Easy Pineapple Glazed Spiral Ham Recipe 445

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.

EASY PINEAPPLE GLAZED SPIRAL HAM RECIPE - (4.4/5)

Steps:

• Preheat oven to 275°F. Whisk together the glaze ingredients, and generously slather all over the ham. Cover the ham, loosely, with foil and place into preheated oven set on a roasting rack for about 1 1/2 hours, total. During the last hour, remove the foil. Brush to spread glaze, evenly, if desired. If you end up with drippings, which I did, you can make an easy "gravy" for the ham. Here's what you do: Pour the drippings into a stove top pan. Add about 1 1/2 cups to 2 cups low sodium chicken broth and bring to a boil. Stir to combine. To thicken the gravy make the slurry. For the slurry: In a bowl, add the cornstarch and whisk in enough cold water to make a thin slurry, without any lumps. If you have lumps, pour the mixture through a fine sieve. Add a small amount of the slurry, while whisking the gravy on medium-high. Add a very small amount, at a time, until the gravy thickens to your liking. Taste and season with coarse salt and black pepper, to taste.

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 GLAZED HAM

Steps:

• 1. Combine the pineapple juice, ginger, and garlic in a saucepan. Bring to a boil, reduce the heat to medium-low and simmer 25 minutes, reducing the liquid by half (to 2 cups). Strain and reserve.
• 2. Preheat the oven to 350°F.
• 3. Carefully trim the thick rind and all but 1/4 inch of fat from the surface of the ham. With a sharp knife, score a diamond pattern and insert the cloves at the crossed points of the diamonds.
• 4. Set the ham in a shallow baking pan. Brush the mustard all over the top. Pat the sugar atop the mustard.
• 5. Starting at the butt end, decoratively arrange the pineapple rings, securing with cherries and toothpicks in the centers, working toward the bone. Pour the reserved pineapple juice into the bottom of the pan and place in the oven.
• 6. Bake for 1 1/2 hours, basting every 15 minutes.
• 7. When the ham is done, place it on a serving platter and let rest for 15 minutes. Carve into thin slices, beginning at the butt end. Serve warm with pan sauce alongside. Remove the pineapple slices and cherries as you carve and serve them with the ham.

PINEAPPLE-GLAZED BAKED HAM

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Place ham in a large baking pan and score the surface with a knife. Mix 1/4 cup pineapple juice, 1/4 cup brown sugar, and butter together in a bowl. Inject the mixture into the ham; pour any remaining liquid over the ham. Pour an additional 1/2 cup pineapple juice and water into the pan. Rub 1/2 cup brown sugar onto the ham.
• Mix remaining pineapple juice, remaining brown sugar, ginger, and cloves in a small pan over medium heat. Cook until the mixture comes to a boil; simmer until glaze is reduced and dark brown, about 10 minutes.
• Bake ham in the preheated oven until an instant-read thermometer inserted into the thickest part of the ham and not touching the bone reads at least 160 degrees F (70 degrees C), about 2 hours.
• Continue baking, brushing glaze onto ham every 10 minutes, about 30 minutes more. Remove from the oven and allow to sit 10 minutes before slicing.

BROWN SUGAR 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 1/2-in.-deep cuts in a diamond pattern. Cover and bake 1-1/2 hours., In a small bowl, mix remaining ingredients. Spread over ham, pressing mixture into cuts. Bake ham, uncovered, 30-60 minutes longer or until a thermometer reads 140°.

PINEAPPLE GLAZE FOR HAM

Steps:

• Before baking ham, place pineapple slices on ham with toothpicks and place cherries in center of pineapple.
• In a medium microwave safe bowl combine brown sugar and reserved pineapple juice. Mix together and microwave for about 5 minutes, until mixture is thick. Pour some of this glaze over the ham about every 15 minutes in the last hour of baking, until all is used.

PINEAPPLE-GLAZED HAM

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.

PINEAPPLE MUSTARD GLAZED HAM

Steps:

• Drain pineapple, reserving 3/4 cup juice. Whisk juice, brown sugar, and mustards in bowl.
• Remove ham from packaging and discard plastic disk that covers bone.
• Line 13 by 9-inch baking dish with two 24-inch-long pieces of foil.
• Place ham cut side down in lined baking dish and brush liberally with glaze.
• Using toothpicks, attach pineapple rings all over top and sides of ham. (Do not press toothpicks all the way into ham.)
• Brush with more glaze and wrap tightly in foil.
• Let stand at room temperature for 1 1/2 hours.
• Adjust oven rack to lowest position and heat oven to 300 degrees.
• Bake ham until center registers about 100 degrees on instant-read thermometer, 2 to 3 hours, depending on weight of ham (17 minutes per pound).
• Remove ham from oven and roll back foil to expose ham.
• Increase oven temperature to 450 degrees.
• Brush ham liberally with more glaze and return to oven until glaze becomes golden brown and sticky, 30 to 40 minutes.
• Remove from oven, brush entire ham again with glaze, loosely cover with foil, and let rest for 30 to 40 minutes before carving, basting ham with juices once or twice.
• Serve.