National Baked Ham with Pineapple Day

National Baked Ham with Pineapple Day is usually celebrated the first Sunday after the full moon following the March Equinox.

National Baked Ham with Pineapple Day in the United States is celebrated on April 16^th every year. The event takes place every year in the second decade of April.

Easter is also National Baked Pineapple Day, which is no surprise since grilled ham adorns the tables at many Easter meals. Pineapple chunks go well with the rounded ham slices, and lend a sweet balance to the bacon. We're sure you can find your perfect Easter ham recipe right here at CDKitchen!

Origin of National Baked Ham with Pineapple Day

Since today is Easter, it is also known as Pineapple Pie Day. I don't know why ham has anything to do with Easter - or why pineapple has anything to do with it. There are many opinions as to why Easter is paired together in America, none of which are alike, and not many supported by historical fact. (I'm sharing them anyway because I'm interested in all of these theories.) All About Jesus Christ says that ham is associated with Easter because it's a keepsake since Christianity absorbed a lot of "pagan" practices and Easter ham has its roots in Ishtar and Tammuz mythology. Goddess Gift offers a slightly different version of the Ishtar story, introducing the idea that ham is a Christian meat and that ham is associated with Easter because it will be the last meat to be cured that people used to have on hand. The History Channel (probably the most reputable source I could find) seems to agree that ham has become so associated with Easter because it was ready at the right time. At Chow, Chowhounds discuss ham as an Easter treats, and Slashfood offers its own thoughts on ham as an Easter treat.

How to celebrate National Baked Ham with Pineapple Day

There are a lot of way to commemorate this day with your family or your friends; however, prepare some special dishes together is a great way.

Baked Ham with Fresh Pineapple Salsa

• Ingredient

2 cups fresh pineapple, chopped

1/2 cup apple, chopped

2 oranges, peeled, quartered and chopped

1/4 cup chopped fresh basil

2 tablespoons onion, finely chopped

2 tablespoons lemon juice

1 teaspoon canned red jalapeno, chopped

1/4 teaspoon dill

1/8 teaspoon black pepper

3 1/2 pounds boneless ham, cooked

• Direction

For salsa, in a large bowl, combine pineapple, apple, orange, basil, onion, lime juice, jalapeno, cumin, and pepper. Cover and refrigerate for at least 4 hours.

Place ham on rack in shallow baking pan. If desired, score the top score in the shape of a diamond. Install a meat thermometer. Bake, uncovered, in a 325 degrees F oven 1-1/2 to 2-1/4 hours or until thermometer reads 140 degrees F.

To serve, cut the ham. Pass the salsa with ham.

Baked Ham with Ginger-Pineapple Glaze

• Ingredient

1 can (20 ounce size) pineapple puree in juice, drained, juice separate

2 cans of ginger beer (12 ounces), if needed

1 cup packaged light brown sugar

1 teaspoon dry mustard

1 spirally sliced ​​smoked ham (8 pounds)

• Direction

Place in the middle of oven and preheat to 325 degrees F. Place oil in large roasting pan.

Blend pineapple juice, half of the ginger, brown sugar, and mustard in a blender to dissolve the mustard. Set aside.

Put the ham down into the pan. Pour the pandan juice mixture over the ham. Smash the crushed pineapple over the ham; if you press hard, it will stick nice.

Place the pan with the ham and pandan juice on the stove and bring to a boil over high heat on two stoves. Tent the ham with foil and transfer to the oven.

Bake for 1 hour, checking occasionally to make sure the juices aren't burning, and add a little more ginger to the pan if needed to keep the water moist.

Dump the foil tent and grill the ham with pan juices. Grill occasionally, brush with water, and add ginger ale to pan if needed, until meat thermometer halfway through ham but not touching bone, registers 140 degrees F, about 45 minutes.

Transfer ham to serving plate and tent lined with foil to keep warm. Let the meat cool for 15 minutes.

Meanwhile, place the roasting pan over two burners over high heat and bring the juice to a boil. Cooking, stirring occasionally, until the juices are dark and syrupy, 5 to 10 minutes. Pour juice over ham and serve.

Baked Ham and Pineapple Rings

• Ingredient

1 slice (3 inches thick) center-cut ham

1 can (20 ounces) sliced pineapple in syrup, undrained

1 cup apple cider vinegar

1 cup tightly packed light brown sugar

1 tablespoon Worcestershire sauce

1/2 teaspoon ground ginger

• Direction

Trim the fat from the ham. Place the ham in a baking tray large enough to hold.

Drain the reserved pineapple juice. Add the remaining ingredients to the juice and mix well. Put the ham in the spoon. Cover and protect in refrigerator for 3 to 4 hours or overnight.

Open the lid and bake at 300 degrees F for 2 hours; occasional polishing. Arrange pineapple slices on top of ham. Baste with sauce and bake for 1 hour more; background regularly.

Baked Ham Slices with Pineapple Glaze

• Ingredient

4 slices (3/4 inch thick) ham

2/3 cup packaged brown sugar

1 teaspoon prepared mustard

1 can (1 pound, 4-ounce) pineapple sliced, drained (syrup reserve)

• Direction

Preheat oven to 325 degrees F.

Place ham on rimmed baking tray.

In a saucepan, combine brown sugar, mustard, and 2/3 cup prepared pineapple syrup. Mix well then brush over ham slices.

Place pan over medium heat and let simmer until thickened.

Meanwhile, place the ham in the oven and bake at 325 degrees F until just hot through. Coat pineapple slices on top of ham and beat with thick syrup. Return to oven for 5 minutes or until heated through.

Serve hot.

Optional: add a cherry in the middle of each pineapple slice