Pineapple-Glazed Ham with Pineapple Chutney
By Amanda LuchtelPublished on October 29, 2024
Time
3 hours, plus 1½ hours tempering
Yield
Serves 12 to 14
Ingredients
Chutney
1 large pineapple, peeled, cored, and cut into ½-inch chunks (6 cups)¼ cup packed brown sugar 1 shallot, minced1½ teaspoons grated fresh ginger 1½ teaspoons coriander seeds, toasted and crushed½ cup pineapple juice 3 tablespoons cider vinegarHam
1 ( 7- to 10-pound) cured bone-in ham, preferably shank end1½ cups pineapple juice ½ cup packed brown sugar ½ cup cider vinegar 1 tablespoon coriander seeds, toasted and crushed1 tablespoon pepper 2 teaspoons ground allspiceBefore You Begin
We recommend a shank-end ham because the bone configuration makes it easier to carve; look for a half ham with a tapered, pointed end. We prefer a bone-in, uncut ham here because the exterior layer of fat can be scored and helps create a nice crust. A spiral-sliced ham can be used instead, but there won't be much exterior fat, so skip the trimming and scoring in step 4. You can substitute three 20-ounce cans of pineapple chunks in juice for the 6 cups of fresh pineapple and 2 cups of juice, if desired: Let the canned pineapple drain for about 20 minutes in a colander set over a bowl, and then roughly chop the fruit and measure out the 2 cups of juice needed. To crush the coriander seeds, place them in a zipper-lock bag and crush them with a rolling pin or the heel of a skillet.Use a probe thermometer with an alarm to determine doneness precisely and avoid opening the oven too often.
Instructions
- Combine pineapple and sugar in 12-inch nonstick skillet and toss until evenly coated, then spread into even layer (some pieces will overlap). Cook pineapple over high heat until skillet is almost dry, shaking skillet occasionally to loosen pineapple without flipping, 6 to 10 minutes. Reduce heat to medium-high and cook, shaking skillet occasionally, until pineapple chunks are deep golden brown on bottoms, 3 to 6 minutes.
- Stir in shallot, ginger, and coriander seeds and cook until fragrant, about 1 minute. Add pineapple juice and vinegar and cook, stirring occasionally, until liquid has reduced by half, 2 to 4 minutes. Transfer chutney to serving dish; refrigerate until 30 minutes before serving. (Chutney can be refrigerated for up to 2 days; serve at room temperature.)
- Adjust oven rack to lower-middle position and heat oven to 300 degrees. Line roasting pan with aluminum foil. Set V-rack in roasting pan.
- Unwrap ham and, if necessary, discard plastic disk covering bone. Using sharp knife, remove skin, leaving ¼-inch layer offat intact. Score fat in ½-inch crosshatch pattern ¼ inch deep. Transfer ham to prepared V-rack, flat side down. Insert thermometer probe through thickest part of ham into center, 1 inch from bone. Add ½ cup water to pan. Cover pan tightly with foil. Roast ham until meat registers 110 degrees, 1½ to 3 hours.
- Meanwhile, combine pineapple juice, sugar, vinegar, coriander seeds, pepper, and allspice in large saucepan and bring to boil over medium-high heat. Cook, stirring occasionally with silicone spatula, until mixtureis syrupy and spatula leaves slight trail, 14 to 16 minutes; transfer to liquid measuring cup and set aside. (You should have about ¾ cup glaze.)
- Remove ham from oven and increase oven temperature to 425 degrees; discard foil cover. Brush ham evenly with ½ cup glaze. Roast ham until glaze is glossy and well browned, 25 to 30 minutes, rotating pan halfway through roasting.
