Try this Pineapple Glazed Ham recipe, or contribute your own.
- 1/4 cup cornstarch
- 1/4 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 cup yellow mustard
- 1/4 tsp ground clove
- 8-10 lb smoked ham fully cooked
- 20 oz can of pineapple rings in pineapple juice( juice reserved)
- 6 oz jar of maraschino cherries( juice reserved)
- 1/3 cup pure honey
- 1/4 cup brown sugar ( dark or light)
- * toothpicks
- Carbohydrate 82.163171630363 g
- Cholesterol 0 mg
- Fat 2.75701904538704 g
- Fiber 3.97160826930584 g
- Protein 3.07413962297375 g
- Saturated Fat 0.329307192737207 g
- Serving Size 1 1 recipe (155g)
- Sodium 687.119034010442 mg
- Sugar 78.1915633610572 g
- Trans Fat 0.195375788773676 g
- Calories 340 calories
Step-by-step
- Preheat oven to 325 F.
- Make sure that the ham is completely thawed.
- Decorate the ham with pineapples & cherries, using the toothpicks to hold everything in place.
- In a large measuring cup, or medium sized bowl, combine the pineapple juice, cherry juice, brown sugar, mustard, honey, ginger, clove, nutmeg, and cinnamon.
- Stir everything, then sprinkle in the cornstarch.
- Whisk everything until lump free, then transfer the sauce/ glaze into a saucepan.
- Bring the sauce to a boil over medium high heat, and whisk.
- Let boil for about 3-5 minutes, then turn the heat off.
- Pour the glaze all over the ham.
- Bake the ham, uncovered, for 30 minutes.
- Remove the ham from the oven, and baste.
- Place back in the oven for 20-30 minutes( still uncovered).
- Remove from the oven, let sit for about 15 minutes.
- Serve & enjoy!
Applying a sugar-rich glaze to a cold ham before the meat has tempered guarantees a burnt exterior long before the center reaches serving temperature. Thoroughly thawing an eight to ten pound smoked ham and allowing it to sit at room temperature for an hour ensures even heat penetration inside a 325 F oven. Pineapple-glazed hams trace their American popularity to mid-century canned fruit marketing, yet the basic technique relies on classic French glaze reduction principles.
Achieving Emulsion and Shine
Whisking cornstarch directly into cold fruit juices before heating prevents the starch molecules from clumping upon contact with hot liquid. Boiling the mixture for three to five minutes cooks out the raw starch flavor, yielding a glossy coating that clings to the meat rather than sliding off onto the baking sheet. Basting halfway through the cooking cycle rebuilds the surface lacquer.
- Bake the ham uncovered to promote Maillard reactions on the protein surface.
- Secure pineapple rings and maraschino cherries firmly with wooden toothpicks so they do not drift during fluid circulation.
- Allow the finished meat to rest for fifteen minutes to let muscle fibers reabsorb moisture before slicing.
