If you’re loving the sweet meat recipes, try these pineapple meatballs and pineapple pork chops recipes next!
Smoked ham: Smoky undertones contrast beautifully with the pineapple. Pineapple: Creates the sweet-savory contrast that defines the dish. Honey: Provides natural sweetness, caramelizes the ham, and gives a glossy finish. Balsamic vinegar: While it has a little sweetness, it brings the tangy and acidity to balance the other ingredients. It also makes the glaze dark and delicious. Dijon mustard: For a little tang. Cayenne: Just a pinch for subtle warmth.
The perfect pineapple is your ticket to success in this recipe. As fresh pineapple contains an enzyme that breaks down meat proteins, an overly ripe or juicy pineapple will contribute excess juice that will soften your ham. You want to find a pineapple that is just turning ripe. Here are some tips:
Color: Avoid overly green or brown pineapples and look for one that has some green but has a golden hue. Fragrance: The base of the pineapple should smell sweet and tropical. If there is no aroma, or if it smells over fermented, it points to being overripe. Feel: Push on the pineapple with your thumb, it should yield slightly but not have any soft spots or be rock hard. The frond test: Those leaves on top are called fronds (remember this for your next trivia night.) If you gently tug on a frond, it should feel loose or come off easily when the pineapple is ripe. If it’s holding on tight, the pineapple may not be ready yet.
Fresh pineapple contains an enzyme called bromelain, which breaks down proteins. This is why your lip sometimes tingles when you enjoy a fresh pineapple! While it can soften meats, there are some simple tips you can do to maintain the texture of your ham:
Use a fully-cooked, smoked ham: Choose a ham that is fully cooked and smoked. The pineapple won’t break it down in the same way it does to uncooked ham. Precook the pineapple: If you are using a cooked ham, you don’t need to worry about pre-cooking your pineapple. However, if you are feeling particularly cautious, put your pineapple slices in the oven at 350 degrees Fahrenheit for 20 minutes. Dry your pineapple: If your slices are on the juicy side, give them a quick pat to remove any excess, bromelain-laden juice.
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