Easter Al Pastor Ham
This Easter Al Pastor Ham brings bold, smoky-sweet flavor to your holiday table with a fun Mexican-inspired twist. A classic spiral-cut ham is glazed with a rich blend of ancho and guajillo chiles, pineapple juice, and Spanglish Asadero Al Pastor Seasoning, then baked until glossy and caramelized. Topped with sweet pineapple slices and basted throughout, every slice delivers layers of smoky, tangy, and savory flavor.
Perfect for Easter, holiday gatherings, or any special occasion, this ham puts a memorable spin on a beloved classic — guaranteed to be the star of your spread.
This Easter Al Pastor Ham brings bold, smoky-sweet flavor to your holiday table with a fun Mexican-inspired twist. A classic spiral-cut ham is glazed with a rich blend of ancho and guajillo chiles, pineapple juice, and Spanglish Asadero Al Pastor Seasoning, then baked until glossy and caramelized. Topped with sweet pineapple slices and basted throughout, every slice delivers layers of smoky, tangy, and savory flavor.
Perfect for Easter, holiday gatherings, or any special occasion, this ham puts a memorable spin on a beloved classic — guaranteed to be the star of your spread.
Ingredients
1 fully cooked bone-in spiral-cut ham half (7-10 lb)
1 large can of sliced pineapple in juice (reserve the juice)
3 dried ancho chiles
3 dried guajillo chiles
1 medium onion, quartered
3 cloves garlic, peeled
¼ Cup brown sugar
¼ Cup honey
2 Tbsp apple cider vinegar
Instructions
Prepare the chile-pineapple glaze: Remove the stems and seeds from the ancho and guajillo chiles. Place them in a bowl of hot water and soak for 15–20 minutes, until softened.
While the chiles soak, drain the juice from the can of pineapple slices into a blender or food processor (about 1 Cup).
Add the soaked chiles, onion, garlic, Spanglish Asadero Al Pastor seasoning, brown sugar, honey, and apple cider vinegar to the pineapple juice. Blend until smooth. If the mixture is too thick, add a Tbsp or two of the chile soaking water to thin it slightly.
Strain the glaze through a fine-mesh sieve to remove any remaining solids and set aside.
Preheat the oven to 325°F.
Place the spiral-cut ham, cut side down, in a roasting pan. Use a sharp knife to lightly score the surface of the ham in a diamond pattern to help the glaze adhere.
Brush the ham generously with about half of the chile-pineapple glaze, making sure to get it in between the spiral cuts.
Cover the ham loosely with aluminum foil and bake for 1½ hours, basting every 30 minutes with additional glaze.
After 1½ hours, remove the ham from the oven. Arrange the pineapple slices over the top, securing with toothpicks if needed, and brush with more glaze.
Return the ham to the oven, uncovered, and bake for another 30–40 minutes, or until the internal temperature reaches 140°F.
Remove the ham from the oven and baste with any remaining glaze.
Allow the ham to rest for 10–15 minutes before slicing and serving.
