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5 from 9 votes

Roasted Ham with Pineapple (Jamón Planchado)

This Roasted Ham with Pineapple is covered by a spice glaze. A very appealing complement to the Thanksgiving turkey, this ham will be the absolute protagonist of the Christmas and New Year tables, not to mention Easter brunch.
Prep Time10 mins
Cook Time1 hr 20 mins
Total Time1 hr 30 mins
Course: Main Course
Cuisine: Venezuelan
Diet: Gluten Free
Keyword: how to make jamón planchado, how to make Venezuelan jamón planchado, how to roast a ham with pineapple, how to roast a pineapple for Easter, jamón planchado recipe, roasted ham with pineapple and spice glaze, roasted ham with pineapple recipe, Venezuelan roasted ham with pineapple
Servings: 16
Calories: 403kcal
Author: Enri


  • 8 pounds cooked ham spiral cut
  • 1 can pineapple slices
  • 12 maraschino cherries drained
  • 1 cup brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cloves
  • 1/3 pineapple juice from the canned pineapple
  • 2 tablespoons whole cloves


  • Preheat oven to 275˚F.
  • In a small saucepan, over medium heat, add the sugar, spices, and pineapple juice, and cook, stirring until it boils. Remove from heat and reserve this glaze.
  • Place the ham upside down on the rack of a roast pan
  • Place the pineapple slices with a maraschino cherry in the center and secure it with a toothpick.
  • Insert the cloves into the ham.
  • Brush the glaze over the ham and pineapple slices..
  • Bake for an hour (at a rate of 10 minutes per pound). When the ham has half an hour in the oven, brush it again with the glaze and continue baking.
  • When the ham has been in the oven for 70 minutes, brush it again with the glaze.
  • Increase the heat to 400˚F and Bake for 10 more minutes.



Calories: 403kcal | Carbohydrates: 17g | Protein: 43g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 2625mg | Potassium: 673mg | Fiber: 1g | Sugar: 16g | Vitamin A: 5IU | Vitamin C: 54mg | Calcium: 33mg | Iron: 2mg