Prep 10 m; Cook 5 m; Ready In 15 m;
"I have tried for years to find a really good ham glaze. After many attempts I have finally created a recipe I really love. It makes enough to glaze a 10 to 15 pound ham."
- 1 cup firmly packed brown sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon ground cinnamon
- 3 tablespoons vinegar
MethodStir vinegar, water, honey, and mustard together in a saucepan; add brown sugar mixture and whisk until blended. Turn heat to medium-high, stir crushed pineapple into mixture, and bring to a boil, whisking constantly, until thickened, 2 to 3 minutes.
Recipe TipCook's Notes:
Pineapple juice can be substituted for the water in the glaze if desired.
Bake ham as directed. Thirty minutes prior to end of baking time, remove ham from oven and score in a diamond pattern. Pour glaze over ham, place back in oven, and bake for final 30 minutes. (Optional: baste with glaze runoff and drippings several times).
Grill 1 can sliced pineapple until just brown. Garnish finished ham with grilled sliced pineapple and 1 small jar maraschino cherries using toothpicks.
- Nonstick cooking spray
- 6 eggs
- 2 1/2 cups lowfat milk
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 116 ounce loaf sliced whole wheat bread, crusts trimmed, and cut into cubes (9 cups)
- 120 ounce can pineapple tidbits (juice pack), drained
- 1 cup diced cooked ham (5 ounces)
- 2 tablespoons unsalted butter, melted
- 1 cup shredded sharp cheddar cheese (4 ounces)
- Preheat oven to 350 degrees F. Coat a 13x9x2-inch baking dish (3-quart) with cooking spray; set aside.
- In a large bowl whisk together eggs, milk, spice, and salt. Stir in bread. Stir in pineapple ham, butter, and cheese until combined. Transfer to prepared baking dish. Cover with foil.
- Bake in the preheated oven for 35 minutes. Uncover. Bake for 20 to 25 minutes more or until puffed and set. Remove and cool 10 minutes before serving (bread pudding will sink slightly during cooling).
- 1pound soft whole-wheat Sandwich bread , crusts removed
- 6 large Eggs, separated
- 3/4 cup low-fat milk
- 38 - ounce cancrushed pineapple, very well drained
- 1 1/2 cups finely diced Ham steak
- 3tablespoons butter, melted
- 2tablespoons sugar
- 1/4 teaspoon salt
- Preheat oven to 375 degrees F. Coat a 2 1/2-quart souffle or casserole dish with cooking spray.
- Process bread in a food processor in three batches, until coarse crumbs form (about 5 cups).
- Whisk 2 egg yolks (discard the remaining yolks or reserve for another use), milk, pineapple and ham in a large bowl. Stir in the breadcrumbs and butter.
- Beat 6 egg whites, sugar and salt in a medium bowl with an electric mixer on medium-high speed until soft peaks form. Gently fold the whites into the bread mixture in two batches. Transfer to the prepared dish.
- Bake the souffle until puffed, golden and an instant-read thermometer inserted into the center registers at least 160 degrees F, 50 minutes to 1 hour.
- Tip:MAKE AHEAD TIP: Equipment: 2 1/2-quart souffle or casserole dish
- 1 6 pound cooked Ham, rump half
- 1 cup chopped fresh pineapple
- 1/4 cup honey
- 8 - 10 cloves garlic, minced
- 1 teaspoon crushed Red Pepper
- 2 - 4 tablespoons unsweetened pineapple juice (optional)
- Fresh pineapple wedges (optional)
- Desired mustard (optional)
- Preheat oven to 325 degrees F. If desired, score ham in a diamond pattern by making shallow diagonal cuts at 1-inch intervals.
- Place ham on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of ham. The thermometer should not touch bone. Cover with foil; bake for 1-1/2 hours.
- Meanwhile, for glaze, in a food processor or blender combine 1 cup pineapple, honey, garlic, and crushed red pepper. Cover and process or blend until nearly smooth.
- Brush ham generously with glaze. Bake, uncovered, for 45 to 60 minutes more or until thermometer registers 140 degrees F. If desired, drizzle ham with pineapple juice to moisten. If desired, garnish with pineapple wedges and serve with mustard.