Pineapple Apricot Glazed Ham Recipes

Steps:

• Place ham on a rack in a roasting pan. Score the surface, making diamond shapes 1/2 in. deep. Pour pineapple juice over ham. Cover and bake at 325° for 1-1/4 hours., Uncover; brush ham with preserves. Arrange pineapple slices and cherries on ham, securing with wooden toothpicks. Bake, uncovered, 25-30 minutes longer or until a thermometer reads 140° and then ham is heated through. Discard toothpicks.

Steps:

• Grate the zest of 2 limes; set aside. Squeeze the juice into a saucepan; add 8 thin slices ginger and 2 cups unsweetened pineapple juice. Boil until reduced to 1/2 cup, 8 to 10 minutes. Strain, then add the lime zest, 1 cup apricot preserves and 1/4 cup dijon mustard.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Score the fatty side of the ham with a sharp knife in a diamond pattern, spacing the lines about 1 inch apart. Insert whole cloves at the intersections, if desired. Place the ham in a shallow roasting pan and cover with aluminum foil.
• Bake the ham in the preheated oven for about 90 minutes. About 10 minutes before the ham is finished, measure the apricot preserves into a small saucepan. Warm over medium heat until liquid, then remove from the heat and stir in the honey mustard.
• Brush the glaze onto the ham, and return to the oven, uncovered, and bake for an additional 15 to 20 minutes, or until the glaze is nicely browned. Let the ham stand for about 10 minutes before carving and serving.

Steps:

• Preheat oven to 325°F (160°C).
• Place ham, flat side down, on a rack in a roasting pan.
• Add two cups of water to the pan.
• Cover the pan with aluminum foil and bake in oven for three hours (or until it reaches an internal temperature of 130°F (55°C)).
• On the stove, mix the pear juice, apricot jam, brown sugar, mustard powder, cider vinegar, ginger, and allspice. Heat over medium heat until the jam is dissolved.
• Brush half the glaze onto the ham--get into all those slices!
• Continue to bake the ham, covered, for one more hour. Brush with the remaining glaze halfway through.
• Remove the ham from the oven and let sit, covered, for twenty minutes before serving.
• Slice and enjoy!

Steps:

• Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Using a sharp knife, score surface of ham with 1/4-in.-deep cuts in a diamond pattern; insert a clove in each diamond. Cover and bake 2 to 2-1/2 hours or until a thermometer reaches 130°., Meanwhile, in a large saucepan, dissolve cornstarch in water; stir in 2 cups dark brown sugar, pineapple, lemon juice, mustard and salt. Bring to a boil over medium-high heat; cook and stir 1-2 minutes or until slightly thickened. Reserve 2 cups for sauce; keep warm., Remove ham from oven. Increase oven setting to 425°. Pour remaining pineapple mixture over ham. In a small bowl, mix light brown sugar and remaining dark brown sugar; spread over ham. , Bake ham, uncovered, 10-15 minutes longer or until a thermometer reads 140°. Serve with reserved sauce.

Steps:

• Combine peaches and apricot jam in a saucepan over medium-low heat.
• Stir orange liqueur, bourbon, cinnamon, cloves, nutmeg, and allspice into the peach mixture; bring to a boil, stirring until flavors combine and glaze thickens, about 5 minutes. Remove from heat and serve warm.

Steps:

• Preheat oven to 325°F
• Place ham on rack in open roasting pan, cut side facing down.
• Insert meat thermometer in the thickest, center part of the ham.
• Bake for about 2 hours.
• Drain pineapple; reserve syrup.
• In small saucepan, cook syrup, apricot preserves, dry mustard, allspice and nutmeg.
• Bring to a boil and continue boiling for about 10 minutes.
• Remove ham from oven and brush immediately with the glaze.
• Use toothpicks to secure pineapples around the ham. Secure a cherry in the center of each pineapple.
• Return ham to oven and bake 1 hour longer or until thermometer registers 160°F
• Brush with glaze one last time about 10 minutes before done.