SLICED HAM WITH PINEAPPLE RECIPE RECIPES

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GLAZED SPIRAL-SLICED HAM RECIPE: HOW TO MAKE IT



Glazed Spiral-Sliced Ham Recipe: How to Make It image

In my mind, few foods in a holiday spread are as tempting as a big, spiral-cut ham. I always hope for leftovers so we can have ham sandwiches in the following days. —Edie DeSpain, Logan, Utah

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 45 minutes

Prep Time 10 minutes

Cook Time 01 hours 35 minutes

Yield 12 servings.

Number Of Ingredients 5

1 spiral-sliced fully cooked bone-in ham (7 to 9 pounds)
1/2 cup pineapple preserves
1/2 cup seedless raspberry jam
1/4 cup packed brown sugar
1/4 teaspoon ground cloves

Steps:

  • Preheat oven to 300°. Place ham directly on roasting pan, cut side down. Bake, covered, 1-1/4 to 1-3/4 hours., In a bowl, mix remaining ingredients. Spread over ham. Bake, uncovered, 20-30 minutes longer or until a thermometer reads 140° (do not overcook).

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

SPIRAL SLICED SMOKED BAKED HAM | JUST A PINCH RECIPES



Spiral Sliced Smoked Baked Ham | Just A Pinch Recipes image

Typically baked ham is on the menu for Christmas dinner and this is a great, basic spiral ham recipe. Thanks to the brown sugar and pineapple, the glaze is tangy and sweet. The ham turns out nice and juicy. A tasty addition to your holiday menu.

Provided by Diane Springs @DianeSprings

Categories     Pork

Number Of Ingredients 4

1 - fully cooked spiral cut ham
1 cup(s) brown sugar
3 tablespoon(s) mustard or Dijon mustard
1 small can of crushed pineapple

Steps:

  • When you buy a spiral ham that is fully cook, it can be eaten cold or hot, but I like it baked a little anyway! To serve hot: Preheat oven to 325. Remove all packaging material from ham. Place ham into pan at least 1" deep.
  • Add at least 1/2 cup water. It won't hurt to add a cup. Your preference! Cover tightly with aluminum foil.
  • Heat approximately 6 minutes per pound or to an internal temperature of 120 F. Do not overcook or your ham will dry out.
  • GLAZE: I think a glaze is important because it adds that little extra bit of zip. This one is my own creation, so the measurements are iffy! Start with a cup or so brown sugar. Add a big squirt of mustard (about 3 Tbsp). Add a little bit of that can of crushed pineapple (about 1/3 cup). Don't make it watery because you want it to stick to the ham. Another glaze option is 1 cup brown sugar, 3 Tbsp Dijon mustard, 1/2 cup honey and 1 tsp cinnamon. OR, you could use the pineapple rounds and use toothpicks to stick the toothpick to the ham. Use a little of the juice with the brown sugar mixture. It's pretty that way, but it will be good whatever you do.
  • Cook on the stovetop over medium heat, stirring until it thickens, for about 10 minutes.
  • With 15 minutes left, remove the ham from the oven. Take your foil off and brush the glaze over the ham. Let it kind of get crusty.
  • Put the ham back in the oven and let cook for remaining 15 minutes.
  • I think the main thing about the ham is the time you cook it. Remember for a pre-cooked ham, only 6 minutes for every pound! And LOW heat!
  • CARVING INSTRUCTIONS: For a half ham, lay ham on a cutting board or flat surface. Using a small knife, cut the front spiral section away from the bone. Proceed with remaining slices!

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