5 cups pineapple juice (for stronger pineapple flavor; use fresh or unsweetened for best results) (or use a 40-46 fl oz can of pineapple juice
12-15 cups brown sugar (this boosts sweetness significantly compared to your original)
60 cloves garlic, finely minced (about 4-5 heads; for deep flavor penetration) (if you will puree, lessen the garlic so it’s not overpowering)
10 tablespoons finely ground black pepper
1¼ cups soy sauce
2½ cups rice vinegar (or white vinegar as in your original)
(Optional) 5 tablespoons annatto powder (for classic tocino color; dissolve in a bit of warm water first to avoid clumps—adjust down if too intense)
(Optional) 1¼ cups rice flour (omit for better penetration; if using, add only to reserved glaze portion)
Directions
Make the marinade. Try to puree it with a blender for best mixing. Otherwise, just mix it all.
Fully submerge the ham in an oven bag and marinate for about 24 hours (too long and it can dry out the meat–tried 3 days and it was too long but the flavor was excellent).
Put ham on a roasting rack and pan.
Take the excess marinade and reduce until thick and syrupy and coat the ham with it.
Preheat the oven to 350F.
Cover the ham with foil and bake for 40 minutes.
Take out, uncover ham and raise the oven temperature to 400F. Re-glaze with marinade.
Bake for another 15 minutes until caramelized and glossy at 400F.
