In just 5 minutes, this brown sugar dijon glaze with pineapple juice comes together.

Pineapple ham glaze recipes mustard brown sugar. Bake at 325°f (163°c/gas mark 3) for 1½ hours, basting with the remaining pineapple juice glaze every 30 minutes. Web ingredients ▢ 1 cup pineapple juice (canned or bottled) ▢ 1 cup brown sugar ▢ 3 tablespoon cornstarch ▢ 2 tablespoon butter ▢ 1 tablespoon stone ground mustard or dijon mustard ▢ ½ teaspoon garlic powder ▢ ½ teaspoon onion powder ▢ ½ teaspoon cinnamon ▢ ¼ teaspoon paprika ▢ ¼ teaspoon nutmeg ▢ ⅛. Discard the foil or parchment paper and pour 1/3 of the glaze all over the ham, brushing in between the cuts to evenly cover.

Combine the lime juice, ginger and pineapple juice in a saucepan, bring to a boil and cook until reduced, 8 to 10 minutes. Any leftover ham is delicious, served with some more fresh pineapple. Brown sugar, pineapple juice, honey, dijon mustard, apple cider vinegar, and warming spices combine to make an incredibly delicious sweet and sticky glaze that caramelizes on your holiday ham perfectly.

Place 1/2 cup pineapple juice, 1/2 cup honey, 2 tablespoons unsalted butter, 2 tablespoons packed brown sugar, 1 tablespoon dijon mustard, 2 whole star anise, and 15 whole cloves in a small saucepan. Say hello to the easiest ham recipe for your holiday spread. Bake covered for 45 minutes.

Bring to a simmer and cook, stirring occasionally, until thickened, syrupy and reduced to about 3 cups, 25. Web an absolute holiday classic. Web instructions preheat oven to 325 degrees.

Web bake the ham: Cook the ham until it nears 130°f. All the good stuff here.

It’s always a crowd favorite! Meanwhile, combine the honey, brown sugar and reserved pineapple juice in a large saucepan set over medium heat. Mix together the rest of the ingredients in a small bowl.