Side Pannel
Glazed Ham with Pineapple Mustard Sauce
Glazed Ham with Pineapple Mustard Sauce
- Recipe Submitted by Kalina on 12/22/2009
Category: Thanksgiving, Main Dish, Easter, Christmas, Holiday
Ingredients List
- Ӣ 2 medium pineapples, peeled lengthwise, cored, and cut crosswise into 1/4-inch-thick slices
- Ӣ 3 cups sugar
- Ӣ 2 cups water
- Ӣ 1/4 cup Dijon mustard
- Ӣ 1 (8- to 10-pound) partially cooked smoked shank-end ham (preferably Cook's brand)
- Ӣ 40 whole cloves
- Ӣ 1 cup cup dry white wine
- Ӣ Garnish: sprigs of fresh thyme
Directions
1) Bring pineapples, sugar, and water to a boil in a large saucepan. Reduce heat; simmer, skimming foam. Cook until the pineapples are translucent and mixture has reduced to 4 cups, 1-1 1/2 hrs. Transfer to a large bowl; let it cool. Stir in mustard. (You can always prepare this the night before. Glaze will keep, covered and refrigerated, for 3 days.)
2) Preheat the oven to 350 degrees.
3) If ham comes wrapped in plastic, rinse ham and pat dry. Cut away and discard any thick skin with a sharp paring knife, leaving a 1-inch band around shank end, then cut away all but about an 1/8-inch layer of fat where possible. Score ham with a sharp knife in a pattern of 1 1/4-inch diamonds. Press a clove into the center of each diamond. Put the ham, cut side down, in a roasting pan; pour the wine over top. Coat the ham with half the glaze.
4) Put oven rack in the lowest position, cover the ham with parchment, then foil, and bake for 1 hour. Remove from the oven.
5) Increase oven temperature to 425 degrees. Uncover the ham, and coat with the remaining glaze. Bake, uncovered, basting occasionally, until browned, 40 to 45 minutes. (Tent bone with foil if it becomes too dark.)
6) Transfer ham to a cutting board; let it stand, uncovered, for 15-30 minutes before slicing.
7) Serve with pan drippings and pineapple. Garnish with the fresh thyme leaves if desired.
2) Preheat the oven to 350 degrees.
3) If ham comes wrapped in plastic, rinse ham and pat dry. Cut away and discard any thick skin with a sharp paring knife, leaving a 1-inch band around shank end, then cut away all but about an 1/8-inch layer of fat where possible. Score ham with a sharp knife in a pattern of 1 1/4-inch diamonds. Press a clove into the center of each diamond. Put the ham, cut side down, in a roasting pan; pour the wine over top. Coat the ham with half the glaze.
4) Put oven rack in the lowest position, cover the ham with parchment, then foil, and bake for 1 hour. Remove from the oven.
5) Increase oven temperature to 425 degrees. Uncover the ham, and coat with the remaining glaze. Bake, uncovered, basting occasionally, until browned, 40 to 45 minutes. (Tent bone with foil if it becomes too dark.)
6) Transfer ham to a cutting board; let it stand, uncovered, for 15-30 minutes before slicing.
7) Serve with pan drippings and pineapple. Garnish with the fresh thyme leaves if desired.
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