Pineapple Apricot Glaze Food

APRICOT PINEAPPLE HAM

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.

APRICOT AND PINEAPPLE CRISPS

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Spray 4 (10-ounce) ramekins with vegetable oil cooking spray. Set aside.
• For the filling: In a medium bowl, mix together the pineapple chunks, apricots, cinnamon, arrowroot, and reserved pineapple juice. Divide the mixture equally between the ramekins.
• For the topping: In a food processor, combine the flour, oats, butter, sugar, pecans, and salt. Pulse together until the butter is the size of peas.
• Spoon the topping over the filling mixture. Place the ramekins on a small baking sheet and bake until golden and the filling is bubbling, 18 to 20 minutes. Cool for 10 minutes and serve.

PORK ROAST OR CHOPS WITH APRICOT PINEAPPLE GLAZE

Steps:

• 1. Oil the bottom of a roasting pan. Set oven to 350°. Place the onion, celery, and the carrots on the bottom of pan.
• 2. Place roast or 1 inch thick chops on top Of vegetables in pan. Make tiny cuts in top of fat side of roast, or chops. About 1 1/2 inches apart. Place slivered garlic in the slits that you cut. Rub top of roast with salt, pepper, Rosemary, and sage. ( note for chops. Tie chops together side by side. Fat side up)
• 3. Place in oven fat side up and covered. After about and hour of baking. (30 minutes for chops.) Mix pineapple juice with Soy sauce. Pour over roast. Cover and bake until done. It should read 160° on thermometer,or about 20 to 30 minutes per pound.
• 4. Remove roast from oven. Place roast, or chops on a platter. Strain vegetables from juices. Place juices in a sauce pan. Mix the Jam and cornstarch together well. Add to the pan juices. Cook , and stir until bubbly and thickened. Serve with Pork as a gravy.

PINEAPPLE - APRICOT GLAZED SWEET POTATOES

Steps:

• Put apricots in a medium pot, and just cover fruit with water.
• Bring to a boil. Boil for about 10 minutes. (Make sure fruit stays covered in water. Add if needed.).
• Lower temperature on apricots, cover, and simmer for a half hour.
• Remove from heat and separate liquid and fruit. Make sure to save the liquid.
• Drain sweet potatoes.
• Arrange sweet potatoes evenly in the bottom of a 9X13 inch pan.
• Cut apricots into quarters and spread over sweet potatoes.
• Drain pineapple and reserve the liquid.
• Spread pineapple over the apricots and potatoes.
• In a saucepan, combine well the rest of the dry ingredients (brown sugar, cinnamon, salt, and cornstarch).
• Add orange peel, butter, pineapple juice and 1 cup of apricot juice. (If there isn't enough apricot juice, add water to get to 1 cup).
• Bring juice mixture to a boil and remove from heat. Mixture should be thickened. If it is still watery you may have to add a bit more cornstarch.
• Pour juice mixture evenly over the sweet potatoes and fruit.
• Bake at 350 degrees Fahrenheit for 15 minutes.
• Sprinkle cashews over entire mixture and bake for 10 minutes longer.
• Serve and enjoy.

CLASSIC PINEAPPLE-APRICOT GLAZED HAM

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 SAUCE

Steps:

• Conventional Method:-.
• In a medium sized saucepan combine the pineapple juice, sugar, orange juice and cinnamon and add the water and heat until boiling and then stir in the dried apricots.
• Reduce the heat, cover and simmer for 10 minutes and allow to stand for 5 minutes.
• Pour into a blender and blend until smooth and thickened.
• Microwave Method:-.
• Place the apricots, pineapple juice, sugar, orange juice and cinnamon in a medium sized microwave safe container and stir in the dried apricots.
• Cover and cook on HIGH (100% for 6 minutes, stirring once and then allow to stand for 5 minutes).
• Pour into a blender and blend until smooth and thickened.
• Please note for the microwave method it will depend on the wattage of your microwave.

PINEAPPLE APRICOT HAM GLAZE

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! :)