Ham With Pineapple Orange Dijon Glaze Recipes

ORANGE-PINEAPPLE DIJON SAUCE FOR HAM

Steps:

• Drain pineapple, reserving liquid. Mix reserved pineapple liquid, marmalade and mustard until well blended. Reserve 3/4 cup of the mustard mixture to brush on a ham during the last 30 minutes of baking time.
• Pour remaining 3/4 cup mustard mixture into small saucepan; cook on medium heat until heated through, stirring occasionally. Serve over ham slices. Use pineapple slices to decorate ham before baking or serve pineapple slices with sliced baked ham.

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 WITH PINEAPPLE-ORANGE DIJON GLAZE

Steps:

• Place ham in a roasting pan, bake at 325°F for two hours.
• Meanwhile, stir remaining ingredients together in a saucepan.
• Bring to a boil, lower heat and simmer 10 minutes.
• When ham has baked two hours, brush the ham with the glaze, continue doing so every 10 minutes while baking for another 30 minutes.

ORANGE-AND-PINEAPPLE HASSELBACK HAM

Steps:

• Let the ham sit at room temperature, 1 hour. Preheat the oven to 350 degrees F. Combine the butter, 1/4 cup mustard and the thyme in a mini food processor. Process until smooth.
• Make 8 to 10 deep cuts in the ham, about 1/2 inch apart, diagonal to the longest side of the ham (regardless of where the bone is). Rub the butter mixture over the ham and all the way into the spaces between each cut. Insert the orange and pineapple slices into the spaces, allowing the tops to stick out.
• Transfer the ham to a rack set in a large roasting pan. Pour 2 cups water into the bottom of the pan and tightly cover with foil. Roast until a thermometer inserted into the center of the ham registers 125 degrees F, 2 to 2 1/2 hours. Remove from the oven.
• Transfer 1/2 cup of the pan juices to a large skillet and add the pepper jelly and the remaining 1/4 cup mustard. Simmer over medium-high heat until thickened and slightly syrupy, about 3 minutes. Pour the glaze over the ham and brush to coat the entire surface.
• Return the ham to the oven and continue to bake until the surface is caramelized and a thermometer inserted into the center registers 140 degrees F, 30 to 40 minutes. Remove to a cutting board and let rest at least 15 minutes before slicing.
• Photography by Ryan Dausch

BAKED HAM WITH PINEAPPLE MUSTARD GLAZE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Whisk pineapple juice, brown sugar, and dry mustard in a bowl until brown sugar has dissolved.
• Place ham in a baking dish with cut side down and arrange pineapple rings and maraschino cherries onto the ham; secure with toothpicks if needed. Push cloves into ham and baste ham and fruit with pineapple juice glaze.
• Bake in the preheated oven until glaze has baked onto ham, 1 1/2 to 2 hours; baste with glaze every 30 minutes.
• Turn on oven's broiler.
• Broil ham until the glaze forms a crust and the pineapple slices are browned, about 5 minutes.

TANGY HONEY GLAZED HAM

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Place ham in a roasting pan.
• In a small saucepan, combine brown sugar, pineapple juice, honey, orange juice, orange zest, Dijon mustard, and ground cloves. Bring to a boil, reduce heat, and simmer for 5 to 10 minutes. Set aside.
• Bake ham in preheated oven uncovered for 2 hours. Remove ham from oven, and brush with glaze. Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes.

GLAZED HAM WITH DIJON PINEAPPLE SAUCE

Steps:

• Score ham; stud with desired amount of cloves. Line baking pan with foil.
• Place ham on rack in pan. Bake at 350 degrees for about 2 hours or till internal temperature reaches 140 degrees.
• Combine sugar, syrup, and mustard. Use 3/4ths of the glaze to baste ham every 10 minute during the last 35-40 minute of baking.
• Dissolve cornstarch in remaining glaze add undrained pineapple.
• Cook, stirring constantly, till thickened.
• Serve sauce over ham.(Makes 2 1/4c. sauce).
• Optional: During last 15 min baking, add sliced pineapple to ham.

PINEAPPLE-DIJON HAM SANDWICHES

Steps:

• In a greased 4-qt. slow cooker, combine the first seven ingredients. Cook, covered, on low 3-4 hours or until heated through., Preheat broiler. Place bun bottoms and tops on baking sheets, cut side up. Using a slotted spoon, place ham mixture on bottoms; top with cheese. Broil 3-4 in. from heat 1-2 minutes or until cheese is melted and tops are toasted. Replace tops. If desired, serve with additional mustard.

GLAZED HAM WITH DIJON-PINEAPPLE SAUCE

Steps:

• Heat oven to 350°F.
• Mix sugar, syrup and mustard until blended. Use paring knife to make shallow even diagonal cuts across top of ham in one direction. Repeat, making slits in opposite direction to form diamond shapes.
• Insert cloves where cuts meet. Place ham on rack in shallow pan. Place cherries, cut-sides down, on surface of ham.
• Bake 2 hours or until ham is heated through, brushing occasionally with 1/2 cup syrup mixture after 1-1/2 hours. About 10 min. before ham is done, mix remaining syrup mixture with cornstarch and pineapple in saucepan; bring to boil on medium-high heat, stirring constantly. Cook and stir on medium-low heat 5 min. or until thickened.
• Slice ham. Serve with sauce.

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°.