Glazed Ham with Country Dijon Pineapple Sauce
Vicki Butts (lazyme)
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- 5 lb
- precooked ham
- whole cloves
- maraschino cherries, halved
- 1 c
- dark brown sugar
- 1/2 c
- maple syrup
- 1/4 c
- country dijon mustard (grey poupon)
- 1 Tbsp
- 1 can(s)
- unsweetened crushed pineapple (1 lb 4-oz)
1Score ham. Stud with cloves and cherries. Place on rack in shallow baking pan.
2Bake in 350ºF oven for 2 hours.
3Meanwhile, combine sugar, syrup and mustard.
4Use 3/4 cup to baste ham every 10 minutes during last 35 to 40 minutes of baking.
5Stir cornstarch in remaining glaze. Add pineapple with juice. Simmer, stirring constantly, until sauce thickens.
6Serve sauce with ham.