Al Pastor Ham (A Flavorful Twist on Holiday Ham)
Have you ever had al pastor tacos? If so, you know they are packed with bold, smoky, and slightly sweet flavors that make every bite unforgettable. Traditionally, al pastor is a Mexican dish made with thinly sliced pork marinated in a combination of chiles, spices, pineapple, and other seasonings, then cooked on a vertical spit called a trompo. The result is tender, juicy meat with a perfect balance of heat, sweetness, and depth. Now picture this marinade smothered on a holiday ham. Sounds amazing right? It is! Al pastor Ham is a definite must try if you love these tacos!
This year, we decided to take that amazing al pastor flavor and transform it into our holiday ham that would wow at our Easter dinner. By using a precooked 8-pound ham and covering it with a deeply flavorful al pastor marinade, we created what we like to call Al Pastor Ham—a dish that really elevated our holiday centerpiece into something truly extraordinary. And let me tell you, this was an upgrade worth repeating.
The beauty of this recipe is that it is both festive and easy to do. It serves perfectly as a main course for a holiday meal but also works beautifully sliced and served with fresh corn tortillas, rice, and beans for a more casual gathering.
Ingredients
Marinade:
- Ancho chiles
- Guajillo chiles
- White onion
- Garlic
- Chipotle pepper in adobo sauce
- Achiote paste
- Mexican oregano
- Cumin
- Chicken stock
- White vinegar
- Avocado oil
- Pineapple juice
Main Ingredients:
- 8-pound precooked ham
- Pineapple rings
Al Pastor Key Ingredients
Ancho Chiles
Ancho chiles are dried poblano peppers. They have a deep, smoky flavor with mild to medium heat, and they bring a rich red color to any marinade or sauce. Using ancho chiles in the al pastor marinade adds a subtle earthiness that balances the sweetness from pineapple juice.
Guajillo Chiles
Guajillo chiles are dried mirasol peppers with a bright red color and a tangy, slightly fruity flavor. They are mild to medium in heat and provide a key layer of complexity in traditional Mexican sauces. In this recipe, guajillo chiles work in tandem with ancho chiles to create a balanced and flavorful base for the marinade.
Achiote Paste
Achiote paste, also known as annatto paste, is a bright red Mexican seasoning made from ground annatto seeds, garlic, spices, and vinegar. It contributes a vibrant color, slightly nutty flavor, and earthy undertones. In the al pastor marinade, achiote paste helps build the signature flavor that makes al pastor meat irresistible.
Mexican Oregano
Mexican oregano is different from the Mediterranean oregano you might be familiar with. It has a more robust, citrusy, and slightly earthy flavor with hints of licorice and lemon. This oregano is a staple in Mexican cooking and provides a distinctive aromatic profile in marinades and sauces.
Making the Al Pastor Marinade
To create the marinade, start by soaking the dried ancho and guajillo chiles in hot water until they soften. Then, blend the chiles with white onion, garlic, chipotle pepper in adobo, achiote paste, Mexican oregano, cumin, chicken stock, white vinegar, avocado oil, and pineapple juice.
Blending these ingredients until smooth produces a thick, vibrant, deeply flavorful sauce that will infuse the ham with layers of savory, smoky, tangy, and sweet notes.
This marinade is key—in fact, every ingredient contributes to the complexity of flavor. The chipotle adds a smoky heat, the pineapple juice lends natural sweetness and acidity, and the achiote paste deepens the color and flavor profile.
Preparing the Ham
Start with a precooked 8-pound ham. The fact that it’s precooked makes this recipe even easier while still delivering extraordinary flavor.
Since we used a spiral ham, the slices were perfect for smothering and getting a little marinade deep into the meat. This ensured that every slice carried the vibrant al pastor flavor. Then, generously coat the ham with the al pastor marinade, making sure to rub it in.
Arrange pineapple rings on top of the ham, securing them with toothpicks if needed. The pineapple caramelizes as the ham bakes, adding sweetness and visual appeal while reinforcing the classic al pastor flavor profile.
Baking the Al Pastor Ham
Preheat your oven and bake the ham, covered, at 325ºF. During baking, the marinade will thicken slightly and form a flavorful crust on the surface. The pineapple will soften and release natural juices, which help keep the ham moist and tender.
Basting the ham at the end with the juices from the pan ensures that the meat stays flavorful and succulent. By the time it is fully heated through, the ham will have absorbed the marinade’s bold flavors while remaining tender and juicy.
Serving Suggestions
Overall, Al Pastor Ham can be served as a centerpiece for a holiday meal with sides like roasted vegetables, mashed potatoes, or a fresh salad. Alternatively, slice it thinly and serve in soft corn tortillas topped with fresh cilantro, onion, and a squeeze of lime for a casual meal reminiscent of traditional al pastor tacos.
Rice and beans complement the ham beautifully, absorbing the rich flavors of the marinade. The combination creates a meal that is festive, comforting, and deeply satisfying.
