Apple Cider Pineapple Molasses Honey Cure For Hams And Canadian Ham 2 Recipe 445

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PINEAPPLE HONEY-GLAZED HAM



Pineapple Honey-Glazed Ham image

Ham dressed in pineapple rings and maraschino cherries is a holiday classic, burnished with a glossy glaze made with pineapple juice, honey and brown sugar. If you like sweet and salty, you'll love this show-stopping centerpiece!

Provided by Food Network Kitchen

Time 4h20m

Yield 12 servings

Number Of Ingredients 6

One 9- to 10-pound bone-in fully-cooked smoked ham (butt or shank half)
1 tablespoon whole cloves, optional
Two 20-ounce cans sliced pineapple
20 maraschino cherries
2 cups honey
2 cups light brown sugar

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.

APPLE CIDER PINEAPPLE CURED SMOKED HAM W/ PINEAPPLE GLAZE RECIPE - (4.4/5)



APPLE CIDER PINEAPPLE CURED SMOKED HAM W/ PINEAPPLE GLAZE Recipe - (4.4/5) image

Provided by Beefman-2

Number Of Ingredients 18

10 TO 20 LB BOSTON SHOULDER OR HAM SHANK SKIN REMOVED
APPLE CIDER CURE
1 GAL APPLE CIDER
3 OZ/WHT INSTA CURE # 1
1/2 CUP HONEY MOLASSES MIX
1 CUP BROWN SUGAR
10 OUNCE CRUSHED PINEAPPLE
2 TBSP GROUND ALL SPICE
3 TBSP BLACK PEPPER
1 TBSP GROUND CLOVES
1 TBSP ONION POWDER
1 TBSP GARLIC POWDER
TANGY HONEY GLAZE
1 1/4 CUP BROWN SUGAR PACKED
1/3 CUP CRUSHED PINEAPPLE JUICE ( RAN THROUGH A FOOD PROCESSOR TO BREAK UP CHUNKS )
1 CUP HONEY
2 TBSP DIJON MUSTARD
1 TSP GROUND CLOVES

Steps:

  • PREPARE CURE , POUR ALL INGREDIENTS INTO A LARGE FOOD GRADE PLASTIC CONTAINER EXCEPT PINEAPPLE AND MIX THOROUGHLY,,,LET STAND AND REMOVE FOAM, DISCARD. RUN THE CHUNKS OF PINEAPPLE AND JUICE THROUGH A FOOD PROCESSOR FOR 30 SECONDS, REMOVE FOAM FROM THE TOP OF THE CURE, ADD IN PINEAPPLE AND MIX LET STAND AND PREPARE MEAT REMOVE EXCESSIVE FAT FROM SHOULDER AND RINSE LET DRIP DRY, THEN PLACE INTO A 2 /12 GALLON TUPPERWARE TYPE CONTAINER. REMOVE ANY FOAM THAT MAY HAVE BUILT UP ON CURE.. A THIN LAYER IS OK.. THEN POUR OVER MEAT, PLACE LID ON CONTAINER AND INTO FRIDGE. TURN ONCE A DAY FOR 6 TO 7 DAYS, REMOVE AND RINSE THE MEAT,, LET STAND AND COME UP TO ROOM TEMPERATURE AS YOU PREPARE YOUR SMOKER SMOKE AT 225 F WITH APPLE OR MAPLE WOOD FOR 4 HOURS, CONTINUE TO SMOKE TILL AN I.T OF 140-145 F NOW START PREPARING THE GLAZE IN A SMALL 2 QT SLOW COOKER. PLACE ALL INGREDIENTS OF GLAZE IN CROCK POT TURN ON HIGH AND MIX,, CONTINUE ON HIGH TILL IT STARTS TO BUBBLE THEN TURN ON LOW,,, LET IT STAY ON LOW TILL IT IS NEEDED. AT 130 F I,T, START APPLYING THE GLAZE. LET IT CARAMELIZE FOR 30 MINUTES THEN REPEAT TILL GLAZE HAS BEEN USED,,THEN REMOVE HAM WHEN IT HAS BEEN HIT

SWEET APPLE CIDER PINEAPPLE CURED HAM RECIPE - (4.6/5)



