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Prep Time

Prep Time

40 min

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Total Time

1 hr

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Calories per serving

N/A

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Servings

6

Ingredients (9)
  • 1 can (20 oz.) Dole Pineapple Tidbits
  • 1 cup packed dark brown sugar
  • 1/2 medium jalapeno, minced
  • 1-1/2 teaspoon vanilla extract
  • kosher salt
  • 7 tablespoons Dijon mustard
  • 1 (4-lb.) boneless ham
  • 1 can (20 oz) DOLE® Pineapple Slices, undrained
  • 1 tablespoon finely chopped fresh parsley
Directions
  1. Add the pineapple juice to a medium sauce pan. Bring to a boil over high heat. Reduce the heat to medium and cook until the juice is reduced by about half, about 5 minutes.  Add the finely chopped pineapple tidbits, sugar, jalapeno, vanilla, and 1 tsp. salt. Bring to a boil over high heat. Reduce heat to medium high, and continue to cook, stirring frequently, until sugar is dissolved, the pineapple is soft, and the mixture looks syrupy, about 3 minutes. Let cool slightly, transfer to a food processor, add the mustard, and process until smooth. Set aside to cool.
  2. Meanwhile, position a rack in the center of the oven, and heat the oven to 350°F.  Rinse the ham with water, and pat dry with paper towels.  Cut the ham crosswise into 1/4-to 3/8-inch-thick slices, about half way through the ham. Do not cut all the way through the ham.   Put 2 halved slices of pineapple next to each other between each ham slice. As you work towards the smaller end of he ham, use only one half pineapple between the slices.  Secure the ham with three bamboo skewers (one in the center, the remaining two on each end), pushing through the entire ham.  Transfer to a small rimmed baking sheet or shallow roasting pan and add 3/4 cup water to the pan.  Brush 3/4 cup of the glaze onto the ham on all sides and into the folds of the cut slices. 
  3. Bake the ham for 30 minutes.  Remove from the oven, and let rest for 15 minutes or up to 1 hour.  Before serving, broil on high on the center rack until the glaze caramelizes in places, about 3 minutes (watch closely to avoid burning). Let cool slightly, remove and discard the skewers, garnish with the parley, if using, and serve.