Slice the ham in line with each spiral slice to serve. Remove the pineapple slices and serve as an accompaniment. Step 11: Before serving the pineapple ham, remove the foil and drizzle the reduced glaze over the top. It should be thicker and more concentrated. Simmer for about 15 minutes, until the liquid has been reduced to half. Step 10: At the same time, pour the pan juices through a strainer and into a pot. Unwrap ham and place in large roasting pan cut side down. ![]() Bring to simmer and cook for 1-2 minutes or until sugar dissolves. In a medium saucepan, whisk together ingredients for glaze. Step 9: Once the ham is fully heated, remove the pan from the oven, cover it with foil, and let rest for 20 minutes. Remove ham from refrigerator at least 2 hours before cooking to come to room temperature. Step Eight: Baste the ham with the pineapple pan juices every 20 minutes and remove the foil for the last 20 minutes. This helps keep the ham moist but also adds amazing flavor and a sweet coating. Bake for approximately 10 minutes per pound of ham, removing the hame from the oven when the internal temperature reaches 140☏. Step Six: Drizzle the pineapple juice glaze all over the top of the ham. Lightly dust the pineapple with the remaining cinnamon. The easiest way to do this is to insert the sharp end of the clove into the pineapple flesh. Add a maraschino cherry to the center of each one, then add 2 to 3 cloves to each pineapple. Step Five: Attach the sliced pineapples to the entire surface of the ham with toothpicks. Step Four: Place the ham in a roasting pan, then baste the entire top with the brown sugar glaze. Heat approximately 18 to 23 minutes per pound until heated through. Place ham, cut/flat side down, on rack in shallow roasting pan cover tightly with aluminum foil. Step Three: In a bowl, combine a half cup of honey with half a cup of brown sugar. Spiral Sliced Applewood Smoked Pit Hams (Quarter or Half) WARMING HAM Heat oven to 325F. Step Two: Stir and let simmer until the sugar and honey are completely melted and the liquid is well blended. Unwrap ham remove and discard plastic disk covering bone. Step One: Add the pineapple and cherry juices, a cup of brown sugar, apple cider vinegar, a teaspoon of cinnamon, the ground cloves, and half a cup of honey to a pot over medium heat. Adjust oven rack to lowest position and heat oven to 250 degrees. (A fresh ham, on the other ham hand, has not been preserved: It is uncured, unsmoked, uncooked piece of meat that must be prepared according to a different process.The first step to making this pineapple honey-glazed ham is to create the pineapple glaze. When we’re talking about the crackly, glazed, rosy-fleshed joint of meat that anchors many a Thanksgiving, Christmas, or Easter table, we’re usually referring to what’s known as a city ham-that’s the haunch of a pig that’s been cured in a saltwater brine and then typically smoked and fully cooked. In a small saucepan, add pineapple/orange mixture, honey and brown sugar. Before widespread refrigeration, pork was processed this way to prevent the growth of harmful bacteria and extend its shelf life these days we still do it because, well, it tastes amazing. In a food processor, blend together drained pineapple and mandarin orange sections with juice. The word ham refers to the hind leg of a pig, usually one that has been preserved or cured, whether by salting, drying, smoking, or some combination of the three. And the leftover ham you will make your way through the whole week after might be even better than the ham itself?īelow, we’ll cover what ham even is, what distinguishes a holiday ham from a regular ham (hint: it’s not just a ham wearing its ugliest sweater), and how to cook ham to perfection. Whereas a turkey begs to be dry-brined for several days, a cooked ham, as long as you remember to thaw it from frozen, requires almost no thinking ahead. It’s a hands-off process you can do entirely in your oven with minimal equipment-you don’t need a slow cooker or even a roasting pan. As long as you seek out a high-quality ham and make a delicious sauce to coat and flavor it-a brown sugar glaze is always a crowd-pleaser-you’ll be rewarded with a handsome piece of meat that can happily serve 12 of your closest friends. Learning how to cook ham takes, well, almost no learning at all-as is the case with many of the best foods, the payoff is disproportionate to the prep. The real centerpiece is a bone-in glazed ham, which can redeem any small talk you’re required to make with third cousins. ![]() ![]() A great holiday spread doesn’t need multiple carbohydrates, a display of cookies, a green vegetable, or-gasp!-a beautifully bronzed bird holding court.
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