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Jamon con Piña: Holiday Pineapple Ham

Jamon con Piña: Holiday Pineapple Ham


1

can (1 lb) sliced pineapple in syrup

1/2

teaspoon sweet cloves

1

cup maraschino cherries

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  • 1

    Take ham out of its packaging.

  • 2

    Place ham on a platter. If ham has not been sliced, use a knife to make approximately 1-inch cuts on its surface. In my case, the ham came sliced.

  • 4

    In medium pot, add the pineapple syrup, sugar and sweet cloves, and cook over medium heat for 20 minutes or until it thickens. Let cool; then pour it over the ham until you have covered the whole surface.

  • 5

    Use a toothpick to arrange the pineapple slices and cherries on the surface of ham.

  • 6

    Bake for 35 to 45 minutes or until the pineapple edges are golden brown.

Expert Tips

  • Instead of glazing with pineapple syrup, you can glaze with peach or plum syrup.
  • Serve with potato or elbow pasta salad.

No nutrition information available for this recipe

More About This Recipe

  • Much like every other recipe, this one has many variations. Today I’m sharing one that is traditionally prepared on the island for Easter or New Year’s dinner. It’s mostly the glaze that changes, depending on the preference and creativity of the preparer; it could be glazed with apricots, peaches, plums, or pineapple and cherries, which is the most popular. You should always use sweet cloves to give it a spiced touch.Take pleasure in this jamón con piña (ham with pineapple) recipe, the perfect combination of sweet and savory. It’s a great option for Easter.

Sweet Vegetarian Ham and Pineapple

When I wasn’t a vegetarian growing up, our traditional way to celebrate Easter was Jamón con Piña, or Sweet Ham with Pineapple. My mom would buy one of those canned Virginia Hams and bake it with cloves, pineapple slices, brown sugar and maraschino cherries. Later on, when I was a teenager, I also learned how to make myself Smoked Pork Chops… which you would fix in a pan using the exact same flavors.

Now that I am vegetarian, I can still enjoy the same sweet flavors without sacrificing any life… I purchase vegetarian ham at NYC’s Chinatown. This is the brand I like to get. It comes frozen… but after you thaw it, the flavor and texture is very, very similar to what I remember real ham to be.

I thaw it in small portions and keep it in a plastic zipper bag in the fridge. But if you don’t take my word for it on how similar these ham slices are to the real thing… check out my nieces enjoying some crepes filled with vegetarian ham and cheese. They are not vegetarian, they’re super picky and they regularly eat the real thing. Picky eaters asked me for MORE VEGETARIAN HAM!! So it’s that good…


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? How to make this refreshing drink? – Step by Step

Step 1: Add the pineapple peels, the rice, and the cinnamon stick in our large pot (photo 1).

Step 2: Fill with water to cover the ingredients , approximately 1.5 liters of water ( photo 2) .

Step 3: Simmer for 30 minutes over medium-low heat, or until the rice has been cooked. You will see the rice grain swells a lot due to the amount of water ( photo 3) .

Step 4: Once the rice is done, turn off the heat and remove the pineapple peels and the cinnamon stick (photo 4).

At home, my mom used to blend everything except the cinnamon stick, and then pass the mixture through a sieve.

This method was a little labor intensive because of the straining, but you can get the same result with less hassle by following the next steps.

Step 5: Transfer the ingredients (rice and the liquid) from the pot into a blender (photo 5) .

Step 6: Add the evaporated milk, sugar, cinnamon, vanilla, and a cup of water (photo 6 ).

Step 7: Blend the mixture, be careful since it’s hot. If it is too thick, you can add more water to dilute (photo 7 ). Adjust the sugar to taste if necessary, it should taste sweet, but not overpowering like candy.

Step 8: Store in the blender in the fridge to chill or serve with a lot of ice and enjoy it!


Virginia Ham with Pineapple and Cherries

Sometimes we get overwhelmed with the holidays and special celebrations because we have to prepare all this food and feed a crowd. The Virginia ham is the best dish to serve as it is simple and super quick to make.

My mom was used to make this dish not only for Easter but as part of the weekly menu. In Mexico, you can ask at the deli for individual thick slices of smoked ham. The cost is inexpensive and makes it a fun meal for the kids since it is sweet and savory.

Inspired by mom’s recipe for jamón Virginia, I made the honey glazed ham using canned pineapple, maraschino cherries, and a spiral ham shank I found on sale at the supermarket.

The secret is out!

Making ham for Easter is easy. You need a spiral ham, honey, brown sugar, pineapple and orange juice, cinnamon, and cloves. The meat is already cooked but needs warming inside the oven before glazing.

The secret to a perfect glazed ham is to add a cup of water to the bottom of the pan to keep the pork shank moist. And cover with aluminum foil while inside the oven.

Why do we eat ham on Easter?

The answer is easy ham is delicious and typically cured during winter time, making the spring the perfect timing to enjoy freshly made pork ham. Additionally, a ham shank feeds a big crowd, and it is affordable. That is why glazed ham is part of the Easter menu here in the United States. In other cultures and countries, lamb is a classic dish served as part of the Easter or Passover menu, as it represents the Christian faith.

How to make the honey glaze?

You have the option of using the glaze that comes with the ham and make it your own. Or prepare my mom’s recipe from scratch. My mom’s homemade honey glaze has granulated honey, natural honey, brown sugar, pineapple and orange juice, cinnamon, and clove essence.

The trick for a good glaze is to let it reduce and thicken. This process requires patience but the result is amazing. Make sure to reserve some for serving family style. And allowing your guests to add more sweetness if desired.