Tender Assado with Pineapple ("Presunto à Hermantina")

Remove the thick rind from the tender ham, near the head

Place it in the oven on a baking sheet with a little water for about 30 minutes or so

Then, drain the water and fat from the baking sheet

With a knife, cut the layer of fat into large lozenge shapes and place cloves at the corners

Drizzle over plenty of grated rapadura mixed with white wine and half a cup of pineapple syrup

Place in the oven until golden brown and shiny

Arrange slices of pineapple and other fruits in compote around the tender ham