Pineapple Orange Glazed Ham Recipes

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.

THE BEST PINEAPPLE GLAZE FOR HAM (W/ BROWN SUGAR)

Steps:

• Whisk everything together in a small saucepan off the heat.
• Cook over medium heat, stirring often, until simmering gently. Once simmering, cook for 1 minute. Remove from the heat.
• Use on a ham or store in the fridge for 1-2 weeks.
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SLOW-COOKER PINEAPPLE-ORANGE GLAZED HAM

Steps:

• Place ham in 3 1/2 to 5-quart slow cooker. Drain pineapple liquid from can into slow cooker; refrigerate pineapple. In small bowl, combine brown sugar, 1 tablespoon of the marmalade and mustard; mix well. Spread over ham.
• Cover; cook on Low setting for 6 to 8 hours.
• About 5 minutes before serving, remove ham from slow cooker; place on cutting board. Cut off enough ham to make 2 cups cubed; cover and refrigerate for Ham and Broccoli Soup p.29. Cover remaining ham to keep warm.
• In small microwave-safe bowl, combine pineapple and remaining 2 tablespoons orange marmalade; mix well. Microwave on High for 1 1/4 to 1 1/2 minutes or until thoroughly heated, stirring once halfway through cooking. Cut ham into slices. Serve ham with pineapple mixture.

CHRISTMAS HAM W/ PINEAPPLE-ORANGE GLAZE

Steps:

• bake ham as directed. Place saucepan over med-high heat. Stir remaining ingredients. Bring to a boil. Lower heat and simmer for 10 mins, stirring occasionally.
• When ham has only 30 minutes left to cook, start basting ham w/ glaze, every 10 min.

BOURBON, PINEAPPLE AND ORANGE GLAZED HOLIDAY HAM

Steps:

• Preheat oven to 325°F.
• Using a sharp knife, score the ham into a diamond pattern about 1/4-inch deep and 1-inch apart.
• Stud the ham with whole cloves in the center of each diamond.
• Place ham fat side up in a shallow roasting pan (for easy clean-up line pan with aluminum foil, or use a heavy-duty disposable aluminum pan).
• Bake ham for 2 1/2 hours.
• Meanwhile, stir together the brown sugar, bourbon, orange marmalade, crushed pineapple, and prepared mustard. Heat to boiling over medium-high heat, stirring until sugar has dissolved.
• Remove ham from the oven.
• Spoon half of the glaze/sauce over the ham.
• Decorate ham with pineapple rings, using a few toothpicks to hold ring in place. Place a cherry in the center of each ring, and attach it with a toothpick.
• Return ham to the oven and bake for another 20 to 30 minutes.
• Transfer ham to a platter and allow to rest for 10 minutes before carving (be sure to remove all toothpicks).
• Pass the remaining sauce at the table.