SWEET APPLE CIDER PINEAPPLE CURED HAM Recipe - (4.6/5) image

Provided by Beefman-2

Number Of Ingredients 17

15 - 20 LB BOSTON PORK SHOULDER
CURE
1 GALLON APPLE CIDER
3.8 OZ PRAGUE POWDER ( BY WEIGHT NOT BY VOLUME )
1/3 CUP ORANGE BLOSSOM HONEY / GRANDMAS MOLASSES MIXTURE
8 OZ CRUSHED PINEAPPLE ( RAN THROUGH A FOOD PROCESSOR INTO A PASTE )
1 TBSP ALLSPICE
1 TBSP GROUND CLOVES
5 TBSP GROUND MUSTARD
1 1/2 - 2 CUPS OF BROWN SUGAR
GLAZE
8 OUNCE CRUSHED PINEAPPLE WITH JUICE ( RAN THROUGH A FOOD PROCESSOR )
1 CUP APPLE CIDER
1 CUP BROWN SUGAR PACKED
1 TSP GROUND NUTMEG
1 TSP GROUND ALL SPICE
1/2 TBSP GROUND MUSTARD

Steps:

  • IN A LARGE NON REACTIVE CONTAINER PLACE ALL INGREDIENTS OF CURE AND MIX THOROUGHLY, PREPARE PORK REMOVING EXCESSIVE FAT AND RINSE. MIX CURE AGAIN AND REMOVE EXCESSIVE FOAM FROM TOP PUT PORK INTO A LARGE 12 QT CONTAINER THEN ADD IN LIQUID CURE, PLACE IN FRIDGE FOR 7 DAYS ( 1 DAY IS A 24 HOUR PERIOD OF TIME ) REMOVE FROM FRIDGE AND REMOVE PORK ( NOW HAM ) FROM CURE AND DISCARD CURE,, RINSE MEAT SET ON DRYING RACK TO DRIP AND AIR DRY FOR 1 HOUR OR LONGER, START SMOKER ( IF YOU HAVE ONE ) AT A TEMP OF 225 F AND LET COME UP TO TEMP. PLACE HAM IN SMOKER WITH APPLE OR MAPLE WOOD FOR NO MORE THEN 4 HOURS, CONTINUE TO COOK TILL AN INTERNAL TEMP OF 145 -150 F, REMOVE LET STAND FOR 10 MINUTES PRIOR TO CUTTING PREPARE GLAZE, MIX THOROUGHLY AND PLACE IN SMALL CROCK POT TO HEAT, RIGHT AFTER THE SMOKING PROCESS HAS STOPPED START GLAZING THE HAM EVERY 10 TO 15 MINUTES. IF YOU DO NOT HAVE A SMOKER YOU CAN COOK IN A STANDARD OVEN,, YOU WILL NOT HAVE A SMOKED FLAVOUR IN THE MEAT

APPLE CIDER MOLASSES HONEY CURE FOR MAKING HAMS OR CANADIAN BACON RECIPE - (4.6/5)



APPLE CIDER MOLASSES HONEY CURE FOR MAKING HAMS OR CANADIAN BACON Recipe - (4.6/5) image

Provided by Beefman-2

Number Of Ingredients 8

NOTE:
1 GALLON APPLE CIDER
6 LEVER TBSP PRAGUE POWDER #1 ( BY WEIGHT ) OR 6 LEVEL TBSP
1.5 CUP BROWN SUGAR
8 OZ DOLE CRUSHED PINEAPPLE ( RAN THROUGH A FOOD PROCESSOR JUICE AND PINEAPPLE )
1/3 CUP MOLASSES HONEY MIX
1 1
MOLASSES HONEY MIX IS 24 OUNCE CLOVER HONEY AND 12 OUNCE GRANDMAS MOLASSES MIXED TOGETHER AND PLACED IN A CROCK POT ON LOW FOR 4 TO 5 HOURS, TO MELD THE TWO TOGETHER,,,

Steps:

  • MEASURE OUT ALL INGREDIENTS AND POUR INTO LARGE NON REACTIVE CONTAINER ( THINK FOOD GRADE PLASTIC ) MIX THOROUGHLY LET SET AND REMOVE FOAM AT TOP,.REPEAT. THIS CURE TAKES 7 TO 8 DAYS TO CURE A PIECE OF MEAT DEPENDING ON THE SIZE OF MEAT, 1 DAY IS A 24 HOUR PERIOD OF TIME

HAM WITH PINEAPPLE



Ham with Pineapple image

A classic baked ham with a simple but tasty sweet brown sugar and pineapple glaze. This main dish will receive applause for its beautiful presentation as well as the irresistible flavor. You will definitely want to have some leftovers!

