Ham with rum flambéed pineapple

*Note before starting

Steps 1 to 3 can be prepared in advance, and steps 4 to 6 just before serving. To ensure freshness, we suggest that you do not exceed 10 to 12 hours between the two cookings.

Step 1

Take the ham out of its packaging, remove the netting and any other packing material that may be included. Place the bone-in ham in a large pan or ovenproof dish with a lid, cover completely with water. If you have opted for a picnic shoulder, don’t forget to cut the rind with a knife before covering it with water.

Step 2

Roughly chop the vegetables for the mirepoix (carrots, celery, onions) and add to the cooking water, add salt and pepper to taste. Put the lid on the pan.

Step 3

Place in oven at 325°F or 160°C for 8 hours. Once cooked, get the ham out of the cooking juices and allow to drip for a few minutes in a separate dish.

(If you plan on serving your ham the next day, you can also keep it overnight in the fridge in a closed container. Before continuing, let sit at room temperature for about 30 minutes, then proceed with steps 4 to 6. )

Step 4

Place in a large ovenproof saucepan or baking dish. Baste ham with some of the maple syrup, and place in oven at 325°F or 160°C for 1 hour. Baste regularly with maple syrup during cooking.

Step 5

In a hot cast iron skillet, melt the butter, then add the maple syrup and the pineapple and brown for 2 to 3 minutes on each side. Be sure to monitor the temperature to prevent from oxydizing. Once the pineapples are golden brown, add the rum and flambé the pineapples.

Step 6

Place ham in a serving dish, garnish with the flambé pineapples and pour the remaining syrup over the ham. Serve immediately.