Baked Ham, Butternut Squash, Pineapples, Brussels Sprouts, Blueberries and Strawberries

By debjones

Ingredients

• 6 pound ham, fully cooked boneless
• Reynolds Cooking Bags
• 1 can pineapple rings
• 1/3 c. brown sugar
• 1/2 c. maple syrup
• 1c. ginger ale
• 1 Butternut Squash
• 2 T. maple syrup
• 2 T. brown sugar
• 2 T. butter
• 6 oz. brussels sprouts
• 16 oz. organic chicken broth
• 1 fresh pineapple
• 1 pint blueberries
• 1 pint strawberries

Details

Servings 8
Preparation time 20mins
Cooking time 140mins

Preparation

Step 1

1. Pre-heat oven to 320 degrees.
2. Place 6 pineapple rings on the bottom of Reynolds bag. Place boneless ham in the bag.
3. Sprinkle brown sugar over ham, pour ginger ale, then maple syrup on the ham.
4. Place ham in oven for 1 1/2 to 2 hours.
5. With 1/2 hour to go, cut squash. Clean out seeds. 6. Place squash on a plate, fleshy side down. Pierce skin several times with a knife. Cover with plastic wrap. Microwave on high for 20 - 25 minutes.
7. Clean brussels sprouts by slicing off bottom and place in pot with chicken broth and boil for 15 - 20 minutes until tender.
8. Chop pineapple and add blueberries and strawberries to bowl.
9. Remove Ham from oven, let sit for 15 minutes before slicing.
10. Take butternut squash from microwave. Scoop out flesh and place in bowl. Add maple syrup, brown sugar and butter. Mix well.
11. Serve ham with butternut squash, brussels sprouts and fruit salad.