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    Main-Ham: Ham w/ Pineapple Dijon Sauce


    Source of Recipe


    joanne, posted to recipecircus by sheberry

    List of Ingredients




    1 Reynolds® Oven Bag, large size (14"x20")

    2 tablespoons whole wheat flour
    1 can (7 oz.) crushed pineapple in juice, undrained
    1/2 cup water
    1/4 cup light agave nectar
    1/4 cup dark agave nectar
    1/4 cup Dijon mustard
    4 to 6 pound boneless fully cooked ham
    Whole cloves (optional)

    Recipe



    PREHEAT oven to 325° F. SHAKE flour in Reynolds Oven Bag; place in 13x9x2-inch baking pan.

    ADD pineapple, agave nectar and Dijon mustard to oven bag. Squeeze oven bag to blend in flour. Lightly score surface of ham in a diamond pattern; insert cloves if desired. Place ham in oven bag. Add water.

    CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top.

    BAKE 1 1/4 to 1 3/4 hours or until meat thermometer reads 140°F. To serve, cut open oven bag and transfer ham to serving platter. Slice and serve. For non SB diners, spoon sauce over ham.
    Serves 16-24

 

 

 

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