Pineapple Balsamic Glazed Ham
This Pineapple Balsamic Glazed Ham revolutionizes your old school recipe into something more modern and fresh. The ultimate Ham recipe jam packed with bursting flavor profiles. Perfect for an exciting Thanksgiving or pleasant dinner surprise. An absolute must try and creative creation for your kitchen. This recipe works beautifully with our White Pineapple Balsamic and Smoked Balsamic!
- 1 smoked ham, about 3 ½ lbs. or 1 ½ kg
- ½ medium pineapple
- ⅓ cup honey
- 2 White Pineapple Balsamic
- 1 tablespoon Dijon mustard
- A pinch of cayenne
- Smoked Balsamic (Optional)
Preheat your oven to 325 degrees. Line a baking dish large enough to fit the ham with parchment paper. (To make cleanup easier.)
Slice your ham ½ inch thick slices, cutting halfway through.1 smoked ham
Cut the bottom and top of your pineapple then cut it in half lengthwise. Cut the skin off one half then cut it in half lengthwise again. Cut the tough core out of the two quarters then lay them flat and slice them into thin (⅛ inch thick) strips. Tuck these strips into the cuts you made in the ham, 2 pineapple slices per cut.½ medium pineapple
In a small bowl, mix the honey, balsamic vinegar, Dijon, and cayenne. Brush a small amount over the ham.⅓ cup honey,2 tablespoons balsamic vinegar,1 tablespoon Dijon mustard,A pinch of cayenne
Bake the ham 1 ½ hours then remove it from the oven. Pour the remaining glaze over the top, making sure it seeps into the pineapple filled cuts. Return the ham to the oven for another half hour. Let the ham rest on your counter for 15 minutes before serving.
Use our Smoked Balsamic to create a beautiful marinade or add a slight amount to the dish as a finishing touch