Results 11 - 20 of 56 for baked ham pineapple glaze

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Place ham on roasting rack in 12"x8" ... cloves in each pineapple slice, arrange on top of ham. Pour half of glaze over ham; cover. Microwave at ... preparation and cooking time.

Mix and cook slowly until thick. Baked Ham (Picnic ham). Have butcher (or ... open pan and bake for one hour. Now make glaze. After cooking ham one ... with the crushed pineapple. Cook for 30 more minutes - slice and serve.

Place ham in a roast pan, fat ... and cover roaster. Bake at 325-350 degrees for approximately ... with your favorite glaze. Return to oven, raise ... 1/2 c. crushed pineapple 1 tsp. dry mustard 1/4 ... minutes of baking time.

Preheat oven to 325 degrees. Place the ham, fat side up, on ... hold ham comfortably. Bake in the middle of oven, ... the ham with pineapple slices at this point. Baste ... formed a brilliant glaze. Serves 12-14.

Bake ham at 350 degrees for 2 ... use 3/4 cup glaze mixture to baste ham every ... mixture, cornstarch, and pineapple with juice over medium heat. ... serve ham with sauce.



For a thicker glaze or to make ahead, bring ... cloves. Begin baking ham according to directions. Forty minutes ... orange sections or pineapple slices and cherries. For an ... garnish the serving dish.

Have butcher cut ham into 1/3 inch slices/ reassemble ... in roasting pan; bake uncovered for 1 1/2 hours. ... ham, insert drained pineapple slices between ham slices, and ... generously with ham glaze. Return to oven; bake ... saucepan; heat until blended.

Place ham, fat side up on ... loosely around ham. Bake at 325 degrees about 25 ... diamond. To prepare pineapple glaze combine remaining ingredients in saucepan ... slices. Yield: 2 cups.

For a glazed ham, remove ham 30 minutes ... of the following glazes (enough for 4-pound ham); continue ... 1 1/2 cups. Pineapple Glaze: Mix 1 cup brown ... Makes 1 3/4 cups.

Place ham steak in baking pan. Sprinkle ... mustard over ham. Pour 1/3 to 1/2 cup pineapple juice over ham. Bake at 350 degrees about 15-20 minutes.

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