Pineapple Stuffed Ham
Firstly, using a sharp thin-bladed knife and beginning at one end of the ham, carefully cut a 2 1/2-inches circle about 6 inches deep; remove cut out. Cut a 1 1/2-inch slice from the end of removed piece; set aside.
Continue cutting a 2 1/2-inches tunnel halfway through ham, using a spoon to remove pieces of ham (save for another use). Repeat from opposite end of ham, cutting and removing ham until a tunnel has been cut through entire length of ham.
In a small pan, sauté the onion, pineapple and peppers in butter until tender. In a large bowl, combine the stuffing mix, parsley, egg substitute and mustard. Stir in onion. Stuff ham; cover end openings with reserved ham slices. Place in a shallow roasting pan.
Bake, uncovered, at 160°/Gas Mark 3 for 1-1/4 hours. In a small saucepan, combine honey and orange juice concentrate; cook and stir for 1-2 minutes or until blended. Brush over ham. Bake 30 minutes longer or until a meat thermometer reads 60°.
Before enjoying, let the ham sit for 10 minutes, remove the twine, slice and then serve.
- 1 boneless fully cooked ham (6 to 7 pounds)
- 1 large Del Monte® onion, chopped
- 1/4 cup butter, cubed
- 2 cups corn bread stuffing mix
- Half a Del Monte® Gold® Extra Sweet Pineapple
- 2 Del Monte® Peppers
- 1/2 cup minced fresh parsley
- 1/4 cup egg substitute
- 2 tbsp prepared mustard
- 1/2 cup honey
- 2 tbsp 100% Del Monte® Orange Juice concentrate