Baked Ham With Pineapple Mustard Glaze Food

PINEAPPLE GLAZE FOR HAM

Steps:

• Before baking ham, place pineapple slices on ham with toothpicks and place cherries in center of pineapple.
• In a medium microwave safe bowl combine brown sugar and reserved pineapple juice. Mix together and microwave for about 5 minutes, until mixture is thick. Pour some of this glaze over the ham about every 15 minutes in the last hour of baking, until all is used.

DIJON-GLAZED BAKED HAM

Steps:

• Heat oven to 325ºF.
• Place ham in shallow pan. Bake 1 hour. After about 45 min., bring remaining ingredients to boil in saucepan; simmer on medium-low heat 5 min., stirring occasionally.
• Spoon 1/2 cup pineapple glaze over ham; bake 40 min. or until ham is heated through (160ºF). Keep remaining glaze warm.
• Slice ham. Serve topped with remaining glaze.

HAM GLAZE WITH MUSTARD AND PINEAPPLE

Steps:

• Mix brown sugar, mustard, pineapple juice, and flour together in a bowl until smooth.

BAKED HAM WITH PINEAPPLE MUSTARD GLAZE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Whisk pineapple juice, brown sugar, and dry mustard in a bowl until brown sugar has dissolved.
• Place ham in a baking dish with cut side down and arrange pineapple rings and maraschino cherries onto the ham; secure with toothpicks if needed. Push cloves into ham and baste ham and fruit with pineapple juice glaze.
• Bake in the preheated oven until glaze has baked onto ham, 1 1/2 to 2 hours; baste with glaze every 30 minutes.
• Turn on oven's broiler.
• Broil ham until the glaze forms a crust and the pineapple slices are browned, about 5 minutes.

BAKED HAM WITH BROWN SUGAR MUSTARD GLAZE

Steps:

• Preheat oven to 350 degrees
• Score top of ham into diamonds and stud center of each diamond with a clove. Place ham on a rack in a roasting pan and bake for 1 1/2 hours. In a bowl combine the sugar, mustard and vinegar and spread glaze evenly over ham. Bake for another 35 minutes Transfer ham to a platter and let stand 15 minutes before carving.
• Preheat oven to 350 degrees
• Combine cloves, sugar and mustard and brush over Ham Steak. Bake in baking dish in 350 degree oven for 15 minutes until heated through.

GLAZED HAM WITH DIJON-PINEAPPLE SAUCE

Steps:

• Heat oven to 350°F.
• Mix sugar, syrup and mustard until blended. Use paring knife to make shallow even diagonal cuts across top of ham in one direction. Repeat, making slits in opposite direction to form diamond shapes.
• Insert cloves where cuts meet. Place ham on rack in shallow pan. Place cherries, cut-sides down, on surface of ham.
• Bake 2 hours or until ham is heated through, brushing occasionally with 1/2 cup syrup mixture after 1-1/2 hours. About 10 min. before ham is done, mix remaining syrup mixture with cornstarch and pineapple in saucepan; bring to boil on medium-high heat, stirring constantly. Cook and stir on medium-low heat 5 min. or until thickened.
• Slice ham. Serve with sauce.

EASY BROWN SUGAR-MUSTARD GLAZE

Steps:

• In small bowl, mix all ingredients with whisk until well blended.
• Brush glaze over ham during last 45 minutes of baking.

BOURBON, PINEAPPLE AND ORANGE GLAZED HOLIDAY HAM

Steps:

• Preheat oven to 325°F.
• Using a sharp knife, score the ham into a diamond pattern about 1/4-inch deep and 1-inch apart.
• Stud the ham with whole cloves in the center of each diamond.
• Place ham fat side up in a shallow roasting pan (for easy clean-up line pan with aluminum foil, or use a heavy-duty disposable aluminum pan).
• Bake ham for 2 1/2 hours.
• Meanwhile, stir together the brown sugar, bourbon, orange marmalade, crushed pineapple, and prepared mustard. Heat to boiling over medium-high heat, stirring until sugar has dissolved.
• Remove ham from the oven.
• Spoon half of the glaze/sauce over the ham.
• Decorate ham with pineapple rings, using a few toothpicks to hold ring in place. Place a cherry in the center of each ring, and attach it with a toothpick.
• Return ham to the oven and bake for another 20 to 30 minutes.
• Transfer ham to a platter and allow to rest for 10 minutes before carving (be sure to remove all toothpicks).
• Pass the remaining sauce at the table.

