Pineapple Balsamic Glazed Ham

November 20, 2017




1 cup Olive Obsession Pineapple Barrel Aged White Balsamic

10 pound spiral cut ham

1 pound fresh pineapple (cored & cubed)




Step 1  

      (Option 1) Place 1 cup Pineapple balsamic in a medium sized            sauté pan.   

      (Option 2) Add a 1/4 cup of brown sugar to the  Pineapple                  balsamic, stir in until dissolved and then continue with the              reduction process described below.

      (Option 3) Whisk in 2 Tablespoons Terrapin Ridge Farms Dill            Pickle Mustard after the reducing the balsamic (available at              Olive Obsession).


Step 2

      Reduce over medium to medium-high heat for approximately        7-10 minutes with constant stirring. NOTE: balsamic will                  bubble and foam as it reduces. We recommend using                        overhead fan ventilation as the vinegar fumes can be strong.            The goal of this step is to reduce the balsamic ~80% of the                desired consistency. The remaining reduction will be done in          the next step.


Step 3  

      Pour hot reduction sauce into a glass bowl and set on top of a          larger bowel containing ice.  Stir until the balsamic cools.  As            the  balsamic cools it will reduce to a slightly thick syrup.  The          traditional balsamic glaze (option 1) is perfect for anything,                even on top of ice cream!!


Step 4  

      Bake ham according to preparation instructions.


Step 5  

      During the last 20-30 minutes pull ham from the oven and              glaze  with the Pineapple balsamic reduction. Place pineapple          chunks  around ham and return to the oven for the remainder        of the baking time. 



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