Ham Roll with Pineapple

For the roll

1. Mix the pork picadillo with the ground ham and season with salt and pepper to your taste.
2. Blend the onion, bell pepper, and garlic, and add everything to the meat.

   

3. Keep the mixture in the refrigerator for about half an hour so that the meat absorbs the flavor of the seasonings.
4. Shape the meat into flattened meatballs, of a size similar to the pineapple rings.

   

5. Preheat the oven to 180 ºC (350 ºF) and grease the bottom of a mold with butter, preferably an elongated one.
6. Place the meatballs and the pineapple rings in the mold in an alternating pattern, starting and ending with meat.

   

7. Bake for the first 15 minutes at 180 ºC.
8. Increase the oven to 220 ºC and bake for another 15 minutes. Meanwhile, lightly baste the roll with its own juices so that the top does not dry out.

   

9. When it is done, turn off the oven and let the meat rest until serving time.

For the sauce

10. In a saucepan, add the brown sugar, pineapple juice, and lemon juice. Stir and place over medium heat until it comes to a boil.
11. Lower the heat and let a syrup form at thread consistency: when lifting the spoon, a continuous thread of syrup should fall.

    

12. Add the butter and mustard, stir well until integrated, and remove from heat.
13. When serving the dish, pour the sauce over the ham roll with pineapple. Enjoy!