Tropical Glazed Ham With Curried Pineapple Chutney Recipes

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SLOW-COOKER HAM WITH TROPICAL FRUIT SAUCE



Slow-Cooker Ham with Tropical Fruit Sauce image

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

4 1/2-pound fully cooked smoked boneless ham
1/4 teaspoon pepper
1 jar (24 ounces) mango in extra-light syrup, drained
1 jar (12 ounces) pineapple preserves
1 jalapeño chili, seeded and chopped
2 tablespoons white wine vinegar
1/4 cup chopped fresh cilantro
1 can (20 ounces) sliced pineapple, drained and cut into sixths

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



Curried Pineapple Chutney image

Categories     Sauce     Fruit     Vinegar     Orange     Pineapple     Curry     Bell Pepper     Spring     Jalapeño     Simmer     Bon Appétit

Yield Makes about 7 1/2 cups

Number Of Ingredients 9

6 tablespoons vegetable oil
1 large red onion, chopped
2 medium-size red bell peppers, chopped
5 tablespoons minced seeded jalapeño chilies
3 tablespoons curry powder
9 cups 1/2-inch cubes peeled quartered cored pineapple (from 2 large)
1 1/2 cups orange juice
1 1/2 cups apple cider vinegar
1 1/2 cups (packed) golden brown sugar

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



HAWAIIAN STYLE PINEAPPLE-GUAVA GLAZED HAM image

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

HAM:
1 can(s) ham (5 lb.) or a smoked ham
whole cloves
5 Tbsp yellow mustard
1 c brown sugar
1 can(s) pineapple rings
toothpicks
maraschino cherries
GLAZE:
1 c guava jelly
2 Tbsp dark brown sugar
1 Tbsp dijon mustard
1/4 c white wine
1/2 c pineapple juice
1/4 c ketchup
1/4 tsp ground cloves
SAUCE:
1 c ham glaze that was set aside
1 can(s) cherry pie filling, (21 oz.)
1/2 c raisins (opt.)

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



Honey-Glazed Ham With Fresh Pineapple Chutney image

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

3 tablespoons honey
3 tablespoons orange juice
1/8 teaspoon clove
7 lbs pre-packaged cooked ham
1 fresh pineapple, skinned, cored and cut into 1/2-inch cubes
2/3 cup non-alcoholic apple cider brandy (I use real Brandy)
1 red onion, chopped
1 cinnamon stick
1/8 teaspoon crushed red pepper flakes (or more to your taste)

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



Tropical Glazed Ham with Curried Pineapple Chutney image

Categories     Citrus     Fruit     Ginger     Bake     Easter     Apricot     Mango     Ham     Spring     Clove     Jam or Jelly     Bon Appétit

Yield Makes 20 servings

Number Of Ingredients 10

1 16-pound bone-in fully cooked whole ham with rind
1/4 cup (about) whole cloves
2 cups mango nectar
1/4 cup apricot preserves
4 teaspoons minced peeled fresh ginger
1 tablespoon grated lemon peel
1 tablespoon grated lime peel
2 teaspoons ground coriander
1/2 teaspoon fresh lime juice
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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