If your family enjoys ham for Easter dinner, they will certainly like this recipe and be thrilled to have plenty of leftovers for the rest of the week.
Leftover ham has endless possibilities. Try it in a grilled sandwich with Gruyere and honey Dijon mustard. It is always a great breakfast item; saute and serve alongside scrambled eggs, use as a base for poached eggs, or chop and add to creamy scrambled eggs. I also like to add it to my favorite macaroni and cheese.
Pineapple-honey glazed ham
Prep: 10 minutes
Cook: 2 hours, 5 minutes
Notes: Make up to 1 hour ahead and serve warm. The ham can also be made two days ahead, refrigerated and served chilled.
1 can (8 ounces) crushed pineapple
1/2 cup orange blossom honey
1/4 cup packed brown sugar
1/4 cup Dijon mustard
1/4 teaspoon ground cloves
1 cooked spiral-sliced ham, 8 pounds
1. Heat the oven to 325 degrees. Stir together the pineapple, honey, brown sugar, mustard and cloves in a bowl until well-blended.
2. Place the ham flat side down in a shallow roasting pan. Insert bamboo skewers into the ham in two places to hold the slices firmly together.
3. Bake, 1 hour. Spread half of the glaze on the ham, using the back of a spoon to help it adhere. Bake until a thermometer inserted into the center of the ham reads 135 degrees, about 45 minutes.
4. Raise the oven temperature to 425. Apply the remaining glaze, pressing it into the ham with the back of the spoon. Bake until the glaze is set and the internal temperature of the ham is 140 degrees, 20-30 minutes. Place on a carving board or platter. Remove the skewers; serve.
Per serving: 203 calories, 5 g fat, 1.5 g saturated fat, 86 mg cholesterol, 12 g carbohydrates, 29 g protein, 1,414 mg sodium, 0 g fiber.