Barbecued Pineapple Pork Loin “Ham”

April 14th, 20147 Comments


Pineapple orange glaze gives a nice appearance

Pineapple orange glaze gives a nice appearance


5.0 from 1 reviews
Barbecued Pineapple Pork Loin “Ham”
Prep time
Cook time
Total time
When my family and relatives get together every year to celebrate Easter, we are thrilled for the blessing to be able to get together to reconnect and catch up with loved ones. The Sunday festivities always revolve around a ham as the main dish, and weather permitting, the little ones will hunt for Easter eggs hidden around the house or outside in the yard.

I’ve never cured a ham and have been looking for an excuse to use the pink salt I ordered from Amazon that was languishing in my pantry. My chance came when the kind folks at Snake River Farms sent me a couple of their Kurobuta pork loins.

Earlier in the week, I had made one into a terrific spiral stuffed loin and then I had a brainwave to cure the second one as the “ham’ for Easter. After curing the loin in a brine for 2 days in the fridge, I rolled it into into a log and trussed it with some Butchers twine. The log shape makes it easier to slice and plate the pork. I smoked the cured “ham” in my trusty Weber Smokey Mountain and glazed it with some fruity pineapple glaze.

Read on if you want to see how a pork loin can, through some Butcher twine and some creativity, masquerade as an Easter Ham!

Snake River Farms Heritage Pork

Recipe type: Entree
Cuisine: American
Serves: 6
  • 2-3 pound pork loin
  • Butcher’s Twine
  • SYD All Purpose Rub

    Deep flavorful Berkshire pork flavor

  • Curing Brine (I used a digital scale to measure the quantities)
  • 1 gallon cold water
  • 1-1/2 Cups kosher salt
  • 2 Cups brown sugar
  • 8 teaspoons pink salt (cure #1)

    Make sure the curing brine is cold

  • Pineapple Glaze:
  • ½ stick of butter (add ⅛ tsp salt if unsalted butter)
  • ½ cup white sugar
  • 2 tablespoons karo syrup
  • ¼ cup orange juice
  • 6 tablespoons pineapple juice (reserved from canned pineapple slices below)
  • Garnish:
  • 15 oz can of pineapple slices (reserve the juice)
  • a little brown sugar
  • 1 small jar of Maraschino cherries
  • Toothpicks
  1. Mix the curing brine liquid
  2. Soak pork for 48 hours in curing brine. Weigh it down so it is submerged

    Use a stone to keep loin submerged in curing brine

  3. Discard brine and soak 2 hours in cold water to remove excess salt. Pat dry, wrap in Saran wrap, and refrigerate until you’re ready to cook it
  4. Lay flattened loin on its side and press down to give it a more rounded shape
  5. Truss snugly with Butchers twine to give a more rounded shape
  6. Apply a medium coat of SYD Meat Rub

    Trussed and rubber with SYD Rub

  7. Heat your BBQ pit up to 250F using briquettes (I used Kingsford Blue)
  8. Add two tennis-sized chunk of apple wood and smoke in pit until pork internal temp of 140F (about 30 minutes per pound of pork at 250F pit temp)
  9. Remove and tent with foil and rest for 10-15 minutes to redistribute the juices
  10. Sprinkle the pineapple slices with some brown sugar and grill to get some char marks
  11. Make glaze in a saucepan by heating the butter and adding the other ingredients while pork is resting
  12. Pour glaze over ham
  13. Arrange your grilled pineapples on the glazed ham
  14. Put cherries on toothpicks (cut the sharp end off one end) and place in the center of the pineapple hole


7 comments... read them below or add one

  1. Joda Fortson says:

    Harry, the Pineapple Pork Loin recipe looks good, but I do not have a scale to measure grams. Can you provide the equivalent measurements in the typical tbs, tsp, etc measurements.


  2. tom says:

    i have to ask for dry measurements please we do not all have scales..

  3. Burk says:

    I tried this recipe for Easter dinner and WOW was it a hit. Thanks Harry.

  4. jim says:

    Looks great and I want to make this but I have a question. 8 teaspoons of pink salt seems really high. I have always read 1tsp per 5lbs of meat for pink salt cure # 1. Will you confirm the amount?

    • D. Corbit says:

      The cure for brine is different than a rub cure. The recipe takes into consideration the total volume of water and meat involved. As the amount of sodium nitrate absorbed into the meat will be proportional to the amount thrown out with the leftover brine the amount in the meat is considerably lower that the total amount used for the recipe. Having said that the amount of 8 teaspoons for this recipe seems slightly high although still within safe limits. When I first started using brine’s I followed the 1 tsp per 5 lb rule and it made for some nasty Canadian bacon so I studied up on brine’s and now have no problems with them. I prefer rubs because you save a lot of cure with them.

    • Harry Soo says:

      Hey Corbit, I could not find my notes on that recipe as it’s been around for a while. I have to take your word that the 8 tsp was too high. If I get around to doing it again, I’ll double check the ratios. Thanks for stopping by. I have a Porchetta coming for NYE on my YouTube channel and plenty more cooking ideas coming in 2019. Merry Christmas

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