1½ cup - pineapple, puréed
¼ cup - maple syrup
3 tsp - grainy Dijon mustard
¾ tsp - garlic, chopped
¼ tsp - lemon zest
to taste - freshly cracked black pepper
Combine all ingredients in a small saucepan. Bring to a boil then reduce heat and simmer for 10 to 12 minutes. Remove from heat and let the glaze cool to room temperature.
To use the glaze on ham, diagonally score the surface of the ham to form a diamond effect. Place the ham in a roasting pan and brush liberally with the glaze. Bake at 325F for about 12 minutes per pound, occasionally basting the ham with glaze, until it reaches an internal temperature of 160F. Remove from heat, baste once more with pan drippings and let rest for a few minutes before carving.
Pineapple, Large (ea)
Dole Crushed Pineapple (398ml)
LB Maple Canada No. 1 Med. Maple Syrup Tin (250ml)
Maille Old Style Mustard (200ml)
Garlic, California (per bulb) (each)
Lemon, Large (ea)
Morton Bassett Whole Black Pepper (60g)