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Fresh pineapple contains an enzyme, Bromelain, that breaks down collagen, the stuff that holds meat together. In small amounts and in short exposure times this can make a tough piece of meat tender, but in larger amounts and in longer exposure times, this enzyme will turn meat into mush.

I started researching this after a couple of disappointing ham experiences. The good news is that the enzyme is destroyed from by heat in the canning process, so canned pineapple can still be used. Apparently the baking process does not heat the pineapple fast enough to prevent fresh pineapple from damaging a ham.

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