Comida Kraft
Recipe Box

Glazed Ham with Dijon-Pineapple Sauce

Glazed Ham with Dijon-Pineapple Sauce is rated 4.669642857142857 out of 5 by 112.
Prep Time
20
min.
Total Time
2
hr.
20
min.
Servings

24 servings

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.

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What You Need

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Make It

Tap or click steps to mark as complete

  • 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.

Cooking Know-How

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

Substitute

Prepare using GREY POUPON Country Dijon Mustard.

Servings

  • 24 servings

Nutritional Information

Serving Size 24 servings
AMOUNT PER SERVING
Calories 220
Total fat 7g
Saturated fat 2.5g
Cholesterol 45mg
Sodium 1270mg
Carbohydrate 18g
Dietary fiber 0g
Sugars 17g
Protein 18g
% Daily Value
Vitamin A 0 %DV
Vitamin C 4 %DV
Calcium 2 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Made this ham for Easter dinner but because of picky eaters in the family I wrapped one half of the... Made this ham for Easter dinner but because of picky eaters in the family I wrapped one half of the ham in tin foil & glazed the other half like the recipe instructed. When it was done I put out two platters one had the regular baked ham the other the glazed without fail even the picky eaters gave this recipe two thumbs up! Wish there was a video that showed you how to score the ham so it had a diamond pattern I thought I followed the directions but something was wrong because mine turned out looking like squares instead of diamonds but the taste made up for it!
Date published: 2011-04-25
Rated 5 out of 5 by from OH MY GOD. 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!!!
Date published: 2006-12-08
Rated 5 out of 5 by from Quick, easy, and absolutely the best glaze I've ever tried! Quick, easy, and absolutely the best glaze I've ever tried! Most glazes I've tried in the past simply slide right off the ham -- this one stays on the ham during the warming time in the oven and gives the ham a wonderful taste! The dijon-pineapple sauce served as an accompaniment was a big hit at the dinner table on Easter Sunday -- the fruity sweetness of pineapple and brown sugar with just a little "zing" from the dijon mustard -- superb!
Date published: 2004-04-18
Rated 5 out of 5 by from We used this sauce on a Spiral ham and it was wonderful! We used this sauce on a Spiral ham and it was wonderful! The first one I made I used the country dijon, was a tad too much for me. The one I made for xmas we just used the dijon and it was awsome. Be careful you don't bite into one of the cloves tho, it is hard to place them on a spiral but you CAN do it. I will definatly make this again. Not alot of people cared for the sauce to ladel over the ham tho, they liked it just with the glaze.
Date published: 2005-12-29
Rated 5 out of 5 by from The marascino cherries fell off the ham the first time I brushed on the glaze. The marascino cherries fell off the ham the first time I brushed on the glaze. I don't think I would bother with them again,but, the ham was excellent.Everyone loved this recipe and took home plenty of leftovers. I started glazing the ham after half an hour in the oven. I also did not make the sauce for on the side.However,we all agreed that this is by far our favorite ham recipe.
Date published: 2007-12-26
Rated 5 out of 5 by from This was my first time cooking a ham and it tasted amazing! This was my first time cooking a ham and it tasted amazing! I also must admit that I am not a ham lover, but the sauce definitely puts it over the top! I made it for Easter dinner and my husband and friends think I am an amazing cook after this meal! Will definitely make this again! The only thing I left off was the cherries... Thanks for sharing a great recipe!
Date published: 2008-04-01
Rated 5 out of 5 by from I didn't have the crushed pineapple so I used a (20 oz.) can of whole pineapple rings in juice. I didn't have the crushed pineapple so I used a (20 oz.) can of whole pineapple rings in juice. My cornstarch was out of date so I used 2 tablespoons of flour. I found the flour didn't want to mix with the sauce. I think you could save some of the pineapple juice to mix with the flour to make a paste. My husband and I loved the pineapple slices in the sauce.
Date published: 2006-04-12
Rated 5 out of 5 by from This recipe was delicious! This recipe was delicious!!! Of course, I had to more than double the recipe since I was making an 18+ pound ham. Everyone absolutely loved it, especially the sauce! People were asking me for the recipe and were saying that they will never do Christmas dinner again WITHOUT having the sauce for the ham. Simply superb!
Date published: 2005-12-28
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