Provided by NODIETSFORME

Categories     Main Dish Recipes     Pork     Ham     Whole

Time 4h20m

Yield 20

Number Of Ingredients 6

1 (12 pound) bone-in ham
½ cup whole cloves
1 (20 ounce) can pineapple rings in heavy syrup
½ cup packed brown sugar
1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage
1 (4 ounce) jar chopped maraschino cherries

Steps:

  • Preheat the oven to 325 degrees F (160 degrees C).
  • Place ham in a roasting pan. Score the rind of the ham with a diamond pattern. Press a clove into the center of each diamond. Drain the juice from the pineapple rings into a medium bowl, and stir in the brown sugar and lemon-lime soda. Coat the ham with this mixture. Arrange the pineapple rings over the outside of the ham. Place a maraschino cherry in the center of each pineapple ring, and secure with a toothpick.
  • Bake uncovered for 4 to 5 hours, basting frequently with the juices, until the internal temperature of the ham is 160 degrees F (72 degrees C). Be sure the meat thermometer is not touching the bone. Remove toothpicks before serving.

Nutrition Facts : Calories 586 calories, Carbohydrate 15.8 g, Cholesterol 133.3 mg, Fat 36.2 g, Fiber 1.1 g, Protein 46.5 g, SaturatedFat 12.9 g, Sodium 2564.4 mg, Sugar 10.4 g

HOME-CURED HOLIDAY HAM



Home-Cured Holiday Ham image

There are many reasons for making your own holiday ham: bragging rights that you actually did this, but also that you can flavor your ham any way you want and you can control the salt content.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Pork Shoulder Recipes

Time P4DT2h20m

Yield 16

Number Of Ingredients 10

1 (7 pound) fresh, bone-in pork shoulder ("picnic") arm roast, with the skin still on
6 quarts water, divided
18 ounces kosher salt
2 cups brown sugar
7 teaspoons pink salt #1 (curing salt)
1 tablespoon pickling spice, or to taste
¼ cup Dijon mustard
¼ cup maple syrup
1 pinch cayenne pepper
1 pinch salt

Steps:

  • Place kosher salt, brown sugar, pickling spice, and pink salt in a container large enough to hold the brine and the ham.
  • Bring 2 quarts of water to a boil and pour over the brine ingredients; whisk to dissolve. Pour in 1 gallon fresh cold water to cool down the mixture.
  • Score the skin side of the pork roast with a sharp knife. Cut into the fat beneath the skin but not into the meat. Score about 1 inch apart, then score in the opposite direction to get the classic diamond-shaped pattern.
  • Lower scored roast into the cooled brine, skin side up. Use a plate to weigh down the roast so that it cures fully submerged in the liquid. Refrigerate for 1 day for every 2 pounds of pork (for a 7 pound roast, cure for at least 2 1/2 days). Turn the roast over halfway through the brining process.
  • Remove roast from brining liquid. Discard the brining liquid and transfer the roast back to the brining container. Cover the roast with fresh cold water to rinse off some of the salt. Depending on how salty you want your ham, you can soak it for just a few minutes or overnight. Remove roast from the water and blot dry with paper towels.
  • Preheat oven to 325 degrees F. Add a cup of water to a roasting pan with 2 whole star anise. Place roast on a rack in the roasting pan.
  • Roast until ham reaches an internal temperature of 130 to 135 degrees F, about 2 hours. Ham will not be fully cooked at this point. If water has nearly evaporated, add a splash more. Increase oven temperature to 425 degrees F. Continue to roast until skin is browned and crispy and ham reaches an internal temperature of 145 to 150 degrees F.
  • To make the optional glaze, mix the mustard, maple syrup, cayenne pepper, and salt together in a bowl. Brush glaze on the ham at this point, not before. Return roast to oven for about 5 minutes to crisp it even further.

