Baked Ham With Pineapple Recipes

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.

Steps:

• Preheat the oven to 325 degrees F (160 degrees C).
• Place ham in a roasting pan. Score the rind of the ham with a diamond pattern. Press a clove into the center of each diamond. Drain the juice from the pineapple rings into a medium bowl, and stir in the brown sugar and lemon-lime soda. Coat the ham with this mixture. Arrange the pineapple rings over the outside of the ham. Place a maraschino cherry in the center of each pineapple ring, and secure with a toothpick.
• Bake uncovered for 4 to 5 hours, basting frequently with the juices, until the internal temperature of the ham is 160 degrees F (72 degrees C). Be sure the meat thermometer is not touching the bone. Remove toothpicks before serving.

Steps:

• Place ham in roasting pan.
• Score the surface with shallow diagonal cuts, making diamond shapes.
• Insert cloves into diamonds (use as many as you'd like). I like to use quite a few.
• Cover and bake at 325°F for 1 1/2 hours. Longer if using an uncooked ham. Go according to package directions.
• Combine brown sugar and pineapple juice, pour over ham.
• Arrange pineapple and cherries on ham and secure with toothpicks.
• Bake, uncovered an additional 30-45 minutes or until a meat thermometer reads 140°F.

Steps:

• Preheat the oven to 375 degrees F.
• Slice ham into thick slices.
• Place the ham steak in a shallow ovenproof pan and place the pineapple slices on top. Pour the pineapple juice over all.
• Place the ham steak in the oven and bake for 20 minutes (uncovered).
• After 20 minutes, remove the pan from the oven and turn the oven up to broil.
• Baste the ham with the pan juices. Sprinkle a little brown sugar over the pineapple slices and dust with cinnamon.
• Return to oven and broil for 3 to 5 minutes or until the pineapple is lightly browned. Serve each ham steak with a pineapple slice.

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:

• Mix Fancy Molasses, mustard and vinegar, Spread this mixture over the ham in a baking dish. Gentlypour water around ham and bake at 325F until tender (about 45 minutes). place pineapple on ham and return to oven until lightly browned.

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.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Place ham in a large baking pan and score the surface with a knife. Mix 1/4 cup pineapple juice, 1/4 cup brown sugar, and butter together in a bowl. Inject the mixture into the ham; pour any remaining liquid over the ham. Pour an additional 1/2 cup pineapple juice and water into the pan. Rub 1/2 cup brown sugar onto the ham.
• Mix remaining pineapple juice, remaining brown sugar, ginger, and cloves in a small pan over medium heat. Cook until the mixture comes to a boil; simmer until glaze is reduced and dark brown, about 10 minutes.
• Bake ham in the preheated oven until an instant-read thermometer inserted into the thickest part of the ham and not touching the bone reads at least 160 degrees F (70 degrees C), about 2 hours.
• Continue baking, brushing glaze onto ham every 10 minutes, about 30 minutes more. Remove from the oven and allow to sit 10 minutes before slicing.

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.

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:

• Before baking ham, place pineapple slices on ham with toothpicks and place cherries in center of pineapple.
• In a medium microwave safe bowl combine brown sugar and reserved pineapple juice. Mix together and microwave for about 5 minutes, until mixture is thick. Pour some of this glaze over the ham about every 15 minutes in the last hour of baking, until all is used.

Steps:

• Put juice from pineapple in a small saucepan, reserving pineapple rings.
• Add orange juice concentrate, mustard and cornstarch to saucepan.
• Cook and stir over medium heat until bubbly and thick, about 2 minutes.
• Remove from heat.
• Cut ham into 8 slices.
• Arrange in a 9 x 13 baking dish.
• Top each slice of ham with a pineapple ring.
• Pour sauce evenly on top.
• Cover with foil.
• Bake for 30 minutes at 350 F, until ham is fully heated and sauce is bubbly.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Whisk pineapple juice, brown sugar, and dry mustard in a bowl until brown sugar has dissolved.
• Place ham in a baking dish with cut side down and arrange pineapple rings and maraschino cherries onto the ham; secure with toothpicks if needed. Push cloves into ham and baste ham and fruit with pineapple juice glaze.
• Bake in the preheated oven until glaze has baked onto ham, 1 1/2 to 2 hours; baste with glaze every 30 minutes.
• Turn on oven's broiler.
• Broil ham until the glaze forms a crust and the pineapple slices are browned, about 5 minutes.

Steps:

• In a saucepan combine the pineapple juice, ginger slices and garlic; bring to a boil, reduce heat to medium-low and simmer for 30 minutes (reducing the liquid to about 2 cups).
• Strain and reserve all liquid through a fine strainer.
• Set oven to 350 degrees F.
• Trim the thick rind with fat, but leave about 1/4-inch fat from the surface of the ham.
• With a very sharp knife, "score" a diamond pattern all over the ham, then insert the whole cloves at the crossed points of the diamonds.
• Set the ham in a shallow baking pan.
• Brush the mustard all over the top.
• Pat the sugar into the top of the mustard, pushing it in with a spoon or your hands.
• Starting at the butt end, and working towards the bone, decoratively arrange the pineapple rings securing with whole cherrries and toothpicks in the centers.
• Pour the reserved pineapple juice into the bottom of the pan and place in the oven.
• Bake for about 1-1/2 hours, basting about every 15-20 minutes (the cooking time might take longer depending on the weight of the ham).
• When ham is cooked, place it on a fancy serving platter and let it rest for 10-15 minutes.
• Carve into thin slices, preferably with an electric knife, beginning with the butt end.
• Serve warm with the sauce from the pan in a serving cup.
• Remove the pineapple slices and cherries as you slice the ham.
• Delicious!

Steps:

• Drain pineapple, reserving juice. Add enough water to juice to measure 1/2 cup; set aside. In a large nonstick skillet, lightly brown pineapple and ham. Remove and keep warm. , In the same skillet, melt butter. Whisk in cornstarch and mustard until smooth. Stir in sherry or apple juice and reserved pineapple juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ham and pineapple.