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Ham with Pineapple Dijon Sauce




Source of Recipe


Joanne


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