These Ham Carnitas are without a doubt my new favorite way to make ham. Tossed with a sweet glaze and roasted until crispy makes all the difference in the world! An easy carnitas recipe that will have everyone asking for seconds!
- 1 (20 lb.) bone-in ham
- 1 gallon of white vinegar (you won’t use it all)
- 6 cloves of garlic, peeled and grated
- 1 T. canola oil
- 1/2 c. water
- 1 c. pineapple juice
- 3/4 c. brown sugar
- 3/4 c. teriyaki sauce
- 3/4 c. whiskey
- 1/4–1/2 t. cayenne pepper
- 4 t. cornstarch mixed with 4 teaspoons of water
- Place the ham in a deep pot large enough to hold the ham completely. Add 2 cups of water to the pot and then 1 cup of vinegar. Repeat alternating between the water and vinegar until the ham is covered.
- Bring to a boil and then turn down to a hard simmer for 2 1/2 to 3 hours, until the ham is falling off the bone.
- Remove the ham to a board to cool, then shred into bite sized pieces.
- Preheat the oven to 450 degrees.
- While the ham is cooking you can make the whiskey glaze. Add the oil to a medium pot over low heat.
- Add the grated garlic and stir for 30 seconds, then add the rest of the glaze ingredients except the cornstarch mixture. Bring the glaze to a boil and then whisk in the cornstarch mixture.
- Bring back to a boil and the tun the heat down to a simmer for 20 minutes. You should end up with about 2 1/2 cups of the glaze after it reduces.
- Put the shredded ham into a large bowl and toss with the whiskey glaze.
- Place onto 2 baking sheets and bake for 30 minutes until slightly caramelized and crispy.
You can make the ham and the glaze ahead of time or the day before. When you’re getting ready to eat, toss the ham in the glaze and bake.
- Category: Dinner
- Method: Oven
- Cuisine: Mexican
Keywords: ham carnitas recipe, easy carnitas recipe, pork carnitas, how to make carnitas