Easter recipe: Boneless ham with brown sugar pineapple glaze

Posted on: April 4th, 2012 by Amy Martin No Comments

Easter Sunday is just around the corner and if you’re planning an Easter feast at home but haven’t finalized your menu yet, the folks at Ronco.com can help out with your main dish. They were so kind to share two recipes for holiday entrees this year. Below, we’ve outlined their Boneless Ham with Brown Sugar Pineapple Glaze recipe.

Be sure to check out their Dijon-Garlic-Rosemary Rubbed Lamb Roast recipe too (click the Food & Drink tab above for our recipe section).


You’ll find instructions for a Conventional Oven and Rotisserie Oven. Enjoy!

Boneless Ham with Brown Sugar Pineapple Glaze

*Recipe courtesy of Ronco.com

Rotisserie oven directions

Ingredients:

  • 1 (16 ounce) can crushed pineapple
  • 1/4 cup brown sugar
  • 1 teaspoon dry mustard
  • 1 4 pound boneless fully cooked ham

Directions:

  • In a small saucepan stir together the crushed pineapple, brown sugar and dry mustard. Bring to a simmer and cook for 3 minutes. Set aside to cool.
  • For best results use a rotisserie oven to prepare the ham. Insert the spit rods evenly through the ham and brush with some of the pineapple mixture. After 45 minutes of rotating, brush with pineapple mixture again. Rotate an additional 10 or 15 minutes, or until the ham reaches an internal temperature of 140 degrees. Serve sliced ham with some of the pineapple mixture on top.

Conventional oven directions

*For preparation in a conventional oven, preheat the oven to 325 for a fully cooked ham or 350 for an uncooked ham. Rub the brown sugar and pineapple glaze all over the uncooked ham inside the baking dish. Then place ham with fat side up. Add a small amount of water to the baking dish with a fully cooked ham; OR add 1 cup water with a ready-to-cook ham. Cook for 18 to 20 minutes and test the meat with a thermometer until the center of the ham reaches at least 140. Serve sliced ham with some of the pineapple mixture on top.

Boneless Ham with Brown Sugar Pineapple Glaze


About the Author - Amy Martin

Author of Her Plate, Amy's love of food, cooking and all things culinary keeps her endlessly plotting what her next meal will be. Her pastimes include creating in (i.e. demolishing) her own kitchen and baking far more sweets than her tiny family could ever eat.

More Posts by  | Website  | Follow Amy Martin on Twitter

Related Posts

TEXAZ Grill

Summer Menu Series: TEXAZ Grill

Posted on: August 21st, 2014

Through the end of August, TEXAZ Grill is serving up red hot food and drink specials. The Bites Spinach Salad| Baby spinach tossed with fresh sliced mushrooms, red onion, bacon bits, and bacon dressing, topped with a grilled chicken breast Summer Wrap| Grilled chicken breast, iceberg lettuce, pepper jack cheese, tomatoes, black beans, diced green... Read More
Sapporo Pad Thai Tacos

Summer Menu Series: Sapporo Scottsdale

Posted on: August 20th, 2014

Sapporo Scottsdale has recently revamped their menu with a compilation of customer favorites as well as some innovative new dishes. This reconstructed menu reflects the restaurant’s commitment to high-quality, fresh food that is thoughtful and inventive. Executive Chef Stephen Stromberg noted, “Our goal was to evolve the menu by creating a balance between our customers’... Read More

Be the first to comment!

©2014 PhoenixBites | Site Designed by WeDoDev

All rights reserved. Privacy Policy | Disclosure Policy | Sitemap