Pineapple and Maple Ham

1 Reviews
100% would make this recipe again

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Preparation : 15 min Cooking : 1 h Standing : 10 min
280 calories/serving

Ingredients

1 kg smoked ham (whole)
6 slices canned pineapple 220 g
12 cloves 0.4 g
1 onions, coarsely chopped 200 g
1 1/2 cup chicken broth 375 mL
1/4 cup maple syrup 65 mL
3 tbsp orange juice 45 mL
1 tbsp Dijon mustard 16 g
2 tbsp cornstarch 16 g
ground pepper to taste [optional]
aluminum foil

Method

  1. Preheat the oven to 175°C/350°F.
  2. Put the ham in a large pan. Fix the pineapple slices on the ham with the cloves. Put the chopped onion all around the ham. Stir in the broth, maple syrup, orange juice, and mustard. Season with pepper to taste.
  3. Transfer the pan to the middle of the oven and cook, uncovered, for 1 h.
  4. Remove the ham from the pan then cover it with aluminum paper.
  5. Filter the cooking juices through a sieve then pour them back into the pan. In a small bowl, dissolve the cornstarch with a little bit of water. Bring the cooking juices to a boil. Add the cornstarch mixture, with constant stirring. Cook until the sauce has thickened, about 5 min.
  6. Serve the ham with the sauce.

Nutrition Facts Table

per 1 serving (280 g)

Amount

% Daily Value

Calories

280

Fat

8 g

12 %

Saturated 2.4 g
+ Trans 0 g

12 %

Cholesterol

70 mg

Sodium

1470 mg

61 %

Carbohydrate

24 g

8 %

Fibre

1 g

4 %

Sugars

15 g

Net Carbs

23 g

Protein

28 g

Vitamin A

0 %

Vitamin C

13 %

Calcium

4 %

Iron

17 %
More info

Claims

This recipe is :
Excellent source of  :
Niacin, Selenium, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Zinc
Good source of  :
Iron, Manganese, Phosphorus, Potassium
Source of  :
Copper, Folacin, Magnesium, Vitamin C, Vitamin D
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Fruits ½
Vegetables ½
Meat and Alternatives 3 ½
Other Foods ½
More info
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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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