Baked Ham with Pineapple recipe
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- Meat and poultry
It takes just four ingredients to make this wonderful ham bake. It's packed full of flavour and everyone will love it. Sliced ham is baked with pineapple, brown sugar and ginger ale.
86 people made this
- 1 (1.8kg) fully-cooked ham, sliced
- 1 (567g) tin sliced pineapple, drained with juice reserved
- 220g dark dark brown soft sugar
- 1 litre ginger ale
MethodPrep:20min ›Cook:40min ›Ready in:1hr
- Preheat oven to 180 C / Gas 4.
- Remove as much of the ham from the bone as you can. Layer one third of the ham in the bottom of a 6 litre casserole dish. Top with a few pineapple rings and 1/4 of the dark brown soft sugar. Repeat the layers, ending with pineapple rings on top, but don't sprinkle the last 1/4 of dark brown soft sugar.
- Pour any juice left in the pineapple can over the ham. Then pour in enough of the ginger ale to fill the dish about half way. Sprinkle the remaining dark brown soft sugar over the top.
- Cover with foil and bake for 20 minutes in the preheated oven. Uncover and cook for an additional 20 minutes.
Reviews & ratingsAverage global rating:(84)
Reviews in English (59)
by Amanda P.
This was good and easy. BUT, next time, I will make a syrup of the brown sugar/pineapple juice/ginger ale before pouring it over. It was sweet, but it would have been better if it was more of a glaze.-04 Jan 2007
I've been making ham like this for years. As another poster suggested - Vernors Ginger Ale is best but I think it's a Michigan-based pop. Didn't have it in IL. But if you can find it - it's awesome. Great for reheating leftover ham.....gently simmer in the Vernors - easy ham and great tasting.-20 Dec 2007
Very good and very easy to prepare. Perfect for holiday dinners. Made it for Easter and I'll be making it again for Christmas!-20 May 2006
Baked Ham With Pineapple
A baked ham studded with pineapple rings and maraschino cherries is a welcome centerpiece to a festive meal. It might be a tradition for your family for Easter or Christmas, or it can simply hearken back to days gone by.
This pineapple baked ham is made with a picnic ham, which is not a true ham. The picnic is cut from the front leg or shoulder instead of the back end of the animal. The shoulder is cured like a true ham, so it has ham flavor. A shank ham is easier to carve, but a picnic ham is more economical.
Pineapple and honey help to flavor the glaze for this tasty smoked shoulder ham. They serve the purpose of providing sweetness to offset the saltiness of the ham, so the fruit is not just there for decoration.
As well, the pineapple is a symbol of hospitality. New England colonizers would herald their returns by spearing a pineapple outside their front doors. The symbol spread throughout the American colonies and can be seen in colonial Christmas decorations.
- Don’t buy a dinner ham. Those are usually a compressed version of ham, similar to deli meat. The flavors won’t penetrate, and you’ll be sad.
- Also, don't buy spiral-cut hams. Spiral-cut hams save slicing time, but the USDA recommends eating them cold because heating pre-sliced ham causes them to dry out.
- Go for the bone! Bone-in hams are more flavorful and tender than their bone-free or spiral-cut counterparts. They also make for a nice presentation.
When selecting the proper size ham, keep in mind it’s nice to have some to send home with guests, as well has having enough for leftovers for yourself for a couple of days.
I prefer bone-in hams, as mentioned above. They taste better, cook nicer, and you can use the bone to make ham and potato soup. Remember, a bone adds weight, but you can’t eat it.
I like to estimate about 3/4 of a pound per person. With that as my guide, a 15-pound bone-in ham will provide a meal for 10 guests, with enough remaining for leftovers.
The USDA recommends:
Pineapple Ham Casserole ingredients needed:
Simple ingredients but loaded in flavor! The sweetness of the brown sugar and then topped with the butter crackers is delicious. I think you could also add pecans to this dish. If you like this recipe you will also love this unique pineapple casserole.
If you’re looking to use up leftover ham you can always make our Best Ham Salad Ever. It’s so easy to prepare and always a hit when I serve it. This recipe has fantastic reviews like this: “I just made this best ever! I followed it to a tee and my husband and both loved it. I’ll be making this for family get togethers.”-Linda J.
