Guava Jam Ham Recipe 385 Recipes

HAWAIIAN STYLE PINEAPPLE-GUAVA GLAZED HAM

Steps:

• 1. Place the ham and the drippings in a deep dish roasting pan.
• 2. Score the top of the ham, diagonal cuts about 1/4 inch deep and an inch apart. In each diagonal point (like a grid), push a whole clove in each point of the ham. Poke whole cloves around the sides of the ham.
• 3. Spread the yellow mustard onto the top of the ham and the cloves.
• 4. Pack the brown sugar on the top of the ham, making a slight mound.
• 5. Arrange the pineapple rings on top of the brown sugar, over lapping them for a nice arrangement. Pour the pineapple juice into the roasting pan. Toothpick a maraschino cherry into the center of each pineapple ring to hold it there during the baking process.
• 6. Bake the ham at 275 degrees for 2 hours, tenting the ham with foil during the last 30 minutes of baking.
• 7. GLAZE:
• 8. Combine all the ingredients and cook over medium-low heat till well incorporated.
• 9. Set aside a cup of the cooked glaze mixture for the sauce.
• 10. Pour the remaining glaze over the ham during the last 1/2 an hour of baking.
• 11. SAUCE:
• 12. Combine the juices in the roasting pan with the ham glaze, cherry pie filling and raisins (opt.), in a saucepan and warm it over low heat. Remove from heat.
• 13. Slice the ham, use the pineapple rings and arrange it on a serving platter. Pour the hot sauce over the ham slices or serve it on the side.

GUAVA JAM HAM RECIPE - (3.8/5)

Steps:

• Preheat oven to 300F. Score the top of your ham (even better would be cutting into it with serving sized cuts). Place into oven for 20 minutes. Guava jam mixture: Mix together all ingredients. Baste ham with half of the mixture, then put back into the oven for another 20 minutes. Baste it then with the second half of the mixture and put back into the oven for a final 10 minutes.

GUAVA JAM

Steps:

• Cut each guava into 8 pieces. Place in a pot and fill with water until guavas are just covered; bring to a boil. Reduce heat and simmer until fruit is very soft, about 1 hour. Remove from the heal and let cool for 10 to 15 minutes.
• Strain contents of the pot through a fine mesh sieve into a 1-quart liquid measure, using a spatula to push fruit through the sieve so only seeds and skins remain. Take note, you should get about 4 cups fruit. Clean the pot and pour the fruit back in.
• For every cup of fruit, add 1 cup sugar and 1 tablespoon lime juice. Stirring constantly, bring to a simmer and continue to cook until sugar is dissolved and jam has thickened, 15 to 20 minutes. If the jam thickens on its own and drips very slowly off a spoon, do not add pectin. However, if it does not thicken up enough, add liquid pectin and simmer for 1 minute longer. Pull off the heat.
• While jam is cooking, inspect six 1/2-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
• Fill hot, sterilized jars to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.