Ham with rum flambéed pineapple
Revisit the classics with our pineapple ham recipe with rum flambéed pineapple a hint of delicious maple syrup. A pleasant encounter between tradition and renewal.
8 to 10 minutes
Cooking time :
9h to 10h
8 to 10
Ideal pour :
Bone-in ham or smoked picnic
For the ham :
- 1 Levesque bone-in ham or smoked picnic;
- Mirepoix : 4 big carrots, 5 celery stalk, 2 yellow onions;
- 3/4 cup of maple syrup
- Salt and pepper
For the flambéed pineapples :
- 1 sliced fresh pineapple or 2 can of diced pineapple;
- 2/3 cup of maple syrup;
- 1/3 cup of butter;
- 1/2 cup of dark rum.
Preparation step by step
*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.
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.
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.
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. )
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.
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.
Place ham in a serving dish, garnish with the flambé pineapples and pour the remaining syrup over the ham. Serve immediately.
Canada H3N 1T7