Nutrition Facts : Calories 483.5 calories, Carbohydrate 22 g, Cholesterol 127.1 mg, Fat 25.6 g, Protein 38.8 g, SaturatedFat 8.9 g, Sodium 13995.6 mg, Sugar 20.5 g

HONEY-PINEAPPLE GLAZED HAM



Honey-Pineapple Glazed Ham image

Make and share this Honey-Pineapple Glazed Ham recipe from Food.com.

Provided by Tearanii

Categories     Ham

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 7

1 (5 lb) fully cooked smoked ham
1 cup packed brown sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 (8 ounce) can crushed pineapple, undrained
1/4 cup honey
1 teaspoon prepared mustard

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-GLAZED HAM



Pineapple-Glazed Ham image

We spiked the glaze for our retro-chic ham with hot sauce and apple cider vinegar to cut through the cloying sweetness of the original.

Provided by Chris Morocco

Categories     Bon Appétit     Christmas     Christmas Eve     Easter     Dinner     Ham     Pork     Roast     Pineapple     Orange     Holiday 2018

Yield 8-12 servings

Number Of Ingredients 8

1/2 pineapple, peeled, sliced into rings
1 large orange, sliced into thick rounds
1 (10-lb.) cured smoked bone-in ham or 6-lb. cured boneless ham
3 cups pineapple juice
1/2 cup apple cider vinegar
1/2 cup (packed) light brown sugar
1/4 cup hot sauce
Maraschino cherries (for serving)

Steps:

  • Preheat oven to 300°F. Stack 2-3 sheets of foil ample enough to cover ham on a work surface and arrange pineapple and orange slices on top in a single layer. Set ham on fruit (if using a bone-in ham and it has a fat cap, score very lightly, making cuts about 3/4" apart) and wrap up tightly. Transfer to a wire rack set inside a large rimmed baking sheet and bake until an instant-read thermometer inserted into the thickest part of ham registers 115°F, 3-3 1/2 hours for boneless, 3 1/2-4 hours for bone-in.
  • Meanwhile, bring pineapple juice, vinegar, brown sugar, and hot sauce to a boil in a large saucepan. Reduce heat; simmer, swirling occasionally, until thick enough to coat a spoon. Keep warm.
  • Remove ham from oven and increase oven temperature to 425°F. Unwrap ham, peeling back the foil so it covers the baking sheet (this will make for easy cleanup). Once oven is at 425°F, baste ham with warm glaze and return to oven. Bake, brushing with more glaze every 3 minutes or so, until glaze is deeply browned and thermometer registers 125°F, 12-15 minutes. Carefully transfer ham to a cutting board and let rest 30-60 minutes before slicing.
  • While ham is resting, roast fruit, spooning juices over from time to time, until deeply browned, 20-25 minutes.
  • Serve ham with roasted fruit and cherries alongside.

APPLE CIDER-GLAZED HAM



Apple Cider-Glazed Ham image

When I wanted to try something new with our holiday ham, I created this cider glaze. It's slightly sweet but still has the spicy flavor my family craves. -Rebecca LaWare, Hilton, New York

Provided by Taste of Home

Categories     Dinner

Time 2h45m

Yield 10 servings (1 cup sauce).

Number Of Ingredients 8

1 fully cooked bone-in ham (6 to 7 pounds)
2 cups apple cider
1 cup honey
1/2 cup cider vinegar
1/4 cup Dijon mustard
1 tablespoon butter
2 teaspoons chili powder
1/2 teaspoon apple pie spice

Steps:

  • Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Cover and bake at 325° for 2 hours., Meanwhile, in a large saucepan, combine the cider, honey, vinegar and mustard; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring frequently. Stir in the butter, chili powder and apple pie spice. Set aside 1 cup for serving. , Cook the remaining sauce until thickened; spoon over ham. Bake, uncovered, until a thermometer reads 140°, 30-35 minutes longer. Warm reserved sauce; serve with ham

Nutrition Facts : Calories 261 calories, Fat 5g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 877mg sodium, Carbohydrate 36g carbohydrate (33g sugars, Fiber 0 fiber), Protein 20g protein.