Why You Should Make This Ham
Basically, the success of this dish comes down to a few key factors:
- Layered Flavors – The combination of ancho and guajillo chiles, achiote paste, pineapple, chipotle, and spices creates a complex profile that is simultaneously smoky, tangy, and slightly sweet.
- Tenderness – Using a precooked ham ensures the meat stays moist, while scoring the surface allows the marinade to penetrate deeply.
- Visual Appeal – Pineapple rings and the reddish hue of the marinade give the ham a stunning presentation perfect for any table.
- Authenticity – By borrowing from traditional al pastor ingredients, this recipe brings the taste of Mexico to a holiday centerpiece in a particularly new and exciting way.
Tips for the Best Al Pastor Ham
- Soak the Dried Chiles – Softening them before blending ensures a smooth, uniform marinade.
- Use Fresh Pineapple Juice – Fresh juice enhances the natural sweetness and acidity, giving the ham brightness.
- Baste During Baking – Keeps the ham moist and flavorful.
- Allow to Rest – Let the ham rest for 10–15 minutes after baking before slicing. This helps the juices redistribute.
Frequently Asked Questions
Can I use a raw ham?
Yes, but you’ll need to adjust the baking time to ensure it is fully cooked.
How long does the ham stay moist?
The basting process helps retain moisture, so it stays tender during serving.
Can I make the marinade ahead of time?
Absolutely. Preparing the marinade a day in advance allows the flavors to develop even more.
Can I serve leftovers in tacos?
Yes! Slice thinly and serve on fresh corn tortillas with toppings like cilantro, onions, and a squeeze of lime.
How spicy is this ham?
The spice level is moderate, mainly from the chipotle pepper. You can adjust the heat by adding more or fewer chiles.
Upgrade Your Holiday Ham
Al Pastor Ham is an exciting way to bring bold, authentic Mexican flavors to a holiday centerpiece. By taking inspiration from the flavors of al pastor tacos, this recipe transforms a traditional ham into something unforgettable.
With a marinade full of ancho and guajillo chiles, achiote paste, pineapple, and aromatic spices, the ham becomes tender, juicy, and full of layered flavors. Whether served as the main dish at a holiday feast or sliced for tacos, this recipe is sure to impress.
If you love al pastor tacos, this ham version is an absolute must-try. The combination of smoky, sweet, and tangy flavors delivers a meal that’s festive, flavorful, and fun to serve. It’s an upgrade to your holiday table that will be remembered long after the last slice has been enjoyed.
More Mexican Meat Recipes
Carnitas- Mexican shredded pork
Birria Tacos
Al Pastor Ham
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Equipment
- 13x9 baking dish with rack
Ingredients
- 2 Ancho chiles
- 2 Guajillo chiles
- 1/4 cup White onion, diced
- 2 cloves Garlic, minced
- 1 Chipotle pepper + 2 tbsp sauce
- 1 tbsp Achiote paste
- 1 tsp Mexican oregano
- 1/4 tsp Cumin
- 1/2 cup Chicken Stock
- 1/4 cup White Vinegar
- 1 tbsp Avocado Oil
- 1 20 oz can Pineapple slices Will use all the slices and the juice
- 8 Pound Ham, spiral cut
Instructions
- Heat a small cast iron skillet over high heat.
- Place the dried ancho chiles and guajillo chiles in the skillet and cook briefly to blister the skins.
- Remove the chiles and place in a bowl of hot water for 20 minutes.
- In a blender, combine the onion, garlic, chipotle pepper and sauce, achiote paste, Mexican oregano, cumin, chicken stock, vinegar, and pineapple juice.
- Remove the stems and seeds from the chiles and add them to the blender.
- Blend on high speed for at least 1 minute or until the ingredients are pureed smooth.
- Heat the avocado oil in a large saucepan over medium heat.
- Slowly pour the blender ingredients into the saucepan.
- Simmer for 15 minutes. Allow to cool 5 minutes before spreading on the ham.
- Place the ham on a rack inside of a large baking dish. Coat the outside of the ham with the sauce. It will be thick and some will drip into the pan. That's okay, it will be used during basting.
- Add 2 cups of water to the bottom of the baking dish.
- Place the pineapple rings onto the ham and secure with toothpicks.
- Cover and refrigerate for 3 hours.
- Preheat the oven to 325℉.
- Bake the ham, covered for 90 minutes.
- Remove the foil, generously baste the ham with the sauce, and bake for 15 minutes.
- Baste the ham again and continue baking for 15 minutes.
- Baste the ham for the third time, and continue baking for 15 minutes or until the internal temperature of the ham is 140℉.
- Remove the ham from the oven, tent with foil and allow to rest for 15 minutes before serving.
- Serve slices with a drizzle of al pastor sauce over the top and a slice of pineapple.
Nutrition
