Best Butter Rum Ham And Pineapple Recipes

HOT BUTTERED RUM

Hot Buttered Rum image

Provided by Food Network

Time 10m

Yield 1 serving

Number Of Ingredients 5

Ingredients

1 cup unsweetened pineapple juice
1 1/2 ounces dark rum
Sugar to taste
1 stick cinnamon
Pat of butter

Steps:

Heat the pineapple juice until it steams, don't boil it. In a large mug with the cinnamon stick, stir together the rum and sugar. Pour the hot pineapple juice over rum. Float pat of butter on top. Serve immediately.

ROASTED-PINEAPPLE HOT BUTTERED RUM

Roasted-Pineapple Hot Buttered Rum image

This spin on hot buttered rum has a cardamom-spiced pineapple puree in the mix. Because the fruit is roasted, the punch takes some time to prepare, but it pays off in decadent flavor.

Provided by Martha Stewart

Categories Drink Recipes

Number Of Ingredients 8

Ingredients

1 1/4 cups packed light-brown sugar
1 vanilla bean, seeds scraped and pod reserved
3 1/2 ounces (7 tablespoons) unsalted butter, softened
1 large pineapple (6 pounds)
8 green cardamom pods, crushed
1 1/2 teaspoons whole allspice berries
2 1/2 cups water
3/4 cup dark rum (optional)

Steps:

Preheat oven to 325 degrees. Line 2 rimmed baking sheets with nonstick baking mats. Mix 1 cup sugar, the vanilla seeds, and 5 tablespoons butter. Slice 1/2 inch from both ends of pineapple, and discard. Cut 2 slices crosswise, 3/4 inch thick, and set aside. Peel the remaining pineapple, and slice into 3/4-inch-thick spears, working around core. Discard core.
Divide half the butter mixture between baking sheets, dropping it by rounded teaspoons onto mats. Arrange pineapple spears and rounds in a single layer on top of butter mixture. Top pineapple with spoonfuls of remaining butter mixture. Roast, rotating pans and basting with pan juices after 15 minutes, for 30 minutes. Flip pineapple, then roast until dark golden brown, about 30 minutes more. Let cool for 5 minutes. Cut rounds into 8 wedges, and reserve for garnish.
Meanwhile, bring reserved vanilla pod, cardamom, allspice berries, water, and remaining 1/4 cup sugar to a boil in a medium saucepan. Remove from heat, and let stand for 30 minutes. Strain, and discard solids. Working in batches, blend liquid and roasted-pineapple spears with their pan juices on low speed until coarsely pureed. Increase speed to high, and process until smooth, about 2 minutes. Strain through a fine sieve into a medium saucepan, pressing firmly on solids. Discard solids.
Heat pineapple mixture over low heat until heated through, then add rum if using. Divide among glasses, and top each with some of the remaining 2 tablespoons butter and reserved pineapple wedges.

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