? about Fire and Spice Ham (12/02)

[shoefling]

I really want to make the Fire and Spice Ham from 12/02 for Chirstmas Dinner but am having trouble finding pineapple preserves. I plan to keep looking, but are there any ideas what I could substitute with? Maybe apricot preserves? Or crushed pineapple? Any help would be appreciated!

TIA, Sarah

[Terrytx]

Bama makes pineapple preserves, but if you can't find them I think apricot would be good also. It would be different, but still good.

[Little Bit]

Since pineapple preserves is really just crushed pineapple cooked with sugar, you could probably either just substitute the pineapple, or cook some pineapple with some sugar until it's thick and syrupy. Either way would be fine.

[TamiKnight]

I just made this yesterday and couldn't find pineapple preserves OR red pepper jelly. I used mild jalapeno jelly and apricot-pineapple preserves. It was good, but it didn't have the "fire" I was hoping for. If I had to sub the mild jelly again, I think I'd add a hit of cayenne or red pepper sauce. I think you'll be fine if you sub apricot preserves.

[tammy/MN]

do you think this could be made in the crock pot? my oven will be cooking the prime rib roast, but i still wanted to make this ham. i finally found red pepper jelly--in Marshall Fields of all places. for the pineapple how about looking in the section for ice cream toppings?

[shoefling]

I found Pineapple preserves! Smuckers brand even, I just went to their website and searched for the location of their products. Anyhow, thank you for your ideas for substitutions. About making ham in the crockpot....This I have never done. But I have had ham made in a roaster and in a sense that is basically the same thing. The ham is already cooked so it would just be a matter of reheating it. I don't know if the glaze would turn out any differnt or not though! let us know how it works out!

Sarah

[Little Bit]

Just bumping this one up, because I finally made this recipe, but I didn't use pineapple preserves, just some crushed pineapple I already had.

I put the glaze ingredients, plus 1/2 cup drained crushed pineapple (in place of the 1/2 cup pineapple preserves) in the blender and blended it smooth.

I cooked it down until it was thicker (the juice from the pineapple made the sauce a bit thin) and brushed on 1/3 cup to start, then 1/3 cup at 15 min. intervals until the glaze was gone. (I think I did that twice, then left it undisturbed to cook for the last twenty minutes.)

Yummy!!

[RunnerKim]

I just wanted to say Thank you to Shoefling and LittleBit for taking the time to come back and post what worked for them. I hadn't realized it would be so difficult to find pineapple preserves until last night! The information about being able to search by flavor on Smuckers web site was great, alas when it got to "expand search radius to 45 miles?" I gave up and am going with LittleBit's plan.

This BB is great.

Happy Holidays!

Kim

[greysangel]

The Apricot works really well as well :D As to the crockpot, I think the flavor will still be awesome but you won't have that glazy crisp outside that you get from baking in the oven as the crockpot will keep it wet.

j

[Little Bit]

This is timely!

I made this again last night, but had an actual jar of pineapple preserves, so used some of that, following the recipe exactly.

To be honest, next time I'll just use some crushed pineapple again, the same way I did before. I preferred the texture and the flavor of the glaze. The glaze made with the two jellies seemed thinner/drippier. (Plus, pineapple preserves are NOT a staple in my pantry, lol!)

I really do like this ham though. :)