That spiraled holiday ham garnished with pineapple rings is an iconic centerpiece. The sweet, sunny flavor of pineapple complements the salty, smoky ham so perfectly But some debate whether pineapple actively tenderizes the meat or not. So what’s the real deal when it comes to pineapple and ham?
It turns out there is some truth to the idea of pineapple having a tenderizing effect. But it’s not quite as straightforward as you may think. Here’s a full explainer on the science, proper way to use pineapple with ham, and whether it really makes the meat more tender.
The Enzyme at Work
Fresh pineapple does contain an enzyme called bromelain that breaks down protein. So on a chemical level, it is capable of tenderizing meats.
Bromelain is very effective at digesting tough cuts with lots of connective tissue, like pork shoulder and brisket. Given enough time, the enzyme will break down collagen and muscle fibers.
However, a slice or two of pineapple briefly topping a ham won’t have significant tenderizing effects. Plus, cooking deactivates bromelain anyway.
So while the theory about pineapple tenderizing ham has merit, the quantities and timeframe needed are unlikely to make an actual difference in practice. But the fruit still pairs deliciously regardless.
Maximizing the Enzyme
If you did want to get the most out of pineapple’s tenderizing power, follow these guidelines:
-
Use fresh raw pineapple – the enzyme is destroyed by heat.
-
Increase the quantity – a whole chopped pineapple over a roast.
-
Marinate for 1-2 days – allow time for the enzyme to work.
-
Switch from ham to tougher meats like brisket or chuck roast.
Again, with a typical baked ham, the pineapple is not in direct contact long enough to break down much. But in the right conditions, it can be used as a marinade ingredient.
The Problem with Uncooked Pineapple on Ham
Some sources warn against topping ham with fresh, uncooked pineapple. The concern is the unchecked enzyme may start digesting the meat’s surface, causing it to break down with unappealing texture.
However, the lower pH from plainly marinated, cooked pineapple seems to mitigate this issue. As long as the fruit is acidified in some way first, it likely won’t damage the ham’s structure.
But to stay on the safe side, many recipes call for cooking pineapple slices on the ham during the last 30 minutes or so of baking. This deactivates the enzyme while allowing the flavors to mingle.
Why Pineapple & Ham Go So Well Together
Even if the bromelain enzyme isn’t doing much literal tenderizing, pineapple still complements baked ham wonderfully. Here’s why the pairing is so magical:
-
Sweetness balances saltiness – Pineapple glaze offsets the ham’s pleasing salt brine.
-
Fruitiness cuts richness – Bright pineapple cuts through the fatty pork.
-
Caramelized flavors unite – Grilled or roasted pineapple gains similar sugars and aromas to the maillard reaction on the ham’s crust.
-
Acidity cuts greasiness – Pineapple’s gentle acid brightens and refreshes fatty ham.
-
Colors pop – Golden pineapple atop ruby-hued ham makes a pretty plate.
-
Textures vary – Crunchy pineapply contrasts tender, juicy ham slices.
So while the tenderizing effect may be minimal, don’t discard the idea of topping your holiday ham with pineapple. The complementary flavors and textures give this classic pairing a reason beyond enzymatic activity.
How to Use Pineapple with Ham
When it comes to serving pineapple with baked ham, you have options for both cooked and fresh preparations:
Glazed rings – Roast or grill pineapple slices brushed with honey, brown sugar, rum, etc until caramelized and use to top the ham.
Grilled planks – Char fresh pineapple chunks to caramelize natural sugars before garnishing ham.
Fresh rings – Top slices with raw pineapple rounds in the last 30 minutes of baking to warm them.
Fruit salsa – Dice grilled pineapple and combine with other fruits like mango, bell pepper, and red onion to spoon over ham.
Marinated – Soak diced raw pineapple in ginger ale, vinegar, citrus, or other acidic ingredients to briefly “cook” before placing on ham.
Inside filling – Stuff halves of fresh pineapple with ham salad or mixture of diced ham, cream cheese, mayo, and seasonings for an appetizer.
Answers to Common Questions
Still curious about the effects of pineapple on everyone’s favorite holiday centerpiece? Here are some answers to frequently asked questions:
What is bromelain?
A protease enzyme in pineapple stems and flesh that breaks down proteins.
Does cooking destroy bromelain?
Yes, heat denatures and inactivates the enzyme.
How much contact time is needed to tenderize?
1-2 days is best for significant effects on tough meats.
Can I marinate meats in pineapple puree?
Definitely. The direct exposure maximizes tenderizing action.
Will fresh pineapple really ruin ham?
It’s unlikely with brief contact, but best to quickly cook slices to be safe.
Can I use canned pineapple?
Yes, but the heating process destroys bromelain, so no tenderizing effect.
Is pineapple good on pizza?
Absolutely! The sweetness balances tomato sauce and spicy meats perfectly.
Harness Pineapple’s Powers
While the tenderizing results may be marginal, don’t remove pineapple from your ham rotation. Its sweet pop of flavor and tropical juiciness take the salty, smoky pork to new heights.
But if you do want to unlock its full proteolytic potential, use raw pineapple in a marinade on tough meats like chuck roast. Just be sure to give it plenty of time to work its magic.
