News Ticker

Boneless Ham with Brown Sugar Pineapple Glaze

Boneless Ham with Brown Sugar Pineapple Glaze

choco bunnieAssembling Easter baskets for little ones who come to visit and hunt eggs is pure joy. My favorite addition hands down are the long-eared cottontails. Over 90 million chocolate Easter bunnies are made each year and over 50% of children grab the rabbits first when reaching for Easter candy. Are you at all curious to know what the most popular way to eat an Easter rabbit might be? Let’s break down first bites by percentages:

  • 76% eat the ears
  • 15% start biting anywhere
  • 5% go for the feet
  • 4% bite the tail off

After the baskets and egg hunt, laying dinner on the table for guests is next on the list. Our post today is a very nice ham with a simple glaze. This can be whipped up in an hour and the asparagus below is not only delicious, but a gorgeous side dish that is sure to please. Both recipes are printable for your convenience.

Boneless Ham with Brown Sugar Pineapple Glaze

  • Difficulty: Very Simple
  • Print

Ingredients:

Boneless Ham with Brown Sugar Pineapple Glaze

Boneless Ham with Brown Sugar Pineapple Glaze

  • 1 16 ounce can crushed pineapple
  • 1/4 cup brown sugar
  • 1 teaspoon dry mustard
  • 1 4 pound boneless fully cooked ham

Directions:

  1. In a small saucepan stir together the crushed pineapple, brown sugar and dry mustard. Bring to a simmer and cook for 3 minutes. Set aside to cool.
  2. Insert the spit rods evenly through the ham and brush with some of the pineapple mixture. After 45 minutes of rotating, brush with pineapple mixture again. Rotate an additional 10 or 15 minutes, or until the ham reaches an internal temperature of 140 degrees. Serve sliced ham with some of the pineapple mixture on top.

This recipe was developed for use with a rotisserie oven.

Press the print button and put me in your recipe box :)

Asparagus with Bearnaise Sauce

Asparagus with Bearnaise Sauce

Although asparagus is a spring vegetable, it is available in the market throughout the entire year. As you can see, it is a beautiful addition to any dinner table.

When choosing asparagus choose straight, firm spears, uniform in size with closed tips and that are refrigerated or on ice. They should be used within two or three days of purchase to maintain freshness. The best way to store them is to place spears upright in a small bowl or vase in about an inch of cold water.

Asparagus with Bearnaise Sauce

  • Difficulty: Simple
  • Print

Asparagus

Rinse asparagus, especially the tips, in cold water and snap off the woody base of each spear where it breaks easily. You will find this around the bottom third of the spear and where the woody part begins to turn tender. For aesthetics, scrape off the scales on the spears with a vegetable peeler. This gives it a clean look.

There are several ways to cook asparagus ~ Since this recipe calls for them to be gently covered in delicious Bearnaise, I will show just two.

Simmer: Lay the asparagus spears in a large skillet and top with 1 inch of water. Lightly salt the water and bring to a simmer. Cook, covered, for 3 to 5 minutes or until crisp-tender.

Steam: Place a steamer basket in a saucepan. Add water to just below the bottom of the basket. Bring water to boiling. Add asparagus to steamer basket. Cover and reduce heat. Steam for 3 to 5 minutes or until crisp-tender.

Bearnaise Sauce

  • 2 tablespoons tarragon vinegar
  • 2 tablespoons dry white wine
  • 1/4 cup very finely chopped shallot
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon finely chopped tarragon leaf
  • 3 large egg yolks
  • 1 tablespoon water
  • 1/2-3/4 cup unsalted butter, very soft
  • coarse salt
  • lemon juice, if desired
  1. Combine vinegar, wine, shallots, black pepper, and 1 1/2 teaspoons tarragon in a small saucepan.
  2. Cook over medium heat until reduced to 1 tablespoon, 5 to 10 minutes.
  3. Add egg yolks and 1 tablespoon of water to reduced vinegar mixture.
  4. Whisk until thick and pale, about 2 minutes.
  5. Set pan over moderately low heat and continue to whisk at reasonable speed reaching bottom and insides of pan, where eggs tend to overcook.
  6. Moderate the heat by frequently move pan off burner for a few seconds, then back on.
  7. As they cook, the eggs will become frothy and increase in volume, then thicken.
  8. When the bottom of the pan is visible in the streaks left by the whisk and the eggs are thick and smooth, remove from heat.
  9. By spoonfuls, add soft butter, whisking constantly to incorporate each addition.
  10. As the emulsion forms, add butter in slightly larger amounts, always whisking until fully absorbed.
  11. Continue incorporating butter until sauce has thickened to consistency desired.
  12. Season with salt, remaining 1 1/2 teaspoons chopped tarragon and, if desired, pepper.
  13. Add a few droplets of lemon juice.

Press the print button and put me in your recipe box :)

Ham recipe courtesy of Ronco

About Basil & Salt Magazine (805 Articles)
Basil & Salt Magazine is filled with recipes, cocktails, wine, beer and travel recommendations, focusing on the enjoyment of the gourmet lifestyle. Our first issue will print and be distributed in September of this year. ~Please join us and poke the 'subscribe' button on the menu to receive exclusive content found only on our printed pages.

1 Trackback / Pingback

  1. Dijon-Garlic-Rosemary Rubbed Lamb Roast and a wicked Rhubarb Mojito | Your Home with Karie Engels

We would love to hear from you!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: