chirstmas

Try out this Asian-inspired pineapple glazed ham if you want to make a traditional glazed ham with something new, while staying just as hearty and comforting. The glaze is made from brown sugar and pineapple juice, with a hint of gingery and garlicky taste, just like sweet chili sauce. It is super easy to prepare and a perfect centerpiece dish for the upcoming holidays. {Gluten-Free Adaptable}To make the dish gluten-free, use dry sherry to replace the cooking wine, and use tamari or coconut aminos to replace the soy sauce.

Asian Pineapple Glazed Ham

pineapple juice

brown sugar

(5 cm) ginger (, sliced)

chili garlic sauce

soy sauce

Shaoxing wine ((Optional))

cloves ((or 6 whole cloves))

cumin

Combine the sauce ingredients in a saucepan. Heat over medium heat until bringing to a boil. Boil for 5 to 10 minutes until slightly thickened. Set aside to cool.

Prepare the glaze

Preheat oven to 325 °F (162 °C). Set up a roasting pan with a wire rack. Pour 1 cup of pineapple juice into the bottom of the pan.

(OPTIONAL) If the ham has a thick layer of skin, remove it by running a knife across the leg, cutting through the skin without cutting the meat, and peeling off the skin with your hand. Then you can slice your ham in diagonal lines 1” (2.5 cm) apart, 1/2” (1 cm) deep, to create the crosshatch pattern.

Place your prepped ham on the rack. Brush it with the glaze. Bake it for 10 minutes per pound (0.45 kg) if the ham is fully cooked. It will take about 1 to 1.5 hours to cook the ham through. Or bake 25 minutes per pound (0.45 kg) for a partially cooked ham. It will take about 2-3 hrs to cook the ham through in this case.

Baste the ham every 20 minutes. If you’ve used up all the sauce, you can baste it with the juice from the pan. If the juice in the pan starts to get too thick, add some water to it to prevent burning.

Once the ham is baked (the internal temperature has reached 135 °F / 57 °C) and the glaze is caramelized, remove the pan from the oven.

On the bottom of the pan, the drippings should have formed a thick glaze. Spoon those drippings over top of the cooked ham until fully covered. Allow to rest for at least 10 minutes before carving and serving.

Bake the ham

You can make the ham up to 4 days in advance and reheat it the day you serve it. If you plan to make the ham ahead of time, you should skip the final glaze and save the pan drippings in an airtight container.

To reheat the ham, cover it loosely with foil and reheat it in a 325 °F (162 °C) oven until it’s warm throughout, 5 minutes per pound (0.45 kg). It takes about 30 minutes to warm up a 6-lb (2.7 kg) ham and 50 minutes for a 10-lb (4.5 kg) ham. Note, you don’t want to heat up the ham too much, as it will cause the meat to dry out.

Heat up the glaze in a microwave. Brush the glaze over the ham once it’s warmed up.

Store &amp; Reheat

Turn your leftover Easter ham into a Vietnamese favorite with this fast, flavorful ham banh mi sandwich you’ll want for lunch every day! A quick pickle recipe is included so you can recreate that authentic taste in your own kitchen.

Leftover Ham Banh Mi Sandwich (Quick &amp; Easy)

rice vinegar

sugar

salt

(225 g) carrot ((yields 1 cup of strips))

peanut oil ((or vegetable oil))

mini cucumbers (, sliced (or 1/2 English cucumber))

mayonnaise

cilantro (, chopped)

Vietamese baguettes ((or 6 dinner rolls))

Sriracha sauce

Lime juice

Combine the rice vinegar, sugar, and salt in a small pot. Heat over medium heat until the brine reaches a boil. Whisk to make sure the sugar dissolves thoroughly. Once done, transfer the pickling liquid to a tupperware container or a medium-sized bowl to cool.

Once the pickling liquid is mostly cooled (it’s fine if it’s lukewarm), add the daikon radish and carrot to it. Let marinate for 30 minutes while preparing the rest of the ingredients.

Once done, drain the marinating liquid and set aside the pickled veggies for assembling in the sandwiches.

Make the pickles

When you’re ready to serve, brown the ham. Heat a large nonstick pan over medium-high heat until hot. Add the ham. Fry until both sides are lightly caramelized, 1 to 2 minutes per side. Transfer the ham to a plate.

Brown the ham

Halve the baguettes without cutting all the way through the bread. Spread mayonnaise on both sides. Stuff with a handful of sliced cucumber, pickles, and ham. Squeeze on Sriracha sauce and / or lime juice, if using.

Enjoy!

Assemble the sandwiches

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Asian Pineapple Glazed Ham

Leftover Ham Banh Mi Sandwich (Quic...

Top 2 chirstmas recipes from across the web

The most viewed chirstmas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Asian Pineapple Glazed Ham

Leftover Ham Banh Mi Sandwich (Quic...

The most viewed chirstmas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine