Pineapple Apricot Glazed Ham 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.

PINEAPPLE APRICOT GLAZED HAM

Steps:

• The ham is going to take about 15 minutes per pound to cook and then add an additional 45 minutes for the glaze. Preheat the oven to 350 degrees. Start by taking your ham and placing it with the flat side down. This is the side that is meat without the skin. Then gently, with a sharp knife, score the ham in a criss-cross pattern. Don't go too deep. Just enough to get through the skin. Place a clove in the ham at each intersection of the score marks you just made. Place the ham on the roasting rack with the flat side down and fill the bottom of the pan with about 1/4 inch of water. Bake for 15 minutes per each pound of ham. When the ham reaches an internal temperature of 130 degrees you are reading to start basting the ham. To make the glaze first you are going to zest the 2 limes and set aside the lime zest. Slice the limes in half and squeeze the juice of the limes into a saucepan. Add the slices of ginger root and pineapple juice. Bring to a boil and keep boiling until the juice has reduce to about a 1/2 c of liquid. Takes about 8-10 minutes once the mixture starts to boil. Remove the pan from the heat and remove the ginger root then add in the apricot preserves, lime zest, and mustard. I found using a whisk was a great way to get the preserves to combine with the pineapple juice mixture. Take about half of the glaze and pour it over the ham. With a brush, work the glaze into the criss-cross pattern of the ham. Turn the oven up to 425 degrees and let the ham bake for another 10 minutes. Bast the ham with more of the glaze. Repeat this step every 10 minutes until you have a nice caramelized crust on your ham. This step should take about 45 minutes. Remove the ham from the oven and let it rest for about 10 minutes before slicing the ham. You'll have a sweet and juicy ham that pairs perfectly with au gratin potatoes and your favorite vegetable. People will think you spent hours working on this ham when really it's one of the simplest main dishes I've ever made.

PINEAPPLE-APRICOT GLAZE

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 GLAZED BAKED HAM FOR TWO

Steps:

• Preheat oven to 325°F
• Place ham on rack in open roasting pan, cut side facing down.
• Insert meat thermometer in the thickest, center part of the ham.
• Bake for about 2 hours.
• Drain pineapple; reserve syrup.
• In small saucepan, cook syrup, apricot preserves, dry mustard, allspice and nutmeg.
• Bring to a boil and continue boiling for about 10 minutes.
• Remove ham from oven and brush immediately with the glaze.
• Use toothpicks to secure pineapples around the ham. Secure a cherry in the center of each pineapple.
• Return ham to oven and bake 1 hour longer or until thermometer registers 160°F
• Brush with glaze one last time about 10 minutes before done.

APRICOT GLAZED SPIRAL HAM

Steps:

• Preheat oven to 325°F (160°C).
• Place ham, flat side down, on a rack in a roasting pan.
• Add two cups of water to the pan.
• Cover the pan with aluminum foil and bake in oven for three hours (or until it reaches an internal temperature of 130°F (55°C)).
• On the stove, mix the pear juice, apricot jam, brown sugar, mustard powder, cider vinegar, ginger, and allspice. Heat over medium heat until the jam is dissolved.
• Brush half the glaze onto the ham--get into all those slices!
• Continue to bake the ham, covered, for one more hour. Brush with the remaining glaze halfway through.
• Remove the ham from the oven and let sit, covered, for twenty minutes before serving.
• Slice and enjoy!