BAKED HAM WITH PINEAPPLE MUSTARD GLAZE
A terrific blend of sweet, tangy, fruity, and zesty. An old family recipe that never fails to please. This is an easy, fail-safe recipe that anyone can make or adjust according to their own likes.
Provided by Risa Buckingham
Categories Main Dish Recipes Pork Ham Whole
Time 1h50m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 507.7 calories, Carbohydrate 21.5 g, Cholesterol 95.4 mg, Fat 32 g, Fiber 1.1 g, Protein 31.9 g, SaturatedFat 11.3 g, Sodium 2198.3 mg, Sugar 16.3 g
HAM GLAZE WITH MUSTARD AND PINEAPPLE
To use, remove ham from oven. Increase oven temperature to 400 degrees F (205 degrees C). Pour half of mixture over scored ham. Return to oven for 20 minutes. Remove ham and pour on remainder of mixture. Decorate with pineapple slices and bake until golden brown.
Provided by Jeannine McCoy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Ham Glaze Recipes
Time 10m
Yield 20
Number Of Ingredients 4
Steps:
- Mix brown sugar, mustard, pineapple juice, and flour together in a bowl until smooth.
Nutrition Facts : Calories 51.3 calories, Carbohydrate 12.8 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.2 g, Sodium 12 mg, Sugar 11.3 g
HOT AND SWEET PINEAPPLE MUSTARD
Has the consistency of barbecue sauce and is actually quite good when used as barbecue sauce on chicken. Made for a neighbor who saw a pineapple mustard recipe online, but couldn't find it again. Prep time is mostly refrigeration.
Provided by Jmommy209
Categories Sauces
Time P2DT10m
Yield 1 1/2 cups, 24 serving(s)
Number Of Ingredients 6
Steps:
- Puree pineapple and juice in a blender.
- In a medium bowl with the pureed pineapple, whisk in the mustard powder and cider vinegar. Cover and refrigerate overnight.
- Add the sugar, eggs and flour to the mustard mixture. Pour into a saucepan. Bring to a boil over med-high heat, stirring continuously, until thickened.
- Refrigerate overnight to thicken completely.
Nutrition Facts : Calories 55.6, Fat 0.8, SaturatedFat 0.1, Cholesterol 15.5, Sodium 6.6, Carbohydrate 11.5, Fiber 0.4, Sugar 10.3, Protein 0.9
PINEAPPLE MUSTARD
Make and share this Pineapple Mustard recipe from Food.com.
Provided by DailyInspiration
Categories Sauces
Time 5m
Yield 1/2 cup
Number Of Ingredients 4
Steps:
- Combine all ingredients in a bowl and chill until ready to serve.
Nutrition Facts : Calories 658.8, Fat 5.3, SaturatedFat 0.3, Sodium 1466.2, Carbohydrate 151.9, Fiber 6.2, Sugar 113.2, Protein 6.3
PINEAPPLE-RUM MUSTARD
Steps:
- Grind the mustard seeds in a mortar and pestle or a spice mill. Place the ground mustard seeds in a bowl with enough water to moisten and allow them to sit for 10 minutes. Replace the soaked seeds in the mortar or the bowl of a food processor and process with the remaining ingredients until the desired consistency is reached. Spoon the mustard into a small jar and cover tightly. The mustard should sit for at least 2 weeks before use.
PINEAPPLE-MUSTARD-GLAZED HAM
The iconic Easter ham gets an enticing update with a new-fashioned glaze of country mustard and fresh pineapple. The roasted fruit tastes like candy and is irresistible. Along with the mustard, it creates a sweet yet savory glaze and sauce to complementevery slice of ham.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- Bring pineapples, sugar, and waterto a boil in a large saucepan. Reduceheat; simmer, skimming foam. Cook until pineapples are translucent and mixture has reduced to 4 cups, 60 to 80minutes. Transfer to a large bowl; letcool. Stir in mustard. (Glaze will keep,covered and refrigerated, for 3 days.)
- Preheat oven to 350 degrees with rack in lowest position. Score ham with a sharp knife in a pattern of 1 1/4-inch diamonds. Press a clove into the center of each diamond. Place ham, cut side down, in a roasting pan; drizzle wine over top. Coat ham with half the glaze. Cover with parchment, then foil, and bake for 1 hour. Remove from oven.
- Increase oven temperature to 425 degrees. Uncover ham, and coat with remaining glaze (some will fall to the bottom of the pan). Bake, uncovered, bastingoccasionally, until browned, 40 to 45 minutes. (Tent bone with foil if it becomes too dark.) Transfer ham to a cutting board; let rest for at least 30 minutes before carving. Serve with pan drippings and pineapple. Garnish with mustard greens if desired.
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