Recipe | Boneless ham with brown sugar pineapple glaze
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Easter Sunday is just around the corner and if you’re preparing an Easter feast at home but haven’t settled on 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. This recipe is sure to become a new family favorite; the flavors are familiar and the instructions are easy to follow.
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.
About the Author - Taryn Jeffries
Editor and Chief Eating Officer of PhoenixBites, 2017 Food Writer of the Year (Arizona Culinary Hall of Fame) Taryn grew up in a small town in Illinois with a doting Grandmother who taught her the way around a kitchen and that food is representative of love. Her current quest is to find the love in local dishes and the chefs behind them. In addition to running all things PhoenixBites, Taryn is also a freelance writer, sharing her insight on the best dishes and where to get them each and every month.
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