Ham with Pineapple

I don't know why I have such a mental block when it comes to buying pineapple for ham, but I do. This Easter luckily I remembered on Saturday that I hadn't picked up the canned pineapple slices. My husband was going to the store so I asked him to get a can.

Sunday afternoon I start to prepare the ham to go into the oven and I grab the can of pineapple. Pineapple Tidbits! What the heck am I going to do with tidbits? Whats wrong?, asks hubby. I show him and he says, Well the picture on the can shows slices. All I kept thinking was, Geez this is going to take  a lot of toothpicks.

Ham with Pineapple Tidbits.

Time to improvise. I cooked the ham, and just before taking it out of the oven I heated up the tidbits
with a small amount of the pineapple juice in a saucepan. Normally I make a glaze with Dijon mustard and brown sugar, but since there was enough sweetness in the pineapple juice I omitted the brown sugar and stirred in 3 tablespoons of Dijon mustard. I brought this to a boil and when I removed the ham from the oven I poured the tidbit mixture over the ham. Then I let the ham sit for about 15 minutes before slicing.

Dinner turned out and everyone enjoyed.

Thanks for stopping by and have a great day!

Recipe Easy Glazed Ham

                                                                                                     markcp

You are all ready to start cooking Easter dinner and you realize that you forgot to get canned or fresh pineapple to put on your ham. I have done this so many times so I found a recipe for a glaze that tastes great even without the pineapples. When I am making something I rarely measure the ingredients unless I am making it for the first time. The following is approximate measurements.

¼ cup of packed brown sugar

1 tablespoon of Dijon mustard

1 tablespoon of Apple Cider Vinegar

Mix all the ingredients together and if it seems a little runny to you add more brown sugar until you get the consistency that you like.

When cooking an 8 – 10 pound ham I place the ham in a roasting pan face down. Meaning exposed part of the ham (meaty not fatty part) is facing down. I add about ¾ of an inch of water to the pan and cover in aluminum foil. Bake at 300 degrees F for about 1 hour. Remove ham from the oven and take the foil off. Brush on the glaze and pop the ham back into the over for about 30 minutes. Remove from oven and put the ham on a cutting board or a large platter. Let the ham sit about fifteen minutes, slice and serve. If you didn’t happen to forget to get pineapples this glaze works well with pineapple juice rather than the apple cider vinegar. Toothpick your pineapple slices onto the ham then follow the rest of the directions here.

I used to glaze the ham before putting it into the oven initially. I have found that glazing it during the last ½ hour of cooking time seems to work better for some reason.

There are so many different ways in which to make a glaze for ham. I have substituted apple juice and orange juice for the apple cider vinegar as well.