Recipes

Glazed Ham with Pineapple Mustard Sauce

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Glazed Ham with Pineapple Mustard Sauce

Glazed Ham with Pineapple Mustard Sauce

amanda

Equipment

  • **Pellet Grill (e.g., Traeger Gourmet 705XL Pellet Smoker & Grill)**: Offers versatility, allowing you to smoke or grill your glazed ham with precision temperature control.

  • **Digital Meat Thermometer (e.g., Maestros Meat Thermometer Digital Instant Read Thermometer)**: Ensures the perfect doneness of your ham without overcooking it, crucial for a succulent glazed ham.

  • **Pineapple Slicer or Corer (e.g., Pineapple Cutting Board & Core Remover Set)**: Makes preparing pineapple chunks easier and more efficient, which are essential in this recipe for the fruit-onion component of the glaze.

  • **Nonstick Roasting Pan (e.g., Baker Pan, Glass Rectangle Nonstick 9" x 13")**: Ideal for roasting your ham to ensure easy cleanup and prevent sticking.

  • **Candy Thermometer (e.g., ACE Hardware Digital Candy & Sugar Thermometer)**: Essential for making the glaze, as it helps achieve the right consistency by accurately monitoring temperature.

  • **Silicone Spatula Set (e.g., Flexi-Edge Silicone Cookie Scoop and Spatula Set)**: Useful for mixing ingredients together or spreading glaze evenly on the ham.

Ingredients

  • Vegetable oil for greasing pan

  • brand

Instructions

1

Instruction 1

Put oven rack in middle position and preheat oven to 325°F. Oil a large roasting pan.
2

Instruction 2

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.
3

Instruction 3

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.
4

Instruction 4

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.
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