Pineapple Glazed Ham Recipes

Ingredients:

• 1 lb. sliced ham
• 1/2 cup pineapple juice
• 4 slices pineapple
• 12 marshmallows

Directions:

Bake ham for 30 minutes. Drain off fat. Cover ham with pineapple and juice. Bake in slow oven (325 degrees F) until ham is tender.

Baste frequently. Turn pineapple and allow both sides to brown. Cover with marshmallows. Place in slow oven until marshmallows are puffed and slightly brown. Serve at once.

Source: 1935 Household Searchlight Cook Book This recipe by Mrs. B.W. Alward, Erie, PA.

By Vi Johnson from Moorpark, CA

Ingredients:

• 1 (5 lb.) pre-cooked ham
• cloves, whole
• 1 cup firmly packed dark brown sugar
• 1/2 cup maple flavored syrup
• 1/4 cup Dijon mustard
• 1 Tbsp. cornstarch
• 1 can crushed pineapple in own juice
• Maraschino cherries, halved

Directions:

Score ham, stud with cloves. Place on rack in shallow baking pan. Bake at 350 degrees F for 2 hours. Combine sugar, syrup, and mustard to make glaze. Use 3/4 glaze to baste ham every 10 minutes during the last 35 to 40 minutes of baking. Dissolve cornstarch in remaining glaze, add pineapple to make sauce. Cook sauce, stirring constantly until thickened. Garnish ham with cherries. Serve sauce with ham.

By Connie from Cotter, AR

Ingredients

• 1 smoked bone-in Virginia ham (14 to 16 pounds)
• 4 cups pineapple juice
• 1-inch piece fresh ginger, peeled and sliced
• 4 cloves of garlic, peeled and smashed
• 12 to 16 whole cloves
• 1/4 cup Dijon mustard
• 1 cup light-brown sugar
• about 10 pineapple rings
• about 10 maraschino cherries

Directions

Combine the pineapple juice, ginger, and garlic in a saucepan. Bring to a boil, reduce the heat to medium-low and simmer 25 minutes, reducing the liquid by half (to 2 cups). Strain and reserve. Preheat the oven to 350 degrees F. Carefully trim the thick rind and all but 1/4 inch of fat from the surface of the ham. With a sharp knife, score a diamond pattern and insert the cloves at the crossed points of the diamonds. Set the ham in a shallow baking pan. Brush the mustard all over the top. Pat the sugar atop the mustard. Starting at the butt end, decoratively arrange the pineapple rings, securing with cherries and toothpicks in the centers, working toward the bone. Pour the reserved pineapple juice into the bottom of the pan and place in the oven.

Bake for 1 1/2 hours, basting every 15 minutes. When the ham is done, place it on a serving platter and let rest for 15 minutes. Carve into thin slices, beginning at the butt end. Serve warm with pan sauce alongside. Remove the pineapple slices and cherries as you carve and serve them with the ham.

Jackie from MA

I believe this is the recipe for the pineapple sauce... "I took a large can of pineapple chunks and drained the pineapple juice into a small sauce pan. I opened a container that I thought was raisins but it turned out to be currants.

I added about 1/2 cup to the juice. I then added 2 Tablespoons of brown sugar, 1/4 teaspoon of cinnamon and 2 Tablespoons of corn starch. Using a whisk I mixed until it started to get a bit thickened and then I added the pineapple chunks in."