SLOW-COOKER HAM WITH TROPICAL FRUIT SAUCE
Escape the dinner doldrums with this tropical-inspired slow-cooked ham recipe. The sweetness of mango and pineapple is nicely offset by the jalapeño's subtle heat.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h20m
Yield 12
Number Of Ingredients 8
Steps:
- Spray inside of 4- to 5-quart slow cooker with cooking spray. Place ham in slow cooker; sprinkle with pepper. Place mango, preserves, chili and vinegar in blender. Cover and blend on high speed 30 seconds; pour over ham.
- Cover and cook on Low heat setting 6 to 8 hours.
- Remove ham from cooker; place on serving platter. Sprinkle ham with 1 tablespoon of the cilantro. Stir remaining 3 tablespoons cilantro and the pineapple into sauce in cooker. Serve sauce with ham.
Nutrition Facts : Calories 400, Carbohydrate 37 g, Cholesterol 85 mg, Fiber 2 g, Protein 33 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 2180 mg, Sugar 28 g, TransFat 0 g
CURRIED PINEAPPLE CHUTNEY
Steps:
- Heat oil in heavy large pot over medium-high heat. Add red onion and bell peppers and sauté until onion begins to soften, about 8 minutes. Add jalapeño chilies and curry powder; stir 2 minutes. Add pineapple cubes, orange juice, apple cider vinegar, and golden brown sugar. Bring to boil. Reduce heat to medium and simmer mixture until thick and reduced to about 7 1/2 cups, stirring often, about 1 hour 10 minutes. Season chutney to taste with salt and pepper. (Can be prepared 4 days ahead. Cool completely, then cover and refrigerate.)
HAWAIIAN STYLE PINEAPPLE-GUAVA GLAZED HAM
This recipe for our Holiday Ham is made every year at either Thanksgiving or Christmas. The original recipe is my mom's, but this recipe here has a little twists and tweaks that I've made. It's sooooo delicious! The photo is not mine, but will soon be replaced with one of my own.
Provided by Jo Anne Sugimoto
Categories Pork
Number Of Ingredients 20
Steps:
- 1. Place the ham and the drippings in a deep dish roasting pan.
- 2. Score the top of the ham, diagonal cuts about 1/4 inch deep and an inch apart. In each diagonal point (like a grid), push a whole clove in each point of the ham. Poke whole cloves around the sides of the ham.
- 3. Spread the yellow mustard onto the top of the ham and the cloves.
- 4. Pack the brown sugar on the top of the ham, making a slight mound.
- 5. Arrange the pineapple rings on top of the brown sugar, over lapping them for a nice arrangement. Pour the pineapple juice into the roasting pan. Toothpick a maraschino cherry into the center of each pineapple ring to hold it there during the baking process.
- 6. Bake the ham at 275 degrees for 2 hours, tenting the ham with foil during the last 30 minutes of baking.
- 7. GLAZE:
- 8. Combine all the ingredients and cook over medium-low heat till well incorporated.
- 9. Set aside a cup of the cooked glaze mixture for the sauce.
- 10. Pour the remaining glaze over the ham during the last 1/2 an hour of baking.
- 11. SAUCE:
- 12. Combine the juices in the roasting pan with the ham glaze, cherry pie filling and raisins (opt.), in a saucepan and warm it over low heat. Remove from heat.
- 13. Slice the ham, use the pineapple rings and arrange it on a serving platter. Pour the hot sauce over the ham slices or serve it on the side.
HONEY-GLAZED HAM WITH FRESH PINEAPPLE CHUTNEY
Pineapple chutney is a wonderful summer topping that can be used on grilled chicken, pork, ham and even over cream cheese as an appetizer! I found this recipe in a hand from Fry's store in Buckeye AZ.
Provided by Golf Gal
Categories High Protein
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 F In a small bowl, blend honey, orange juice and cloves. Place ham in a foil-lined pan, roast for 30 minutes and brush with half the glaze. Continue roasting,brushing halfway through with remaining glaze, to an internal temperature of 140 F, about 20 minutes more. For the chutney, combine pineapple, cider, onion, cinnamon, and pepper flakes in a small saucepan. Place over medium heat for about 10 to 20 minutes and stir frequently until pineapple is tender. Discard cinnamon stick and serve chutney warm with ham or cool to us as a spread on cream cheese. Refrigerate any leftovers.
Nutrition Facts : Calories 981, Fat 56, SaturatedFat 20.6, Cholesterol 298.3, Sodium 192.3, Carbohydrate 18.6, Fiber 1.5, Sugar 14.9, Protein 85.8
TROPICAL GLAZED HAM WITH CURRIED PINEAPPLE CHUTNEY
Steps:
- Roast ham:
- Position rack in bottom third of oven and preheat to 350°F. Using sharp knife, cut parallel lines 1 inch apart in fat layer and rind on ham. Cut more lines in crosswise direction, making diamond pattern.
- Stick 1 whole clove into center of each diamond. Place rack in roasting pan. Place ham on rack. Roast ham 2 hours. Reduce oven temperature to 300°F. Continue to roast ham until golden, about 1 hour.
- Make glaze:
- Meanwhile, combine mango nectar and next 6 ingredients in heavy medium saucepan. Bring to simmer over medium heat. Cook until glaze thickens and coats spoon, stirring often, about 14 minutes; set glaze aside.
- Glaze ham:
- Remove ham from oven. Maintain oven temperature. Using pastry brush, dab all of glaze over ham, being careful not to dislodge crisp diamonds of fat and rind.
- Return ham to oven. Roast until ham is heated through and glaze is brown, about 35 minutes.
- Transfer ham to platter; let stand 15 minutes. Spoon chutney into bowl. Slice ham and serve with chutney.
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- Preheat oven to 350°F. Line a rimmed baking sheet with aluminum foil; set a wire rack inside the baking sheet. Stir together bourbon, 1 cup of the preserves, and 1/3 cup of the brown sugar in a small bowl. Place ham on a large piece of aluminum foil big enough to cover entire ham; brush with 1/2 cup of the bourbon glaze. Wrap tightly in aluminum foil. Place, cut side down, on prepared wire rack. Add 3 cups water to baking sheet under rack. Bake ham 2 hours.
- Meanwhile, heat a large cast-iron skillet over high until very hot. Add pineapple; cook, stirring occasionally, until browned on 2 to 3 sides, about 10 minutes. Reduce heat to medium; add coconut oil, chile, and ginger. Cook, stirring often, until softened and fragrant, about 2 minutes. Add salt, allspice, and remaining 1/4 cup preserves and 2 tablespoons brown sugar. Cook, stirring often, until liquid has mostly evaporated, about 4 minutes. Remove from heat; stir in lime juice. Transfer mixture to a bowl; cool to room temperature, about 20 minutes.
- Remove ham from oven; remove foil. Increase oven temperature to 425°F. Baste ham with 1/2 cup of the bourbon glaze, brushing in between slices. Return to oven; bake, uncovered, at 425°F for 15 minutes. Remove from oven; brush with remaining 1/2 cup glaze. Continue baking, uncovered, until a thermometer inserted in thickest portion of ham registers 140°F, about 15 minutes. Remove from oven; rest 10 minutes. Slice and serve with pineapple chutney.
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