Glazed Ham with Pineapple Mustard Sauce Recipe at Epicurious.com Recipe

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I made Glazed Ham with Pineapple Mustard Sauce. I love this recipe! It has pineapple juice, that you baste with and make a mustard sauce that compliments it so well. It has one of my FAVORITE Herbs in it too! Fresh Thyme from my greenhouse window. I used a combination of French Thyme and English Thyme. Hmmmm ... love the smell of fresh Thyme. The aroma just fills the air. Another one of my favorites is Dijon Mustard, you can do so much with this ingredient!

http://steppingbackintimecherishedcookbooks.blogspot.com/2011/04/strawberry-season-is-here.html?utm_source=BP_recent

Ingredients

Cost per recipe $2.40 view details
  • Vegetable oil for greasing pan
  • 1 (8- to 10-pound) partially cooked smoked shank-end ham (preferably Cook's brand)
  • 3 cups unsweetened pineapple juice (24 fl ounces)
  • 1 tablespoon sugar
  • 3/4 cup Dijon mustard (7 ounces)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon finely chopped fresh thyme leaves
  • Special equipment: an instant-read thermometer
  • Garnish: sprigs of fresh thyme
  • print a shopping list for this recipe

Directions

  1. Glazed Ham with Pineapple Mustard Sauce Recipe at Epicurious.com
  2. Vegetable oil for greasing pan
  3. 1 (8- to 10-pound) partially cooked smoked shank-end ham (preferably Cook's brand)
  4. 3 cups unsweetened pineapple juice (24 fl ounces)
  5. 1 tablespoon sugar
  6. 3/4 cup Dijon mustard (7 ounces)
  7. 1/4 teaspoon salt
  8. 1/4 teaspoon black pepper
  9. 1 tablespoon finely chopped fresh thyme leaves
  10. Special equipment: an instant-read thermometer
  11. Garnish: sprigs of fresh thyme
  12. print a shopping list for this recipe
  13. preparation
  14. Put oven rack in middle position and preheat oven to 325°F. Oil a large roasting pan.
  15. If ham comes wrapped in plastic, rinse ham and pat dry. Cut away and discard any thick skin with a sharp paring knife, leaving a 1-inch band around shank end, then cut away all but about an 1/8-inch layer of fat where possible. Put ham, cut side down, in roasting pan. Pour 3/4 cup pineapple juice around ham and cover pan tightly with foil, then bake 1 hour.
  16. While ham is baking, combine sugar and remaining 2 1/4 cups pineapple juice in a 1 1/2- to 2-quart heavy saucepan and gently boil, stirring occasionally, until reduced to 3/4 cup, 12 to 15 minutes. Transfer pineapple syrup to a bowl and cool 5 minutes. Whisk in mustard, salt, and pepper, then pour 1/2 cup into a small bowl and stir in thyme. Reserve remaining mustard mixture for serving.
  17. Discard foil from pan and brush ham with thyme mustard mixture, then bake, basting with pan juices occasionally, until thermometer inserted into center of meat (do not touch bone) registers 145 to 150°F, 1 1/4 to 1 1/2 hours. If pan juices evaporate during baking, add 1/2 cup water. Transfer ham to a platter, discarding pan juices, and let stand, uncovered, 15 to 30 minutes before slicing. Serve ham with reserved mustard mixture on the side.
  18. Cooks' notes:
  19. ·Pineapple mustard mixture, without thyme, can be made 1 day ahead and chilled, covered.
  20. ·Ham can be trimmed of skin and fat 8 hours ahead and chilled, its surface covered with plastic wrap. Let stand at room temperature 30 minutes before baking.
  21. http://steppingbackintimecherishedcookbooks.blogspot.com/2011/04/strawberry-season-is-here.html?utm_source=BP_recent

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 953g
Calories 574  
Calories from Fat 71 12%
Total Fat 8.43g 11%
Saturated Fat 0.56g 2%
Trans Fat 0.02g  
Cholesterol 0mg 0%
Sodium 2716mg 113%
Potassium 1250mg 36%
Total Carbs 119.82g 32%
Dietary Fiber 8.0g 27%
Sugars 89.05g 59%
Protein 11.01g 18%
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