Grilled Prosciutto with Lime and Pineapple

Drain the pineapple and reserve the syrup in a saucepan

Cut the pineapple rings into 1 cm pieces

Zest 2 limes, being careful not to cut too much of the white part to avoid bitterness

Mix the lime zest with the pineapple pieces in a small bowl

Cut the green parts of the other 2 limes into thin strips, taking care not to cut too much of the white part, and reserve

If there's excess fat on the prosciutto, trim it down to a 1/2 cm thickness

Make shallow cuts in the fatty part of the prosciutto, spaced 2.5 cm apart, then pry them open with your fingers and place a pineapple piece seasoned with lime zest in each one

Place the prosciutto on a baking sheet with the fatty side facing up

Put it in the oven at low heat (160°C) for 30 minutes per kg, or about 3 hours

In a saucepan, mix the cornstarch with the pineapple syrup reserved earlier and bring to a boil

Cook until the syrup thickens, stirring constantly

Brush some of the syrup over the prosciutto and bake for an additional 20 minutes

Place it on a platter and let it rest for 20 minutes

Prepare the garnish: cut the reserved lime strips into thin strings

Put them in a saucepan with water, bring to a boil, then strain

Remove the white membranes from the limes and cut them into rings

Top the prosciutto with the lime rings, securing them with toothpicks if necessary

Dip the thin strings of pineapple peel in the syrup and arrange them on top of the prosciutto, if desired

You can also garnish with sauce and surround with various vegetables.