Kurobuta Ham with Pineapple Chili Sauce

Kurobuta Ham with Pineapple Chili Sauce
  • Difficulty:

  • Prep Time:

  • Total Time:

    2h 30m
  • Servings:

    10 - 12


This light and somewhat sweet sauce made of fresh pineapple and chilies is a perfect compliment to smoky, salty ham.


  • 3 ½ - 4 lbs Half Boneless Kurobuta Ham, thawed
  • 2 ½ cups Fresh Pineapple, diced
  • ½ cup Red Bell Pepper, finely diced
  • 1 tbsp Fresh Ginger Root, minced
  • 2 cloves Garlic, finely minced
  • 2 tsp Dried Red Chili Flakes
  • 2 tbsp Apple Cider Vinegar
  • 1 ½ cups Light Brown Sugar, packed
  • 1 tsp Sea Salt
  • 2 tbsp Water
  • 2 tsp Cornstarch


  1. Marinate the pineapple, bell pepper, ginger, garlic and chili flakes with the apple cider vinegar, brown sugar and sea salt overnight. This will allow the pineapple to release its juice. Cover and refrigerate.
  2. Preheat the oven to 350°F. Place the ham on a baking pan lined with aluminum foil or parchment paper. Place ham in the oven while you prepare the sauce. Mix 2 tablespoons water with the cornstarch and bring the pineapple mixture to a simmer in a small saucepan. Once simmering, stir in the cornstarch mixture and simmer until thickened.
  3. After the ham has been in the oven for 30 minutes, ladle ½ cup of the pineapple sauce over the ham, basting occasionally for an additional 60-90 minutes, until ham is heated to an internal temperature of 140°F. Slice ham and serve with warm pineapple sauce. Refrigerate leftovers.
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