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Old School Pineapple Glazed Baked Ham
If there were a classic combination for a "southern" baked ham, it would probably include brown sugar, mustard and pineapple. Every once in awhile we throw in a little "coke". whether that's Co-cola, 7-up, Sprite, or Ginger Ale. If you're from The South, you completely understand that statement!
Because I wanted to have some ham to put up for other dishes, I picked up a pretty good sized ham this time, but don't worry if you're not wanting one quite this large. You can apply the recipe and cooking method to any size ham by referring to the package directions for cooking times, or better, using an internal thermometer as a guideline for the time. I have an in-oven Polder that I use now, and I love it, though a basic instant read version will work well too.
Please remember to save the ham bone too y'all - you can freeze it if you like, but there's a whole lotta goodness in that bone so be sure to save it!
This produces a moist, tender and well-flavored ham - we love it! As always, the complete recipe text including all measurements, full instructions and a printable to take to your kitchen, is further down the page, past the step-by-step tutorial photos.
Here's how I make Old School Pineapple Glazed Baked Ham.
Preheat oven to 350 degrees F. Line a deep baking pan with wide aluminum foil to form a tub for the ham. Place ham in pan cut side down and lightly score fat on the ham by cutting into it slightly, making long cuts in one direction and then across each other, creating a diamond pattern. Insert whole cloves into the corners of each diamond, if desired. Pour 7-up over ham, cover loosely with another piece of foil and bake for 30 minutes.
Mix together the brown sugar, pineapple, mustard and whisky, if using. Add enough of the pineapple juice to form a thick, but pourable glaze pour any remaining juice around ham. Brush about 1/3 of the glaze over the ham and loosely cover with the foil. Return to oven and bake for 45 minutes, basting with some of the remaining glaze a few times.
Remove foil and continue baking uncovered for another 20 minutes. Remove ham, brush the remaining glaze over the ham and decorate with pineapple rings and cherries. Return to the oven and bake another 10 to 15 minutes, or until fruit is warmed through and internal temperature on ham reads 145 degrees F on an instant read thermometer. You can put your fruit on a lot sooner, but I prefer to have it just warmed through, not cooked so much.
Remove and let rest for 15 minutes, then turn ham on it's side to expose cut side and carve around the bone and the natural seams of the ham, transferring slices back into the pan juices until ready to serve. To see a tutorial on carving around the natural seams, click here to pop over to my brown sugar ham.
Recipe: Old School Pineapple Glazed Baked Ham
- 1 (12 pound) fully cooked, bone-in half ham
- Whole cloves , optional
- 1 cup 7-up or Ginger Ale
- 1-1/2 cups packed light brown sugar
- 1/2 cup pineapple preserves or well drained crushed pineapple
- 1/2 cup pineapple juice
- 1 tablespoon Creole or other spicy brown mustard
- 1 tablespoon whisky , optional
- Large can pineapple rings and large jar stemless maraschino cherries , for garnish, optional
Preheat oven to 350 degrees F. Line a deep baking pan with wide aluminum foil to form a tub for the ham. Place ham in pan cut side down and lightly score fat on the ham by cutting into it slightly, creating a diamond pattern. Insert whole cloves into the corners of each diamond, if desired. Pour 7-up or ginger ale over ham, cover loosely with another piece of foil and bake for 30 minutes.
Mix together the brown sugar, pineapple, mustard and whisky, if using. Add enough of the pineapple juice to form a thick, but pourable glaze pour any remaining juice around ham. Brush about 1/3 of the glaze over the ham and loosely cover with the foil. Return to oven and bake for 45 minutes, basting with some of the remaining glaze a few times. Remove foil and continue baking uncovered for another 20 minutes. Remove ham, brush the remaining glaze over the ham and decorate with pineapple rings and cherries. Return to the oven and bake another 10 to 15 minutes, or until fruit is warmed through and internal temperature on ham reads 145 degrees F on an instant read thermometer.
Remove and let rest for 15 minutes, then carve around the bone and the natural seams of the ham, transferring slices back into the pan juices until ready to serve.
