• Preheat oven to 325F
• Add the ham and both cans of crushed pineapple and juice to a large ziplock bag. Seal the bag carefully and let it sit in the refrigerator for about 2 hours.
• After 2 hours, remove the ham from the bag and place it in a baking sheet pan. Strain all the liquid from the bag into a measuring cup, and discard the pulp.
• Prepare the onion piquet by piercing the onion with all the cloves.
• Add the onion piquet, the sprigs of thyme, the pineapple juice and the wine to the baking sheet pan along with the ham.
• Bake 1 to 1.5 hours until internal temperature reaches 140F, basting with the pan drippings every 30 mins.
• When the ham is cooked, remove it from the oven and move it to a cutting board to rest.
• Strain all the pan drippings into a measuring cup and set aside.
• Remove the onion piquet and transfer it into a sauce pan with 2 Tbsp of butter, the Brazilian Sofrito/garlic, and the bay leaf. Let it cook until the butter melts and the garlic is fragrant - approx 3 mins.
• Remove the onion piquet, and the bay leaf, from the pan and discard. Then add the flour and a Tbsp of cold butter to the pan and whisk.
• Slowly add the pan drippings to the pan and continue to whisk until the sauce reaches sauce consistency - when it coats the back of a spoon.
• Carve the ham and serve with the sauce.

Bom Apetite!!