BUTTER RUM HAM AND PINEAPPLE
Make and share this Butter Rum Ham and Pineapple recipe from Food.com.
Provided by Hamre Recipes
Categories Ham
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat 2-sided tabletop grill. Cut four 1/2-inch thick slices from ham (reserve any remaining ham for another use). Place butter, brown sugar and rum extract in small microwave-safe bowl. Microwave on HIGH 30–45 seconds or until butter melts.
- Brush one side of ham with glaze and place on grill with glazed side down. Brush glaze on top of ham slices. Close grill lid, pressing down firmly to sear ham. Grill 4–5 minutes, brushing once with remaining glaze, until internal temperature reaches 140°F Remove ham from grill and cover to keep warm.
- Cut pineapple into four 1/2- to 1-inch thick slices and place on grill; close lid. Grill 1–2 minutes until warm. Serve with ham.
Nutrition Facts : Calories 350.4, Fat 16.3, SaturatedFat 6.5, Cholesterol 136.1, Sodium 2104.8, Carbohydrate 16.2, Fiber 0.8, Sugar 12.9, Protein 30.1
BAKED RUM PINEAPPLE
Make and share this Baked Rum Pineapple recipe from Food.com.
Provided by Julie Bs Hive
Categories Dessert
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- DAY BEFORE:.
- Combine the molasses, brown sugar, cinnamon, butter and rum to form a paste. Chill. Remove from refrigerator at least 1/2 hour before using.
- 2 hours before your party:.
- Cut the pineapples, including the leafy tops, into quarters. Cut out the core and cut pineapple off of the skin and into bite size pieces. Return it to the shell.
- Place the pineapples onto foil lined baking sheets and cover the leafy tops with foil. Brush the pineapple pieces with the rum mixture. Cover with plastic until ready to bake.
- To bake:
- Preheat oven to 350 degrees. Bake the pineapple until glazed and brown, 12 to 15 minutes. Arrange on a platter with toothpicks, and serve warm. Bake one pineapple at a time, because this is always eaten up quickly, and you will want to have more to serve later in the party.
HAM AND PINEAPPLE DINNER
A great take on a Hawaiian-style dinner. This one's great for that leftover ham. Cubed ham sauteed with onions and pineapple in a sweet sauce. Kids love it and it's great served over rice or noodles.
Provided by MELISSA00
Categories Main Dish Recipes Pork Ham Brown Sugar
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Melt the butter in a large skillet over medium heat. Saute the ham, onions and pineapple chunks in the butter for about 5 minutes.
- In a separate medium bowl, combine the pineapple juice, vinegar, brown sugar, mustard and cornstarch. Stir this together well and pour over the ham mixture in the skillet. Stir well and allow to heat through and thicken, about 5 minutes.
Nutrition Facts : Calories 322.9 calories, Carbohydrate 32.3 g, Cholesterol 65.1 mg, Fat 12.6 g, Fiber 0.9 g, Protein 20 g, SaturatedFat 5.9 g, Sodium 1258.8 mg, Sugar 24.5 g
HAM WITH PINEAPPLE
A classic baked ham with a simple but tasty sweet brown sugar and pineapple glaze. This main dish will receive applause for its beautiful presentation as well as the irresistible flavor. You will definitely want to have some leftovers!
Provided by NODIETSFORME
Categories Main Dish Recipes Pork Ham Whole
Time 4h20m
Yield 20
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (160 degrees C).
- Place ham in a roasting pan. Score the rind of the ham with a diamond pattern. Press a clove into the center of each diamond. Drain the juice from the pineapple rings into a medium bowl, and stir in the brown sugar and lemon-lime soda. Coat the ham with this mixture. Arrange the pineapple rings over the outside of the ham. Place a maraschino cherry in the center of each pineapple ring, and secure with a toothpick.
- Bake uncovered for 4 to 5 hours, basting frequently with the juices, until the internal temperature of the ham is 160 degrees F (72 degrees C). Be sure the meat thermometer is not touching the bone. Remove toothpicks before serving.
Nutrition Facts : Calories 586 calories, Carbohydrate 15.8 g, Cholesterol 133.3 mg, Fat 36.2 g, Fiber 1.1 g, Protein 46.5 g, SaturatedFat 12.9 g, Sodium 2564.4 mg, Sugar 10.4 g
ROASTED-PINEAPPLE HOT BUTTERED RUM
This spin on hot buttered rum has a cardamom-spiced pineapple puree in the mix. Because the fruit is roasted, the punch takes some time to prepare, but it pays off in decadent flavor.
Provided by Martha Stewart
Categories Drink Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. Line 2 rimmed baking sheets with nonstick baking mats. Mix 1 cup sugar, the vanilla seeds, and 5 tablespoons butter. Slice 1/2 inch from both ends of pineapple, and discard. Cut 2 slices crosswise, 3/4 inch thick, and set aside. Peel the remaining pineapple, and slice into 3/4-inch-thick spears, working around core. Discard core.
- Divide half the butter mixture between baking sheets, dropping it by rounded teaspoons onto mats. Arrange pineapple spears and rounds in a single layer on top of butter mixture. Top pineapple with spoonfuls of remaining butter mixture. Roast, rotating pans and basting with pan juices after 15 minutes, for 30 minutes. Flip pineapple, then roast until dark golden brown, about 30 minutes more. Let cool for 5 minutes. Cut rounds into 8 wedges, and reserve for garnish.
- Meanwhile, bring reserved vanilla pod, cardamom, allspice berries, water, and remaining 1/4 cup sugar to a boil in a medium saucepan. Remove from heat, and let stand for 30 minutes. Strain, and discard solids. Working in batches, blend liquid and roasted-pineapple spears with their pan juices on low speed until coarsely pureed. Increase speed to high, and process until smooth, about 2 minutes. Strain through a fine sieve into a medium saucepan, pressing firmly on solids. Discard solids.
- Heat pineapple mixture over low heat until heated through, then add rum if using. Divide among glasses, and top each with some of the remaining 2 tablespoons butter and reserved pineapple wedges.
SAUTéED PINEAPPLE WITH RUM SAUCE
Walnuts add a bitter, earthy element to this simple dessert-and a scoop of vanilla ice cream wouldn't hurt.
Categories Rum Fruit Dessert Sauté Pineapple Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cut off and discard core from pineapple quarters, then cut each quarter lengthwise into 5 pieces.
- Heat 1/2 tablespoon butter in a 12-inch heavy skillet over moderate heat until just melted, then add walnuts and cook, stirring, until a shade darker, about 2 minutes. Transfer walnuts with a slotted spoon to paper towels to drain and wipe skillet clean.
- Heat 1 tablespoon butter in skillet over moderately high heat until foam subsides, then sauté one third of pineapple, turning over occasionally, until golden, 4 to 5 minutes. Transfer to a platter. Sauté remaining pineapple in 2 batches in same manner, using 1 tablespoon butter per batch and transferring to platter.
- While last batch of pineapple cooks, heat sugar, rum, and remaining 2 tablespoons butter in a small heavy saucepan over moderately low heat, stirring, until sugar is dissolved, about 2 minutes. Remove from heat.
- Serve pineapple with sauce spooned on top and sprinkled with walnuts.
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