Glazed Ham with Pineapple Mustard Sauce
by aldrichmh
Original recipe from Epicurious: http://www.epicurious.com/recipes/food/views/Glazed-Ham-with-Pineapple-Mustard-Sauce-238078
Remember those baked hams gussied up with pineapple rings and maraschino cherries? There's a reason they became so popular in the '50s - pineapple contributes sweetness and a little acid to salty ham. But here, with pineapple juice concentrated into a syrup and combined with thyme and Dijon mustard, the effect is homey, more subtle, and less overtly sweet.
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INGREDIENTS
- Vegetable ; oil for greasing pan
- 8-10 pounds partially cooked smoked ham shank-end ; (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
- sprigs of fresh thyme ; Garnish
INSTRUCTIONS
Put oven rack in middle position and preheat oven to 325 degrees F. Oil a large roasting pan.
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.
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.
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 degrees 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.
Pineapple mustard mixture, without thyme, can be made 1 day ahead and chilled, covered.
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.
NOTES
Pineapple mustard mixture, without thyme, can be made 1 day ahead and chilled, covered.
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.
aldrichmh
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (94g) | ||
| Recipe Makes: 10 Servings | ||
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| Calories: 51 | ||
| Calories from Fat: 7 (14%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.7g | 1 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0.5g | ||
| Polyunsanturated Fat 0.2g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 554.5mg | 19 % | |
| Potassium 126.5mg | 3 % | |
| Total Carbohydrate 10.5g | 3 % | |
| Dietary Fiber 0.7g | 3 % | |
| Sugars, other 9.7g | ||
| Protein 1.1g | 2 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 51
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