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Receta Glazed Ham with Pineapple Mustard Sauce Recipe at Epicurious.com
Add a photoI made Glazed Ham with Pineapple Mustard Sauce. I love this recipe! It has pineapple juice, that you baste with and make a mustard sauce that compliments it so well. It has one of my FAVORITE Herbs in it too! Fresh Thyme from my greenhouse window. I used a combination of French Thyme and English Thyme. Hmmmm ... love the smell of fresh Thyme. The aroma just fills the air. Another one of my favorites is Dijon Mustard, you can do so much with this ingredient!
http://steppingbackintimecherishedcookbooks.blogspot.com/2011/04/strawberry-season-is-here.html?utm_source=BP_recent
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Ingredientes
- Vegetable oil for greasing pan
- 1 (8- to 10-pound) partially cooked smoked shank-end ham (preferably Cook's brand)
- 3 cups unsweetened pineapple juice (24 fl ounces)
- 1 tablespoon sugar
- 3/4 cup Dijon mustard (7 ounces)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon finely chopped fresh thyme leaves
- Special equipment: an instant-read thermometer
- Garnish: sprigs of fresh thyme
- print a shopping list for this recipe
Direcciones
- Glazed Ham with Pineapple Mustard Sauce Recipe at Epicurious.com
- Vegetable oil for greasing pan
- 1 (8- to 10-pound) partially cooked smoked shank-end ham (preferably Cook's brand)
- 3 cups unsweetened pineapple juice (24 fl ounces)
- 1 tablespoon sugar
- 3/4 cup Dijon mustard (7 ounces)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon finely chopped fresh thyme leaves
- Special equipment: an instant-read thermometer
- Garnish: sprigs of fresh thyme
- print a shopping list for this recipe
- preparation
- Put oven rack in middle position and preheat oven to 325°F. Oil a large roasting pan.
- If ham comes wrapped in plastic, rinse ham and pat dry. Cut away and discard any thick skin with a sharp paring knife, leaving a 1-inch band around shank end, then cut away all but about an 1/8-inch layer of fat where possible. Put ham, cut side down, in roasting pan. Pour 3/4 cup pineapple juice around ham and cover pan tightly with foil, then bake 1 hour.
- While ham is baking, combine sugar and remaining 2 1/4 cups pineapple juice in a 1 1/2- to 2-quart heavy saucepan and gently boil, stirring occasionally, until reduced to 3/4 cup, 12 to 15 minutes. Transfer pineapple syrup to a bowl and cool 5 minutes. Whisk in mustard, salt, and pepper, then pour 1/2 cup into a small bowl and stir in thyme. Reserve remaining mustard mixture for serving.
- Discard foil from pan and brush ham with thyme mustard mixture, then bake, basting with pan juices occasionally, until thermometer inserted into center of meat (do not touch bone) registers 145 to 150°F, 1 1/4 to 1 1/2 hours. If pan juices evaporate during baking, add 1/2 cup water. Transfer ham to a platter, discarding pan juices, and let stand, uncovered, 15 to 30 minutes before slicing. Serve ham with reserved mustard mixture on the side.
- Cooks' notes:
- ·Pineapple mustard mixture, without thyme, can be made 1 day ahead and chilled, covered.
- ·Ham can be trimmed of skin and fat 8 hours ahead and chilled, its surface covered with plastic wrap. Let stand at room temperature 30 minutes before baking.
- http://steppingbackintimecherishedcookbooks.blogspot.com/2011/04/strawberry-season-is-here.html?utm_source=BP_recent
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 953g | |
| Calories 574 | |
| Calories from Fat 71 | 12% |
| Total Fat 8.43g | 11% |
| Saturated Fat 0.56g | 2% |
| Trans Fat 0.02g | |
| Cholesterol 0mg | 0% |
| Sodium 2716mg | 113% |
| Potassium 1250mg | 36% |
| Total Carbs 119.82g | 32% |
| Dietary Fiber 8.0g | 27% |
| Sugars 89.05g | 59% |
| Protein 11.01g | 18% |
