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TANGY APPLE PINEAPPLE HAM W/ PINEAPPLE GLAZE

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ONE OF THE BEST HAMS EVER

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Ingredients

  • 10 TO 20 LB BOSTON SHOULDER, OR RAW HAM SHANK
  • TANGY APPLE CIDER PINEAPPLE CURE
  • 1 GAL APPLE CIDER
  • 3 OZ INSTA CURE # 1
  • 2 CUP BROWN SUGAR
  • 1/3 CUP HONEY MOLASSES SWEETNER
  • 2 TBSP GROUND ALL SPICE
  • 1 TBSP GROUND CLOVES
  • 1 TBSP ONION POWDER
  • 1 TBSP GARLIC POWDER
  • 1/4 CUP GROUND MUSTARD
  • 10 OUNCE CRUSHED PINEAPPLE WITH JUICE ( RUN THROUGH A BLENDER OR FOOD PROCESSOR FOR 30 SECONDS )
  • PINEAPPLE GLAZE
  • 10 OZ CRUSHES PINEAPPLE RAN THROUGH A BLENDER FOR 30 SECONDS
  • 1/3 CUP HONEY MOLASSES SWEETENER
  • 1 TSP CLOVES
  • 1 TSP NUTMEG
  • 1 TSP CINNAMON
  • 1 TBSP GROUND MUSTARD

Details

Preparation

Step 1

REMOVE EXCESSIVE FAT FROM MEAT AND PREPARE CURE

CURE PREP

MIX INGREDIENTS TOGETHER EXCEPT CRUSHED PINEAPPLE. THROUGHLY MIX LET STAND 5 MINUTES, REMOVING FOAM AT TOP. MIX AGAIN, LET STAND 5 MINS AND REMOVE FOAM.

ADD IN PROCESSED PINEAPPLE INTO CURE MIX THROUGHLY,

PLACE MEAT INTO TUPPERWARE TYPE CONTAINER AND POUR CURE OVER MEAT, COVER AND PLACE IN FRIDGE, TURNING ONCE A DAY FOR 5 TO 7 DAYS, REMOVE FROM CURE, RINSE AND LET DRIP DRY,


PINEAPPLE GLAZE
PLACE IN SMALL CROCK POT TURN ON LOW AS HAM COOKS, MIX THROUGHLY AND APPLY OVER HAM EVENLY LETTING IT CARAMELIZE BEFORE APPLYING NEXT COAT.


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