It not too long before it will be Easter. So this week, I am sharing recipes for your Easter dinner. We are starting off with a simple glazed pineapple ham. It’s just a way to make your regular ham a little more fancy and special.
You make this recipe using a boneless ham. When it comes to boneless ham, I find that the Hormel Cure 81 ham to be one that never disappoints. Also, you can find it at just about any grocery store.
With this recipe, each slice of ham gets topped with a slice of canned pineapple and a maraschino cherry in the center of the pineapple ring. This makes the ham look beautiful plus it adds flavor. Once the slices of ham have their fruity topping, they will bake for 15 minutes covered with foil.
After the 15 minutes of baking comes the glaze. It’s a mixture of apple juice, brown sugar, and Dijon mustard. If preferred, you could totally use pineapple juice in place of the apple juice. This way you can just use the juice from the canned pineapple. There is no need for the extra purchase of apple juice if you don’t have it on hand. Then the ham bakes uncovered for another 25 minutes.
- BONELESS COOKED HAM
- CANNED PINEAPPLE SLICES
- MARASCHINO CHERRIES
- BROWN SUGAR
- APPLE JUICE
- DIJON MUSTARD
Glazed Pineapple Ham
Real Mom Kitchen
- 2 ½ lbs boneless cooked ham sliced into 18 slices
- Two 20 oz cans pineapple slices
- 18 maraschino cherries
- ¾ cup packed brown sugar
- 2 Tbsp apple juice
- 2 tsp Dijon mustard
- Preheat the oven to 400 degrees.
- In a 9 x 13 baking dish, layer the ham slices overlapping in 2 rows. Top each slice of ham with a pineapple slice and a cherry in the middle of each pineapple ring. Cover with foil and bake for 15 minutes.
- In a bowl, whisk together the brown sugar, apple juice and mustard. Uncover the ham and drizzle with the glaze. Continue to cook, glazing in 5-minute intervals, for an additional 20 to 25 minutes. Serves 9.
This recipe is adapted from The Pioneer Woman.