PINEAPPLE GLAZE FOR BAKED HAM

Steps:

• Place all ingredients in a small saucepan including the juice/syrup from the pineapple.
• Turn heat on to medium and stir constantly to prevent burning.
• Continue to heat until mixture thickens and comes to a boil.
• Allow mixture to boil for approximately 1 minute.
• If mixture refuses to thicken, add more cornstarch- a little at a time.
• (Be sure to mix your cornstarch with a little cold water in a cup to make a smooth liquidified mixture before adding it to the hot sauce.) Pour finished sauce into a serving bowl, complete with a ladle, and let your guests pour it over baked sliced ham.

PINEAPPLE MUSTARD GLAZED HAM

Steps:

• Drain pineapple, reserving 3/4 cup juice. Whisk juice, brown sugar, and mustards in bowl.
• Remove ham from packaging and discard plastic disk that covers bone.
• Line 13 by 9-inch baking dish with two 24-inch-long pieces of foil.
• Place ham cut side down in lined baking dish and brush liberally with glaze.
• Using toothpicks, attach pineapple rings all over top and sides of ham. (Do not press toothpicks all the way into ham.)
• Brush with more glaze and wrap tightly in foil.
• Let stand at room temperature for 1 1/2 hours.
• Adjust oven rack to lowest position and heat oven to 300 degrees.
• Bake ham until center registers about 100 degrees on instant-read thermometer, 2 to 3 hours, depending on weight of ham (17 minutes per pound).
• Remove ham from oven and roll back foil to expose ham.
• Increase oven temperature to 450 degrees.
• Brush ham liberally with more glaze and return to oven until glaze becomes golden brown and sticky, 30 to 40 minutes.
• Remove from oven, brush entire ham again with glaze, loosely cover with foil, and let rest for 30 to 40 minutes before carving, basting ham with juices once or twice.
• Serve.

OLD FASHIONED GLAZED HAM

Steps:

• Preheat the oven to 350 degrees F. Put oven rack in the middle of the oven.
• In a small bowl, mix together the Dijon mustard, brown sugar, and thyme.
• Put the ham in a large roasting pan, fat side up. Rub the ham with mustard glaze. Pour the pineapple juice into the bottom of the pan. Put the ham in the oven and bake for 2 hours, brushing every 20 minutes with the pineapple juice. Remove the ham from the oven.
• Turn oven to 400 degrees F.
• Using toothpicks, decoratively adhere the pineapple rings around the ham and put a cherry in the center of the pineapple ring. Sprinkle the pineapple rings lightly with brown sugar. Return to the oven, uncovered, and bake until the pineapples turn a light golden brown. Remove from the oven to a serving platter and let rest for 15 minutes before slicing.

HAM WITH PINEAPPLE-ORANGE DIJON GLAZE

Steps:

• Place ham in a roasting pan, bake at 325°F for two hours.
• Meanwhile, stir remaining ingredients together in a saucepan.
• Bring to a boil, lower heat and simmer 10 minutes.
• When ham has baked two hours, brush the ham with the glaze, continue doing so every 10 minutes while baking for another 30 minutes.

GLAZED BAKED HAM

Steps:

• Heat oven to 325°F. Place ham on rack in shallow roasting pan. Insert ovenproof meat thermometer in ham so tip is in center of thickest part of meat and does not touch bone or rest ¡n fat. Bake uncovered 1 hour 30 minutes or until thermometer reads at least 140°F.
• Meanwhile, in 1 -quart saucepan, mix brown sugar, cornstarch and salt. Stir in pineapple, lemon juice and mustard. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Brush glaze over ham during last 45 minutes of baking.
• Remove ham from oven. Cover loosely with foil; let stand 10 to 15 minutes for easier carving.

PINEAPPLE-MUSTARD-GLAZED HAM

Steps:

• Bring pineapples, sugar, and waterto a boil in a large saucepan. Reduceheat; simmer, skimming foam. Cook until pineapples are translucent and mixture has reduced to 4 cups, 60 to 80minutes. Transfer to a large bowl; letcool. Stir in mustard. (Glaze will keep,covered and refrigerated, for 3 days.)
• Preheat oven to 350 degrees with rack in lowest position. Score ham with a sharp knife in a pattern of 1 1/4-inch diamonds. Press a clove into the center of each diamond. Place ham, cut side down, in a roasting pan; drizzle wine over top. Coat ham with half the glaze. Cover with parchment, then foil, and bake for 1 hour. Remove from oven.
• Increase oven temperature to 425 degrees. Uncover ham, and coat with remaining glaze (some will fall to the bottom of the pan). Bake, uncovered, bastingoccasionally, until browned, 40 to 45 minutes. (Tent bone with foil if it becomes too dark.) Transfer ham to a cutting board; let rest for at least 30 minutes before carving. Serve with pan drippings and pineapple. Garnish with mustard greens if desired.