Cook's Notes: May also omit the 7-up or ginger ale and use all pineapple juice. I like the fruit to be only warmed through, rather than cooked, so I put it on toward the end. You may put it on earlier if you prefer to cook it more. For a smaller ham, bake at 350 degrees F for roughly 18 minutes per pound, or until the center of the ham reaches 145 degrees F on an instant read thermometer. Check the instructions on your brand of ham for their recommendations as different companies do give variations on baking.
Check These Recipes Out Too Y’all!
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What do you serve with Baked Pineapple Casserole?
Here are my favorite things to serve with Baked Pineapple:
It is, most definitely, my favorite side dish for Easter, Christmas and even Thanksgiving….though we rarely have it for Thanksgiving. It’s great with Baked Chicken, too….adding just a bit of sweetness to an especially savory main course. And kids just LOVE this Baked Pineapple Casserole recipe because it, basically, tastes like dessert.
REDUCE the oven temperature to 250º.
You’ll want to keep a close watch on the shoulder as it cooks for the remainder of the time. You don’t want to burn the pineapple slices but you do want to make sure the shoulder cooks all the way through. Insert a meat thermometer into the thickest part of the meat but do not press it against the bone. I cooked mine to an internal temperature of just above 160º.
The United States Department of Agriculture has recently lowered the safe cooking temperature for pork down to 145 degrees. It had been at an internal temperature of 160º in the past for leaner cuts of pork. However, ground pork with more fat content should still be cooked to 160 degrees for safety. You can read all about it by clicking here: United States Department of Agriculture .
Those guidelines also say to let the meat rest for 3 minutes before carving and serving. That’s not going to be a problem with this one because it will take longer than that to remove the toothpicks and the Whole Cloves. Here, I’ve removed the Pineapple Slices. Place them on a small plate and save them for serving later.
OK….I SHOULD have removed the Whole Cloves at this point. Only, I didn’t think about it. I highly suggest that YOU however, go ahead and remove them now…unless you think they look really pretty and want your family or guests to see all the hard work you did to prepare this picnic ham. Choice is yours.
I decided I wanted to add a little more Glaze to this picnic so you can either follow the next few steps or not. That really would depend on just how well you like the brown sugar coating on your ham. I find it to be absolutely delicious to get that little taste of sweetness along with the saltiness of the picnic shoulder when you bite into it.
I haven’t mentioned it yet but picnic shoulders that have been smoked are a bit on the salty side. That’s why you aren’t seeing any addition of salt in this recipe. It has plenty already. It’s just got something to do with the smoking and curing process.
Should you decide to add a bit more Glaze, which I think will also add to the beauty of the final presentation, then brush a little of the yellow mustard all over the top of the shoulder.
Sprinkle a generous amount of brown sugar over the mustard. You can really get into it by patting the sugar down into the mustard or just lightly sprinkle it over the top. Just get a good even coating of it all over the picnic. Place it back in the oven still uncovered, set the oven to BROIL and let it bake for about 10 more minutes.
Best baked ham with pineapple recipe
Preheat the oven as directed around the pork package and do as instructed for baking the pork. Take away the pork in the oven about half an hour prior to the finish from the warming time.
Decoratively arrange the pineapple slices on the top from the pork, securing all of them with whole cloves, if using, or toothpicks. Convey a cherry in the heart of each pineapple ring and secure having a clove or toothpick.
In a tiny bowl, combine the brown sugar, mustard and merely an adequate amount of the reserved pineapple juice to create a thick glaze. Spoon the glaze within the pork and bake for that remaining half an hour. Take away the pork in the oven, transfer to some cutting board and carve.
4 slices (3/4-inch thick) ham
2/3 cup packed brown sugar
1 tablespoon prepared mustard
1 can (1 pound, 4 ounce size) sliced pineapple, drained (reserve syrup)
Preheat the oven to 325 degrees F.
Place the ham on a rimmed baking sheet.
In a saucepan, combine the brown sugar, mustard, and 2/3rds cup of the reserved pineapple syrup. Mix well then brush over the ham slices.
Place the saucepan over medium heat and let simmer until thickened.
Meanwhile, place the ham in the oven and bake at 325 degrees F until just heated through. Top the ham with the pineapple slices and brush with the thickened syrup. Return to the oven for 5 minutes or until heated through.
How to Cut Fresh Pineapple
There are a few ways to cut or slice pineapple to make your favorite baked fresh pineapple recipes.
