Roast Ham with Pineapple
Pinya or Pineapple is an abundant fruit in the Philippines. It’s not only used for food but it’s also used for textiles and the pineapple leaves are even used as an alternative to leather! Just like pineapple, Filipinos love pork! I made Hamondao for our Christmas dinner and it was a hit with the family. This week I am making Hamonado again for Mother’s Day this Sunday. Of course you can cook this on any other day too.
Normally we would eat this with rice but this time I am serving it the English way with roast potatoes, stuffing, Yorkshire pudding, steamed vegetables and gravy. I can taste it already while I type hmmmm…..haha!
This dish brings that tropical feeling you have when you are on holiday in the Philippines, now all I need is some more sun…this Sunday roast is a great introduction to Spring. I am so happy to see the sun recently, British people are happier and I’m more productive when the sun is out.
When you boil the ham in pineapple juice, make sure to fully cover the ham with the juice (not like in the picture below) this will cook the ham evenly. For the photo purposes I didn’t fill it up to show the spices on top of the ham, I dunno, I was trying to be artistic with my photography…haha!