APPLE CIDER VINEGAR AND HONEY DRINK RECIPE - (3.9/5)



Apple Cider Vinegar and Honey Drink Recipe - (3.9/5) image

Provided by Lee

Number Of Ingredients 3

8 ounces of warm water
2 tablespoons of organic raw apple cider vinegar
2 tablespoons of organic raw honey

Steps:

  • 1. Shake the apple cider vinegar to mix up the unfiltered part that settles at the bottom. 2. Add 2 tablespoons of apple cider vinegar to 8 ounces of warm water. 3. Add 2 tablespoons of raw honey to the mixture. 4. Stir the mixture until the honey dissolves. 5. Drink each morning or any time throughout the day.

APPLE CIDER PINEAPPLE MOLASSES HONEY CURE FOR HAMS AND CANADIAN HAM 2 RECIPE - (4.4/5)



APPLE CIDER PINEAPPLE MOLASSES HONEY CURE FOR HAMS AND CANADIAN HAM 2 Recipe - (4.4/5) image

Provided by Beefman-2

Number Of Ingredients 7

NOTE:
1 GALLON APPLE CIDER
4.2 OUNCE PRAGUE POWDER #1 ( BY WEIGHT ) OR 6 LEVEL TBSP
1.5 TO 2 CUP BROWN SUGAR
8 OZ DOLE CRUSHED PINEAPPLE ( RAN THROUGH A FOOD PROCESSOR JUICE AND PINEAPPLE )
8 OUNCE MOLASSES HONEY MIX
MOLASSES HONEY MIX IS 24 OUNCE CLOVER HONEY AND 12 OUNCE GRANDMAS MOLASSES MIXED TOGETHER AND PLACED IN A CROCK POT ON LOW FOR 4 TO 5 HOURS, TO MELD THE TWO TOGETHER,,,

Steps:

  • MEASURE OUT ALL INGREDIENTS AND POUR INTO LARGE NON REACTIVE CONTAINER ( THINK FOOD GRADE PLASTIC ) MIX THOROUGHLY LET SET AND REMOVE FOAM AT TOP,.REPEAT. THIS CURE TAKES 7 TO 8 DAYS TO CURE A PIECE OF MEAT DEPENDING ON THE SIZE OF MEAT, 1 DAY IS A 24 HOUR PERIOD OF TIME TO MAKE A HAM, I USE, PORK SHOULDER AS MY FIRST CHOICE, THEN BOSTON BUTT FINALLY A HAM SHANK. AS FOR CANADIAN HAM ( SOME KNOW IT AS CANADIAN BACON ) I USE PORK LOINS THIS ALSO WOULD BE GOOD FOR MAKING PASTRAMI

HOT APPLE PINEAPPLE CIDER



Hot Apple Pineapple Cider image

A hot beverage like this is savored here when chilly weather returns after summer. The clove-studded orange slices are so attractive. -SueGronholz

Provided by Taste of Home

Time 45m

Yield 8-10 servings.

Number Of Ingredients 10

1 medium navel orange, cut into 1/2-inch slices
50 to 60 whole cloves
6 cups apple cider or juice
1 cinnamon stick (4 inches)
2-1/4 cups unsweetened pineapple juice
1/4 cup honey
3 tablespoons lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon ground nutmeg
Additional cinnamon sticks, optional

Steps:

  • Cut orange slices in half. Using a wooden toothpick, poke holes in the peel of each orange slice at 1/2-in. intervals. Insert a clove into each hole; set aside., In a large saucepan, bring apple juice and cinnamon stick to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in the pineapple juice, honey, lemon juice, zest and nutmeg; return to a boil. Reduce heat; cover and simmer for 5 minute. , Discard cinnamon stick. Garnish with orange slices. Serve warm with additional cinnamon sticks for stirrers if desired.

Nutrition Facts : Calories 137 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 16mg sodium, Carbohydrate 35g carbohydrate (31g sugars, Fiber 1g fiber), Protein 0 protein.

CIDER-BAKED HAM WITH BROWN SUGAR & HONEY GLAZE



Cider-Baked Ham With Brown Sugar & Honey Glaze image

This is super easy, yet so impressive. It is the ONLY way to make a baked ham (or, at least that's what I've decided). I have yet to make this and not be asked for the recipe. Try it for your next holiday!

