Prep 15 mins
Cook 30 mins
This glaze came about when the ham my friend bought for Easter dinner didn't have the typical glaze packet included. Together we hit on this concoction that everyone at dinner thought was yummy! We wanted to make enough glaze that we could serve it at the table for individual slices - this way, the person who gets the end of the ham doesn't get all of the glaze and if you get a regular slice you only get a little on the outside. Everyone is able to have glaze with their ham.
- 1 (20 ounce) can pineapple slices, juice reserved
- 1 cup pineapple juice (use juice from slices and add enough water to equal 1 Cup)
- 1 cup brown sugar (packed)
- 8 tablespoons butter (1 stick)
- 1⁄2 cup molasses
- 4 -6 gingersnap cookies (crushed very fine, I use Anna's from Ikea)
- 1⁄2 cup cornstarch
- 1⁄2 cup cold water
- Set aside Pineapple Slices.
- Mix pineapple juice, brown sugar, butter, and molasses, in saucepan and heat until bubbly stirring continuously. Continue cooking for 10 minutes (the mixture will thicken only slightly). Then add the crushed cookies.
- Continue simmering and stirring while the mixture reduces by about 1/3. This will take about 15 minutes more.
- If you still desire a thicker sauce, mix cornstarch and water to make a slurry.
- Continue stirring the boiling sugar/juice mixture while adding slurry. You may not need to add all of the slurry, depending upon how thick you like the glaze.
- Cook for five minutes longer. The glaze should be quite thick and will easily coat the back of a spoon.
- 30 minutes before ham is finished cooking, use toothpicks to attach slices of pineapple all over outside of ham.
- Cook ham for an additional 30 minutes.
- Pour half of glaze over ham and pineapple slices.
- Reserve additional glaze for individual servings.