Smoked Spiral Sliced Ham With Pineapple And Dried Cherry Glaze Food

PINEAPPLE HONEY-GLAZED HAM

Steps:

• Let the ham sit at room temperature for 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. Push the cloves into the ham, if using, placing them at the intersections of the cuts. Put the ham, flat-side down, on a rack in a roasting pan.
• Drain the pineapples, reserving the juice. Arrange the sliced pineapple all over the ham, securing with toothpicks. Add a maraschino cherry to the center of each pineapple slice and secure with a toothpick.
• Pour 1/4 inch water in the bottom of the pan and tent the ham with foil.
• Roast until an instant-read thermometer inserted in the thickest part of the ham (avoiding bone) registers 130 degrees F, about 2 hours 30 minutes (or about 15 minutes per pound).
• Meanwhile, combine the honey, brown sugar and reserved pineapple juice in a large saucepan set over medium heat. Simmer, stirring occasionally, until thickened, syrupy and reduced to about 3 cups, 25 to 30 minutes. Set aside.
• Increase the oven temperature to 425 degrees F.
• Uncover the pan and carefully brush a third of the glaze all over the ham. If the water in the roasting pan has evaporated, add more. Bake the ham for 15 minutes more. Brush with another third of the glaze and bake for 15 minutes more. Brush the remaining glaze over the ham and cook until the glaze is shiny and the skin is dark golden brown and crispy, about 15 minutes more. Let rest for 15 minutes.

PINEAPPLE BROWN SUGAR-GLAZED BONELESS HAM

Steps:

• Let the ham sit at room temperature for about 30 minutes. Preheat the oven to 350 degrees F.
• Place the ham on a cutting board. Using a sharp paring knife, score the top and sides in a diagonal crosshatch pattern about 1/4 inch deep. Push the cloves into the ham if using, placing them at the intersections of the cuts. Put the ham, scored side-up, on a rack set in a roasting pan.
• Drain the pineapple rings, reserving the juice. Arrange the sliced pineapple all over the ham, securing with toothpicks. Add a maraschino cherry to the center of each pineapple slice and secure with a toothpick.
• Pour 1/4 inch water into the bottom of the pan and tent the ham loosely with foil. Roast until an instant-read thermometer inserted in the thickest part of the ham registers 130 degrees F, about 1 hour.
• Meanwhile, combine the honey, brown sugar and reserved pineapple juice in a large saucepan set over medium heat. Bring to a simmer and cook, stirring occasionally, until thickened, syrupy and reduced to about 3 cups, 25 to 30 minutes. Set aside.
• Increase the oven temperature to 425 degrees F.
• Uncover the ham and carefully brush a third of the glaze all over. If the water in the roasting pan has evaporated, add more. Bake the ham for 15 minutes more. Brush with another third of the glaze and bake for 15 minutes more. Brush the remaining glaze over the ham and cook until the glaze is shiny and the skin is dark golden brown and crispy, about 15 minutes more. Let rest for 15 minutes before slicing.

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.

SMOKED SPIRAL-SLICED HAM WITH PINEAPPLE AND DRIED-CHERRY GLAZE

Steps:

• In the bowl of a food processor fitted with chopping blade, blend pineapple with juice, brown sugar, butter, and cloves until puréed. Transfer pineapple mixture to a 2-quart saucepan and bring to a boil over high heat. Reduce heat to medium and cook, stirring occasionally, until thickened -- 20 to 25 minutes. Remove glaze from heat and stir in the dried cherries.
• Heat oven to 350 degrees F. Place ham in a large roasting pan. Brush glaze over ham and cook until ham has warmed through -- 30 to 45 minutes. Serve.

MOIST SPIRAL CUT HAM WITH PINEAPPLE HONEY GLAZE

Steps:

• 1. Place ham, left in plastic covering from company (and netting to make handling easier), into large container. Cover with hot tap water. Let sit for 45 minutes. Empty water and refill with hot tap water for another 45 minutes. This allows the internal temperature of ham to raise before placing in oven.
• 2. Preheat oven to 250 degrees. Adjust oven rack to lowest position.
• 3. Remove ham from water and all packaging from company. Be sure to remove plastic disk covering bone. Place ham inside large oven bag making sure that the cut side is at bottom of bag. Gather bag tightly around ham and tie. Place in large roasting pan. Cut 4 small slits in top of bag with knife.
• 4. Bake ham until internal temperature reaches 100 degrees (approximately 90 minutes or 10 minutes per pound).
• 5. During last minutes of ham cooking time, combine sugar, brown sugar, cinnamon, cloves, allspice, nutmeg, paprika, and ginger in small saucepan. Once combined add pineapple juice and honey and cook over medium heat stirring constantly. Remove from heat. Consitency should just allow you to pour. If not, add more pineapple juice.
• 6. Remove ham from oven. Untie oven bag and roll down sides. Any juices inside bag you will want to keep within bag. Increase heat in oven to 350 degrees.
• 7. Starting at the bottom cut portion of the ham, hang pineapple slices on ham with toothpicks.
• 8. Slowly poor 1/4 of glaze over ham. Return to oven for 10 minutes. Repeat twice. You will still have glaze left over for those who may like more glaze with their ham.
• 9. After final oven glazing, remove ham from oven. Remove pineapple slices (if you wish) to a separate bowl for serving. There will be liquid in the bottom of the bag. My family likes this added to the leftover glaze to pour on individual ham slices and served with individual pineapple slices.
• 10. Place ham on platter and serve. Pour glaze and ham juices into gravy boat for service.

HAM WITH PINEAPPLE AND CHERRIES

Steps:

• Preheat oven to 375 degrees. Place the ham in a large baking pan.
• In a small bowl, whisk together the brown sugar, pineapple syrup and lemon lime soda; set aside.
• Use a knife to score a diamond pattern in the top of the ham, cutting about 1/2 inch into the ham. Place a clove into each diamond.
• Pour the glaze over the ham.
• Arrange the pineapple slices on the exterior of the ham; secure the pineapple slices with toothpicks.
• Place one cherry into the center of each pineapple ring, secure the cherries with toothpicks.
• Cover with foil and bake for one hour. Uncover and bake for an additional 40 minutes, basting occasionally with the glaze from the bottom of the pan. Watch closely to make sure the pineapple and cherries don't burn.
• Remove from oven and let rest for 10 minutes before slicing. Remove toothpicks and cloves before serving.

HAM SLICES WITH PINEAPPLE

Steps:

• Drain pineapple, reserving juice. Add enough water to juice to measure 1/2 cup; set aside. In a large nonstick skillet, lightly brown pineapple and ham. Remove and keep warm. , In the same skillet, melt butter. Whisk in cornstarch and mustard until smooth. Stir in sherry or apple juice and reserved pineapple juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ham and pineapple.

CHERRY PINEAPPLE HOLIDAY HAM GLAZE

Steps:

• Heat pineapple juice, cherry juice, and ham drippings in saucepan over medium/high heat.
• Stir in Brown Sugar until dissolved completely.
• Stir occasionally until bubbling.
• Add pineapple slices and cherries, continuing to stir over medium/high heat.
• Glaze is ready when thickened to the consistency of syrup.
• Pour hot glaze over ham and add pineapple slices and cherries as garnish.

CHERRY PINEAPPLE GLAZED HAM

Steps:

• Remove ham from packaging and warm according to directions on package.
• Meanwhile combine all other ingredients in a small saucepan and bring to a boil. Boil till mixture starts to thicken.
• After ham is warm, remove from oven and heat oven to 425. Carefully loosen slices(do not remove from bone)and brush glaze all over ham liberally.
• Put uncoved in oven, cook for about 20 to 30 minutes Basting with glaze every 10 minutes Ham should be "golden" brown.
• Allow to cool and remove slices from bone according to carving instructions on packaging.

CHERRY HAM GLAZE

Steps:

• Stir together water, vinegar, corn syrup, preserves, cinnamon, cloves, and nutmeg in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low and simmer for 2 minutes.
• Brush 1/4 to 1/3 cup of this glaze over your ham about 30 minutes before it is finished baking. Stir any ham drippings into the remaining glaze and serve alongside the sliced ham.

GLAZED SPIRAL-SLICED HAM

Steps:

• Preheat oven to 300°. Place ham directly on roasting pan, cut side down. Bake, covered, 1-1/4 to 1-3/4 hours., In a bowl, mix remaining ingredients. Spread over ham. Bake, uncovered, 20-30 minutes longer or until a thermometer reads 140° (do not overcook).