I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Monday, August 8, 2011

Pineapple Mustard Glazed Ham

The following is basically this recipe without the high maintenance parts.

2 med pineapples, peeled, cored, cut into 1/4" slices
3 C sugar
2 C water

1/4 C country style mustard

1 smoked, bone-in ham, (10 pounds) excess skin trimmed and down to 1/4" fat

1 C dry white wine

Bring first 3 ingredients to boil in a pan.  Reduce heat to simmer.  Cook until mixture reduces to 4 C (a long time, an hour +)  Skim foam as it develops.  Let cool and stir in mustard.  (Can be made a few days ahead.)

Oven to 350.

Score ham and place in a roasting pan.  Drizzle wine over top.  Coat with half the glaze.  Cover with parchment, then foil, and bake 1 hour.

Increase temp to 425.  Coat ham with remaining glaze.  Bake uncovered (basting occasionally) until browned, about 40-45 minutes.

Rest 30 minutes before carving and serve with pan drippings.

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