Glazed Ham with Dijon Pineapple Sauce

Glazed Ham with Dijon Pineapple Sauce

Glazed Ham with Dijon Pineapple Sauce
Christmas special ham recipe

Ingredients of Glazed Ham with Dijon Pineapple Sauce
1 cup packed dark brown sugar
1/2 cup maple-flavored or pancake syrup
1/4 cup GREY POUPON Dijon Mustard
1 whole fully cooked boneless ham (5 lb.)
Whole cloves
12 maraschino cherries, halved
1 Tbsp. cornstarch
1 can (20 oz.) crushed pineapple in juice, undrained

Description of Glazed Ham with Dijon Pineapple Sauce
HEAT oven to 350°F.

MIX sugar, syrup and mustard until well blended; set aside. Use paring knife to make shallow even diagonal cuts across top of ham in one direction. Repeat, making slits in opposite direction to form diamond shapes.

INSERT cloves where cuts meet. Place ham on rack in shallow pan. Place cherries, cut-sides down, on surface of ham.

BAKE 2 hours or until ham reaches internal temperature of 140ºF when tested in center with meat thermometer, occasionally brushing with 1/2 cup of the syrup mixture after 1-1/2 hours. Mix remaining syrup mixture with cornstarch and pineapple in saucepan; cook on medium-high heat until mixture comes to boil and thickens, stirring constantly. Serve with the sliced ham.

Notes and tips for Glazed Ham with Dijon Pineapple Sauce
If ham begins to brown too quickly,
cover loosely with foil.SubstitutePrepare using GREY POUPON Country Dijon Mustard.

Source - KraftFoods.com