How To Make Spicy Pineapple Glazed Ham
A blend of slightly sweet and spicy, this richly glazed ham is a flavorful dish with a glaze made with pineapple, marsala, wine, and lots of spices.
Serves:
Ingredients
- 18lbssmoked ham on the bone
- 4½lbspineapple
- 2medium onions
- 2bay leaves
- 2cupdry Marsala
- 2cupdry Riesling
- 2cupwater
- ½tspnutmeg,freshly grated
- ¼cupwhole grain mustard
- 2tbspdijon mustard
- 2large jalapenos
Instructions
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Preheat the oven to 450 degrees F.
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Cut off the ham skin, leaving a thick layer of fat. Lightly score the fat in a diamond pattern.
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Arrange the pineapple rings in a roasting pan. Add the onions, bay leaves, Marsala, Riesling, water, and nutmeg. Set the ham on top, fat side up.
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Cover with parchment paper, then tightly cover the pan with foil.
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Bake the ham for 40 minutes. Turn the oven to 325 degrees F and bake for 2 hours and 30 minutes longer, or until an instant-read thermometer inserted in the thickest part without touching the bone registers 120 degrees F.
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In a food processor, puree the chopped pineapple, then blend with the mustards.
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Remove the ham from the oven. Turn the oven to 400 degrees F.
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Spread the pineapple mustard all over the ham, and arrange the jalapeño rings on top in even rows.
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Bake the ham for 15 minutes, or until nicely browned.
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Transfer to a cutting board and let rest for 20 minutes.
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Strain the pan juices into a saucepan and boil over high heat for about 20 minutes until reduced to 3 cups. Skim off the fat and pour the juices into a warmed gravy boat.
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Carve the ham in thin slices and serve with the pan juices. Enjoy!
Nutrition
- Calories:Â 986.43kcal
- Fat:Â 16.66g
- Saturated Fat:Â 5.99g
- Trans Fat:Â 0.00g
- Monounsaturated Fat:Â 8.64g
- Polyunsaturated Fat:Â 1.70g
- Carbohydrates:Â 77.74g
- Fiber:Â 3.13g
- Sugar:Â 17.91g
- Protein:Â 123.51g
- Cholesterol:Â 149.69mg
- Sodium:Â 6215.09mg
- Calcium:Â 75.97mg
- Potassium:Â 1370.52mg
- Iron:Â 3.40mg
- Vitamin A: 7.38µg
- Vitamin C:Â 90.28mg
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