Easy ham with pineapple and sauce, using a canned ham, pineapple slices, chili sauce, brown sugar, and seasonings.
- 1 canned ham, 3 pounds
- 1 can (20 ounces) sliced pineapple
- 1/2 cup chili sauce
- 1/4 cup brown sugar
- 2 tablespoons lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon chili powder
- 1 tablespoon cornstarch
- 1 1/2 tablespoons cold water
Cut ham into 1/2-inch slices, cutting almost to the bottom, but do not cut through. Tie the ham around with a piece of kitchen twine to keep slices in place. Drain pineapple, reserving 1/4 cup of the syrup. Combine syrup with the chili sauce, brown sugar, lemon juice, Worcestershire sauce, and chili powder. Place the ham on a rack in roasting or baking pan. Arrange pineapple slices around the ham and pour sauce over all. Bake in a preheated 325° oven for 1 1/2 hours, basting often with the sauce. Remove to a serving platter, arranging pineapple slices around the ham; remove twine. Pour juices into a 2-cup measure and add enough hot water to make 1 1/4 cups, if necessary; transfer to a small saucepan. Combine cornstarch and the cold water, blending until smooth. Add cornstarch mixture to the juices and cook until thickened and bubbly.
Serves 8 to 12.
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