelize beautifully on the ham.
Once the ham reaches an internal temperature of 140°F (60°C) when checked with a meat thermometer, remove it from the oven.
Let the ham rest for 15 minutes before slicing. Serve warm, garnished with extra fresh thyme or scallions if desired.
Nutrition Facts
Calories |
612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 23% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 3241 mg | 141% | |
| Total Carbohydrate | 51.6 g | 19% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 49.3 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1044 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
