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Instructions. Preheat your oven to 325 degrees. Remove your ham from the package and place into a baking dish. In a large bowl or measuring cup combine the juice from the pineapples, dijon mustard, honey and brown sugar. Pour half of this mixture all over the ham, reserving the other half.

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Whisk together the soy sauce, water, honey, pineapple juice, rice vinegar, mirin, and grated ginger. Set aside with the cornstarch slurry. Prep the chicken. Season the chicken with salt and pepper, and toss with cornstarch in a zip top bag. Heat 2 tablespoons of oil in a large skillet over medium heat.

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A Honeyglow pineapple is a unique and delectable variety of pineapple that is known for its sweet taste and golden-yellow color. This pineapple is a hybrid variety that is a result of cross-breeding different types of pineapples to create a fruit that is both delicious and visually appealing. The Honeyglow pineapple is larger in size compared.

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Step 1. Whisk first 4 ingredients in large glass baking dish. Peel pineapple; cut crosswise into 6 rounds. Remove core; discard. Add pineapple to dish; turn to coat. Cover with plastic wrap; let.

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Baste with pineapple juice on pan. Brush remaining honey. Spread brown sugar. Brush ham with honey then pat brown sugar evenly around ham. Pre-heat oven, then BROIL ham at 500 degrees F (High) between 3 to 4 minutes or until brown sugar starts to bubble. Note: Stand next to the oven and watch your ham.

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In a large skillet, brown chicken in oil in batches on both sides; transfer to a 5-qt. slow cooker. In a small bowl, combine the remaining ingredients; pour over chicken. Cover and cook on low for 3-4 hours or until meat is tender. Strain cooking liquid, reserving pineapple. Serve pineapple with the chicken.

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Instructions. Add 1- 1/2 cups brown sugar to the bottom of the crockpot. Place unwrapped ham on top. Drizzle honey over top. Add the rest of the brown sugar. Place pineapple slices over top and pour in the remaining pineapple juice. Cover with foil and place lid over top. Cook on low 3- 4 hours.

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Make the glaze: Combine the honey, balsamic vinegar, dijon mustard, and cayenne. Brush a bit of the pineapple ham glaze over the meat, then pop it in the oven so the ham bakes. Bake, glaze, and serve: Bake for 1 ½ hours, then remove it from the oven. Pour the remaining glaze over the ham, letting it seep into the pineapple-filled slices.

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Preheat Smoker to 500°. Mix the remainder of the ingredients into a bowl and mix thoroughly to make glaze. Lather pineapple throughly with glaze, it is ok to not use the whole mixture as we will add more soon. One pre-heated, place pineapple onto grill and let it smoke for 15 minutes, roll the pineapple to the other side and add additional.

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Combine the honey, lime juice, and cinnamon in a gallon zip-top bag or plastic container large enough to hold the pineapple spears. Add the pineapple to the marinade, toss to coat the spears, and zip/cover the container. Place the pineapple in the fridge and allow it to marinade for at least half an hour. You can leave the pineapple marinading.

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glaze. In small saucepan over medium heat; cook pineapple juice 25 minutes while stirring frequently. Juice should reduce by half. Add honey, sugar and mustard. Cook 5-8 minutes while constantly stirring. Once glaze has thickened to a syrup consistency, remove from heat and set aside until ham is ready to be glazed.

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Turn up the temperature to 375F, and bake the honey and pineapple glazed ham, for another 15 minutes to lightly broil the pineapple. 8. Remove the ham from the oven, and let it rest for 10 minutes. As the ham rests, pour any remaining glaze ( both in the pan and on the stove ) into the juice you set aside earlier.

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Using a wire rack is preferred, but not required. In a large sauce pan combine the honey, light brown sugar, reserved pineapple juice, cider vinegar, and mustard. Mix until evenly combined. Pour 3/4 C of the glaze mixture over the ham. Tightly wrap the seasoned ham in the foil, as to not let juices or steam escape.

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Step #1: Make the glaze: In a medium bowl combine the pineapple juice, Dijon mustard, honey and brown sugar. Stir to combine. Pour half of the mixture over the top of the ham, reserving the other half for later. Step #2: Place pineapple rings on the ham, securing with a toothpick in the center of the pineapple.

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Preheat oven to 400° F. Remove salmon from packaging and pat dry with paper towels. Cut the salmon into two even pieces. Take a length of aluminum foil or parchment paper and cover the bottom of a large sheet pan. Place the pineapple rings on top of the foil in rows of 2, place the salmon on top of the pineapple rings.