Pineapple Chutney Recipe For Ham

Pineapple Chutney Garlic & Zest

WebJun 24, 2020 · Add the pineapple, jalapeño, ginger, coriander, mustard seed and crushed red pepper flakes and simmer until the pineapple has …

1. In a medium saucepan, heat the olive oil over medium heat. Add the red onion and bell pepper and sweat the vegetables until they're softened but not browned, stirring occasionally.
2. Add the apple cider vinegar and brown sugar. Bring to a boil, then reduce heat and simmer with the lid off the pan for 5-7 minutes or until the the liquid has reduced by half and has become syrupy, stirring occasionally.
3. Add the pineapple, ginger, jalapeno, mustard seed, coriander and red pepper flakes and simmer for another 5 minutes, stirring occasionally until the jalapenos are softened and most of the liquid has evaporated. Stir in the rum and cook for an additional 2 minutes. Remove from heat and taste for seasonings. Adjust as necessary.
4. Store the chutney in a sealed glass jar in the refrigerator for up to a week.

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Glazed Ham with Pineapple Chutney Recipe Southern …

WebJun 27, 2022 · Bake ham 2 hours. Meanwhile, heat a large cast-iron skillet over high until very hot. Add pineapple; cook, stirring occasionally, until …

1. Preheat oven to 350°F. Line a rimmed baking sheet with aluminum foil; set a wire rack inside the baking sheet. Stir together bourbon, 1 cup of the preserves, and 1/3 cup of the brown sugar in a small bowl. Place ham on a large piece of aluminum foil big enough to cover entire ham; brush with 1/2 cup of the bourbon glaze. Wrap tightly in aluminum foil. Place, cut side down, on prepared wire rack. Add 3 cups water to baking sheet under rack. Bake ham 2 hours.
2. Meanwhile, heat a large cast-iron skillet over high until very hot. Add pineapple; cook, stirring occasionally, until browned on 2 to 3 sides, about 10 minutes. Reduce heat to medium; add coconut oil, chile, and ginger. Cook, stirring often, until softened and fragrant, about 2 minutes. Add salt, allspice, and remaining 1/4 cup preserves and 2 tablespoons brown sugar. Cook, stirring often, until liquid has mostly evaporated, about 4 minutes. Remove from heat; stir in lime juice. Transfer mixture to a bowl; cool to room temperature, about 20 minutes.
3. Remove ham from oven; remove foil. Increase oven temperature to 425°F. Baste ham with 1/2 cup of the bourbon glaze, brushing in between slices. Return to oven; bake, uncovered, at 425°F for 15 minutes. Remove from oven; brush with remaining 1/2 cup glaze. Continue baking, uncovered, until a thermometer inserted in thickest portion of ham registers 140°F, about 15 minutes. Remove from oven; rest 10 minutes. Slice and serve with pineapple chutney.

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