Best Pineapple Mustard Ham Recipes

BAKED HAM WITH PINEAPPLE MUSTARD GLAZE

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.

PINEAPPLE MUSTARD GLAZED HAM

Steps:

• Drain pineapple, reserving 3/4 cup juice. Whisk juice, brown sugar, and mustards in bowl.
• Remove ham from packaging and discard plastic disk that covers bone.
• Line 13 by 9-inch baking dish with two 24-inch-long pieces of foil.
• Place ham cut side down in lined baking dish and brush liberally with glaze.
• Using toothpicks, attach pineapple rings all over top and sides of ham. (Do not press toothpicks all the way into ham.)
• Brush with more glaze and wrap tightly in foil.
• Let stand at room temperature for 1 1/2 hours.
• Adjust oven rack to lowest position and heat oven to 300 degrees.
• Bake ham until center registers about 100 degrees on instant-read thermometer, 2 to 3 hours, depending on weight of ham (17 minutes per pound).
• Remove ham from oven and roll back foil to expose ham.
• Increase oven temperature to 450 degrees.
• Brush ham liberally with more glaze and return to oven until glaze becomes golden brown and sticky, 30 to 40 minutes.
• Remove from oven, brush entire ham again with glaze, loosely cover with foil, and let rest for 30 to 40 minutes before carving, basting ham with juices once or twice.
• Serve.

HAM GLAZE WITH MUSTARD AND PINEAPPLE

Steps:

• Mix brown sugar, mustard, pineapple juice, and flour together in a bowl until smooth.

PINEAPPLE-MUSTARD-GLAZED HAM

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.

GLAZED HAM WITH PINEAPPLE MUSTARD SAUCE

Steps:

• Put oven rack in middle position and preheat oven to 325°F. Oil a large roasting pan.
• 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. Put ham, cut side down, in roasting pan. Pour 3/4 cup pineapple juice around ham and cover pan tightly with foil, then bake 1 hour.
• While ham is baking, combine sugar and remaining 2 1/4 cups pineapple juice in a 1 1/2- to 2-quart heavy saucepan and gently boil, stirring occasionally, until reduced to 3/4 cup, 12 to 15 minutes. Transfer pineapple syrup to a bowl and cool 5 minutes. Whisk in mustard, salt, and pepper, then pour 1/2 cup into a small bowl and stir in thyme. Reserve remaining mustard mixture for serving.
• Discard foil from pan and brush ham with thyme mustard mixture, then bake, basting with pan juices occasionally, until thermometer inserted into center of meat (do not touch bone) registers 145 to 150°F, 1 1/4 to 1 1/2 hours. If pan juices evaporate during baking, add 1/2 cup water. Transfer ham to a platter, discarding pan juices, and let stand, uncovered, 15 to 30 minutes before slicing. Serve ham with reserved mustard mixture on the side.

HAM STEAKS WITH PINEAPPLE MUSTARD SAUCE

Steps:

• DIRECTIONS: From ham steak, remove rind and trim off all but 1/4-inch of outer fat. Cut ham into serving pieces. In a large saute pan set over moderately high heat, melt half of butter. Add ham steaks and saute for 3 minutes on each side, until steaks are lightly browned. Transfer ham steaks to plate. Blot the pineapples as dry as possible. Add remaining butter to saucepan. Add pineapple and saute until the edges begin to caramelize, about 4 to 5 minutes. Remove the pineapple and reserve. Add orange and pineapple juices to the pan and reduce by half, for about 5 to 6 minutes. Whisk in Dijon and whole-grain mustards. Transfer ham steaks back into saute pan. Add caramelized pineapple chunks and toss. Heat through thoroughly. Season, to taste. NUTRITION: 424 calories, 19 grams fat, 29 grams carbohydrates, 35 grams protein per serving.

PINEAPPLE MUSTARD HAM

Steps:

• Place ham on a rack in a shallow roasting pan. Cover and bake at 325° for 1-3/4 hours. , In a small bowl, combine the remaining ingredients until blended. Pour over the ham. Bake, uncovered, 30-45 minutes longer or until a thermometer reads 140°.

GRILLED MUSTARD HAM AND PINEAPPLE SANDWICHES

Steps:

• Brush a chargrill with olive oil to lightly grease and preheat on medium-high.
• Combine the mustard, brown sugar and 1 tablespoon of the olive oil in a small bowl.
• Brush the ham steaks on both sides with the mustard mixture and cook on the preheated chargrill for 2 minutes on each side or until heated through.
• Halve the ham steaks, season with salt and pepper and keep warm.
• Cook the pineapple slices on the preheated chargrill for 2 minutes on each side or until just warmed through.
• Toast or chargrill the sliced bread until golden.
• Top each slice of toasted bread with lettuce, snow pea sprouts, a warm ham steak, a pineapple slice and red onion. Serve with extra mustard.