Vegan Jamón con Piña

Vegan jamón con piña reimagines Puerto Rican Christmas flavors with soy-based smoked ham, caramelized pineapple slices, sweet pineapple syrup glaze, and festive maraschino cherry garnish.

Vegan | Gluten-free

In Boricua homes, the holiday season is all about celebrating with loved ones around a table filled with sabores criollos. One dish that always stands out is jamón con piña. This classic centerpiece combines sweet and savory notes, with grilled ham glazed in sticky pineapple syrup, topped with caramelized pineapple slices and festive maraschino cherries. It’s the kind of dish that brings warmth to any gathering.

But what if you could capture all the magic of jamón con piña in a vegan version? It’s time for yet another #VeganizedPuertoRican! Smoky, sweet, and every bit as festive as the original, this plant-based twist pays homage to tradition while aligning with a kinder way of eating.

The making of: Vegan Jamón con Piña

This vegan jamón con piña is the perfect addition to your holiday spread, pairing beautifully with Puerto Rican staples like arroz con gandules or pasteles. It’s a celebration of tradition, love, and the joy of sharing delicious food with the people who matter most.

To reimagine jamón con piña, I turned to the only available one-piece vegan smoked ham available in Puerto Rico; this is the brand that I use, but if you live somewhere else with more options feel free to explore. This product works so well because it’s compact, has an accurate texture, is pre-seasoned, and doesn’t fall apart while grilling it. 

The other ingredients that you’ll need is canned pineapple rings and maraschino cherries for a pop of color. Everything is tied together with a glossy pineapple syrup glaze made from pineapple juice, brown sugar, and a touch of warm cloves, completing the festive and classic look of this beloved dish.

Whether you’re vegan, transitioning to plant-based eating, or simply curious about trying something new, this recipe invites you to savor the holidays in a way that’s as compassionate as it is flavorful.

¡Feliz Navidad y buen provecho! 🌟 

Notes:

• As I mentioned above, options for a whole vegan smoked ham are limited to 1 in Puerto Rico, so unfortunately there’s no soy-free version for this recipe. 
• If you can’t find the ham, you can also use smoked tofu or any other vegan meat alternative that offers the texture and savoriness of ham.

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Vegan Jamón con Piña

Rating: 5.0/5

( 1 voted )

Serves: 2-8 Prep Time: 5 Minutes Cooking Time: 15 Minutes 15 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 200g vegan smoked ham (enough to make roughly 6-8 ⅛ inch slices)
• 6-8 slices of canned pineapple rings
• ¼ cup pineapple juice (from the canned pineapple)
• ⅛ -¼ cup brown sugar
• Handful of cloves
• 6-8 maraschino cherries
• Optional: vegan butter or sprayable olive oil

Procedure

1. Start by slicing your soy-based smoked ham into approximately ⅛-inch slices, aiming for about 8 slices. If you'd like to make more, feel free to adjust, but keep in mind you’ll also need enough pineapple slices to pair with them. Since this ham is already seasoned, I’m skipping that extra prep—but if you’re using a different brand, you might want to marinate or season it to your taste.
2. Next, separate the pineapple slices from their juice if using canned, and set the slices aside for grilling. Reserve the juice to make the glaze. 
3. To prepare the syrup, combine the pineapple juice and brown sugar in a small saucepan. Cook over medium heat, stirring occasionally, until the mixture thickens slightly into a rich glaze.
4. Heat a grill pan or regular skillet over medium-high heat, and melt a little vegan butter. Grill the pineapple slices until they’re golden and caramelized on both sides. Remove the pineapple and set aside. 
5. In the same pan, grill the ham slices on medium heat until golden and slightly crisp on both sides, aiming for those grill marks.
6. Once the ham slices are ready, lower the heat and place a grilled pineapple slice on top of each ham slice. Garnish each with a maraschino cherry in the center of the pineapple ring. 
7. Finally, pour the prepared syrup over the ham and pineapple, allowing everything to caramelize for about 1–2 minutes.
8. Serve warm alongside your favorite Puerto Rican holiday dishes—I’ll be enjoying mine with arroz con gandules, pasteles, and a fresh slice of avocado. ¡Buen provecho y felices fiestas! ENJOY!

Did You Make This Recipe?

How you went with my recipes? Tag me on Instagram at @veggiejeva

Which of my Veganized Puerto Rican recipes will you be trying this year? Let me know in the comments—I’d love to hear your stories and ideas!

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