When I wasn’t a vegetarian growing up, our traditional way to celebrate Easter was Jamón con Piña, or Sweet Ham with Pineapple. My mom would buy one of those canned Virginia Hams and bake it with cloves, pineapple slices, brown sugar and maraschino cherries. Later on, when I was a teenager, I also learned how to make myself Smoked Pork Chops… which you would fix in a pan using the exact same flavors.
Now that I am vegetarian, I can still enjoy the same sweet flavors without sacrificing any life… I purchase vegetarian ham at NYC’s Chinatown. This is the brand I like to get. It comes frozen… but after you thaw it, the flavor and texture is very, very similar to what I remember real ham to be.
I thaw it in small portions and keep it in a plastic zipper bag in the fridge. But if you don’t take my word for it on how similar these ham slices are to the real thing… check out my nieces enjoying some crepes filled with vegetarian ham and cheese. They are not vegetarian, they’re super picky and they regularly eat the real thing. Picky eaters asked me for MORE VEGETARIAN HAM!! So it’s that good…
SWEET VEGETARIAN HAM AND PINEAPPLE
6 slices of vegetarian ham 1 individual serving container of cut pineapples in their juice 1 ½ tbs brown sugar 5-6 whole cloves
- In a glass oven-proof dish, place the vegetarian ham slices slightly overlapping each other.
- Sprinkle with the brown sugar and pour the pineapple juice over them, dissolving a bit the sugar. Place the pineapple pieces as evenly as possible over the ham slices. Sprinkle the cloves over.
- Cover the glass dish with parchment paper and a piece of aluminum foil on top. Bake in oven for 15-20 minutes at 350F. If you prefer, you can take the cover off and bake for an additional 5 minutes to allow the sugar to caramelize a bit.
Serve warm with a potato salad.