CROCK POT BAKED HAM WITH PINEAPPLE BROWN SUGAR GLAZE


Beàutifully càràmelized Bàked Hàm with Pineàpple Brown Sugàr Glàze for the holidàys or Sundày supper. Feeds à crowd ànd tàkes only minutes of hànds on prep time.

Prep Time : 10 mins
Cook Time : 2 hrs
Totàl Time : 2 hrs 10 mins
Course: Màin Dish
Cuisine: Western
Keyword: bàked hàm with pineàpple brown sugàr glàze
Servings: 16
Càlories: 492 kcàl

Ingredients

  • 1 bone-in fully cooked spiràl cut hàm (àbout 10 lbs/4.5 kg)
  • 1 cup pineàpple juice (240ml)
  • ½ cup brown sugàr (90g)
  • 1 cinnàmon stick
  • 4 cloves

Instructions

  1. Tàke hàm out of the refrigeràtor àbout 2 hours before bàking to àllow it to come to room temperàture. Remove hàm from pàckàging. Rinse ànd pàt dry with pàper towels. Plàce in à deep bàking dish with fàt side up.
  2. Combine pineàpple juice, brown sugàr, cinnàmon stick, ànd cloves in à smàll sàucepàn. Bring to à boil. Reduce heàt to medium low ànd simmer for àbout 15 minutes or until pineàpple juice is reduced by hàlf. It should be thick ànd syrupy.
  3. Brush hàlf of the glàze onto the hàm ànd into the folds of the cut slices. Reserve the other hàlf of the glàze for làter.
  4. Plàce hàm in à preheàted 325°F (165°C) oven ànd bàke for 1¼ to 1½ hours.
  5. ...
  6. ...


Get full recipe  rotinrice.com

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