Pineapple Jalapeño Glazed Ham
- 8 pound boneless ham
- 4 tablespoons butter
- 1 large jalapeño pepper seeded and diced fine
- 2 cups fresh pineapple diced fine
- 3 tablespoons Dijon mustard
- 2 cups jalapeño pepper jelly
- 1/2 cup pineapple juice
- salt and pepper to taste
It's springtime and visions of snowflakes are fading from memory. Glazed ham hot out of the oven on a beautifully set spring table is what I am dreaming of. This recipe for pineapple jalapeño glazed ham could not be any easier. The fresh pineapple and jalapeño combined with the Dijon mustard and pepper jelly yield a delicious sweet and sour sauce with some spice from the jalapeños. I am already looking forward to leftover ham sandwiches and ham croquettes!
- Preheat oven to 325ºF. Score the ham in a crisscross pattern, slicing into the ham about 1/3 an inch. Set ham in roasting pan on top of roasting rack. Add 1/2 cup of water to the bottom of the pan.
- In a saucepan at medium heat, add the butter. Once it melts, add the jalapeño and pineapple. Season lightly with salt and pepper and saute for 3 minutes.
- Add the mustard, jalapeño pepper jelly and pineapple juice. Bring to a boil and reduce to a simmer. Season to taste with salt and pepper and continue cooking for 10 minutes or until sauce thickens slightly.
- Ladle half of the glaze over the score ham, making sure that some of the glaze gets in between the sliced areas. Cover tightly with foil paper and bake for 90 minutes.
- Remove the foil paper and begin to spoon some of the remaining glaze onto the ham. Add more glaze every 10 minutes for the next 30 minutes.
- Place the foil back on and bake for another 25 to 30 minutes or until the internal temperature reads 140ºF. Remove from oven and let stand for 30 minutes before slicing. Transfer sliced ham to serving dish and ladle with remaining glaze from roasting pan.
When shopping for a boneless ham, look for brands that come vacuum sealed with the least amount of water. This will yield a less salty ham.