Pineapple-maple ham
[addthis tool="addthis_inline_share_toolbox"]
  • Comfort food
  • Easy to do
préparation
15minutes
cuisson
1 hour5 minutes
servings
6
type of dish
Main course
préparation
15minutes
cuisson
1 hour5 minutes
servings
6
type of dish
Main course
Pineapple-maple ham
[addthis tool="addthis_inline_share_toolbox"]
  • Comfort food
  • Easy to do
préparation
15minutes
cuisson
1 hour5 minutes
servings
6
type of dish
Main course
préparation
15minutes
cuisson
1 hour5 minutes
servings
6
type of dish
Main course
ingredient
  • 1 kg toupie ham
  • 4 slice(s) pineapple 0.5 cm thick (1/4 in.), about ¼ of a pineapple
  • 10 cloves
  • 1 onion(s) , coarsely chopped
  • 375 ml chicken broth
  • 80 ml maple syrup
  • 30 ml white vinegar
  • 15 ml dijon mustard
  • To taste, pepper
  • 15 ml cornstarch
  • 10 ml water
  • 1 kg toupie ham
  • 4 slice(s) pineapple 0.5 cm thick (1/4 in.), about ¼ of a pineapple
  • 10 cloves
  • 1 onion(s) , coarsely chopped
  • 375 ml chicken broth
  • 80 ml maple syrup
  • 30 ml white vinegar
  • 15 ml dijon mustard
  • To taste, pepper
  • 15 ml cornstarch
  • 10 ml water
prep time
  1. Preheat oven to 180°C (350°F).
  2. Place ham in a Dutch oven. Use cloves to attach pineapple rings to ham.
  3. Add onion, bouillon, maple syrup, vinegar, and mustard to pan. Season with pepper to taste.
  4. Bake uncovered for 1 hour in oven.
  5. Remove ham from pan and cover with aluminum foil. Strain cooking juices and return to pan. Blend cornstarch and water in a small bowl. Bring cooking juices to a boil over high heat and whisk in diluted cornstarch, stirring for a few minutes to thicken sauce.
  6. Serve ham with maple sauce and a green salad.
Chef’s tip

After peeling the pineapple, slice it and then use a paring knife to remove core from each slice and make rings.