Saucier's Shurfine Recipes
https://www.sauciersmarket.com/Recipes/Detail/4023/
Pineapple and Sweet Potato Ham
Yield: Makes 6 servings
Ingredients
| 1 |
|
Reynolds Hot Bags Foil Bag, large size
|
|
|
| 3 - 4 |
lb. |
boneless fully cooked ham
|
|
|
| 4 |
|
sweet potatoes, peeled and cubed
|
|
|
| 1 |
can |
(20 oz.) pineapple chunks, drained, reserve juice
|
|
|
| 1/2 |
cup |
maple-flavored syrup
|
|
|
| 1/3 |
cup |
Dijon mustard
|
|
|
| 2 |
tablespoons |
flour
|
|
|
Directions:
Preheat grill to medium, indirect heat or oven to 450 F. For indirect heat, the heat source (coals or gas burner) is on one side of grill. Place foil bag on opposite with no coals or flame underneath.
Open foil bag; place in 2-inch deep pan. Spray inside of foil bag with nonstick cooking spray. Place ham in foil bag. Arrange sweet potatoes and pineapple around ham. Combine pineapple juice, syrup, mustard and flour; spoon over ham, sweet potatoes and pineapple.
To seal, double fold open end of foil bag. Foil bag edges should not hang over sides of pan.
To cook, slide foil bag onto grill or leave foil bag in supporting pan and place in oven.
Grill 1 to 1 1/4 hours in covered grill or bake 1 1/4 to 1 3/4 hours in supporting pan in oven.
Use oven mitts to cut open foil bag with a sharp knife. Carefully fold back top of foil bag allowing steam to escape. Stir before serving.
Please note that some ingredients and brands may not be available in every store.
Saucier's Shurfine Recipes
https://www.sauciersmarket.com/Recipes/Detail/4023/