Pineapple-baked ham

I am not sure if this is actually an English tradition, but we certainly do see a lot of ham on the shelves around Christmas in this country. Whole pieces of it, I mean, not the sliced variety you can buy all year round! In Austria, we have something similar, called a "Selchroller", but it is not prepared in a very adventurous way, simply sliced up and flash-fried, then served with potato mash for a quick meal.
Given my ignorance about its origin, let alone the best way to prepare it, I was somewhat foolish last December to even pick it up - and promptly got some (if not nasty then) incredulous looks from my husband. And then, as I wasn't feeling well the day I had planned to make it, it was hanging around in our fridge for a couple of weeks, creating even more tension in our home - or rather some witty remarks from all those who thought the space it was taking up would be better used chilling champagne... fair enough!
I did end up making it - and was surprised myself at how nicely it turned out. Ever since I went to Paris and had a fabulous dinner at the then up-and-coming, now sadly closed, La Table de Lucullus, the pork-pineapple combination was something I've been wanting to try. Owner Nicolas assured us that the combination is heavenly not only because of its perfect marriage of flavours, but also because the pineapple's enzymes help tenderise the meat. This effect was probably wasted on my ham, being rendered soft by smoking and then baking in the oven for over two hours, but I shall be trying it soon on something else - as for the combination of flavours, I couldn't agree more, and especially in this instance, as the sweetness of the pineapple was a welcome contrast to the saltiness of the ham.
As an accompaniment, I chose another dish I had been wanting to try forever and three days: an Irish dish called Colcannon... more on that later!

Pineapple-baked ham
(serves 4)

800 g smoked ham (whole)
400 g fresh pineapple

Place ham in oven-proof casserole, fat side up, pour over 250 ml water and cover with a lid. Bake for 1½ hours at 150C. Keep checking that the liquid hasn't evaporated, if it has, add a little more. Whenever you check, ladle the water over the ham to keep it moist.
Peel and core the pineapple, removing all "eyes" as you go along. Cut into rough chunks.
After 1½ hours, turn the heat up tp 250 C, ladle some of the liquid over the ham, add the pineapple chunks and return the casserole to the oven, this time without the lid.
Cook for another half hour, until the pineapple pieces are soft and starting to brown.
Slice the meat and serve with colcannon (recipe to follow) or mashed potato on the side.

Comments

[Alanna]

Ah Johanna, we converted to smoked ham about the same time. Mine managed to make it to Christmas dinner but was sans pineapple but was a similar revelation. And I'm a colcannon fan too ...

[Yorkshire Deli]

Tradition? Not sure - you often see gammon steaks with a desultory tinned pineapple ring in (non-gastro) pubs (if I'm slumming it that far I prefer a fried egg on mine!). Peaches work well too.

Yours sounds wonderful. I would normally soak or boil the ham first to bring out the salt, discard that water and start from there, but the fresher and better quality the ham I guess the less salt there will be lurking there.

I've often thought there's a book to be had out of taking dishes that are perhaps looked down upon as passe or as pub grub fayre, and recreating them with quality ingredients for today's discerning palate. Or maybe Gary Rhodes has already done that?

[Rachel]

The pineapple ham looks great but I can't wait to learn about the Colcannon! It looks like cauliflower and spinach.

[Trig]

Yes, as Yorkshire Deli said, we have a great tradition in Britain of something that masquerades as gammon and pineapple. Personally I'd rather eat the plastic models made for food photography. Where they've really got the knack, they burn the pineapple under the grill and turn it over so you can't see the black bits until you try biting into the rubber gammon.

Colcannon is a traditional gaelic dish made from potato and kale and it's delicious.

[Jeanne]

I have many happy memories of smoked ham with fresh pineapple back home in South Africa - that's what we always had for Christmas! But I must say I would run a mile if I saw it on a pub menu because you just KNOW it's going to be yucky. I have a smoked ham sitting in the fridge right now - I think I have just seen its future ;-)

Interesing what you say about the tenderising properties of the pineapple enzymes. An ex-boyfriend's mom used to buy calamari steaks (notoriously chewy!) and marinate them overnight in shredded tinned pineapple. Then she'd rinse the steaks and fry them over high heat - the tenderest calamari you can imagine!!

[Susan at Food "Blogga"]

It's been a long time since I've eaten ham. I think it was Easter 1990. But if I were to eat it again, this would be the way. Now, if my meat-loving husband sees this picture....

P.S. I've seen your comments on some other posts and thought I'd check you out. So glad I did! Your recipes look wonderful.

[Kristen]

My husband loves ham and pineapple and the only time I ever make it is at Christmas time.

[Veron]

Now you can't go wrong with pineapple and ham. That's a match made in heaven. The picture looks amazing by the way.

[Ros]

It's a shame that most pubs muck up gammon and pineapple so badly. I'm sure it is really nice if it is done properly, like your version. Unfortunately the couple of experiences I've had with the pub/chain restaurant versions has put me off trying this for years!

[sandi @ the whistlestop cafe]

Ham and pineapple just go together, like peanut butter and jelly.
Looks great!