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 acid in pineapple ?

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csacks

  • Total Posts: 17
  • Joined: 1/4/2006
  • Location: Yuma, CO
acid in pineapple ? Wed, 11/21/07 12:39 PM (permalink)
I found this recipe. I thought this might be the place to ask my question.

INGREDIENTS
1 (10 pound) fully-cooked spiral cut ham
1 pound light brown sugar
3 cups milk
3 (20 ounce) cans crushed pineapple, drained


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DIRECTIONS
Trim any visible fat from the surface of the ham and place cut side down in a roasting pan. Pour enough milk over the ham so that it ends up about 1/4 inch deep in the bottom of the roasting pan. Use your hands to pack the ham in a generous coating of brown sugar. Cover the brown sugar with a layer of crushed pineapple, packed on in the same manner. It is okay to have a few bare spots but try not to. Cover the ham with aluminum foil and refrigerate overnight.
Preheat the oven to 350 degrees F (175 degrees C).
When the oven is hot, place the ham, still covered in foil, into the oven. Roast for 30 minutes. After 30 minutes, remove the aluminum foil and baste with any juices that have accumulated in the bottom of the pan. Continue roasting for 30 more minutes, or until ham is heated through.

My question...Is there acid in pineapple? Is there a problem with the aluminum foil and the pineapple.

 
#1
    Michael Hoffman

    • Total Posts: 17848
    • Joined: 7/1/2000
    • Location: Gahanna, OH
    RE: acid in pineapple ? Wed, 11/21/07 1:30 PM (permalink)
    Extracts of pineapple stem tissue constitute the most potent known source of indoleacetic acid oxidase. But there is no problem when using aluminum foil.
     
    #2
      007bond-jb

      • Total Posts: 923
      • Joined: 6/17/2005
      • Location: baton rouge, LA
      RE: acid in pineapple ? Wed, 11/21/07 2:45 PM (permalink)
      Just don't store the pineapple or it juice in an aluminum pan or a foil pouch.
       
      #3
        offlady

        • Total Posts: 343
        • Joined: 8/21/2004
        • Location: Wailuku, HI
        RE: acid in pineapple ? Sun, 11/25/07 9:24 PM (permalink)
        Having worked in a pineapple cannery for 3 summers as a high school kid and know first hand how pineapple acid makes your skin bleed, I'd say try to avoid the pineapple from touching the foil. The canned pineapple may not be as harsh as the fresh fruit. You can poke toothpicks on the ham before covering so the foil doesn't touch the fruit.
         
        #4
          csacks

          • Total Posts: 17
          • Joined: 1/4/2006
          • Location: Yuma, CO
          RE: acid in pineapple ? Wed, 11/28/07 11:21 AM (permalink)
          It didn't seem right that pineapple should be covered in foil so I left that out. I poured pineapple juice over the ham and then covered it with brown sugar. Worked pretty well, tasted pretty fine as well. Thanks for the advice. Craig
           
          #5
            irisarbor

            • Total Posts: 603
            • Joined: 3/8/2006
            • Location: Deerfield, IL
            RE: acid in pineapple ? Thu, 11/29/07 3:17 PM (permalink)
            The acids in pineapple are a problem when using fresh pineapple in jello
            (or maybe it's the enzymes)
            anyhow I KNOW if you put FRESH pineapple in jello it will NOT set,
            BUT if you use canned pineapple it will....
             
            #6
              fabulousoyster

              • Total Posts: 1855
              • Joined: 11/17/2005
              • Location: new york, NY
              RE: acid in pineapple ? Thu, 11/29/07 4:21 PM (permalink)
              No problem.
               
              #7
                BT

                • Total Posts: 3589
                • Joined: 7/3/2004
                • Location: San Francisco, CA
                RE: acid in pineapple ? Fri, 11/30/07 12:58 PM (permalink)
                Most of the effects of pineapple being described are not due to acid but to the enzyme bromelain that it contains. According to Wikipedia: "Pineapple contains a proteolytic enzyme bromelain, which digests food by breaking down protein. Pineapple nectar can thus be used as a marinade and tenderizer for meat. The enzymes in pineapples can interfere with the preparation of some foods, such as jelly or other gelatin-based desserts." The bromelain is also what makes pineapple a great marinade--it breaks down the proteinaceous meat fibers--and useful in things like some versions (but not the traditional one) of teriyaki sauce.

                If your hands were bleeding in that cannery, offlady, it's probably because your skin was being digested.
                 
                #8
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