Oak Barrel Spiced Rum Glazed Baked Jamón con Piña

Add water (½ cup), rum (¼ cup), and sugar (½ cup) and simmer for 3 to 5 minutes until sugar is dissolved.

Add the diced pineapple (1 large) and salt (1 tsp). Reduce heat to low and simmer until the liquid reduces and thickens.

Once the pineapples are tender and the liquid turns syrupy, remove from heat. Allow to cool and store in the fridge.

Heat saucepan over medium heat. Add your liquids, garlic powder (2 tsp), brown sugar (1 cup), thyme (6 sprigs), mustard (2 Tbsp), Worcestershire, apple cider vinegar (4 Tbsp), and orange zest & juice (1).

Once sugar has dissolved, reduce heat to low and bring to a simmer. Reduce until sauce has a syrupy consistency.

Preheat the oven to 325 °F.

Score a diamond pattern on the skin of the ham, about ½'' deep depending on how big the fat cap is.

Insert cloves (30) in the intersections of the scored diamond pattern.

Place your ham on the rack of a roasting pan. Add water (¼ cup) to the pan. This will prevent the ham from drying out.

Using a pastry brush, brush ham with the rum glaze and transfer to the oven. Reglase every 20 minutes.

The cooking time will depend on how big or small your ham is. The general rule is 15 minutes per pound. In this recipe, 10lb ham will cook for 2.5 hours until the internal temperature reaches 145 °F.

Once the ham is finished, let it rest for 15 minutes, slice, add your pineapple chutney and you're ready to serve.