boneless ham with brown sugar pineapple glaze

Ingredients:

• 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. For fully cooked ham, bake in a 350-degree oven for about 10 minutes per pound. For a partially cooked ham, bake for 20 minutes per pound.
3. Place ham cut-side down in baking pan, brush with glaze and tent with foil. This will keep your ham moist and full of juice.
4. If you are going to score the ham, now is time, *see below. Brush the ham with glaze and baste it with the pan juices about every 20 minutes, replacing the foil each time before closing your oven.
5. To finish, remove foil and brush the ham with glaze and pan juices one last time. Turn your oven to broil for about 3 to 5 minutes until the outside glaze is caramelized. Don’t take your eyes off of it, it can get too dark and burn quickly.
6. Remove from oven and let rest for 15 minutes before carving.
   

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   *Before adding glaze, score the top of ham into diamonds and insert clove into the center of each diamond.
   

Photograph | Brent Hofacker

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 Hollandaise, these are two I utilize.

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.

hollandaise sauce

• 3 large egg yolks
• 1/2 cup water
• 2 tablespoons fresh lemon juice
• 1/2 cup firm cold butter, cut into 8 pieces
• 1/4 teaspoon salt
• 1/8 teaspoon sweet paprika
• dash pepper, white or black

1. Whisk egg yolks, water and lemon juice in small saucepan until blended. Cook over very low heat, stirring constantly, until mixture bubbles at the edges.
2. Add butter, 1 piece at a time, stirring after each addition until butter is melted and sauce is thickened. Remove from heat immediately.
3. Stir in salt, paprika and pepper and serve.

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