Jamon Con Pina, photo by Arnold Gamboa
Jamon Con Pina (Ham with Pineapple)
This recipe is meant to be shared especially for special occasion, such as party celebrations, birthdays, New Year, Christmas and Easter Sunday.
The Philippines long history has a lot of Spanish influences in religion, traditions, names, DNA and food amongst other things.
The Philippines adopted many Spanish recipes but given their own Filipino twist.
I find that gammon can be very salty, therefore sweetening it helps and this recipe is just perfect.
1 kg ham or gammon joint
3/4 cup vinegar
2 cups water
1/4 tsp dried thyme
1/4 tsp cloves
1/4 tsp cinnamon powder
1/4 tsp dried oregano
2 laurel leaves (bay leaves)
1 head garlic, chopped
1 cup Demerara sugar
1 bottle of stout beer (Cerveza Negra)
1 big can of pineapple slices or use fresh pineapple if you are feeling industrious. 🙂
Boil the gammon or ham in the vinegar and water for 25 minutes.
Drain and discard the vinegar broth.
Rinse the gammon and return to a pan and cover with water and bring to a boil. Add the thyme, cloves, cinnamon, oregano, bay leaves and garlic. Simmer for 20 minutes.
Pour in the stout and then stir in half a cup of sugar.
Cook until ham/gammon is tender.
Take out the ham and let it rest for at least 15 minutes.
Preheat the oven to 200C.
Remove the skin and score the fat with diamond patterns. Rub in the rest of the sugar all over the gammon.
Put in the oven for 10 minutes. Then add the slices of pineapple and cook for a further 10 minutes.
Let it rest for 10 minutes then carve and enjoy!