Hamonada is a sweet savory. It���s essentially pork braised within an inch of its life in pineapple juice and sugar.  A perfect solution to tough, dry hams. It took it in a low temperature and braising liquid began as pineapple juice and enough apple cider to make 4 cups, seasoned with the usual suspects (vinegar, soy sauce, bay leaf, pepper), as we like to keep extra sugar to a minimum.After 5.5 hours in the oven and 20 min on the stove the mixture reduced to a sweet brown syrup. Finally, a hamonada worthy of a holiday centerpiece.