Back to Pineapple-Mustard-Glazed Ham All Reviews for Pineapple-Mustard-Glazed Ham - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Pineapple-Mustard-Glazed Ham Recipe Summary Servings: 10

Ingredients Ingredient Checklist 2 medium pineapples, peeled lengthwise, cored, and cut crosswise into 1/4-inch-thick slices 3 cups sugar 2 cups water 1/4 cup cup country-style mustard 1 smoked, bone-in ham (10 pounds), trimmed of excess skin and all but a 1/4-inch layer of fat 40 whole cloves 1 cup cup dry white wine Mustard greens, for garnish (optional)

Cook’s Notes Country-style mustard is like a cross between grainy and Dijon mustards. It’s available at most supermarkets; if you can’t find it, substitute half grainy and half Dijon. An apple corer makes easy work of coring the pineapples.

Gallery Pineapple-Mustard-Glazed Ham

Recipe Summary Servings: 10

Pineapple-Mustard-Glazed Ham

Pineapple-Mustard-Glazed Ham

Pineapple-Mustard-Glazed Ham

Recipe Summary Servings: 10

Recipe Summary

Servings: 10

Servings: 10

10

Ingredients

Ingredients

  • 2 medium pineapples, peeled lengthwise, cored, and cut crosswise into 1/4-inch-thick slices 3 cups sugar 2 cups water 1/4 cup cup country-style mustard 1 smoked, bone-in ham (10 pounds), trimmed of excess skin and all but a 1/4-inch layer of fat 40 whole cloves 1 cup cup dry white wine Mustard greens, for garnish (optional)

Directions

Bring pineapples, sugar, and waterto a boil in a large saucepan. Reduceheat; simmer, skimming foam. Cook until pineapples are translucent and mixture has reduced to 4 cups, 60 to 80minutes. Transfer to a large bowl; letcool. Stir in mustard. (Glaze will keep,covered and refrigerated, for 3 days.)

Preheat oven to 350 degrees with rack in lowest position. Score ham with a sharp knife in a pattern of 1 1/4-inch diamonds. Press a clove into the center of each diamond. Place ham, cut side down, in a roasting pan; drizzle wine over top. Coat ham with half the glaze. Cover with parchment, then foil, and bake for 1 hour. Remove from oven.

Increase oven temperature to 425 degrees. Uncover ham, and coat with remaining glaze (some will fall to the bottom of the pan). Bake, uncovered, bastingoccasionally, until browned, 40 to 45 minutes. (Tent bone with foil if it becomes too dark.) Transfer ham to a cutting board; let rest for at least 30 minutes before carving. Serve with pan drippings and pineapple. Garnish with mustard greens if desired.

Cook’s Notes Country-style mustard is like a cross between grainy and Dijon mustards. It’s available at most supermarkets; if you can’t find it, substitute half grainy and half Dijon. An apple corer makes easy work of coring the pineapples.

Cook’s Notes

Country-style mustard is like a cross between grainy and Dijon mustards. It’s available at most supermarkets; if you can’t find it, substitute half grainy and half Dijon. An apple corer makes easy work of coring the pineapples.

Reviews (13)

 Add Rating & Review     80 Ratings   5 star values:        19    4 star values:        26    3 star values:        23    2 star values:        9    1 star values:        3

Load More Reviews

Reviews (13)

Add Rating & Review     80 Ratings   5 star values:        19    4 star values:        26    3 star values:        23    2 star values:        9    1 star values:        3

Add Rating & Review

80 Ratings 5 star values: 19 4 star values: 26 3 star values: 23 2 star values: 9 1 star values: 3

80 Ratings 5 star values: 19 4 star values: 26 3 star values: 23 2 star values: 9 1 star values: 3

80 Ratings 5 star values: 19 4 star values: 26 3 star values: 23 2 star values: 9 1 star values: 3

  • 5 star values: 19 4 star values: 26 3 star values: 23 2 star values: 9 1 star values: 3

    Martha Stewart Member     Rating: Unrated       03/27/2017   Can bourbon be subs[filtered]uted for the wine?  

