Keyingredient.com uses cookies so that we can provide you with the best user experience and to deliver advertising messages that are tailored to your interests. By continuing to browse the site, you are agreeing to our use of cookies. To manage your cookies on this site, click here. OK
Menu Enter a recipe name, ingredient, keyword...

Easy Pineapple Glazed Spiral Ham

By

Make your own pineapple glaze for your spiral cut ham! I wanted to show how easy it is to turn a spiral cut bone-in ham into something that looks impressive, but isn't a whole lot of work. You see, the ham glaze packet, that comes with a spiral cut cooked ham doesn't do much for me. Have you read the ingredients listings? Yikes! I improvised making my own glaze, using pineapple jam (which I made myself), brown sugar and Dijon mustard. I was surprised at how good this turned out, and with the drippings I actually made a beautiful gravy to pour over the ham slices.

Google Ads
Rate this recipe 4.2/5 (19 Votes)

Ingredients

  • SAUCE:
  • 1 spiral cut ham, already cooked
  • 1 cup of pineapple jam
  • 3/4 cup brown sugar
  • 2 tablespoons Dijon mustard
  • 1 to 2 cups low sodium chicken broth
  • CORNSTARCH SLURRY:
  • 2 tablespoons cornstarch
  • Water

Details

Preparation time 15mins
Cooking time 90mins
Adapted from foodiewife-kitchen.blogspot.com

Preparation

Step 1

Preheat oven to 275°F.
Whisk together the glaze ingredients, and generously slather all over the ham.

Cover the ham, loosely, with foil and place into preheated oven set on a roasting rack for about 1 1/2 hours, total.

During the last hour, remove the foil. Brush to spread glaze, evenly, if desired.

If you end up with drippings, which I did, you can make an easy "gravy" for the ham. Here's what you do:

Pour the drippings into a stove top pan.

Add about 1 1/2 cups to 2 cups low sodium chicken broth and bring to a boil.

Stir to combine. To thicken the gravy make the slurry.

For the slurry:
In a bowl, add the cornstarch and whisk in enough cold water to make a thin slurry, without any lumps. If you have lumps, pour the mixture through a fine sieve.

Add a small amount of the slurry, while whisking the gravy on medium-high. Add a very small amount, at a time, until the gravy thickens to your liking.

Taste and season with coarse salt and black pepper, to taste.

You'll also love

Review this recipe

Gluten-Free, High-Protein Coconut Flour Bread-Maker Bread Raw Mini Chocolate Cream Cakes