Glazed Ham With Dijon Pineapple Sauce Recipes

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.

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.

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.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Place the ham, cut side down, into a roasting pan.
• Cut the skin off the pineapple with a sharp knife and cut out any brown spots of skin left behind. Slice the pineapple into 1/2-inch slices and cut the cores out of the slices. Pin the slices onto the ham with toothpicks.
• Bake ham in the preheated oven until a meat thermometer inserted into the thickest part of the ham reads 140 degrees F (60 degrees C), 1 1/2 to 2 hours.
• While the ham is baking, mix the pineapple juice and brown sugar in a microwave-safe ceramic or glass bowl and microwave on medium power until the glaze is boiling and slightly thickened. Work carefully because the glaze will be sticky and very hot.
• Pour about half the glaze evenly over the ham and pineapple about 1 hour before the end of baking; pour the rest over the ham about 30 minutes before the end of baking.

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.

Steps:

• Score ham. Stud with cloves and cherries. Place on rack in shallow baking pan.
• Bake in 350ºF oven for 2 hours.
• Meanwhile, combine sugar, syrup and mustard.
• Use 3/4 cup to baste ham every 10 minutes during last 35 to 40 minutes of baking.
• Stir cornstarch in remaining glaze. Add pineapple with juice. Simmer, stirring constantly, until sauce thickens.
• Serve sauce with 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°.

Steps:

• Mix sugar, syrup and mustard until well blended; set aside.
• Score ham and stud with cloves. Place ham on rack in shallow pan. Bake at 350°F for 2 hours or until ham reaches an internal temp of 140°F, brush occasionally with 1/2 of the mixture after 1-1 1/2 hrs.
• Mix remaining syrup mixture with cornstarch and undrained pineapple in saucepan, at medium high heat until mixture comes to a boil and thickens, stirring constantly. Serve over sliced 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.

Steps:

• Heat oven to 325ºF.
• Place ham in shallow pan. Bake 1 hour. After about 45 min., bring remaining ingredients to boil in saucepan; simmer on medium-low heat 5 min., stirring occasionally.
• Spoon 1/2 cup pineapple glaze over ham; bake 40 min. or until ham is heated through (160ºF). Keep remaining glaze warm.
• Slice ham. Serve topped with remaining glaze.