"This recipe is inspired by my Grandmother Evelyn’s traditional baked jamón con piña," Benet says. "Yes, it is usually done in the oven, and a huge baking ham is used, stubbed with cloves and dressed with thinly sliced pineapple rounds. I chose to give a stovetop alternative to the original since the possibilities for a richer sauce are enhanced in a pot and, hey, it’s always fun to play around with different techniques."
Wilo Benet is chef and owner of Pikayo in Puerto Rico.