Virginia ham with fresh pineapple

Name: Virginia ham with fresh pineapple
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Ingredients: 1.5 kg cured ham roast with rind; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Cloves; 1 (approx. 1 kg) Pineapple; 2 Leek sticks (leek); 3-4 Bay leaves; 1 TEASPOON Peppercorns; 4 TABLESPOONS Honey; 1/2 bunch Thyme; 7-10 Tbsp Parsley

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 6

1.5 kg cured ham roast with rind
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Cloves
1 (approx. 1 kg) Pineapple
2 Leek sticks (leek)
3-4 Bay leaves
1 TEASPOON Peppercorns
4 TABLESPOONS Honey
1/2 bunch Thyme
7-10 Tbsp Parsley

Directions

1
Wash the roast and pat dry. Cut rind crosswise, rub with salt and pepper and lard with cloves. Place on the fat pan of the oven. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for approx. 2 hours. Pour approx. 100 ml of water on each 1/4 hour. In the meantime, peel and halve the pineapple and cut out the stalk. Cut the fruit flesh into pieces.
2
Clean and wash the leek, also cut into pieces. Add the pineapple and leek to the fat pan about 20 minutes before the end of the frying time. Season with bay leaves, crushed peppercorns and salt. Brush the roast with honey, pour 100 ml of water over it again and finish cooking. Wash and chop the thyme. Arrange roast with leek and pineapple on a plate. Sprinkle with thyme and garnish with parsley