Glazed Ham with Pineapple-raisin Sauce RecipeOrigin: America Period: Traditional |
Ingredients:
1 boneless cooked ham (about 2.3kg)
Glazed Ham with Pineapple-raisin Sauce Preparation:Method:If you cannot get frozen pineapple-orange concentrate then mix 140ml pienapple juice with 140ml orange juice in a pan. Bring to a simmer and cook gently until the volume has reduced to 180ml then set aside to cool. Place the ham on a rack set in a shallow roasting tin. Transfer to an oven pre-heated to 160°C and roast, uncovered for about 100 minutes, or until the internal temperature, as measured by a meat thermometer, reaches 60°C. Meanwhile, combine half the juice concentrate in a saucepan with the maple syrup, vinegar and thyme. Bring to a boil then reduce the heat to low and simmer, uncovered, for about 10 minutes or until slightly thickened, stirring occasionally. Use this mixture to baste the ham during the final 20 minutes of roasting. When done, remove the meat from the oven and set aside, covered, to rest for 15 minutes. Whilst the meat is resting prepare the pineapple-raisin sauce. Melt the butter in a medium saucepan and use to fry the onion for about 6 minutes, or until tender. Add the remaining juice concentrate along with the water, sultanas, maple syrup and mustard. Meanwhile, wisk together the cornflour and the balsamic vinegar to a smooth slurry. Stir this into the sultana mix then bring to a simmer and cook until thickened and bubbling. When rested slice the ham and serve accompanied by the sauce. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Glazed Ham with Pineapple-raisin Sauce to your online bookmark site: 
|
|
More Recipes from the Americas... More recipes for Meat... More Roasting recipes... More recipes for Pork... More recipes for Fruit... More ham recipes... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with pork and maple syrup as primary ingredients: Gruibensalat Blackened Pork Chops Eggs Benedict Easter Ham with Rhubarb Sauce Cajun Brew Pork'n'Beans Phaksha Pa Sertesporkolt Crab Apple Ham Orange-braised Pork Chops Wild Boar Stew Pork and Bacon Meatballs Cajun Chili Pork Tejfolos Vadmalaclves Gruiben Praline Ham Crockpot Crazy Standing Up Pork Chops Baked Whiskey-glazed Ham Orange-glazed Fresh-baked Ham Cream Schnitzel Supa de Fasole Boabe de Bucuresti Thai Pork Curry in the Burmese Style Blackcurrant-crusted Chipotle Pork Chaurice Pork Fong Amaretto Tinned Ham Stecen Porc Gyda Caws Llŷn a Saws Bricyll Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
