Glazed Ham with Dijon-Pineapple Sauce

Glazed Ham with Dijon-Pineapple Sauce recipe

photo by:kraft

Can a ham be a showstopper? Yes, and this one proves it. The sweet and spicy glaze and jewel-like cherries are what catch your eye. The depth of flavor is what convinces you.

time

prep:

20 min

total:

2 hr 20 min

servings

total:

24 servings

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What You Need

cup packed dark brown sugar

1/2

cup maple-flavored or pancake syrup

1/4

cup GREY POUPON Dijon Mustard

whole boneless fully cooked ham (5 lb.)

Whole cloves

maraschino cherries, drained, halved

Tbsp. cornstarch

can (20 oz.) crushed pineapple in juice, undrained

Make It

HEAT oven to 350°F.

MIX sugar, syrup and mustard until blended. Use paring knife to make shallow even diagonal cuts across top of ham in one direction. Repeat, making slits in opposite direction to form diamond shapes.

INSERT cloves where cuts meet. Place ham on rack in shallow pan. Place cherries, cut-sides down, on surface of ham.

BAKE 2 hours or until ham is heated through, brushing occasionally with 1/2 cup syrup mixture after 1-1/2 hours. About 10 min. before ham is done, mix remaining syrup mixture with cornstarch and pineapple in saucepan; bring to boil on medium-high heat, stirring constantly. Cook and stir on medium-low heat 5 min. or until thickened.

SLICE ham. Serve with sauce.

Kraft Kitchens Tips

Cooking Know-How

If ham begins to brown too quickly, cover loosely with foil.

Substitute

Prepare using GREY POUPON Country Dijon Mustard.

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shim8

posted:12/24/2006

the recipe seems very simple and tasty. I will give it a try and let you know what happens.

dboyandchula

posted:12/22/2006

I love making ham for the holiday's but never knew how to get the glaze to the right consistency. This recipe has a delicious thick glaze and gives the ham great flavor. Was a hit with the family and at the office X-mas luncheon! (I omitted the cornstarch part of the recipe the glaze was thick enough without it)

vinciman1215

posted:12/8/2006

OH MY GOD. This recipe deserves a nobel prize in food. I just had this for dinner, and it was the best dinner i've ever had. The sweet aroma fills the air while baking; the outside of the ham is magnificently glazed to perfection with a crunchy yet sweet and tangy crust. The inside is very moist and succulent retaining all the flavours fused from the dijon-maple glaze and cloves. Finally, the dijon-pineapple sauce gloats over the juicy meat, allowing for a delicate yet satisfying fusion of flavours that will be dancing on the tip of your tongue, with all the sweetness of a ripe tropical day, and the kick of a flavourful southwestern meal. DO YOURSELF A FAVOUR AND MAKE THIS FOR YOUR FAMILY AND FRIENDS, YOU WILL NOT BE DISAPPOINTED!!!

sabres6

posted:11/24/2006

very good.

a cook

posted:8/29/2006

Made this for a 60th birthday party... the whole family have asked for the recipe... yummy!

argus21

posted:6/29/2006

Outstanding! I started brushing it with the syrup from the beginning. It was a big hit.

sueb159

posted:5/22/2006

Used this glaze for Easter dinner. It was wonderful, even used on our mashed potatoes (better then gravy).

sublime9

posted:5/12/2006

I made this for Easter even my in-laws loved this. thanks !!!

Linnyboo

posted:5/6/2006

I made this ham for Easter, and it was the first one i have ever made. and i loved it because it turned out so perfect. It was delicious, there wasnt any left.

911cook

posted:5/2/2006

I made this as my very first ham on Easter Sunday. There wasn't much ham left because it was a hit with my fiance.