Ham Glaze With Mustard And Pineapple Food

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.

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.

HAM GLAZE WITH MUSTARD AND PINEAPPLE

Steps:

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

HONEY-PINEAPPLE GLAZED HAM

Steps:

• Bake ham in a roasting pan at 350º for 1-1/2 hours.
• In small saucepan, mix brown sugar, cornstarch and salt.
• Stir in pineapple, honey and mustard.
• Cook over medium heat, stirring constantly, until mixture thickens and boils.
• Boil and stir 1 minute.
• Brush sauce over ham and bake 30 minutes, basting once or twice during cooking time.
• Brush sauce over ham before serving.
• Yield: 12 servings.

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.

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 HAM WITH PINEAPPLE

Steps:

• In a saucepan combine the pineapple juice, ginger slices and garlic; bring to a boil, reduce heat to medium-low and simmer for 30 minutes (reducing the liquid to about 2 cups).
• Strain and reserve all liquid through a fine strainer.
• Set oven to 350 degrees F.
• Trim the thick rind with fat, but leave about 1/4-inch fat from the surface of the ham.
• With a very sharp knife, "score" a diamond pattern all over the ham, then insert the whole cloves at the crossed points of the diamonds.
• Set the ham in a shallow baking pan.
• Brush the mustard all over the top.
• Pat the sugar into the top of the mustard, pushing it in with a spoon or your hands.
• Starting at the butt end, and working towards the bone, decoratively arrange the pineapple rings securing with whole cherrries and toothpicks in the centers.
• Pour the reserved pineapple juice into the bottom of the pan and place in the oven.
• Bake for about 1-1/2 hours, basting about every 15-20 minutes (the cooking time might take longer depending on the weight of the ham).
• When ham is cooked, place it on a fancy serving platter and let it rest for 10-15 minutes.
• Carve into thin slices, preferably with an electric knife, beginning with the butt end.
• Serve warm with the sauce from the pan in a serving cup.
• Remove the pineapple slices and cherries as you slice the ham.
• Delicious!

PINEAPPLE HAM GLAZE

Steps:

• Mix brown sugar, cornstarch and salt in small saucepan.
• Stir in pineapple, lemon juice and mustard.
• cook over medium heat stirring constantly until mixture thickens and boils.
• Boil and stir for one minute.
• Remove ham about 20 minutes before done, pour drippings from pan. Cut fat surface of ham in diamond shapes.
• Pour glaze over or pat on with brush.
• Bake 20 more minutes at 325.