This super easy ham makes a baked ham dinner a snap to prepare.
A canned ham makes this dish a breeze to prepare and bake, and the pineapple slices and a tasty, tangy sauce flavor it nicely.
Canned ham is clearly not as good in flavor or texture as a fresh or fully cooked ham, but it does come with a major advantage — the canned ham is often shelf stable. A large canned ham in the familiar pear-shaped can be stored in the pantry, usually up to 2 years. Some brands must be stored in the refrigerator.
- 1 canned ham, 3 pounds (not spam)
- 1 can (20 ounces) sliced pineapple
- 1/2 cup chili sauce
- 1/4 cup brown sugar, packed
- 2 tablespoons lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon chili powder
- 1 tablespoon cornstarch
- 1 1/2 tablespoons cold water
- Heat the oven to 325 F (160 C/Gas 3).
- Cut ham into 1/2-inch slices, cutting almost to the bottom, but do not cut through.
- Tie the ham (around the outside perimeter) with a piece of kitchen twine to keep the slices in place.
- Drain the pineapple slices, reserving 1/4 cup of the syrup.
- Combine syrup with the chili sauce, brown sugar, lemon juice, Worcestershire sauce, and chili powder.
- Place the ham on a rack in roasting or baking pan. Arrange pineapple slices around the ham and pour sauce over all.
- Bake in the preheated oven for 1 1/2 hours, frequently basting with the sauce.
- Remove to a serving platter, arranging pineapple slices around the ham; remove twine. Cover loosely with foil to keep warm.
- Pour the juices into a 2-cup measure and add enough hot water to make 1 1/4 cups, if necessary; transfer to a small saucepan.
- Combine cornstarch and the cold water, blending until smooth.
- Add cornstarch mixture to the juices and cook over medium heat, stirring, until thickened and bubbly.
- The canned ham may also be sliced. The slices can be arranged in a single layer in a baking dish. Cover with the sauce and pineapple slices and bake in a 375 F oven until hot and glazed. Slices can be grilled or pan-fried as well.
- Fry slices of leftover ham and serve with beans or potatoes.
- Use leftover ham in scalloped potatoes or pasta casseroles.
- Chop leftover cooked ham. Add some sweet pickle relish, chopped celery, and some salt and pepper, to taste. Add enough mayonnaise to moisten and use it to fill sandwich buns or rolls. Or pile it onto lettuce leaves for a tasty luncheon salad.
You Might Also Like