Ham & Pineapple Broil

Orange Glaze

• 6 oz frozen orange juice concentrate — thawed
• ½ cup brown sugar — packed
• 1 tablespoon Dijon mustard

Ham & Fruit Broil

• 2 pounds fully cooked ham — cut into 6 portions, about ½-inch thick
• 16 oz sliced pineapple rings — drained thoroughly
• 1 green bell pepper — seeded and cut into 6 rings

1. Preheat the Broiler: Position an oven rack about 6 inches from the heat source. Preheat the broiler on high. Set a broiler-safe rimmed metal sheet pan or broiler pan nearby.
2. Make the Glaze: In a small saucepan combine the thawed orange juice concentrate, brown sugar, and Dijon mustard. Cook over medium heat, stirring frequently, until the sugar dissolves and the glaze reaches a gentle simmer, 3–4 minutes. Remove from the heat when the glaze is smooth and pourable. Before the pastry brush touches the ham, pour ¼ cup glaze into a clean measuring cup and reserve it for serving.6 oz orange juice concentrate, ½ cup brown sugar, 1 tbsp Dijon mustard
3. Arrange the Ingredients: Arrange the six ham portions in a single layer on the metal pan. Top each portion with a pineapple ring and a green bell pepper ring. Place any remaining pineapple or pepper around the ham. Brush the ham, pineapple, and bell pepper generously with glaze from the saucepan.2 pounds fully cooked ham, 16 oz pineapple rings, 1 green bell pepper, orange glaze
4. Broil the Ham: Broil for 4–5 minutes, until the glaze is bubbling and the edges of the ham and pineapple begin to brown. Remove the pan carefully, rotate it 180 degrees if the broiler heats unevenly, and brush everything again with more glaze from the saucepan.
5. Finish Broiling: Return the pan to the broiler for another 3–5 minutes, watching closely, until the glaze is browned but not blackened, the bell pepper is tender-crisp, and the ham is steaming hot throughout. Commercially packaged fully cooked ham should reach 140°F; leftover ham should reach 165°F.
6. Serve: Let the ham stand for 2–3 minutes so the glaze can settle. Spoon the reserved clean glaze over the ham and pineapple. Serve hot with rice or dinner rolls.