PINEAPPLE MAPLE GLAZED HAM RECIPE BY TASTY
Here's what you need: gammon joint, onions, pineapple juice, dijon mustard, pineapple juice, maple syrup, cloves
Provided by Chloe Olivia Morgan
Categories Dinner
Yield 8 servings
Number Of Ingredients 7
Steps:
- Place the gammon joint in a large pot and add the onions and pineapple juice. Bring to a boil over high heat.
- Once boiling, reduce the heat to medium, cover, and simmer for 70 minutes. (Gammon joints need to cook for 40 minutes per kilo (2 ¼ lbs), so if you are using a smaller or large gammon joint, adjust the cooking time accordingly.)
- Once cooked, carefully remove the gammon joint from the pan and place on a baking sheet to cool slightly.
- Preheat the oven to 375°F (190°C).
- Make the glaze: in a small pan over a medium heat, combine the Dijon mustard, pineapple juice, and maple syrup and bring to a boil. Cook for 10 minutes, or until slightly reduced and glossy.
- Carefully remove the skin from the gammon joint, using a small paring knife to help ease the fat away from the skin. Be sure to leave a small layer of fat on top of the gammon.
- Score the fat in a diamond pattern and push a clove into each cross section.
- Liberally brush the gammon joint with the glaze, making sure to reserve at least half of the glaze.
- Roast the gammon joint for 40 minutes, glazing again halfway through.
- Carve and serve.
- Enjoy!
Nutrition Facts : Calories 597 calories, Carbohydrate 65 grams, Fat 14 grams, Fiber 2 grams, Protein 49 grams, Sugar 48 grams
PINEAPPLE & CHILLI GLAZED GAMMON
Put a spin on gammon and pineapple with this roast, using the juice to make a sticky and spicy glaze. You can serve the leftovers cold, carved into thin slices
Provided by Tom Kerridge
Categories Dinner, Main course
Time 3h50m
Yield Serves 8 (or 4-6 with leftovers)
Number Of Ingredients 11
Steps:
- Put the gammon in a large pan and cover with water. Bring to the boil and skim any foam from the surface, then reduce to a simmer, cover and cook for 2 hrs. Leave to cool in the liquid in the pan for 30 mins.
- Meanwhile, make the glaze. Tip all the ingredients into a pan and bring to the boil. Reduce to a simmer and bubble for 10-12 mins, or until just syrupy. Drain the gammon (you can reserve the liquid for stock). The gammon and glaze can be prepared and chilled up to one day ahead.
- Heat the oven to 200C/180C fan/gas 6. Sit the gammon on a board and, using a sharp knife, cut away the skin, making sure you leave a good layer of fat. Score lines all over the fat. Transfer to a roasting tin and roast for 10 mins, then pour over some glaze. Continue to roast, basting with more glaze every 5-10 mins, until the gammon is sticky, about 40 mins. Don't worry if the ends get a little dark, as this adds flavour.
- Remove from the oven and rest for 15 mins. Carve and serve.
Nutrition Facts : Calories 375 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 19 grams sugar, Protein 34 grams protein, Sodium 5.2 milligram of sodium
PINEAPPLE CINNAMON HAM GLAZE
I have tried for years to find a really good ham glaze. After many attempts I have finally created a recipe I really love. It makes enough to glaze a 10 to 15 pound ham.
Provided by Stephanie S (Steph)
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Ham Glaze Recipes
Time 15m
Yield 12
Number Of Ingredients 8
Steps:
- Mix brown sugar, flour, and cinnamon together in a bowl. Stir vinegar, water, honey, and mustard together in a saucepan; add brown sugar mixture and whisk until blended. Turn heat to medium-high, stir crushed pineapple into mixture, and bring to a boil, whisking constantly, until thickened, 2 to 3 minutes.
Nutrition Facts : Calories 85.1 calories, Carbohydrate 21.8 g, Fiber 0.1 g, Protein 0.2 g, Sodium 10.6 mg, Sugar 20.4 g
PINEAPPLE HONEY-GLAZED HAM
Ham dressed in pineapple rings and maraschino cherries is a holiday classic, burnished with a glossy glaze made with pineapple juice, honey and brown sugar. If you like sweet and salty, you'll love this show-stopping centerpiece!
Provided by Food Network Kitchen
Time 4h20m
Yield 12 servings
Number Of Ingredients 6
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.
