Beer Mustard & Turmeric Pineapple Ham

Spring is here and even though it doesn't feel like it yet as we still have chilly days, warmer days are ahead and so is Easter. Our family celebrates 2 traditions, a Greek Orthodox Easter with my big fat Greek Family😉 next week but this weekend we are celebrating Catholic Easter with my husbands family. Derek's mom hosts all of his siblings and grandchildren for a beautiful traditional Polish Easter. Derek's mom always serves ham and this year, I am sharing a twist on a traditional ham & pineapple recipe. Stay tune4d as I have getting cracking with the leftovers as well!!!

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Happy Easter to all of you who are celebrating

xoxo

Ingredients:

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1 can pineapple rings, drained and juice reserved

1/4 cup pineapple juice

1/4 cup beer (IPA)

2 tbsp. malt vinegar

2 tbsp. brown mustard powder

1 tsp. onion powder

1 tsp. turmeric powder

1 tbsp. quality honey

1 tbsp. brown sugar

1 tbsp. whole cloves

1 (4 lb) Spiral Smoked Ham

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Preparation: 

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Preheat oven to 325F. 

Place ham in a large roasting pan.

In a large bowl, whisk together pineapple juice, beer, vinegar, mustard, onion, turmeric, honey and brown sugar until sugar has dissolved.

Using cloves, secure 3-4 pineapple rings on top of ham. Pour grave over pineapple and ham, ensuring its well covered.

Tent ham with aluminum foil and bake ham in preheated oven for 1.5 hours, glazing with drippings after each 30 minutes. 

Remove foil and turn oven to broil, let broil for 5 mins or until edges of ham have turned dark golden and pineapple has caramelized.

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Serve warm with ham juices for gravy.

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SERVINGS 10-12 | PREP & COOK TIME 2 hours

Copyright © 2016 Irene Matys.

All Rights Reserved.

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