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Homemade Cured Ham with Brown Sugar Honey Glaze

Have you tried making cured ham from scratch? This recipe post will show you how to make Homemade Cured Ham with Brown Sugar Honey Glaze. It takes a while to come-up with this masterpiece. However, it is all worth it. Your hard work and patience will be rewarded at the end. My brine solution is composed…

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By: Vanjo Merano 8 Comments Updated: 9/2/18

This post may contain affiliate links. Please read our disclosure policy.

Have you tried making cured ham from scratch? This recipe post will show you how to make Homemade Cured Ham with Brown Sugar Honey Glaze. It takes a while to come-up with this masterpiece. However, it is all worth it. Your hard work and patience will be rewarded at the end.

Homemade Cured Ham

My brine solution is composed of brown sugar, coarse sea salt, and Prague powder #1 (also known as curing salt). I also added some dried bay leaves. If you have not tried making ham before, do not be surprised  by the amount of salt and sugar in this recipe. It is necessary. The saltiness can be reduced later on once the curing process is complete. I usually soak my newly cured ham in water for at least 3 hours. Sometimes I even soak it for half a day or longer if I want it to be less salty.

Homemade Cured Hamon Recipe Panlasang Pinoy

I found my large food storage container useful for this process. It is wide and deep enough to hold both the brine and ham. This is the same container that I use to cook sous vide such as my sous vide chicken adobo.

I cooked the ham by roasting it in the oven. It was roasted initially on a lower temperature and covered in aluminum foil for 2 hours. This will partially cook the ham. I then cranked the heat-up to 400F in order to brown the ham and make the skin crispy. I finished it with a nice brown sugar and honey glaze.

Homemade Ham Recipe

This cured ham is not bad at all. In fact, I enjoyed eating it between two slices of bread with a bit of mayo spread. I also liked the idea of eating this with queso de bola (edam cheese).

Pinoy Homemade Ham Recipe

Try this Homemade Cured Ham with Brown Sugar Honey Glaze Recipe. Let me know what you think.

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Homemade Ham
5 from 1 vote

Homemade Cured Ham with Brown Sugar Honey Glaze

This is a recipe for Homemade Cured Ham with Brown Sugar Honey Glaze
Prep: 3 days
Cook: 3 hours
Total: 3 days 3 hours
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Ingredients

  • 5 to 6 lbs. Fresh ham shank end

Curing ingredients:

  • 2 cups coarse sea salt
  • 2 cups brown sugar
  • 2 ½ tablespoons Prague powder #1 curing salt
  • 8 pieces dried bay leaves
  • 2 quarts hot water
  • 4 quarts cold water
  • 2 cups ice cubes

Glaze ingredients:

  • 1 cup brown sugar
  • ¼ cup honey
  • 2 tablespoons Dijon mustard
  • 10 tablespoons pineapple juice

Instructions

  • Combine the following curing ingredients in a large deep container: sea salt, brown sugar, Prague powder, and dried bay leaves. Pour hot water. Stir.
  • Add cold water and ice. Soak the fresh pork ham into the brine for 3 days. Make sure to keep it in a cool place such as inside the refrigerator.
  • After 3 days, wash the cured ham with running water. Discard the brine and then fill the container with clean tap water. Soak the ham for 3 hours to reduce the saltiness.
  • Preheat oven to 320F.
  • Arrange the ham in a roasting rack. Cover with aluminum foil. Roast for 2 hours.
  • Remove the foil and increase the oven heat to 400F. Continue to roast for 1 hour.
  • Prepare the Brown Sugar Honey Glaze by coming all the glaze ingredients in a sauce pan. Heat the pan and stir the mixture until well blended. Continue to cook in low to medium heat until the mixture reduces to half.
  • Remove ham from the oven. Brush Brown Sugar Honey Glaze all over it. Continue to roast for 10 minutes or until the ham turns brown.
  • Remove from the oven. Let it cool down.
  • Carve the ham. Serve.
  • Share and enjoy!

Nutrition Information

Serving: 10g
© copyright: Vanjo Merano

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Watch the Video on How to Make Homemade Cured Ham

Vanjo Merano

Vanjo Merano is the creator of PanlasangPinoy.com. His goal is to introduce Filipino Food and Filipino Cuisine to the rest of the world. This blog was the first step that he took.

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Recipe Rating




  1. Serene Tan says

    Posted on 5/7/21 at 8:59 am

    5 stars
    Hi can I keep the brine to cure a second ham ? Thank you in advance

    Reply
    • Vanjo Merano says

      Posted on 5/10/21 at 6:55 am

      Serene, you should be able to do that as long as it is kept refrigerated. I do not suggest re-using it more than twice for safety reasons.

      Reply
  2. Leo says

    Posted on 2/7/20 at 1:00 am

    Hi, Vanjo,

    First of all, let me say that I am a big fan of yours and your recipe website is my first go-to site for any Pinoy recipes I want to cook.

    Have you tried cooking the ham in an Instant Pot to reduce the cooking time? If so, can you tell me what IP settings need to be use to fully cook the ham, please? I have seen other recipes making ham in an IP but they seem to be using ham that has already been cooked rather than made from scratch.

    Thanks.

    Reply
  3. Erik Fenstad says

    Posted on 10/12/18 at 1:11 pm

    Hi. Have you tried crying by vacuum?

    Reply
  4. Mon says

    Posted on 9/24/18 at 2:45 am

    Hello, Sir Vanjo.

    I would love to try this recipe for the holidays. However, I don’t have an oven as of now. Can I use a turbo broiler instead for roasting the ham?

    Thank you in advance! 🙂

    Reply
    • Vanjo Merano says

      Posted on 9/26/18 at 2:37 pm

      Mon, I believe that you can. However, I cannot tell you the exact turbo broiler setting right now as I have not used it to cook the ham. I will get back to you with the proper settings once I tried it.

      Reply
  5. John says

    Posted on 12/24/17 at 4:54 pm

    I dot understand the ham recipe -- it looks like you took a prepared (salted and smoked) ham and re-salted and spiced it! Am I correct?

    Reply
    • Vanjo Merano says

      Posted on 12/25/17 at 8:58 am

      That is not a true statement. If you will focus on the list of ingredients, I made sure to state “fresh” ham (meaning ham part of the pig). I don’t think that it will make sense to cure something that has already been cured.

      I’m not sure if you understand Filipino, but even if not, you should still be able to clearly observe every step in the video above.

      If you still have trouble understanding, let me know.

      Reply

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