Pineapple Honey Recipes

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 HONEY

Steps:

• Core the pineapple and be sure all the eyes are scooped out. Cut into small pieces.
• Put the cut up pineapple and lemon in a blender and process until finely chopped or run through a food grinder using a fine blade.
• Add sugar and mix well then let stand overnight in a heavy saucepan.
• The next day, add a dash of salt. Cook over very low heat for about 2 hours, or until very thick. Stir frequently to prevent scorching.
• Ladle into prepared jars leaving a 1/4" headspace. Process jars in a boiling water bath for 10 minutes. Adjust time according to your altitude.

PINEAPPLE HONEY LEMONADE

Steps:

• Add a piece of pineapple, 2 teaspoons simple syrup, and 1 teaspoon chopped mint to each of 4 tall glasses and muddle. Fill half of each glass with ice.
• In a pitcher, mix together the lemon juice, seltzer and limoncello, if using. Divide the mixture among the glasses and garnish with fresh pineapple and mint sprigs.
• Heat the water and honey in a small pot over low heat. When the mixture is hot remove it from the heat and let cool.

HOMEMADE PEAR HONEY

Steps:

• Place pears in a food processor; process until finely chopped. In a Dutch oven, combine pears and sugar; bring to a boil. Reduce heat; simmer, uncovered, 45 minutes, stirring occasionally. Stir in pineapple; cook and stir 5 minutes longer., Remove from heat. Ladle hot liquid into 6 hot half-pint jars; wipe rims. Seal and allow to cool. Refrigerate up to 2 weeks.

HONEY PINEAPPLE CHICKEN

Steps:

• In a small bowl, blend pineapple juice and honey.
• Heat oil in a large, heavy skillet over medium heat. Dredge chicken in flour, and arrange in the skillet. Brush with the pineapple juice and honey. Sprinkle with red wine vinegar. Cook 7 to 10 minutes on each side, until chicken is no longer pink and juices run clear. Top with crushed pineapple and fresh mint to serve.

HONEY PINEAPPLE CHICKEN

Steps:

• In a large skillet, brown chicken in oil in batches on both sides; transfer to a 5-qt. slow cooker. In a small bowl, combine the remaining ingredients; pour over chicken. , Cover and cook on low for 3-4 hours or until meat is tender. Strain cooking liquid, reserving pineapple. Serve pineapple with the chicken. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little water if necessary.

PEAR HONEY

Steps:

• Place chopped pears into a large pot, and pour pineapple juice over them to prevent them from browning. Stir in sugar, and bring to a boil over medium-high heat. Stir frequently to prevent scorching. When the pears are at a full boil, reduce heat to medium, and cook until the mixture is the color and texture of honey. The longer you cook it, the thicker it gets. Cooking time is usually 2 to 3 hours.
• Ladle into hot sterile jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth, and seal jars with lids and rings. Process in a boiling water canner for 10 minutes, or the amount of time recommended by your local extension for your area.

HONEY-PINEAPPLE GLAZED HAM

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.

ROASTED PINEAPPLE WITH HONEY AND PISTACHIOS

Steps:

• Preheat oven to 450°F. Line a large rimmed baking sheet with parchment paper. Stir first 3 ingredients in a large bowl until sugar dissolves. Add pineapple; toss to coat. Let marinate, tossing occasionally, for 10 minutes. Place pineapple, one flat side down, on prepared sheet; reserve marinade.
• Roast pineapple for 15 minutes. Turn, brush with marinade, and roast until tender and caramelized, 10-15 minutes. Drizzle remaining marinade over; let cool slightly.
• Divide pineapple among plates. Spoon crème fraîche alongside. Garnish with nuts and mint.