Either way, pineapple and ham retain their rightful place together on the holiday table thanks to the beautiful balance of flavors. So relax and enjoy this iconic pairing without worrying about your ham disintegrating before your eyes.
Private NotesLeave a Private Note on this recipe and see it here.
Pineapple does have an enzyme that makes meat more tender, but it will not turn a whole ham (!!), especially one with a lot of skin and fat on it, into mush. That is silly, and those of us who have been cooking if this were true you wouldnt suggest cooking the ham in the juice, cut side down at that. The rest of the recipe is fine, but I don’t get why that was added to the notes.
Note that most pineapple studded hams are made with canned pineapple, and the canning process kills the enzyme.
My wifes extended family has a long tradition of a special ham dinner. They let the city ham soak overnight and then follow this recipe, but they set aside the pineapple slices to serve as a side dish. A slow addition of flour and water to a pan over low heat brings the ham juices to a boil while the ham rests. This turns the ham into gravy. Served with mashed potatoes.
Thanks for the input, Stephanie. One question: Were those hams studded with fresh pineapple rings? Also, please note that the pineapple juice I call for is canned, not fresh (for good reason). I talk about this in the accompanying column: https://www.nytimes.com/2023/03/23/dining/pineapple-ham-recipes.html
I read this recipe two days ago and couldn’t stop thinking about it. I made it tonight, almost to the letter, and it was scrumptious beyond belief. I didn’t just use the two cups of juice called for in the recipe; I drained almost all of the pan’s juice to make the glaze. Plenty more came out during resting and burnishing. Just too delicious. Thank you!.
Because it takes time for 7-10 pounds of ham to “just” heat. “The internal temperature should reach 135 degrees, which takes about 15 minutes per pound. “.
This was sensational. Wouldn’t change a thing.
I made this for my best friends birthday dinner last year. It was so absolutely delicious that she asked for a repeat this year. Yikes! I mistakenly bought a spiral sliced ham. I sure hope that this works out.
This was great! The pineapple slices weren’t quite done after the last 8–10 minutes of cooking, so I put them in a skillet with some of the reduction and cooked them until they were nice and soft. We made fried rice with the leftover ham and pineapple.
I made this for Christmas with a small (4. 6 lb), locally grown, smoked and cured heirloom ham. Wasnt super salty, but also wasnt super wet like a city ham, so maybe it defies categorization. Point is that I used Erics 15 minutes/lb for cooking time and at 1. 5 hours, it was not enough. Still cold inside and the fat did not render. Took the full 2. 5 hours (we ate the sides for dinner, ham was too late). Time it to render the fat, not heat the inside!.
This was a nice change from the usual Christmas ham. I used a fresh pineapple from Maui. Note to Susy: if you use more than 2 cups of the liquid, it will take longer for the glaze to boil down and become thick enough. Also, heat will break down enzymes, but this doesn’t heat up very quickly, so it’s best to use canned pineapple juice and roast the fresh pineapple at the end. I also recommend Eric Kims pineapple pizza recipe!.
Even though I don’t like ham, the six other people who ate this, some of whom are very picky eaters, raved about how much they loved it.
This was sensational. Wouldn’t change a thing.
That is a delicious ham. So simple and better than it has any right to be. It’s one of my favorite things I’ve cooked or eaten in recent months. Seriously can’t wait to make it again. Thank you for this throwback recipe that I had no idea I needed.
Used a spiraled ham because thats what I had, and canned pineapple slices. Delicious.
Made this tonight, and it was phenomenal. Did not divert from the recipe.
Fifteen minutes per pound at 325 led to a overcooked and partially scorched 185 degree ham. What went wrong? Holiday dinner ruined!.
Since Dorothy Parker said that eternity is “two people and a ham,” I think this method works with a small, good-quality boneless ham. It’s hard to find a small bone-in ham.
Living in Florida, pineapples are often on sale. I have a pineapple spiral cutter. I also don’t buy canned pineapple juice. After reading that pineapple juice made ham mushy, I made a glaze with brown sugar, mustard powder, and apple cider vinegar 20 minutes before I cooked the ham. I didn’t cover the ham. I cooked it in a convection oven at 320 degrees. As more and more people use convection ovens, I wish the New York Times would list the temperatures and times for them.
Do you change up anything if your ham is already spiral cut?
I am wondering the same thing. It has gotten way more difficult to find non-spiral sliced hams the last couple years. I called Bristol Farms, Whole Foods, Sprouts, and the local butcher shop this Easter, but most of them said they didn’t get them anymore, and one laughed at me and said, “No one wants those.” It was really annoying.
I do not like spiral hams. Just like I do not like seedless watermelon. The seeds are a pain, but the fruit is sweeter. Spiral hams are no easier to cut and when you get close to the bone they are awful. Also, some of us like thickly sliced ham. I found an unsliced ham on sale at Winn Dixie. I noticed Target had them even cheaper.
Simply delicious. The leftovers are scrumptious too. Definitely a keeper
Delicious. It was a hit. The leftovers were divine too. Will make again. Private notes are only visible to you.
or to save this recipe.
Ratings4 out of 5133 user ratingsYour rating
or to rate this recipe.Have you cooked this?
or to mark this recipe as cooked.