Ingredients
1 (5 pound) fully cooked boneless ham
Glaze:
3/4 cup pineapple juice
1/4 cup crushed pineapple, drained
3 tablespoons GOLDEN BLOSSOM HONEY
1/8 teaspoon ground cloves
1/4 teaspoon dried thyme
Sauce:
1/2 tablespoon butter
1 tablespoon onion, chopped
3/4 cup pineapple juice
1/4 cup canned crushed pineapple, drained
1 teaspoon dry mustard
1/8 teaspoon ground cloves
2 tablespoons GOLDEN BLOSSOM HONEY
1/2 cup raisins
1 teaspoon cornstarch
1 tablespoon rum
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Glaze:
Combine all ingredients in a small saucepan. Bring to a boil and simmer about 10 minutes until mixture begins to thicken. Remove from heat.
Bake ham according to package directions. Baste ham with the glaze several times during the last 30 minutes of baking. Remove from oven, slice and serve with sauce.
Sauce:
Melt butter in a medium saucepan. Add onion and sauté 1 minute. Stir in pineapple juice, crushed pineapple, dry mustard, cloves, and honey. Bring to a simmer, stirring constantly until sauce thickens. Add raisins and simmer over low heat until raisins plump. Whisk cornstarch into rum and stir into sauce. Cook, stirring until sauce begins to thicken.
Combine all ingredients in a small saucepan. Bring to a boil and simmer about 10 minutes until mixture begins to thicken. Remove from heat.
Bake ham according to package directions. Baste ham with the glaze several times during the last 30 minutes of baking. Remove from oven, slice and serve with sauce.
Sauce:
Melt butter in a medium saucepan. Add onion and sauté 1 minute. Stir in pineapple juice, crushed pineapple, dry mustard, cloves, and honey. Bring to a simmer, stirring constantly until sauce thickens. Add raisins and simmer over low heat until raisins plump. Whisk cornstarch into rum and stir into sauce. Cook, stirring until sauce begins to thicken.
Serve warm sauce spooned over ham slices.
Serves: 8-10
