Pineapple Apricot Ham 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.

GLAZED PINEAPPLE HAM

Steps:

• Preheat the oven to 400 degrees F.
• Shingle the ham slices in 2 rows on a ceramic baking dish. Top each with a pineapple slice, then place a cherry in the middle of each pineapple ring. Cover with foil and bake for 15 minutes.
• Whisk together the brown sugar, apple juice and mustard. Remove the ham from the oven, uncover and drizzle with the glaze. Continue to bake, glazing in 5-minute intervals, for an additional 20 to 25 minutes. Serve in the baking dish.

APRICOT-GLAZED HAM

Steps:

• Preheat the oven to 375 degree F.
• Place the ham on a roasting rack in a roasting pan with the fat-side up. Use a knife to lightly score the fat in a diamond pattern, taking care not to cut into the meat. Bake the ham for 1 hour.
• While the ham is baking, make the glaze. In a small saucepan, combine the jam, butter, mustard, sage, vinegar, bay leaf, cloves and cinnamon over medium-low heat. Cook, stirring, until the glaze is thin and syrupy.
• After the ham has baked 1 hour, brush with about half of the glaze and return to the oven. Cook, glazing the ham every 15 to 20 minutes, until the internal temperature reaches about 130 degrees F, 1 to 1 1/2 hours longer. If the glaze starts to burn, tent with a piece of greased foil.
• Remove the ham from the oven and tent with a piece of greased foil. Let rest for about 10 minutes before carving.

MAPLE APRICOT GLAZED HAM

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with aluminum foil. Place the ham on the baking sheet.
• Stir together the jam, maple syrup, hot sauce, Dijon and pickle brine in a small pan over medium heat. Cook until everything is combined and the mixture is pourable, 2 to 3 minutes. Brush the mixture onto the ham, reserving any excess for a final glaze at the end.
• Bake, rotating and basting the ham with the glaze and juices every hour, until browned on top and warmed through, 1 1/2 to 2 hours. Serve as mini sandwiches on the rolls with pickles.

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 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! :)

GLAZED PINEAPPLE HAM

Steps:

• Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Using a sharp knife, score surface of ham with 1/4-in.-deep cuts in a diamond pattern; insert a clove in each diamond. Cover and bake 2 to 2-1/2 hours or until a thermometer reaches 130°., Meanwhile, in a large saucepan, dissolve cornstarch in water; stir in 2 cups dark brown sugar, pineapple, lemon juice, mustard and salt. Bring to a boil over medium-high heat; cook and stir 1-2 minutes or until slightly thickened. Reserve 2 cups for sauce; keep warm., Remove ham from oven. Increase oven setting to 425°. Pour remaining pineapple mixture over ham. In a small bowl, mix light brown sugar and remaining dark brown sugar; spread over ham. , Bake ham, uncovered, 10-15 minutes longer or until a thermometer reads 140°. Serve with reserved sauce.

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.

SLOW-COOKER HAM WITH APRICOT-DIJON GLAZE

Steps:

• Whisk together the jam, mustard, sugar and 1/4 teaspoon black pepper in a small pot. Bring the mixture to a boil to melt the sugar, whisking occasionally. Reduce the heat to a simmer until the mixture thickens, about 2 minutes. Remove from the heat, and reserve.
• Add 3/4 cup water to the insert of a 6-quart slow cooker. Place the ham in the insert on its side, and brush lightly with the glaze. Cover, and cook on low until the ham is hot throughout, 6 to 7 hours. Refrigerate the remaining glaze.
• When the ham has about 10 minutes left to cook, reheat the glaze in a small saucepan over medium-low heat, stirring frequently.
• Transfer the ham to a carving platter or serving dish, and brush with enough glaze to make a glossy, sticky coating. Slice, and serve with the remaining glaze on the side.

APRICOT-GLAZED HAM

Steps:

• Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Combine brown sugar and mustard; rub over surface of ham. Insert a clove in the center of each diamond. , Place ham on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1 hour. Spoon preserves over ham. Bake 15-30 minutes longer or until a thermometer reads 140° and ham is heated through.

APRICOT HONEY HAM GLAZE

Steps:

• Combine all ham glaze ingredients in a saucepan over medium heat.
• Stir constantly, until mixture is thickened and bubbly.
• Spoon ham glaze over ham.
• Baste during the last 30 minutes of cooking.