Preparation of the sauce:
- Peel the onion and the celery, cut it in long and thin slices.
- Put them in a hot frying pan with butter. When the onion in done, but without colour, add the sherry. Cover the frying pan, let the wine reduce and add the cream immediately. Add some salt and keep in slow cooking for 15 minutes.
Preparation of the plate:
- When the cooking is over, move the ingredients into another frying pan and add the pineapple juice. Add more salt if convenient and sprinkle with cinnamon. Let it boil softly for 5 minutes and then strain. The texture has to be of a thickened sauce.
- Put the ham cuts in a heat-resistant container. The cuts need to have certain symmetry. Sprinkle with sugar, add the slightly hot whisky and light it up till the alcohol disappears completely. Put the dices of pineapple over the Cured-cooked ham and when you bring it to the table serve it with the hot sauce. Exquisite!