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Honey and pineapple glazed ham
Ham and pineapple, an irresistible pairing. For a unique twist, why not add buckwheat or wildflower honey? A guaranteed hit for the whole family at the table!
- Servings
- 6
- Preparation time
- 15 minutes
- Cooking time
- 2h15
Ingredients
- 1 whole smoked ham of about 2.75 kg (6 lb), with bone
255 g (3/4 cup) of forest honey or unpasteurized buckwheat or wildflower honey
The flesh and juice of 2 oranges
2 tbsp balsamic vinegar
1 tbsp Dijon mustard
1 tbsp whole grain mustard
1 large onion, roughly chopped
1 can of 398 ml sliced pineapple
Freshly ground pepper
Variant
To achieve a thicker sauce, bring the cooking juices to a boil and let reduce for about 10 minutes.
Preparation steps
- Preheat the oven to 150 °C (300 °F).
- Place the ham in a large pot and cover it with cold water. Bring to a boil, then simmer over medium heat for 15 minutes. Remove the ham from the pot and pat dry with paper towels. Set aside.
- In a small bowl, mix the honey, juice and flesh of the oranges, balsamic vinegar, and both mustards. Set aside.
- Place the ham in a Dutch oven or large roasting pan. Add the onion, the orange and honey mixture. Pour in water until it reaches halfway up the ham. Place the pineapple slices on top of the ham and generously pepper.
- Cover and place the Dutch oven in the oven, cooking for about 2 hours (or calculate 30 minutes per 1/2 kg [1 lb]), basting regularly with the cooking juices. If needed, add water to the pot to keep some liquid during cooking.
- Remove the ham from the oven and transfer it to a large serving platter. Discard the onion and reserve the sauce. Serve drizzled with sauce.Remove the ham from the oven and transfer it to a large serving platter. Discard the onion and reserve the sauce. Serve drizzled with sauce.