Martha Stewart Member     Rating: Unrated       01/28/2017   1. Place ham, cut side down, in a roasting pan; drizzle wine over top. Coat ham with half the glaze. Cover with parchment, then foil, and bake for 1 hour. Remove from oven. Question ? Should I turn the ham over now (so the side where the cloves are at is on top)? So it will glaze on the top side now etc..? 2. Increase oven temperature to 425 degrees. Uncover ham, and coat with remaining glaze (some will fall to the bottom of the pan). Bake, uncovered, basting Thanks  

Martha Stewart Member     Rating: Unrated       11/20/2014   The glaze for the ham is so good. I usually have to simmer the mixture over medium - med-low heat for 1 hour and 40 minutes (100 minutes). Then I'll use my stick blender to break up the sliced pineapple into a chunky sauce. This way it stays on the domed ham a little better. I also add an extra TBS or two of the mustard just because that's how my family likes it.  

Martha Stewart Member     Rating: Unrated       04/17/2014   could you make the glaze in a slow cooker?  

Martha Stewart Member     Rating: Unrated       04/05/2010   The recipe says to cook the glaze to 4 cups. Well, it was still very watery at 4 cups so we continued reducing. It took more like 3 hours (not 60-80 minutes). The glaze was ok, but I don?  

Martha Stewart Member     Rating: Unrated       03/29/2010   Karenina2, you could substitute chicken broth or non-alcoholic wine for the wine.  

Martha Stewart Member     Rating: Unrated       03/25/2010   can this be made without wine? what would be a non-alcoholic substitute?  

Martha Stewart Member     Rating: Unrated       03/17/2010   Absolutely the best ham glaze. Made it last year, and everyone wants it again this year!!  

Martha Stewart Member     Rating: Unrated       07/09/2009   Hands down best ham recipe ever. Raves at Easter dinner this year. Glaze is amazingly flavorful.  

Martha Stewart Member     Rating: Unrated       05/18/2009   I made this for Easter dinner  

Martha Stewart Member     Rating: Unrated       04/11/2009   Yes 3 cups of sugar is correct. You are making a glaze. The mustard and white wine will cut the sweetness. Hope that helps.  

Martha Stewart Member     Rating: Unrated       04/11/2009   made glaze today, will let you know after Easter dinner tomorrow!  

Martha Stewart Member     Rating: Unrated       04/10/2009   3 cups of sugar! this can't be right, has anyone tried this?

    Martha Stewart Member

    Rating: Unrated 03/27/2017

Can bourbon be subs[filtered]uted for the wine?

Rating: Unrated

Rating: Unrated 01/28/2017

  1. Place ham, cut side down, in a roasting pan; drizzle wine over top. Coat ham with half the glaze. Cover with parchment, then foil, and bake for 1 hour. Remove from oven. Question ? Should I turn the ham over now (so the side where the cloves are at is on top)? So it will glaze on the top side now etc..? 2. Increase oven temperature to 425 degrees. Uncover ham, and coat with remaining glaze (some will fall to the bottom of the pan). Bake, uncovered, basting Thanks

Rating: Unrated 11/20/2014

The glaze for the ham is so good. I usually have to simmer the mixture over medium - med-low heat for 1 hour and 40 minutes (100 minutes). Then I’ll use my stick blender to break up the sliced pineapple into a chunky sauce. This way it stays on the domed ham a little better. I also add an extra TBS or two of the mustard just because that’s how my family likes it.

Rating: Unrated 04/17/2014

could you make the glaze in a slow cooker?

Rating: Unrated 04/05/2010

The recipe says to cook the glaze to 4 cups. Well, it was still very watery at 4 cups so we continued reducing. It took more like 3 hours (not 60-80 minutes). The glaze was ok, but I don?

Rating: Unrated 03/29/2010

Karenina2, you could substitute chicken broth or non-alcoholic wine for the wine.

Rating: Unrated 03/25/2010

can this be made without wine? what would be a non-alcoholic substitute?

Rating: Unrated 03/17/2010

Absolutely the best ham glaze. Made it last year, and everyone wants it again this year!!

Rating: Unrated 07/09/2009

Hands down best ham recipe ever. Raves at Easter dinner this year. Glaze is amazingly flavorful.

Rating: Unrated 05/18/2009

I made this for Easter dinner

Rating: Unrated 04/11/2009

Yes 3 cups of sugar is correct. You are making a glaze. The mustard and white wine will cut the sweetness. Hope that helps.

made glaze today, will let you know after Easter dinner tomorrow!

Rating: Unrated 04/10/2009

3 cups of sugar! this can’t be right, has anyone tried this?

All Reviews for Pineapple-Mustard-Glazed Ham

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pineapple-Mustard-Glazed Ham

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest