Ham is classic Easter fare, but that doesn't mean it has to be boring. This recipe is an inventive twist on the classic ham with pineapple that your guests will adore. And you'll love the ease with which it comes together.
Spiral sliced ham is a boon for anyone throwing a large Easter gathering. Not only is every slice the same thickness but, if cooked properly, the ham will be tender and juicy and require nothing more than a horizontal cut to the bone before serving.
The trouble with spiral sliced hams is that, because they're precooked, it's easy to dry them out during reheating. This recipe makes use of the slow cooker, which ensures a moist, tender ham while freeing up your oven for all those delicious Easter side dishes.
Even better, you'll impress your guests when you serve up slices of moist, hot ham topped off with a delicious sweet and sour pineapple chutney. In the chutney, which can be made two days ahead, lime juice stands in for the usual vinegar, imparting a fruity tang that's complimented by the subtle flavors of rum and allspice and the savory herbal notes of thyme.
This recipe is based on the use of a spiral sliced half ham. Be sure to buy a ham that fits in your slow cooker. An oblong 6 Â½-quart model is ideal for an average sized half ham.
No Fuss Spiral Sliced Ham with Pineapple Rum Chutney
Spiral sliced half ham
Place the ham into your slow cooker. Add Â½ cup or more of water to cover the bottom of the cooker. Cover and cook on low for 5-8 hours, until ham is heated through. An 8-9 pound ham will take approximately 5 hours in an average slow cooker.
Serve with pineapple chutney (recipe follows)
1 tablespoon coconut oil
1 medium onion, diced
2 tablespoons fresh ginger, peeled and minced
Â½ teaspoon salt
Â½ cup white rum
1 fresh pineapple, peeled, cored and diced into Â½ inch pieces
Â½ cup fresh lime juice
Â½ cup brown sugar
Â½ teaspoon ground allspice
1 Â½ teaspoons chopped fresh thyme
Pinch of crushed red pepper
Heat oil in a large saucepan over medium-high heat. Saute onion until for 2-3 minutes, or until slightly soft. Add ginger and salt. Cook for about 2 minutes, stirring constantly.
Add rum to pan; cook 30 seconds or until most of the liquid has evaporated. Stir in pineapple, lime juice, sugar and spices; bring to a boil. Cook 15-20 minutes, stirring occasionally, until pineapple is tender and liquid has thickened up to an almost "jammy" consistency. Remove from heat; cool slightly before serving.
The chutney can be made ahead and refrigerated for up to 3 days. Reheat slightly before serving, if desired.
This week, March 26-30, OnMilwaukee.com presents five Easter recipes in our Dining section. You'll have the opportunity, via this contest and courtesy of Roundy's, to win the ingredients to create each featured recipe.
No Talkbacks for this article.
Post your comment/review now
Disclaimer: Please note that Facebook comments are posted through Facebook and cannot be approved, edited or declined by OnMilwaukee.com. The opinions expressed in Facebook comments do not necessarily reflect those of OnMilwaukee.com or its staff.
Recent Articles & Blogs by Lori Fredrich
Published Aug. 21, 2017
When I say pasta, you likely think Italy. However, pasta is also ubiquitous in Argentina where the influence of Italian immigrants is evidenced in various facets of Argentine life. And you can taste the flavors of Argentine pasta at a pop-up dinner Sept. 3.
Published Aug. 20, 2017
There may never be a nightclub quite like Studio 54, the New York celebrity hangout that exemplified the all-out excess of 1970s America. This week a themed pop-up collaboration by Free Pour and Phoenix Cocktail Club will recreate the Studio 54 experience.
Published Aug. 19, 2017
The fourth annual Blue Harbor Craft Beer Festival will take place on Saturday, Sept. 23 at the Blue Harbor Resort and Conference Center in Sheboygan. Attendees at the festival can indulge in beer samples from more than 30 breweries while enjoying an early autumn view of Lake Michigan.
Published Aug. 18, 2017
The Milwaukee Kitchen Cabinet, a local restaurant advocacy group, will team up with Milwaukee Public School administration, students and corporate partners this weekend to show support for the Sherman Park Neighborhood by hosting the first annual Sherman Park Revival Celebration on Sunday, Aug. 20.
Published Aug. 18, 2017
There's friendly service and above-average bar food waiting for you at Gina's Sports Dock, a casual lakeside pub on Pewaukee Lake. And that includes their signature burger: The MOAB, meaning Mother of All Burgers. But, does it live up to its name?
Published Aug. 17, 2017
During Gathering Place Brewing Company's grand opening this weekend, folks will get a first look at the new brewery and tap room. But, they'll also meet the brains behind the operation: Joe Yeado, a Kansas City native who made the decision to call Milwaukee home.
Published Aug. 16, 2017
We've entered the dog days of summer, and Sendik's is celebrating with a special offering: Hatch chile peppers from New Mexico. These unique peppers, which are common in Southwestern cooking, are rarely - if ever - found in Wisconsin in their fresh form.
Published Aug. 16, 2017
Cheers! The eclipse of 2017 is nearly upon us. But the big question is, what should we eat? Milwaukee's first views of the eclipse begin just before the lunch hour, so eating is precisely the appropriate way to celebrate this solar spectacle.
Published Aug. 15, 2017
If you love trying new, interesting beer, you won't want to miss Story Hill BKC's upcoming Bar Bites Beer Bash, which features beer samples from 12 breweries along with great bar bites. Preview tappings are also available Tuesdays leading up to the event.
Published Aug. 14, 2017
R U Kidding Me Bakery - a combination deli, bakery and juice bar slated to open later this year - is the brainchild of Darrin Reasby, a native Milwaukeean whose experience with congestive heart failure inspired him to begin a new chapter in his already full life.