Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Ham and Pineapple Slider Bar
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- Level: Easy
- Total: 3 hr 30 min
- Active: 1 hr
- Yield: 10 to 12 servings
This DIY ham sandwich bar is a fun, fuss-free way to feed a crowd, combining sweet and savory flavors in every bite. The ham, glazed with pineapple preserves, soy sauce and a touch of fresh jalapeño heat, is perfectly balanced by a cool, refreshing coleslaw. Set out a spread of Hawaiian rolls, dill pickles and a variety of condiments so guests can build their ideal sliders.
- Level: Easy
- Total: 3 hr 30 min
- Active: 1 hr
- Yield: 10 to 12 servings
Ingredients
For the Ham:
For the Slaw:
To Assemble:
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Directions
- Make the ham: Remove from the refrigerator about 1 hour before baking. Preheat the oven to 350 degrees F. Place the ham cut-side down on a rack set in a roasting pan. Pour 2 cups water into the bottom of the pan and cover the pan tightly with foil. Bake until a thermometer inserted into the center of the ham reaches 115 degrees F, 1 hour 45 minutes to 2 hours.
- Meanwhile, make the glaze: Combine the brown sugar, pineapple preserves, soy sauce, cider vinegar and jalapeños in a small saucepan. Bring to a simmer over medium heat, stirring occasionally to dissolve the sugar. Cook until slightly thickened, 3 to 5 minutes. Stir in the mustard. Set aside to cool and thicken.
- Remove the ham from the oven and uncover. Increase the oven temperature to 450 degrees F. Using a ladle or baster, baste the ham all over with the pan juices. Brush the ham with half of the glaze, trying to get some in between the slices. Pin the pineapple rings on the top and sides of the ham with toothpicks, then brush the pineapple with some of the glaze.
- Return the ham to the oven, uncovered, and bake to set the glaze, 15 minutes. Brush with the remaining glaze and continue baking until the glaze starts caramelizing and a thermometer inserted into the center of the ham registers 140 degrees F, 10 to 15 more minutes. Transfer to a cutting board and let rest 10 minutes.
- Meanwhile, make the slaw: Soak the red onion in ice water for 15 minutes; drain and pat dry. Combine with the cabbage, parsley, vinegar, vegetable oil, sugar, 1 teaspoon salt and a generous grinding of pepper in a bowl. Toss and season with more salt and pepper. Refrigerate until serving.
- Assemble the sliders: Remove the pineapple slices from the ham and cut into quarters. Slice the ham. Serve the ham on rolls with the pineapple, slaw, pickles, jalapeños and assorted condiments.
