Pineapple & Rosemary Glazed Ham

Posted By , April 19, 2011

pineapple and rosemary ham

(BlackDoctor.org) — There actually is such a thing as fresh ham, although what we think of is usually cured ham. Many factors contribute to the meat’s taste, including what the animal was fed and the spices used in curing the ham. But at the end of the day, a nice piece of ham coated with mustard, pineapple and rosemary is the epitome of tasty eating.

Prep Time: 30 minutes
Cook time: 20 minutes
Total Time: 2 1/2 hours
Servings: 16 to 24 servings

Ingredients
• 8 to 10 pounch cooked bone-in ham, rump half or one 4 to 6 pound cooked boneless ham
• 1/4 cup packed dark brown sugar, divided use
• 3 tablespoons  Dijon-style mustard
• 2 tablespoons  snipped fresh rosemary or 2 teaspoons dried rosemary, crushed
• 1/2 cup pineapple juice
• 1/4 cup Dijon-style mustard
• 1 medium pineapple, peeled, cored, and coarsely chopped (4-1/2 cups) or three 20-ounce cans pineapple tidbits, drained (reserve 1/2 cup juice)
• Grilled Pineapple Slices (see recipe below) (optional)

Directions:

1. Preheat oven to 325. Place ham in a roasting pan. Score ham by making diagnonal cuts, 1/4 inch deep, in a diamond pattern. Roast for 1 3/4 hours if using bone-in ham or 1 hour if using boneless ham.

2. Meanwhile, in a bowl combine 3 tablespoons of the brown sugar, the 3 tablespoons mustard, and rosemary. Brush mixture over ham. Roast for 15 minutes more. Meanwhile, for glaze, in a 2-quart saucepan combine the remaining brown sugar, the pineapple juice, and 1/4 cup mustard. Bring to boiling over medium heat, stirring frequently. Remove 1/2 cup glaze to brush over ham. Set aside.

3. Bake ham 30 minutes more or until thermometer registers 140 degree F, generously brushing with the 1/2 cup glaze several times during baking.

4. Meanwhile, add pineapple to remaining glaze in saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes. Transfer ham to serving platter. Slice ham and serve with pineapple sauce. Makes 16 to 24 servings.