Tag: glazed

Categories
Ham Main Dish

Glazed Ham

6 pounds ham, fully cooked – rump half or shank portion
2 teaspoons orange peel, finely shredded
1 cup orange juice
1/2 cup brown sugar, packed
4 teaspoons cornstarch
1 1/2 teaspoons dry mustard
24 cloves
Score ham by making diagonal cuts in a diamond pattern.  Stud with cloves in middle of each diamond.  Place on a rack in a shallow roasting pan.  Insert a meat thermometer.  Bake in a 325º oven until thermometer registers 125º.  For rump, cook 1 1/2 hr to 1 1/2 hr; for shank cook 1 3/4 hr to 2 hours.  For glaze, in a medium pan, combine orange peel and juice, brown sugar, cornstarch and dried mustard.  Heat until thickened and bubbly.  Cook and stir 2 minutes more. Brush ham with some of the glaze.  Bake 20-30 minutes more or ‘til thermometer registers 135º.  Let stand 15 minutes more before carving.  Serve with remaining glaze.
16  Servings
Categories
Chicken Chicken Breasts Pineapple Poultry

Pineapple Glazed Chicken Breasts

2 tablespoons Dijon mustard
2 tablespoons frozen (thawed) pineapple juice concentrate
1 clove garlic, minced
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary leaves
1/4 teaspoon salt
1/8 teaspoon pepper
2 boneless skinless chicken breast halves (5 oz each)
1 teaspoon olive oil
2 slices (1/2 inch thick) fresh pineapple, rind removed

Heat gas or charcoal grill. In small bowl, mix mustard and juice concentrate; reserve 2 tablespoons. Into remaining mixture, stir garlic, rosemary, salt and pepper; set aside.
When grill is heated, rub chicken breast halves with oil. Place chicken on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 5 minutes.
Add pineapple to grill; brush with rosemary mixture. Turn chicken; brush with rosemary mixture. Cover grill; cook 6 to 8 minutes longer, brushing chicken occasionally with rosemary mixture and turning chicken and pineapple once, until chicken is fork-tender and juices run clear. Discard any remaining rosemary mixture.
Place chicken on serving plates. Spoon reserved 2 tablespoons mustard mixture over chicken. Halve or quarter pineapple slices; serve with chicken.

2 Servings

Categories
Ham Pineapple Southern

Cola Basted Ham – Paula Deen’s Recipe

8 pounds ham , spiral cut
1 12 oz. can cola
1 20 oz. can pineapple, slices
40 whole cloves
10 maraschino cherries

Lightly oill a shallow roasting pan. Place ham, cut side down, in pan and let stand at room temperature for 1 hour.

Heat oven to 350 degrees and place rack in lower third. Pour cola over ham and cover with foil. Bake, basting every 30 minutes, until an instant read thermometer inserted 2 inches into center (without touching bone) registers 140 degrees, about 1 1/2 hours. Drain pineapple slices and arrange on ham, attaching with cloves, and place 1 cherry in center of each; bake 15 minutes more. Transfer ham in pan to a wire rack and let stand 10 minutes before carving.