- On a cutting board, slice the top and bottom off of the pineapple
- Stand the pineapple up on its end
- Carefully use a sharp knife to remove the outside peel or skin, slicing downward
- Using a small sharp knife, do your best to remove the remaining thorny bits!
- After pineapple is cleaned and prepared, decide how you want to serve it
Slices or Rings
Slice pineapple rings to a thickness of about half an inch.
Using an apple corer, (like this one), press into the center of each pineapple ring, remove and discard the core from each slice.
Slice the pineapple vertically in half.
Place both halves flat on the cutting board.
Slice lengthwise to create three or four spears out of each half.
If the pineapple is large enough to cut each half in half lengthwise twice, go for it. What you end up with is four spears from each half.
If not, slice each half twice to make three spears.
Lay each spear on its side and slice off the remaining core.
To make chunks, slice each spear into one inch pieces.
So many options. So little time.
Simple as ever. Easy peasy.
Recipe: Hawaiian Baked Uhu by Kalani Yummy
Hawaiian Baked Uhu by Kalani – Making steamed uhu (parrot fish) Hawaiian style is very easy! just follow these simple steps and you can substitute whatever your favorite sausage, link or. Recipes,How to cook How to cook recipes cooking fish Cooking pizza. Any copyright issue please before doing anything contact us, we will surely take that video down. Unless otherwise noted in your recipe, cut the food into uniform slices or pieces so that they cook evenly.
These beans are perfectly sweet, perfectly spiced, and perfectly brightened by the addition of pineapple juice. The pineapple juice makes these baked beans but is not overpowering. Hawaiian Baked Chicken. "Here's a sweet and tangy way to dress up chicken," suggests Leona Callen from Anna Maria, Florida. "Pineapple and brown mustard pair perfectly for marinating the poultry, which comes out of the oven moist and tender." These Hawaiian Baked Beans are sweet and salty with bits of ham throughout!. Perfect Hawaiian Baked Uhu by Kalani recipe and approach is really a culmination of the little ideas I have discovered within the last 4 years. Hawaiian Baked Uhu by Kalani happens to be a week-end cooking project, that will be to say you`ll need a number of hours to perform it, but after you have got the method down you can cook several batch at any given time for household picnics or simply to have cool leftovers to consume from the fridge on a whim.
Today, I am likely to teach you steps to make Hawaiian Baked Uhu by Kalani At home with simple ingredients, exactly like Chinese restaurants. My Hawaiian Baked Uhu by Kalani recipe is the best on earth!
I will also coach you on how to use up leftover steamed rice and make it into an appetizing, cheap, and flavorful meal for the entire family!
I tried applying somewhat less water than usual, which includes been encouraged elsewhere. It served a little sometimes, but different times, I had to incorporate more and more water while the quinoa was cooking. Then, the dried quinoa assimilated way an excessive amount of the dressing I included later.
How to cook Hawaiian Baked Uhu by Kalani?
Whether your home is on your own or are an active parent, finding the time and power to organize home-cooked foods can appear such as for instance a overwhelming task. By the end of a stressful time, eating at restaurants or purchasing in may experience just like the quickest, easiest option. But comfort and refined food may have a significant cost in your mood and health.
Restaurants usually function more food than you must eat. Many restaurants offer portions which are 2 to 3 situations bigger compared to the encouraged nutritional guidelines. This encourages you to consume significantly more than you’d in the home, adversely affecting your waistline, blood force, and danger of diabetes.
Whenever you ready your possess dishes, you have more get a grip on on the ingredients. By preparing on your own, you are able to make certain that you and your loved ones consume new, wholesome meals. This assists you to appear and feel healthiest, increase your power, strengthen your weight and temper, and boost your sleep and resilience to stress.
You can cook Hawaiian Baked Uhu by Kalani using 13 ingredients and 12 steps. Here is how you cook it.
Ingredients of Hawaiian Baked Uhu by Kalani:
- You need of red snappers/ parrot fish – uhu – Opakapaka fish.
- It’s of Garlic.
- You need of Online.
- You need of Ginger.
- It’s of Pepper.
- Prepare of Salt.
- Prepare of Mayo.
- You need of Green onion.
- You need of Cilantro.
- You need of Ti leave.
