Presuntogf Recipe

Prepare and season ham

Pat the ham roast dry with paper towels. Trim any excess fat to leave a lean, even-shaped roast about 3 lbs. Score the surface lightly in a shallow diamond pattern (about 1/8 inch deep) to help glaze adherence. Rub the entire roast with olive oil, then season evenly with kosher salt and freshly ground black pepper.

Preheat grill

Set up a two-zone fire on a gas or charcoal grill: one side medium-high (direct heat ~400°F / 200°C) and one side medium-low (indirect heat ~300°F / 150°C). Oil the grill grates with a paper towel dipped in oil to prevent sticking.

Initial sear

Place the ham on the direct heat side and sear for 2–3 minutes per side, rotating to get a light golden-brown crust on all faces (about 8–12 minutes total). Watch closely to avoid charring; move sooner if flames flare up.

Finish over indirect heat

After searing, transfer the ham to the indirect heat side. Close the grill lid and cook until the internal temperature reaches 135°F (57°C) for a slightly under-finished center that will finish with glaze, or 145°F (63°C) for fully cooked firm meat. This will take roughly 20–35 minutes depending on roast size and grill temperature. Monitor with an instant-read thermometer placed in the thickest part of the roast.

Glaze and caramelize

During the last 8–10 minutes of cooking when the ham is within 10–15°F (5–8°C) of your target temp, brush the ham generously with the raw sugar glaze every 2–3 minutes. Move briefly to direct heat if necessary to encourage caramelization, but watch closely to prevent burning (sugars burn quickly). Continue basting until glaze is sticky and glossy and internal temperature reaches the target (135–145°F).

Rest and slice

Remove the ham from the grill and transfer to a cutting board. Tent loosely with foil and let rest 10 minutes; residual heat will even out juices and set the glaze. Slice thinly against the grain into 1/8–1/4-inch slices for serving.

Make the glaze

Combine raw turbinado sugar, light brown sugar, water, apple cider vinegar, Dijon mustard, lemon juice, smoked paprika, and sea salt in a small saucepan over medium heat. Stir to dissolve sugars and bring to a gentle simmer.

Reduce and thicken

Simmer the mixture, stirring occasionally, until it thickens slightly and reaches a syrupy consistency—about 8–12 minutes. It should coat the back of a spoon. Remove from heat and let cool slightly; it will thicken further as it cools. Keep warm until ready to baste.

Adjust seasoning and strain (optional)

Taste and adjust for balance: add a pinch more salt or 1/2 tsp extra vinegar if it needs brightness. For a perfectly smooth glaze, strain through a fine mesh sieve to remove any undissolved turbinado crystals or foam.

Prep pineapple

Brush pineapple rings lightly on both sides with melted butter. Sprinkle each side with a little turbinado sugar and a dusting of ground cinnamon.

Grill pineapple

Place pineapple rings on the direct heat portion of the grill. Grill 2–3 minutes per side until well-marked grill lines appear and sugars begin to caramelize. Baste once with a spoonful of the warm raw sugar glaze during the last minute on each side for extra shine and flavor.

Serve

Remove pineapple from grill and serve warm alongside sliced presunto. Pineapple can be placed atop slices of ham when plating for a classic Rodizio-style presentation.