Provided by JackieOhNo

Categories     Ham

Time 3h50m

Yield 6 serving(s)

Number Of Ingredients 8

1 (12 -14 lb) fully cooked bone-in ham
2 cups apple cider or 2 cups apple juice
1 cinnamon stick
1 teaspoon whole cloves
1/2 teaspoon ground allspice
whole cloves (to garnish) (optional)
1/2 cup brown sugar
1/2 cup honey

Steps:

  • Preheat oven to slow (325 degrees). Place ham, fat-side up, in a shallow roasting pan.
  • Combine apple cider, cinnamon, cloves and allspice in a small saucepan. Heat to boiling. Cover and simmer 5 minutes. Pour over ham.
  • Bake ham in preheated slow oven, basting every 30 minutes with cider sauce from pan, for about 3 hours.
  • Remove ham from oven. Increase oven temperature to hot (400 degrees). Score diagonal lines in fat with tip of knife to form diamond shapes, being careful not to cut into meat. Stud each diamond with whole clove, if you wish.
  • Combine brown sugar and honey in a small saucepan. Heat over low heat, stirring, until sugar is melted. Brush over top of ham.
  • Return ham to hot oven. Bake 30 minutes longer, brushing the ham every 10 minutes with the remaining honey mixture, until brown and glistening and an instant-read meat thermometer reads 160 degrees.
  • Remove ham from oven. Let stand 20 minutes before slicing.

Nutrition Facts : Calories 2631.5, Fat 159.7, SaturatedFat 58.7, Cholesterol 852.3, Sodium 553, Carbohydrate 41.4, Fiber 0.2, Sugar 40.8, Protein 243.4

APPLE CIDER-GLAZED HAM



Apple Cider-Glazed Ham image

I wanted to try something different with my ham, and this is really good. Very simple and satisfying. Recipe courtesy of Taste of Home Christmas 2009 and Rebecca LaWare of Hilton, NY. She created this cider glaze.

Provided by AmyZoe

Categories     One Dish Meal

Time 3h

Yield 10 serving(s)

Number Of Ingredients 8

6 -7 lbs ham (fully cooked bone-in)
2 cups apple cider
1 cup honey
1/2 cup cider vinegar
1/4 cup Dijon mustard
1 tablespoon butter
2 teaspoons chili powder
1/2 teaspoon apple pie spice

Steps:

  • Place ham on a rack in a shallow roasting pan.
  • Score the surface of the ham, making diamond shapes 1/2 inch deep.
  • Cover and bake at 325 for 2 hours.
  • Meanwhile, in a saucepan, combine the cider, honey, vinegar, and mustard and bring to a boil.
  • Reduce heat, simmer uncovered for 15 minutes, stirring frequently.
  • Stir in the butter, chili powder, and apple pie spice.
  • Set aside 1 cup for serving.
  • Cook the remaining sauce until thickened and spoon over ham.
  • Bake, uncovered 30 to 35 minutes longer or until a meat thermometer reads 140.
  • Warm reserved sauce and serve with ham.

Nutrition Facts : Calories 522.7, Fat 17.1, SaturatedFat 6, Cholesterol 144.8, Sodium 4231.5, Carbohydrate 28.9, Fiber 0.5, Sugar 28, Protein 61.3

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From thefrugalchicken.com


APPLE CIDER PINEAPPLE CURED SMOKED HAM W/ PINEAPPLE …
Jul 15, 2014 - APPLE CIDER PINEAPPLE CURED SMOKED HAM W/ PINEAPPLE GLAZE. Discover our recipe rated 4.4/5 by 9 members. Jul 15, 2014 - APPLE CIDER PINEAPPLE CURED SMOKED HAM W/ PINEAPPLE GLAZE. Discover our recipe rated 4.4/5 by 9 members. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows …
From pinterest.com


HAM AND PINEAPPLE RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Apple Cider Holiday Drink Recipes ... Sweet Potato Stew Recipe Vegetarian Instant Pot Bean Recipes Vegetarian Vegetarian Stuffed Green Pepper Recipe Vegetarian Stuffed Jalapeno Pepper Recipes Stuffed Peppers Vegetarian Recipes Keto Diet As A Vegetarian Quick Cooking Chili Relleno Casserole Recipe Bisquick Bisquick Casserole Recipes Breakfast Bisquick …
From recipeschoice.com


