Puerto Rican style Jamon con Piña or Baked Ham with Pineapple

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

maraschino cherries

🥗Healthier: fresh cherries

💰Cheaper: canned cherries

Fresh cherries are less processed and healthier.

Preheat the oven to 325°F.

In a bowl, combine 2 cups pineapple juice, 1/4 cup brown sugar, 1/4 cup white granulated sugar, 2 tablespoons pancake syrup, 1 teaspoon ground cinnamon, 1/8 teaspoon nutmeg, 1/8 teaspoon ground cloves, and a pinch of salt. Heat on medium until hot but not boiling, then let cool.

Rinse the canned ham to remove any gelatin and score the surface in a diamond pattern, about half an inch deep.

Insert cloves into the scored sections of the ham.

Pour the prepared sauce over the ham, ensuring it is well covered.

Layer pineapple chunks on top of the ham and place maraschino cherries in between the pineapple.

Cover the ham with foil and bake at 325°F for 1 hour.

After 1 hour, remove the ham from the baking dish and increase the oven temperature to 425°F to reduce the sauce.

Remove cloves from the sauce and return it to the oven to reduce further while slicing the ham.

Slice the ham into thick pieces and arrange on a serving platter, pouring the reduced sauce over the top and adding more pineapple and cherries as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens