
This pineapple bacon stew is a real comfort food. You'll love the mix of sweet, salty, and savory. The juicy ham works perfectly with caramelized pineapple and maple syrup for a dish nobody can turn down at the table.
I started making this pineapple ham after my grandma shared it with me. Whenever it hits the table on a Sunday, the plates are empty almost instantly.
Star Ingredients
- One-half Quebec pork ham (with or without bone): Local meat tastes fresher and you're helping farmers close by
- 20 to 30 whole cloves: They add a cozy warmth that evens out the sweetness
- One 400 ml can pineapple slices in juice: Go for quality canned pineapple for the best taste
- 540 ml pure maple syrup: Real syrup brings that classic sweet finish
Step-by-Step Directions
- Cooking and basting:
- Let the ham bake uncovered about an hour and a half. Every 30 minutes, grab a spoon and pour the sweet syrup and juice over the top to get a thick, tasty glaze.
- Pineapple ham assembly:
- Drop the ham in a baking dish that's deep enough for the liquids. Tuck pineapple slices around and on top, then pour the juices and maple syrup all over it.
- Ham prep time:
- Once the ham's drained, poke the cloves in all over so their smell mixes in while it bakes.
- Preheating step:
- Fire up the oven to 140°C and set the rack in the middle for even cooking as your ham simmers.
- Kick-off simmer:
- Put the ham in a big pot, cover it with cold water, and get it bubbling on medium. Drop it to low and let it bubble away for 30 minutes—this gets it tender and takes out a bit of the salt.
Maple syrup is my top pick in this dish. Growing up, our Sundays were all about gathering for this ham. The house would fill up with the sweet smell. Getting good maple syrup really does make everything taste better.

Leftovers and Storage
Got extras? Pop any leftover pineapple ham in an airtight box in the fridge for up to four days. When you want more, cover it with foil and warm it up in the oven at 150°C for 15–20 minutes. Keep the syrup separate and pour it over your slices when you reheat—it’ll taste just as good.
What Goes Well With It
This pineapple ham is great with fluffy mashed potatoes that soak up all that sweet syrup. Toss in some bright green beans or peas too—they make the plate look fresh and add a crisp bite. And if you want a full meal, throw together a quick salad with a zippy dressing to even out the rich flavors.
Fun Food History
Pineapple ham took off in North America in the '50s when canned pineapple was everywhere. In Quebec, adding maple syrup turned the classic into a local favorite. It's a perfect example of how Quebec food mixes old traditions with fresh global ideas.
Frequently Asked Questions
- → How do I prep the ham for this dish?
Simmer the ham in water over low heat for half an hour before baking it with the other ingredients.
- → Can I swap maple syrup for something else?
Sure, you can use honey or brown sugar instead, but the flavor will be a bit different.
- → How can I tell the ham's fully cooked?
The ham is ready when its internal temperature hits 140°F (60°C). Use a kitchen thermometer to check.
- → What sides go well with this?
Try roasted potatoes, mashed potatoes, or grilled veggies for a perfect match.
- → Can I make this ahead of time?
Yes, you can prep it beforehand and warm it up gently in the oven before serving.