- Transfer ham to carving board. Brush with remaining ¼ cup glaze and let rest, uncovered, for 15 minutes. Slice ham from bone in large pieces, then carve into ¼-inch-thick slices and arrange on platter. Serve with pineapple chutney.
for the chutney
for the ham
Time
3 hours, plus 1½ hours temperingYield
Serves 12 to 14Ingredients
Chutney
Ham
Ingredients
Chutney
Ham
Ingredients
Chutney
Ham
Why This Recipe Works
For a flavorful, updated twist on the retro ham with pineapple rings, we glazed this ham with a potent pineapple glaze and then made a sweet-tart pineapple chutney to serve on the side. To ensure moist meat, we placed our ham in a roasting pan with a little water; wrapped the pan tightly with foil, creating a moist environment; and then heated it gently in a 300-degree oven. We then removed the foil and brushed the ham with a sweet-tart reduction made of pineapple juice, cider vinegar, brown sugar, warm allspice, bright pops of coriander seeds, and the heat of ample black pepper. To make sure each person had a little pineapple to accompany the smoky, salty ham, we created a bright chutney by browning fresh pineapple with brown sugar and amping up the flavors with ginger, savory shallot, and more coriander before deglazing with pineapple juice and more cider vinegar.
Want more? Read the whole storyBefore You Begin
We recommend a shank-end ham because the bone configuration makes it easier to carve; look for a half ham with a tapered, pointed end. We prefer a bone-in, uncut ham here because the exterior layer of fat can be scored and helps create a nice crust. A spiral-sliced ham can be used instead, but there won't be much exterior fat, so skip the trimming and scoring in step 4. You can substitute three 20-ounce cans of pineapple chunks in juice for the 6 cups of fresh pineapple and 2 cups of juice, if desired: Let the canned pineapple drain for about 20 minutes in a colander set over a bowl, and then roughly chop the fruit and measure out the 2 cups of juice needed. To crush the coriander seeds, place them in a zipper-lock bag and crush them with a rolling pin or the heel of a skillet.Use a probe thermometer with an alarm to determine doneness precisely and avoid opening the oven too often.
Instructions
- Combine pineapple and sugar in 12-inch nonstick skillet and toss until evenly coated, then spread into even layer (some pieces will overlap). Cook pineapple over high heat until skillet is almost dry, shaking skillet occasionally to loosen pineapple without flipping, 6 to 10 minutes. Reduce heat to medium-high and cook, shaking skillet occasionally, until pineapple chunks are deep golden brown on bottoms, 3 to 6 minutes.
- Stir in shallot, ginger, and coriander seeds and cook until fragrant, about 1 minute. Add pineapple juice and vinegar and cook, stirring occasionally, until liquid has reduced by half, 2 to 4 minutes. Transfer chutney to serving dish; refrigerate until 30 minutes before serving. (Chutney can be refrigerated for up to 2 days; serve at room temperature.)
- Adjust oven rack to lower-middle position and heat oven to 300 degrees. Line roasting pan with aluminum foil. Set V-rack in roasting pan.
- Unwrap ham and, if necessary, discard plastic disk covering bone. Using sharp knife, remove skin, leaving ¼-inch layer offat intact. Score fat in ½-inch crosshatch pattern ¼ inch deep. Transfer ham to prepared V-rack, flat side down. Insert thermometer probe through thickest part of ham into center, 1 inch from bone. Add ½ cup water to pan. Cover pan tightly with foil. Roast ham until meat registers 110 degrees, 1½ to 3 hours.
- Meanwhile, combine pineapple juice, sugar, vinegar, coriander seeds, pepper, and allspice in large saucepan and bring to boil over medium-high heat. Cook, stirring occasionally with silicone spatula, until mixtureis syrupy and spatula leaves slight trail, 14 to 16 minutes; transfer to liquid measuring cup and set aside. (You should have about ¾ cup glaze.)
- Remove ham from oven and increase oven temperature to 425 degrees; discard foil cover. Brush ham evenly with ½ cup glaze. Roast ham until glaze is glossy and well browned, 25 to 30 minutes, rotating pan halfway through roasting.
- Transfer ham to carving board. Brush with remaining ¼ cup glaze and let rest, uncovered, for 15 minutes. Slice ham from bone in large pieces, then carve into ¼-inch-thick slices and arrange on platter. Serve with pineapple chutney.
for the chutney
for the ham
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