Pan Seared Ham With Pineapple Chutney Recipes

PAN-SEARED HAM WITH PINEAPPLE CHUTNEY

Pan-Seared Ham with Pineapple Chutney image

Provided by Robin Miller : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 cups cubed pineapple (fresh or canned in juice)
1/2 cup chopped onion
1/2 cup pineapple juice
1/3 cup raisins
2 tablespoons brown sugar
1 tablespoon white wine vinegar
1 teaspoon ground cumin
2 tablespoons chopped fresh cilantro leaves
2 teaspoons olive oil
8 slices baked ham (each about 1/2-inch thick)

Steps:

In a medium saucepan, combine pineapple, onion, pineapple juice, raisins, brown sugar, vinegar, and cumin. Set pan over medium-high heat and bring to a simmer. Simmer 15 minutes, until mixture thickens and reduces. Remove from heat and stir in cilantro.
Meanwhile, heat oil in a large skillet over medium heat. Add ham slices and cook 2 minutes per side, until golden brown. Serve ham slices with pineapple chutney spooned over top.

HONEY GLAZED HAM WITH FRESH PINEAPPLE CHUTNEY RECIPE - (4/5)

Honey Glazed Ham with Fresh Pineapple Chutney Recipe - (4/5) image

Provided by á-27053

Number Of Ingredients 9

Ingredients

3 tablespoons honey
3 tablespoons orange juice
Pinch of ground cloves
1 (7-pound) ham, cooked and sliced
1 fresh pineapple skinned, cored and cut in to1/2-inch cubes
2/3 cups non alcoholic apple cider brandy
1 red onion,chopped
1 cinnamon stick
Pinch of crushed red pepper flakes

Steps:

Preheat oven to 375°F. In small bowl, blend honey orange juice and cloves. Place ham in a foil-lined pan, roast for 30 minutes and brush with half the glaze. Continue roasting, brushing halfway though with remaining glaze, until heated to an internal temp of 140°F about 20 minutes more. For chutney, combine pineapple, cider, onion, cinnamon, and pepper flakes in a small saucepan. Place over medium heat for about 10 to 20 minutes and stir frequently until pineapple is tender. Discard cinnamon stick and serve chutney warm with ham.

TROPICAL GLAZED HAM WITH CURRIED PINEAPPLE CHUTNEY

Tropical Glazed Ham with Curried Pineapple Chutney image

Categories Citrus Fruit Ginger Bake Easter Apricot Mango Ham Spring Clove Jam or Jelly Bon Appétit

Yield Makes 20 servings

Number Of Ingredients 10

Ingredients

1 16-pound bone-in fully cooked whole ham with rind
1/4 cup (about) whole cloves
2 cups mango nectar
1/4 cup apricot preserves
4 teaspoons minced peeled fresh ginger
1 tablespoon grated lemon peel
1 tablespoon grated lime peel
2 teaspoons ground coriander
1/2 teaspoon fresh lime juice
Curried PIneapple Chutney

Steps:

Roast ham:
Position rack in bottom third of oven and preheat to 350°F. Using sharp knife, cut parallel lines 1 inch apart in fat layer and rind on ham. Cut more lines in crosswise direction, making diamond pattern.
Stick 1 whole clove into center of each diamond. Place rack in roasting pan. Place ham on rack. Roast ham 2 hours. Reduce oven temperature to 300°F. Continue to roast ham until golden, about 1 hour.
Make glaze:
Meanwhile, combine mango nectar and next 6 ingredients in heavy medium saucepan. Bring to simmer over medium heat. Cook until glaze thickens and coats spoon, stirring often, about 14 minutes; set glaze aside.
Glaze ham:
Remove ham from oven. Maintain oven temperature. Using pastry brush, dab all of glaze over ham, being careful not to dislodge crisp diamonds of fat and rind.
Return ham to oven. Roast until ham is heated through and glaze is brown, about 35 minutes.
Transfer ham to platter; let stand 15 minutes. Spoon chutney into bowl. Slice ham and serve with chutney.

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