Skip to main content

Baked Ham Pineapple Brown Sugar Glaze

INGREDIENTS


  • 1 bone-in fully cooked spiral cut ham (about 10 lbs/4.5 kg)
  • 1 cup pineapple juice (240ml)
  • ½ cup brown sugar (90g)
  • 1 cinnamon stick
  • 4 cloves


INSTRUCTIONS

  1. Take ham out of the refrigerator about 2 hours before baking to allow it to come to room temperature. Remove ham from packaging. Rinse and pat dry with paper towels. Place in a deep baking dish with fat side up.
  2. Combine pineapple juice, brown sugar, cinnamon stick, and cloves in a small saucepan. Bring to a boil. Reduce heat to medium low and simmer for about 15 minutes or until pineapple juice is reduced by half. It should be thick and syrupy.
  3. Brush half of the glaze onto the ham and into the folds of the cut slices. Reserve the other half of the glaze for later.
  4. Place ham in a preheated 325°F (165°C) oven and bake for 1¼ to 1½ hours.
  5. Carefully remove the ham from the oven and brush the remaining glaze onto the ham. Return to the oven and continue to bake for another 15 to 20 minutes or until internal temperature of ham reaches 160°F (71°C).
  6. Allow ham to rest for 15 minutes before serving.


Recipes Source : Click Here
Labels:

Comments

Post a Comment

Popular posts from this blog

Italian Chicken Pasta in Creamy White Wine Parmesan Cheese Sauce

Ingredients For cooking chicken: 4 boneless skinless chicken breasts (halved horizontally and paper towel dried) 1/2 cup flour 1 teaspoon salt ¼ teaspoon black pepper 1 teaspoon garlic powder 2 teaspoons Italian seasoning 2 tablespoons olive oil Pasta: 12 oz of spaghetti White Wine Parmesan Sauce: 4 tablespoons butter 1 small yellow onion (or use 1/2 onion) chopped 4 garlic cloves minced 2 scallions chopped 2 small tomatoes diced 1 tablespoon flour 1 cup heavy cream 1 cup white wine ½ cup Parmesan cheese shredded 1 teaspoon Italian Seasoning 1/2 teaspoon salt more to taste ¼ teaspoon crushed red pepper flakes Instructions PREPARING CHICKEN BREASTS: Make sure to cut chicken breasts horizontally to make them thin. Paper towel dry the chicken.  In a large bowl, combine flour, salt, black pepper, garlic powder and Italian seasoning. Stir well to blend. Using a fork or tongs, coat the chicken breasts in the flour mixture by pressing into the mixture with tongs and then flipping the chicken
Post a Comment
Read more

Honey Balsamic Chicken Recipe

Ingredients 1 lb. chicken breasts ½ cup balsamic vinegar ¼ cup chicken broth 2 Tbsp. honey 2 cloves garlic crushed ½ tsp. salt to taste ¼ tsp. black pepper 1 tsp. rosemary fresh, finely chopped 1 Tbsp. olive oil Instructions Pound chicken breasts to 1-inch thick and cut into 4-ounce portions. In a medium-sized bowl whisk together vinegar, broth, honey, garlic, salt, pepper, and rosemary. Reserve ½ cup of marinade and add remaining ~¼ cup to a 1-gallon ziplock bag with the chicken breasts. Marinade chicken for 15-30 minutes. In a large cast-iron skillet over medium-high heat add oil and chicken, letting excess marinade drip off of chicken before adding to the skillet. Cook for 3-4 minutes per side, or until chicken is cooked through and internal temperature reaches 165 degrees. (Check with a meat thermometer.) Meanwhile, in a separate, small saucepan or skillet add remaining balsamic marinade and bring to a boil. Boil for 1 minute and then reduce heat to simmer. Let balsamic vinegar mix
Post a Comment
Read more

ROAST SQUASH AND FETA COUSCOUS

INGREDIENTS 15ml Olive oil  500g Butternut Squash  1 Red onion 2 Garlic cloves  50g Feta cheese  20g Pine nuts  Basil - small bunch 100g couscous sachet  INSTRUCTIONS Heat the oven to 200C Peel and chop the squash and onion into bitesized pieces. Put the butternut squash, onion and garlic cloves into the roasting tin - drizzle over the olive oil and season with sea salt and blak pepper. Roast in the oven for around 25 minutes or until everything is tender. Prepare the couscous as per the packet instructions. Once the butternut squash is ready - remove the garlic cloves and squeeze them from the skins. Stir the garlic back into the roast vegetables. Lightly toast the pine nuts in a dry frying pan until light brown. Mix the roast butternut squash, couscous, pine nuts, feta and torn basil leaves together. Divide between bowls and eat. Recipes Source :  Click Here
Post a Comment
Read more