The Ultimate Make-Ahead Cookbook: 125 Delicious, Family-Friendly Freezer Meals to Prep Now and Enjoy Later by JoAnne Watkinson

Author:JoAnne Watkinson [Watkinson, JoAnne]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2019-11-25T23:00:00+00:00

Ham Roast with Pineapple Sauce

Dairy-Free Gluten-Free Kid Friendly Nut-Free

Prep 5 minutes | Cook 1 hour 40 minutes to 3 hours 20 minutes | Serves 6 to 8

This ham with pineapple sauce is the perfect choice for Easter dinner. Because you can make the sauce ahead, you can keep your kitchen tidy while cooking dinner. I like to serve this with Two-Potato Cheesy Casserole Bake.

1 (7½- to 10-pound) bone-in ham, or 1 (5-pound) boneless ham

1 (16-ounce) can crushed pineapple

1 cup packed light brown sugar

2 tablespoons freshly squeezed lemon juice

1 tablespoon cornstarch

½ teaspoon salt

½ teaspoon Dijon mustard

1.Preheat the oven to 350°F.

2.Place the ham in a roasting pan. Bake for 20 minutes per pound for a fully cooked ham.

3.During the last 15 minutes of baking the ham, in a medium saucepan over medium heat, stir together the pineapple, brown sugar, lemon juice, cornstarch, salt, and mustard. Cook, stirring constantly, until the sauce reaches a boil and thickens. Remove from the heat.

4.Remove the cooked ham from the roasting pan before carving it. Serve the pineapple sauce on the side.

TO REFRIGERATE: Let cool before refrigerating in an airtight container for up to 4 days. To reheat, spoon the sauce over the ham and microwave, covered, for 45 seconds, or until hot.

TO FREEZE: Leave the unbaked ham in its original package. Label a medium, airtight, freezer-safe bag with the recipe name, cooking directions, and date prepared. In it, combine the remaining ingredients. Use an elastic band to attach the bag of sauce to the ham. Freeze for up to 8 months. Thaw overnight in the fridge. Cook according to the recipe directions.

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