Pineapple Apricot Glaze Recipes

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CLASSIC PINEAPPLE-APRICOT GLAZED HAM



Classic Pineapple-Apricot Glazed Ham image

A gorgeous glazed ham calls for a celebration, but it can be a bit daunting to make one. It doesn't have to be that way. As long as you buy the right ham (that's what your butcher is for, friends!), it's a snap to put together a flavorful, fragrant glaze -- and that's really all you need to make this showstopper of a roast.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h55m

Yield 12 servings

Number Of Ingredients 7

One 9- to 10-pound bone-in fully-smoked ham (butt or shank half)
2 tablespoons whole cloves
Zest and juice of 2 limes
8 thin slices fresh ginger
2 cups unsweetened pineapple juice
1 cup apricot preserves
1/4 cup Dijon mustard

Steps:

  • For the ham: Remove the ham from the refrigerator and bring to room temperature, about 30 minutes. Preheat the oven to 325 degrees F.
  • Trim off any skin from the ham. Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. Insert the cloves into the ham, placing them at the intersections of the cuts (you may have some cloves left over).
  • Put the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch water into the bottom of the pan. Transfer to the oven and roast until a thermometer inserted into the thickest part of the ham registers 130 degrees F, about 2 hours and 30 minutes (about 15 minutes per pound).
  • Meanwhile make the glaze: Squeeze the lime juice into a small saucepan. Add the ginger and pineapple juice. Bring to a boil, reduce the heat and simmer until reduced to 1/2 cup, 8 to 10 minutes. Strain, then stir in the lime zest, apricot preserves and Dijon.
  • Increase the oven temperature to 425 degrees F. Pour half the pineapple glaze over the ham and brush to coat. If the water in the bottom of the pan has evaporated, add more. Return the ham to the oven and roast, basting every 10 minutes with the remaining glaze, until glossy and well browned, about 45 minutes more.
  • Let the ham rest for 15 minutes before carving. Carve the ham into slices and serve.

APRICOT-GLAZED HAM



Apricot-Glazed Ham image

Glaze a bone-in ham with apricot jam for a entree that's beautiful and delicious. Any leftovers will make meal planning a breeze later in the week. -Galelah Dowell, Fairland, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 20 servings.

Number Of Ingredients 5

1 fully cooked bone-in ham (6 to 8 pounds)
1/2 cup packed brown sugar
2 to 3 tablespoons ground mustard
Whole cloves
1/2 cup apricot preserves

Steps:

  • Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Combine brown sugar and mustard; rub over surface of ham. Insert a clove in the center of each diamond. , Place ham on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1 hour. Spoon preserves over ham. Bake 15-30 minutes longer or until a thermometer reads 140° and ham is heated through.

Nutrition Facts : Calories 233 calories, Fat 13g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 926mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 0 fiber), Protein 17g protein.

PINEAPPLE APRICOT HAM GLAZE



Pineapple Apricot Ham Glaze image

This comes from a Food Network Magazine Article. We had an abundance of citrus fruit so we actually added a bit to this recipe and it payed off big time! I have never had such an amazingly juicy ham! The smell that wafts through your kitchen when you make this glaze is to die for! This will be sure to please even the most picky...

Provided by Holly Watson

Categories     Other Sauces

Time 20m

Number Of Ingredients 6

2 limes
8 slice ginger
2 c pineapple juice (unsweetned)
1 c apricot preserves
1/4 c dijon mustard
1 orange (if desired)

Steps:

  • 1. Grate the zest of the 2 limes (& the 1 orange if you desire). Set aside.
  • 2. Squeeze the juice from the 2 limes (and about 1/2 of the orange if you are using one) into a sauce pan.
  • 3. Add the 8 slices of ginger into the sauce pan. (Make sure the slices are thin)
  • 4. Pour 2 cups unsweetened pineapple juice into the saucepan as well.
  • 5. Boil 8 to 10 minutes.
  • 6. Strain.
  • 7. Add Lime(and Orange)Zest.
  • 8. Add 1 cup Apricot Preserves.
  • 9. Add 1/4 cup Dijon Mustard.
  • 10. Feel free to use this glaze however you like. We poured half over the ham after it had been cooking about 2 hours (almost a 9lb ham) and basted it every 10 minutes for the next 50 minutes. It takes some work but it is totally worth it! It was so juicy and almost falling off the bone when it was done! Enjoy! :)

APRICOT AND PINEAPPLE CRISPS



Apricot and Pineapple Crisps image

Provided by Giada De Laurentiis

Time 37m

Yield 4 servings

Number Of Ingredients 11

Vegetable oil cooking spray
1 (20-ounce) can pineapple chunks in juice, drained and 1/2 cup juice reserved
1 cup (6 ounces) quartered dried apricots
3/4 teaspoon ground cinnamon
1/4 teaspoon arrowroot
1/2 cup flour
1/2 cup quick-cook oats
1 stick unsalted butter, chilled, cut into 1/2-inch pieces
1/2 cup light brown sugar, packed
1/3 cup chopped pecans
1/4 teaspoon fine salt

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Spray 4 (10-ounce) ramekins with vegetable oil cooking spray. Set aside.
  • For the filling: In a medium bowl, mix together the pineapple chunks, apricots, cinnamon, arrowroot, and reserved pineapple juice. Divide the mixture equally between the ramekins.
  • For the topping: In a food processor, combine the flour, oats, butter, sugar, pecans, and salt. Pulse together until the butter is the size of peas.
  • Spoon the topping over the filling mixture. Place the ramekins on a small baking sheet and bake until golden and the filling is bubbling, 18 to 20 minutes. Cool for 10 minutes and serve.

PINEAPPLE-APRICOT GLAZE



Pineapple-Apricot Glaze image

Provided by Food Network Kitchen

Time 10m

Number Of Ingredients 0

Steps:

  • Grate the zest of 2 limes; set aside. Squeeze the juice into a saucepan; add 8 thin slices ginger and 2 cups unsweetened pineapple juice. Boil until reduced to 1/2 cup, 8 to 10 minutes. Strain, then add the lime zest, 1 cup apricot preserves and 1/4 cup dijon mustard.

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