We at Maui Maid love a really delicious Easter ham, but were at times a little perplexed at exactly how to prepare those cooked hams from the supermarket so that they were just as flavorful as those expensive gourmet hams that one buys already glazed and sliced. So, we enlisted the help of our favorite chef, Ivan Flowers and he demystified the process for us! We think that once you make this ham, you will NEVER buy those expensive hams again. After the recipes, we also have some really great cooking tips from Chef Flowers that should help to make your Easter dinner not only delicious, but stress free.
Slow Baked Smoked Easter Ham with Grilled Pineapple Teriyaki Glaze
By Chef Ivan Flowers
1 Smoked fully cooked Ham, Bone in 8 to 10 pounds
1 small Del Monte Gold Pineapple
½ cup Maui Maid Teriyaki Sauce
3 tablespoons garlic puree ( 3 tablespoons olive oil and 8 garlic cloves placed in a blender till smooth)
Juice of 1 lemon and 1 orange
1 tablespoon olive oil
1 tablespoon unsalted butter
¼ cup apple cider vinegar
Slowly bake ham at 300f degrees for 2 hours or till warm in center
Grill pineapple slices (core removed) on each side for 4 minutes till caramelized
Cube pineapple into small cubes and place in a sauté pan with olive oil and garlic puree and sauté till caramelized (5 minutes)
Deglaze with Teriyaki sauce and reduce (5 minutes)
Add butter and juice of 1 lemon and 1 orange and vinegar and reduce by 1/3
Place mixture in a blender and pulse for 20 seconds till smooth
Raise oven temp to 450F degrees and liberally baste ham
Allow ham to cook for 15 minutes till pineapple glaze is nicely browned
Of course, man (or woman!) cannot live on ham alone (although after trying it, you may want to!) so Chef Ivan Flowers also created a side dish using the fresh spring flavors of green beans.
Panko Crusted Fresh Green Beans with Spiced Teriyaki Butter
By Chef Ivan Flowers
1 pound fresh green beans
1/8 pound unsalted butter
2 tablespoons Maui Maid Spicy Teriyaki Sauce
3 garlic cloves smashed
Juice of 1 lemon
½ cup Panko bread crumbs
Soften butter and add Maui Maid Spiced Teriyaki sauce, mix and blend well. Make sure it is smooth.
Roll mixture in parchment paper till a cylinder forms and refrigerate for 1 hour.
Place green beans in lemon infused boiling water for 6 minutes or till al dente. Reserve
Place teriyaki butter in sauté pan with green beans and garlic cloves and sauté till coated, then remove cloves.
Sprinkle panko on to green beans and sauté till the bread crumbs start to get crispy
Place on a baking sheet and finish under a broiler for 3 minutes
Okay, now those tips from the Chef that we promised…
1. Always warm your pre-cooked/smoked ham at 300 degrees so it does not dry out.
2. Once ham is warmed through, add the glaze & turn up oven to 450 degrees. Glaze should be perfectly caramelized in about 15 minutes.
3. Save your ham bone. Store in the freezer and use for fantastic split pea soup.
4. If making mashed potatoes, add garlic cloves (peeled), black peppercorns, fresh thyme and rosemary sprigs to the water when boiling the potatoes. It will infuse the potatoes with wonderful flavor.
5. Do your prep Friday and Saturday BEFORE Easter. So you are not just cooking all day & can enjoy the holiday.
For more recipes please visit http://www.teriyakiworld.net
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