Pineapple-Bourbon Chutney

This sweet-tangy condiment provides a wonderful balance to bites of smoky ham, and it’s also delightful on its own.

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  1 fresh pineapple, peeled, cored, and diced (about 4 cups)
  
  


• 
  
  1 large yellow onion, chopped (about 1-1/2 cups)
  
  


• 
  
  1 cup packed light brown sugar
  
  


• 
  
  3/4 cup apple cider vinegar
  
  


• 
  
  1/4 cup bourbon or dark rum
  
  


• 
  
  3 Tbs. finely chopped fresh ginger
  
  


• 
  
  1 Tbs. lightly packed finely grated lemon zest
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  1/2 tsp. ground cloves
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

In a 4-quart saucepan over medium-high heat, combine all the ingredients with 1/4 tsp. salt and a few grinds of pepper. Bring to a boil and reduce the heat to low. Simmer, stirring occasionally, until most of the liquid has evaporated, about 1-1/4 hours. Add more salt and pepper to taste.