Glazed Ham And Pineapple Kebabs Recipe 435

HAM AND PINEAPPLE KABOBS

Steps:

• Preheat grill for high heat.
• In a medium bowl, mix together brown sugar, vinegar, vegetable oil, and mustard. Thread ham and pineapple chunks alternately onto skewers.
• Lightly oil grill grate. Place skewers on the prepared grill, and brush liberally with the brown sugar mixture. Cook for 6 to 8 minutes, turning frequently and basting often. Serve when heated through and richly glazed.

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 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.

HAM AND PINEAPPLE SKEWERS RECIPE

Steps:

• Preheat your grill to a medium heat. In a bowl, combine the pineapple juice, coconut aminos, honey, ginger, mustard, and season with salt and pepper to taste. Thread alternating pieces of pineapple and ham onto the skewers. Grill the loaded skewers for 8-10 minutes, basting with the sauce and turning frequently.

GLAZED HAM AND PINEAPPLE KEBABS RECIPE - (4.3/5)

Steps:

• In a 9 x 9-inch glass casserole dish, add 1/4 cup of the canned pineapple juice, soy sauce, brown sugar and ginger. Whisk to combine until sugar is dissolved. Add in pineapple chunks and ham. Marinate for at least 1 hour but up to overnight. Soak six skewers for at least an hour to prevent burning. Skewer ham and pineapple onto soaked bamboo skewers. Grill on medium-high heat until slightly charred and browned.

GLAZED HAM AND PINEAPPLE KABOBS

Steps:

• If using wooden kabob sticks, soak them in water for at least 20 minutes before barbecuing.
• Alternate ham squares and pineapple chunks on your kabob sticks.
• In a medium sized mixing bowl combine melted butter, brown sugar, honey and coconut extract. Warm the glaze in the microwave for about 30 seconds and then lather it over the warm barbecued pineapple and ham kabobs.

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 GLAZE FOR HAM

Steps:

• In a medium saucepan add the can of crushed pineapple with the juice.
• Add the brown sugar, mustard, cornstarch, lemon juice and salt to the pineapple.
• Stir all ingredients together in a small saucepan over medium heat. Continue to stir constantly and cook until the mixture thickens and boils. Boil and stir for 1 minute.
• Remove from heat and use a basting brush to apply to the ham several times starting 30 minutes before it's done.

GRILLED HAM AND PINEAPPLE TROPICAL SKEWERS

Steps:

• Soak skewers in water for 30 minutes.
• Cut the ham, pineapple, red onions and red pepper into 1 inch chunks.
• Thread the ham, pineapple, red onions and red pepper onto the skewers.
• Preheat grill to medium high.
• Make the honey glaze by mixing together the oil, juice, honey, cinnamon and cayenne pepper.
• Place skewers on the grill.
• While grilling, brush the glaze on the skewers. Every couple minutes, turn the skewers and brush on more glaze.
• Cook until the onions and peppers are tender.
• Serve immediately.

GRILLED HAM & PINEAPPLE KABOBS

Steps:

• Combine juice, soy sauce, brown sugar, & ginger.
• Marinade ham dices in the mixture at least 2 hours or overnight in the refrigerator; I like to use a ziploc bag to keep mine in & occasionally mix it up by squeezing the ham around in the bag. Drain ham & SAVE marinade.
• After soaking your skewers in water, alternate your ham & pineapple. Leave a little bit of space between them for more even cooking.
• Heat marinade in a small saucepan over medium heat. You may add additional brown sugar & ginger to taste, if desired. Wait for mixture to come to a boil & add cornstarch/water slurry. Whisk until boiling & thickened up. Keep warm until ready to grill. This makes a nice thick glaze to add to your kabobs.
• Grill skewers until heated through & starting to caramelize, basting on both sides with your warm glaze.

PINEAPPLE GLAZE FOR BAKED HAM

Steps:

• Place all ingredients in a small saucepan including the juice/syrup from the pineapple.
• Turn heat on to medium and stir constantly to prevent burning.
• Continue to heat until mixture thickens and comes to a boil.
• Allow mixture to boil for approximately 1 minute.
• If mixture refuses to thicken, add more cornstarch- a little at a time.
• (Be sure to mix your cornstarch with a little cold water in a cup to make a smooth liquidified mixture before adding it to the hot sauce.) Pour finished sauce into a serving bowl, complete with a ladle, and let your guests pour it over baked sliced ham.

BAKED HAM

Steps:

• Take ham out of the refrigerator 1-2 hours before baking to allow it to come to room temperature.
• Meanwhile, make the glaze. In a saucepan combine pineapple tidbits, brown sugar, cinnamon, and cloves.
• Bring to a boil, reduce heat to medium low and simmer for 20-30 minutes or until mixture has thickened.
• Preheat oven to 300 degrees F. Remove ham from packaging and throw away the glaze packet and the plastic disk that covers the bone.
• Place the ham flat/cut side down, in a deep baking dish or roasting pan. I like to line my pan with aluminum foil to make for easier clean-up.
• Brush just a few spoonfuls of the glaze onto the ham, all over the outside. Reserve the remaining glaze for later.
• Cover the ham tightly with a tent of aluminum foil. This will help keep the ham from drying out.
• Bake at 300 degrees F for 1 1/2 to 2 hours, or until internal temperature reaches 110 degrees. Note, the ham is already cooked, so we're just just trying to reheat it.
• Remove the ham from the oven and remove foil tent (set it aside for later).
• Increase the oven temperature to 400 degrees. Brush the remaining glaze all over the ham.
• Return to the oven and continue to bake for another 15 minutes.
• Remove from oven, tent with foil and allow to rest for 15 minutes before serving.

HAWAIIAN HAM AND PINEAPPLE SKEWERS

Steps:

• Weave ham strips onto the skewers, alternating with pineapple and peppers.
• Eat cold, or brush with barbecue sauce and grill for 5-10 minutes until slightly caramelized. You can also baking in the oven until hot if desired.

PINEAPPLE-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. Bake at 325° for 1-1/2 hours., In a large saucepan, combine the remaining ingredients. Bring to a boil; cook until liquid is reduced by half, about 20 minutes., Brush ham with some of the glaze; bake 30-60 minutes longer or until a thermometer reads 140°, brushing occasionally with remaining glaze.

PINEAPPLE GLAZED HAM

Steps:

• Preheat oven to 325°F.
• In a saucepan, stir together pineapple juice, brown sugar, Dijon mustard and ground cloves. Bring to a boil and then simmer, stirring occasionally, until the mixture becomes slightly syrupy (about 10-15 minutes). Set aside.
• Line a roasting pan with aluminum foil. Place ham in the pan, flat-side down. Using a sharp knife, score surface of ham with ¼-inch-deep cuts in a diamond pattern. Arrange pineapple and cherries evenly on ham; secure with wooden toothpicks. Spoon some of the glaze over the ham.
• Bake at 325°F for a total of about 2 - 2 ½ hours, basting with the extra glaze and pan juices every 30 minutes. Shield the ham loosely with aluminum foil when it reaches the desired color, to prevent excess browning. The ham is done when a meat thermometer inserted into the thickest portion registers 140°F.
• Let the ham stand for at least 15 minutes, remove toothpicks, and carve.