APRICOT PINEAPPLE HAM
Tired of mixing up messy glazes to put on ham, I tried this simple recipe a few years ago. Young and old alike complimented me on the lovely, sweet and juicy ham - and I've prepared it this way ever since. -Cathy Neve, Yakima, Washington
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 10-14 servings.
Number Of Ingredients 6
Steps:
- Place ham on a rack in a roasting pan. Score the surface, making diamond shapes 1/2 in. deep. Pour pineapple juice over ham. Cover and bake at 325° for 1-1/4 hours., Uncover; brush ham with preserves. Arrange pineapple slices and cherries on ham, securing with wooden toothpicks. Bake, uncovered, 25-30 minutes longer or until a thermometer reads 140° and then ham is heated through. Discard toothpicks.
Nutrition Facts : Calories 355 calories, Fat 16g fat (6g saturated fat), Cholesterol 57mg cholesterol, Sodium 1106mg sodium, Carbohydrate 35g carbohydrate (32g sugars, Fiber 0 fiber), Protein 20g protein.
CLASSIC PINEAPPLE-APRICOT GLAZED HAM
A gorgeous glazed ham calls for a celebration, but it can be a bit daunting to make one. It doesn't have to be that way. As long as you buy the right ham (that's what your butcher is for, friends!), it's a snap to put together a flavorful, fragrant glaze -- and that's really all you need to make this showstopper of a roast.
Provided by Food Network Kitchen
Categories main-dish
Time 3h55m
Yield 12 servings
Number Of Ingredients 7
Steps:
- For the ham: Remove the ham from the refrigerator and bring to room temperature, about 30 minutes. Preheat the oven to 325 degrees F.
- Trim off any skin from the ham. Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. Insert the cloves into the ham, placing them at the intersections of the cuts (you may have some cloves left over).
- Put the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch water into the bottom of the pan. Transfer to the oven and roast until a thermometer inserted into the thickest part of the ham registers 130 degrees F, about 2 hours and 30 minutes (about 15 minutes per pound).
- Meanwhile make the glaze: Squeeze the lime juice into a small saucepan. Add the ginger and pineapple juice. Bring to a boil, reduce the heat and simmer until reduced to 1/2 cup, 8 to 10 minutes. Strain, then stir in the lime zest, apricot preserves and Dijon.
- Increase the oven temperature to 425 degrees F. Pour half the pineapple glaze over the ham and brush to coat. If the water in the bottom of the pan has evaporated, add more. Return the ham to the oven and roast, basting every 10 minutes with the remaining glaze, until glossy and well browned, about 45 minutes more.
- Let the ham rest for 15 minutes before carving. Carve the ham into slices and serve.
PINEAPPLE-APRICOT GLAZE
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Grate the zest of 2 limes; set aside. Squeeze the juice into a saucepan; add 8 thin slices ginger and 2 cups unsweetened pineapple juice. Boil until reduced to 1/2 cup, 8 to 10 minutes. Strain, then add the lime zest, 1 cup apricot preserves and 1/4 cup dijon mustard.
APRICOT BOURBON GLAZED HAM
This recipe came in a periodical I receive monthly. I plan to make this on Easter. I will post pictures. Sound great.
Provided by Jane from Ohio
Categories Ham
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 325 degrees.
- in a small bowl mix preserves, ginger and bourbon until smooth.
- Place ham on rack in a shallow roasting pan.
- make cuts 1/2 in apart and 1/4 inch deep in a diamond pattern around top and sides of ham.
- brush han with 3 tablespoons of the preserve mixture.
- insert oven proof thermoneter in thickest part of ham.
- bake uncovered 45 minutes.
- brush remaining preserves mixture over ham.
- bake about 45 minutes longer or until thermoneter reads 140 degrees.
- remove ham from oven, cover with tent of foil and let stand 10 t0 15 minutes for easier carving.
Nutrition Facts : Calories 665.7, Fat 40, SaturatedFat 14.7, Cholesterol 213.1, Sodium 141.5, Carbohydrate 8.8, Fiber 0.1, Sugar 5.8, Protein 60.9
MCP® APRICOT-PINEAPPLE JAM
Fresh apricots, canned pineapple, lemon juice, sugar and fruit pectin are cooked briefly then processed in a canner for scrumptious homemade jam.
Provided by My Food and Family
Categories Home
Time 3h
Yield About 9 (1-cup) jars or 144 servings, 1 Tbsp. each
Number Of Ingredients 6
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Chop finely or grind unpeeled and pitted apricots. Measure exactly 3 cups prepared fruit into 6- or 8-qt. saucepot. Add crushed pineapple and lemon juice.
- Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to a full rolling boil and boil exactly 4 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 12 g, Protein 0 g
PINEAPPLE-APRICOT SALSA
We love this simple salsa with pork chops and ham. I might try it with chicken next. From Bon Appetit.
Provided by lazyme
Categories Sauces
Time 1h15m
Yield 1 3/4 cups
Number Of Ingredients 6
Steps:
- Toss all ingredients in small bowl to blend.
- Season with salt and pepper.
- (Can be made 1 day ahead. Cover and chill.).
Nutrition Facts : Calories 293.6, Fat 0.4, Sodium 41, Carbohydrate 77.7, Fiber 2.4, Sugar 44.9, Protein 1.7
PINEAPPLE APRICOT HAM GLAZE
This comes from a Food Network Magazine Article. We had an abundance of citrus fruit so we actually added a bit to this recipe and it payed off big time! I have never had such an amazingly juicy ham! The smell that wafts through your kitchen when you make this glaze is to die for! This will be sure to please even the most picky...
Provided by Holly Watson
Categories Other Sauces
Time 20m
Number Of Ingredients 6
Steps:
- 1. Grate the zest of the 2 limes (& the 1 orange if you desire). Set aside.
- 2. Squeeze the juice from the 2 limes (and about 1/2 of the orange if you are using one) into a sauce pan.
- 3. Add the 8 slices of ginger into the sauce pan. (Make sure the slices are thin)
- 4. Pour 2 cups unsweetened pineapple juice into the saucepan as well.
- 5. Boil 8 to 10 minutes.
- 6. Strain.
- 7. Add Lime(and Orange)Zest.
- 8. Add 1 cup Apricot Preserves.
- 9. Add 1/4 cup Dijon Mustard.
- 10. Feel free to use this glaze however you like. We poured half over the ham after it had been cooking about 2 hours (almost a 9lb ham) and basted it every 10 minutes for the next 50 minutes. It takes some work but it is totally worth it! It was so juicy and almost falling off the bone when it was done! Enjoy! :)
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