Pineapple-Mustard Glazed Ham with Caramelized Pineapple
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Pineapple-Mustard Glazed Ham with Caramelized Pineapple
Photography by Matthew Kimura
This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Per each of 10 servings: about | - |
| cal | 328 |
| pro | 40 g |
| total fat | 12 g |
| sat. fat | 5 g |
| carb | 16 g |
| fibre | 1 g |
| chol | 94 mg |
| sodium | 2,119 mg |
| potassium | 568 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 12 |
| vit A | 2 |
| vit C | 22 |
| folate | 5 |
This dish doubles easily for a larger group.
Ingredients
Preparation
Caramelized Pineapple: In skillet brown pineapple in about 1 tbsp (15 mL) butter over medium heat, turning occasionally, until caramelized. Set aside.
Place ham, fat side up, on rack in roasting pan; pour in 2 cups (500 mL) water. Cover pan tightly with foil; roast in 325°F (160°C) oven for 2 hours, adding more water if necessary to maintain level. Pour off drippings, reserving 1/4 cup (50 mL).
If ham has skin, peel off. Trim fat layer to 1/4-inch (5 mm) thickness. Diagonally score fat to form diamond pattern. Stud centre of each diamond with clove.
In small saucepan, heat together honey, pineapple juice and butter over medium heat, stirring occasionally, until syrupy and reduced to 1/2 cup (125 mL). Stir in mustard and reserved ham drippings; let cool slightly. Brush about half of the glaze over ham.
Roast ham, uncovered and brushing several times with remaining glaze, until meat thermometer inserted in centre registers 140°F (60°C), about 40 minutes. Transfer to cutting board and tent with foil; let stand for 15 minutes before carving. Serve with warm Caramelized Pineapple.
Place ham, fat side up, on rack in roasting pan; pour in 2 cups (500 mL) water. Cover pan tightly with foil; roast in 325°F (160°C) oven for 2 hours, adding more water if necessary to maintain level. Pour off drippings, reserving 1/4 cup (50 mL).
If ham has skin, peel off. Trim fat layer to 1/4-inch (5 mm) thickness. Diagonally score fat to form diamond pattern. Stud centre of each diamond with clove.
In small saucepan, heat together honey, pineapple juice and butter over medium heat, stirring occasionally, until syrupy and reduced to 1/2 cup (125 mL). Stir in mustard and reserved ham drippings; let cool slightly. Brush about half of the glaze over ham.
Roast ham, uncovered and brushing several times with remaining glaze, until meat thermometer inserted in centre registers 140°F (60°C), about 40 minutes. Transfer to cutting board and tent with foil; let stand for 15 minutes before carving. Serve with warm Caramelized Pineapple.
Source : Canadian Living Magazine: January 2010
- Keywords : Main Course; Ham; Pineapple; Roast; Honey;
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