- You need Tin of foils.
- It’s of Chinese sausage.
- It’s 1 table spoon of Peanut oil -.
A great side for luaus or BBQs that everyone loves! I brought these Hawaiian Baked Beans which are a sweet and salty side perfect for luaus and get togethers. Of course I already have the Best Baked Beans on here. Quick and savory-sweet little baked sandwiches are stuffed with deli meats and cheeses and topped with a honey-mustard sauce, then baked until golden brown.
Hawaiian Baked Uhu by Kalani instructions:
- Clean fish and stomach.
- Ti leave – taking stem out by cut abit & pull.
- Put foil and Ti leafs to (cover fish).
- Sprinkle salt and black pepper on both sides.
- Rub mayo inside stomach.
- Stuff 1. Cube onion 2. Mince garlic 3. Cilantro 4. Sliced Chinese sausages 5. Green onion 6. Sliced ginger.
- Rub Mayo on both sides of fish.
- Put all stuffing outside too.
- Put 1 more Ti leaf over fish.
- Wrap it and put in baking pan.
- Put in oven 45 mins (375 f).
- Heat peanut oil & pour over the fish to get it crispy.
Arrange bottom halves of Hawaiian rolls on a baking sheet. Place a half slice each of ham, Swiss cheese, smoked turkey, and provolone. These Hawaiian Baked Beans are sweetened with pineapple, maple syrup, and dates for a delicious vegan side dish that is low in sugar and ketchup-free. If you take a look at most other baked bean recipes, you'll notice that they contain some combination. Checkout this easy Baked Hawaiian Pineapple Teriyaki Chicken Recipe at LaaLoosh.com.
It’s cheaper to consume fast food than Hawaiian Baked Uhu by Kalani
At first glance, it might seem that ingesting at a junk food cafe is less expensive than building a home-cooked meal. But that is rarely the case. A study from the University of Washington School of Community Health unmasked that people who cook in the home are apt to have healthier over all diet plans without larger food expenses. Another study found that repeated house chefs used about $60 monthly less on food than people who ate out more often.
I don’t understand how to prepare Hawaiian Baked Uhu by Kalani
- If you are discouraged by the outlook of organizing a home-cooked dinner, it’s essential to consider that cooking is no correct science.
- It’s generally completely OK to omit an element or exchange something for another Hawaiian Baked Uhu by Kalani.
- Look on line or purchase a basic cook book for easy menu ideas.
- Much like anything, the more you cook, the higher you’ll become. Even though you’re an entire novice in the kitchen, you’ll shortly grasp some rapid, healthy meals.
What recipe must I use for Hawaiian Baked Uhu by Kalani?
Natural oils like canola, plant and peanut gas have higher smoke points, making them ideal for frying chicken. Find out more about selecting the proper fat for frying.
What must and must not be done when preparing Hawaiian Baked Uhu by Kalani
- Ensure everything is frozen in a sealable container or bag.
- Beef specifically must be properly wrapped.
- Toast bread right from fridge, anti-waste campaign urges.
- Know that anything th
at’s a high water material, like lettuce, won’t be a similar after being icy and then defrosted.
- Try to freeze every thing when at its freshest. Defrost meat thoroughly before preparing, but other things such as for instance bread for toasting could be prepared right from the freezer.
- Never refreeze organic beef that has been freezing and then thawed – you are able to, nevertheless, freeze baked beef that has been icy when raw.
- Ensure the fridge is not loaded therefore whole that air can’t circulate.
Strategies for starting!
Start with new, healthy ingredients. Cooking sugary treats such as brownies, cakes, and snacks won’t help your quality of life or your waistline. Likewise, adding a lot of sugar or sodium can convert a wholesome home-cooked food into an poor one. To ensure meals are good for you in addition to being delicious, focus on balanced ingredients and taste with herbs rather than sugar or salt.
Stock on staples. Components such as for example grain, pasta, coconut oil, spices, flour, and inventory cubes are basics you’ll probably use regularly. Keeping containers of tuna, beans, tomatoes and bags of icy vegetables available can be valuable in rustling up rapid dinners when you’re pressed for time.
Give your self some leeway. It’s fine to burn off the grain or over-cook the veggies. After having a few tries it are certain to get simpler, faster, and tastier!