-
Mustard Glazed Baked Ham & Pineapple Sauce
Servings IngredientsGlaze- 1 1/2 cup Brown Sugar
- 1/2 cup Prepared Mustard French's - there are no other kinds 😛
- 1/2 cup Pancake Syrup Make your own base if desired, this is just easy
- Whole Cloves
Sauce- 1 14 oz can Pineapple Chunks or Tidbits
- 1/4 cup Brown Sugar
- 1 1/2 tbsp Custard Powder
- 1 tbsp butter
Servings IngredientsGlaze- 1 1/2 cup Brown Sugar
- 1/2 cup Prepared Mustard French's - there are no other kinds 😛
- 1/2 cup Pancake Syrup Make your own base if desired, this is just easy
- Whole Cloves
Sauce- 1 14 oz can Pineapple Chunks or Tidbits
- 1/4 cup Brown Sugar
- 1 1/2 tbsp Custard Powder
- 1 tbsp butter
InstructionsHam and Glaze- Trim the ham, especially the thick "rind"
- Scour the top of the ham in a crosshatch pattern. Add one whole clove at each intersection.
- Bake ham at 400 F for one hour.
- Mix glaze ingredients together, and spoon about 1/2 over the ham. Note: We don't measure much, may need to adjust to taste with experience.
- Continue baking, and repeat glaze about 1/2 hour before cooking is complete.
- Cooking time is of course dependent upon size of ham, use your judgement, or meat thermometer.
Sauce- Add pineapple, including juice, brown sugar, and custard powder to appropriate sized saucepan.
- Stir together, and cook over medium low heat till thickened. Stir occasionally.
- Add butter, and stir together.
- Remove from heat and place in serving bowl to spoon over cooked ham.
Recipe NotesI really like the leftovers fried up till they get a little crispy on the edges. I like to put that on bread, but then again, I also like fish sticks and french fries on bread 😉
Share this RecipeRaised in outport Newfoundland in a town of 65 people, I pursued a post secondary diploma in Information Technology right out of High School.
I’ve always been a geek at heart, but yet I love the rural life I grew up with. Fishing, hunting, camping and the great outdoors are still loves of mine, even if I don’t pursue them as often as I once did. Sports were always a big part of our lives, and I played many (badly) and loved them all.
Meat Cakes Dickie’s Sister’s Rhubarb Relish
- A quick thank you!Just wanted to send a quick thank you to Caroline Latham for the beautiful header. She does beautiful photos at Eagle Photo. Thanks soooo much! Peter SmithRaised in outport Newfoundland in a town of 65 people, I pursued a post secondary diploma in Information Technology right out of High School. …
London Day 4Today was the day I came to London for, the day of the Monty Python reunion show. But that wasn’t till 6 o’clock. So, as I wanted to see some things that I had seen on the bus in more detail, I bought a day pass for the London Underground …
Rigging up those Lights!We put out the Christmas decorations a week or so ago, doing it in dribs and drabs as its easier to pick at things than do it all at once. Such different decorations now than there were when we were kids. We really only had strings of lights, and these …