Free in-store delivery with purchases of $75+ in an estimated 3 to 5 business days.

    For all the information on the ongoing negotiation and which stores are open today, please visit this page

For our business customers, please visit this page

   Technical issue: All features of the Inspire program are temporarily unavailable. 

The Charter of the French language and its regulations govern the consultation of English language content.

Rum and pineapple ham
Rum and pineapple ham

Recipe presented by Paul Toussaint

Rum and pineapple ham

Preparation None
Cooking time 1 min
Servings 8-10


  • 1 bone-in ham (around 3 kg)
  • 1 yellow onion, cut into large rings
  • 2 bay leaves
  • Zest of 1 orange
  • 8 star anise
  • 5 cinnamon sticks
  • 3 cloves
  • 2 Scotch bonnets
  • 80 g fresh ginger, thinly sliced
  • 250 ml (1 cup) pineapple juice
  • 500 ml (2 cups) chicken stock
  • 100 ml dark rum
  • Salt and pepper

For the glaze

  • 200 g honey
  • 100 g unsalted butter


  1. Season the ham with salt and pepper.
  2. Heat some olive oil in a heavy-bottomed pot.
  3. Sear the ham on all sides.
  4. When it’s golden brown.
  5. Add the onion, some pepper, bay leaves, orange zest, star anise, ginger, Scotch bonnets, cinnamon, and cloves.
  6. Pour in the pineapple juice, rum and chicken stock.
  7. Add water until it reaches halfway up the pot.
  8. Bring to boil.
  9. Cover.
  10. Cook over medium heat for about 30 minutes per kilo.
  11. Add the honey and butter to the ham broth.
  12. Let the sauce reduce until it reaches a syrupy consistency (about 30 minutes).
  13. Making sure to baste the ham every 5 minutes.
  14. When serving, slice the ham as finely as you can with a well-sharpened knife.
Availability in stores