If you've never cooked ham with marmalade, here's your chance--an easy blend of the citrus preserve with mustard, brown sugar, and pineapple makes an easy glaze.
(3-lb.) boneless cooked ham
(8-oz.) can crushed pineapple in unsweetened juice
cup firmly packed brown sugar
tablespoons orange marmalade
teaspoon prepared mustard
Place ham in 3 1/2 to 5-quart slow cooker. Drain pineapple liquid from can into slow cooker; refrigerate pineapple. In small bowl, combine brown sugar, 1 tablespoon of the marmalade and mustard; mix well. Spread over ham.
Cover; cook on Low setting for 6 to 8 hours.
About 5 minutes before serving, remove ham from slow cooker; place on cutting board. Cut off enough ham to make 2 cups cubed; cover and refrigerate for Ham and Broccoli Soup p.29. Cover remaining ham to keep warm.
In small microwave-safe bowl, combine pineapple and remaining 2 tablespoons orange marmalade; mix well. Microwave on High for 1 1/4 to 1 1/2 minutes or until thoroughly heated, stirring once halfway through cooking. Cut ham into slices. Serve ham with pineapple mixture.
NUTRITION INFORMATION PER SERVING
Serving Size: 1/8 of Recipe
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Other Carbohydrate; 5 1/2 Lean Meat;
Carbohydrate Choice1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.