Jamón a la Piña

During the Christmas holidays in Colombia, we typically serve pork dishes. Tamales of all sorts are filled with pork. When serving fresh pork, we prefer the whole hind leg (with bone) and bake it for hours at low temperatures. This yields a very crispy skin and a juicy meat that separates from the bone. The fat can be used to baste the meat while it cooks, and then be removed before eating it if desired. The fresh pineapple compliments the pork perfectly.