HOW TO CURE A HAM | HOMESICK TEXAN
Instructions. Place your ham in the plastic container that you’ll be using to cure it. On a stove, heat up the water with the salt, sugar, molasses, and ground clove, just until the salt and sugars have dissolved. Stir in the pink salt then pour over the ham, adding more water as needed to cover the ham by 1 inch.
From homesicktexan.com


BAKED MAPLE GLAZED HAM RECIPE - CARLSBAD CRAVINGS
This Maple Glazed Ham is dripping with flavor, wonderfully moist and beautifully caramelized with the BEST glaze! It only takes minutes of hands on prep and feeds a crowd making it the perfect impressive, hassle free main dish for Christmas and Easter! Servings: 12 servings. Total Time: 3 hrs 10 mins. Prep Time: 10 mins.
From carlsbadcravings.com


HOW TO WET CURE (BRINE) HAM AT HOME: IT'S EASIER THAN …
Step 3. Place your pork in a bowl or pot that is large enough to hold the meat completely submerged in the brine, but one small enough to fit in your fridge. Add the cold brine to the pork, and lay a heavy plate on top of the floating meat to keep it submerged. Keep it in the fridge until done. It will cure at the rate of 2 pounds per day.
From delishably.com


CIDER-GLAZED HONEY-BAKED HAM RECIPE | LAND O’LAKES
Ham. 4 to 5 pounds fully cooked boneless cured ham . 1 cup apple cider . 1 / 4 cup firmly packed brown sugar . 1 / 4 cup country-style Dijon mustard . 1 / 4 cup honey . 1 / 2 teaspoon liquid smoke . Garnish. Orange or apple slices, , if desired
From landolakes.com


CLASSIC GLAZED HAM WITH PINEAPPLE SAUCE - VALERIE'S KITCHEN
2017-12-16 For the Pineapple Sauce: Whisk together brown sugar and cornstarch in a small saucepan (don’t place over heat). Whisk in the pineapple juice and water until smooth. Place saucepan over MEDIUM heat and bring to a boil. Cook …
From fromvalerieskitchen.com


10 BEST MOLASSES HAM GLAZE RECIPES | YUMMLY
2022-07-18 smoked bone-in ham, whole grain mustard, apple cider, fresh parsley and 3 more Brown Sugar Ham Glaze maplewood road cinnamon, ground cloves, cooked ham, honey, butter, brown mustard and 3 more
From yummly.com


SMOKED HONEY CURE HAM RECIPE | BRADLEY SMOKERS | ELECTRIC …
Place the meat in the curing container (s). Rub the cure mix on all surfaces evenly, cover, and refrigerate. Set the refrigerator temperature between 34°F and 40°F (2.2°C to 4.4°C). Overhaul the pieces of meat after about 12 hours of curing. ( Overhaul means to rub the surfaces of the meat to redistribute the cure.)
From bradleysmoker.com


PINEAPPLE JUICE AND APPLE CIDER VINEGAR MORNING SHOT
2020-01-27 Honey; Turmeric; Benefits of apple cider vinegar. Let's start with the star of the show, apple cider vinegar. Drinking apple cider vinegar (ACV) offers huge health benefits to our bodies thanks to the acetic acid it contains. ACV is made up of about 5% acetic acid which is made through the fermentation process.
From sweetrusticbakes.com


APPLE CIDER GLAZED HAM | FOOD & WINE
Step 1. Preheat oven to 350°F. Line a roasting pan with heavy-duty aluminum foil. Stir together brown sugar, honey, mustard, salt, pepper, and 1/2 cup of the cider in a medium bowl. Advertisement ...
From foodandwine.com


APPLE CIDER HAM WITH MOLASSES RECIPE BY CHERYL WAITY
2020-02-21 Directions. In a large Dutch oven, add the apple cider, onion, fennel, celery, orange zest and juice, and thyme and bring to a boil over high heat. Add the ham, reduce the heat to low and cover tightly. Occasionally turn the ham and simmer for 30 minutes. Remove from the heat, uncover, and let stand for 10 minutes.
From thedailymeal.com


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