Ham With Pineapple Relish Recipes

GLAZED PINEAPPLE HAM

Steps:

• Preheat the oven to 400 degrees F.
• Shingle the ham slices in 2 rows on a ceramic baking dish. Top each with a pineapple slice, then place a cherry in the middle of each pineapple ring. Cover with foil and bake for 15 minutes.
• Whisk together the brown sugar, apple juice and mustard. Remove the ham from the oven, uncover and drizzle with the glaze. Continue to bake, glazing in 5-minute intervals, for an additional 20 to 25 minutes. Serve in the baking dish.

BAKED HAM

Steps:

• Take ham out of the refrigerator 1-2 hours before baking to allow it to come to room temperature.
• Meanwhile, make the glaze. In a saucepan combine pineapple tidbits, brown sugar, cinnamon, and cloves.
• Bring to a boil, reduce heat to medium low and simmer for 20-30 minutes or until mixture has thickened.
• Preheat oven to 300 degrees F. Remove ham from packaging and throw away the glaze packet and the plastic disk that covers the bone.
• Place the ham flat/cut side down, in a deep baking dish or roasting pan. I like to line my pan with aluminum foil to make for easier clean-up.
• Brush just a few spoonfuls of the glaze onto the ham, all over the outside. Reserve the remaining glaze for later.
• Cover the ham tightly with a tent of aluminum foil. This will help keep the ham from drying out.
• Bake at 300 degrees F for 1 1/2 to 2 hours, or until internal temperature reaches 110 degrees. Note, the ham is already cooked, so we're just just trying to reheat it.
• Remove the ham from the oven and remove foil tent (set it aside for later).
• Increase the oven temperature to 400 degrees. Brush the remaining glaze all over the ham.
• Return to the oven and continue to bake for another 15 minutes.
• Remove from oven, tent with foil and allow to rest for 15 minutes before serving.

PINEAPPLE RELISH

Steps:

• In a medium saucepan over medium heat, add the oil onion and green pepper. Saute until the vegetables are soft. Add the pineapple, the salt and the pepper. Cook over medium heat, uncovered, until the liquid reduces, about 30 minutes.
• Deglaze the saucepan with the vinegar and add the lime zest, mustard and garlic. Cook uncovered over low heat until the liquid is reduced again, about 20 minutes more. Transfer to a bowl, let cool then refrigerate, covered, until ready to use. Aloha!

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.

HAM WITH SWEET PINEAPPLE SAUCE

Steps:

• Place ham on a rack in a shallow roasting pan. Bake at 325° for 1-1/4 to 2 hours or until a thermometer reads 140° and ham is heated through. , Meanwhile, in a saucepan, combine 1/4 cup water, brown sugar, soy sauce, ketchup, mustard and pineapple. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cornstarch and remaining water until smooth; stir into pineapple sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the ham.

HAM AND PINEAPPLE DINNER

Steps:

• Melt the butter in a large skillet over medium heat. Saute the ham, onions and pineapple chunks in the butter for about 5 minutes.
• In a separate medium bowl, combine the pineapple juice, vinegar, brown sugar, mustard and cornstarch. Stir this together well and pour over the ham mixture in the skillet. Stir well and allow to heat through and thicken, about 5 minutes.

BAKED HAM WITH PINEAPPLE

Steps:

• Place ham in roasting pan. Score the surface with shallow diagonal cuts, making diamond shapes; insert cloves into diamonds. Cover and bake at 325° for 1-1/2 hours. Drain pineapple, reserving 1/4 cup of the juice. Combine brown sugar and reserved pineapple juice; pour over ham. Arrange pineapple slices and cherries on ham. Bake, uncovered, 30-45 minutes longer or until a thermometer reads 140° and the ham is heated through.

HAM WITH PINEAPPLE RELISH

Steps:

• 1. To cook the ham put ham in a large pan and pour juice over and add water to cover well. Put the pan on to boil then turn down to simmer and cook 10 to 15 mins per pound. Once the ham is cooked leave to cool in the liquid this keeps it moist. Remove when ready to serve but reserve some of liquid to store the leftovers in.
• 2. To make the relish chop the pineapple fairly small, squeeze the skins over the bowl to catch the juices, then add the green onions,lime juice, herbs, chili and then salt to taste, remember the ham will also be fairly salty.