Cooking With WCCO: Honey-Glazed Ham With Fresh Pineapple Chutney
If you're hosting an Easter dinner this weekend, you might be dreading the hours you'll spend in the kitchen. But cooking a delicious ham doesn't have to take a lot of time or effort.
Kylie Bearse spent some time in the Cambria Kitchen with Phillip Higgs from Whole Foods who shows us how to make an easy Honey Glazed Ham. Check out the recipe below.
Steps:
Step 1: In a small bowl, whisk together honey, orange juice and cloves.
Step 2: Place ham onto a foil-lined baking sheet and roast for 30 minutes. Brush with half of the glaze and continue to roast 10 minutes and then pull out brush the remaining glaze and roast until browned and heated through, about another 10 minutes.
Step 3: In between the glazing, combine pineapple, cider, onion, cinnamon stick and chile flakes in a small saucepan.
Place over medium heat and cook, stirring frequently, until pineapple is very tender, 10 to 20 minutes. Discard cinnamon stick.
Serve chutney warm with ham.
Tip: Cover the pan if liquid begins to evaporate before pineapple softens.
Honey-Glazed Ham With Fresh Pineapple Chutney – Serving size 4
Ingredients:
• 3 tablespoons honey
• 3 tablespoons orange juice
• Pinch ground cloves
• 1 (7-pound) precooked spiral-sliced ham
• 1 ripe pineapple, peeled, cored and cut into 1/2-inch cubes
• 2/3 cup apple cider or brandy
• 1 small red onion, chopped
• 1 cinnamon stick
• Pinch crushed red chile flakes
Method:
Preheat the oven to 375°F. In a small bowl, whisk together honey, orange juice and cloves. Place ham onto a foil-lined baking sheet and roast for 30 minutes. Brush with half of the glaze and continue to roast 10 minutes. Brush with remaining glaze and roast until browned and heated through, about 10 minutes more.
Meanwhile, combine pineapple, cider, onion, cinnamon stick and chile flakes in a small saucepan. Place over medium heat and cook, stirring frequently, until pineapple is very tender, 10 to 20 minutes; cover the pan if liquid begins to evaporate before pineapple softens. Discard cinnamon stick and serve chutney warm with ham.