GRILLED CARDAMOM-SCENTED PINEAPPLE WITH VANILLA ICE CREAM
Categories Dairy Fruit Dessert Quick & Easy Pineapple Summer Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Prepare barbecue (medium-high heat). Bring molasses, butter, and cardamom to boil in heavy medium saucepan over high heat, stirring occasionally to melt butter. Reduce heat to low and simmer until slightly thickened, about 5 minutes. Remove from heat. Stir in lime juice. (Can be made 4 hours ahead. Let stand at room temperature. Whisk before using.)
- Brush pineapple rounds with peanut oil. Sprinkle with salt and pepper. Grill until golden brown and slightly charred, brushing with glaze on each side during last 30 seconds of cooking, about 4 minutes per side. Divide pineapple among 6 plates. Top with vanilla ice cream, and drizzle with remaining glaze.
GAMMON STEAKS WITH PINEAPPLE AND CHEESE
A cooked version of that old party favourite cheese and pineapple on sticks. Even my wife can cook this, it's that easy. Served with sautéed potatoes or chips and broccoli.
Provided by Brian Holley
Categories Ham
Time 18m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Season the gammon steaks with the salt and pepper.
- Drain the pineapple, save the juice.
- Heat the butter and oil in a skillet and fry the steaks on both sides till just done, set aside to keep warm.
- Fry the pineapple slices till golden, set aside.
- Stir the flour into the pan and add the juice and sherry, bring to the boil, reduce heat simmer till sauce thicken.
- Place a slice of cheese on each steak then a slice of the pineapple, fill the centre of the pineapple slice with ketchup.
- Serve with the sauce on the side.
Nutrition Facts : Calories 220.2, Fat 16.7, SaturatedFat 5.4, Cholesterol 21.6, Sodium 222.7, Carbohydrate 15.5, Fiber 1.5, Sugar 9.2, Protein 3.8
GAMMON WITH PINEAPPLE SALSA
A family favourite, updated with a Thai-style pineapple salsa
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 8
Steps:
- First, make the salsa. Mix together all of the ingredients (use 1⁄2 a chilli for a milder flavour, all of it for a pungent one). Set aside while you cook the gammon.
- Heat the grill for 3 mins. Use a thin-bladed knife to slice the gammon into 2 steaks, then snip the rind every 2-3cm. Lightly brush with oil. Grill for about 3 mins each side until just firm, then brush over the honey on one side and cook for 1 min more. Remove and leave to stand for 2-3 mins.
- Serve the gammon with the salsa spooned over the top. Good with a chicory salad or green beans and chunky-cut chips.
Nutrition Facts : Calories 283 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 32 grams protein, Sodium 6.12 milligram of sodium
CHRISTMAS PINEAPPLE GAMMON/HAM
Adapted this this one from another of my Gran's (Dads mother) recipes. It's sweet & sticky & oh so mmmmmm. Leave gammon in water overnight to remove excess salt. Rinse well the next day. I'm not too keen on cloves so I left them out. We have this with boiled new potatoes, winter salad & crusty French bread. The cooking time for the gammon is 20 minutes per 450kg/1lb so for this size joint it's 1 hour 20 mins.
Provided by Enigma 1
Categories Meat
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- 1: Put the gammon/ham into large saucepan & cover with cold water. Boil for 10 minutes, then taste the water, if it's still very salty, change the water. Bring back to the boil then simmer for 30 minutes.
- 2: preheat oven to 180c/350f/gas4.
- 3: Remove gammon from the water. Leave to cool slightly.
- 4: Using a sharp knife, remove the skin, leaving as much of the fat as possible. Score the exposed fat in a diamond pattern.
- 5: Put the gammon in a roasting tin & bake in the oven for 20 minutes.
- 6: In the meantime, mix the pineapple juice, cinnamon & golden syrup/honey in a pan & warm over a low heat until syrup becomes runny.
- 7: Remove the gammon from oven & increase the temperature to 220c/425f/gas7. Pour warm syrup mixture over the whole gammon.
- 8: Attach pineapple pieces to the scored fat, securing each with a clove if using. If not using cloves, secure pineapple pieces with cocktail sticks, but be careful.
- 9: Return gammon to the oven for 20 minutes, basting twice, until gammon is tender.
- 10: Remove from oven & allow to rest for about 5-10 minutes. Carve & serve hot or cold.
Nutrition Facts : Calories 502.6, Fat 17.4, SaturatedFat 5.8, Cholesterol 157.2, Sodium 4591.9, Carbohydrate 15.5, Fiber 0.5, Sugar 8.1, Protein 67.8
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