CM – Gluten-free honey-glazed pineapple Christmas ham


Welcome to Celiac! You have found your celiac strain! Join our like-minded, private community and share your story, be encouraged, and network with others. 12/23/2021 – Would you like to deliver a tasty, eye-catching ham for Christmas? This pineapple and honey glazed ham with pineapple rings and maraschino cherries is just the thing. With a delicious icing of pineapple juice, honey and brown sugar for the perfect balance between sweet and salty, the end product is sure to please.

Cut the skin off the ham. Use a sharp paring knife to cut through the fat in a diagonal cross-hatch pattern without cutting through the meat. If you’re using cloves, press them into the intersection of the cuts. Place the ham flat side down on a wire rack in a roasting pan.

Drain the pineapple and collect the juice. Spread the sliced ​​pineapple on the ham and fix it with toothpicks.

Place a maraschino cherry in the center of each pineapple slice and secure with a toothpick.

Roast until an instant thermometer inserted into the thickest part of the ham (boneless) reads 130 degrees F for about 2 hours 30 minutes (or about 15 minutes per pound).

In the meantime, mix the honey, brown sugar and the reserved pineapple juice in a large saucepan over medium heat. Simmer, stirring occasionally, until thickened, syrupy, and reduced to about 3 cups, 25 to 30 minutes. Put aside.

Uncover the pan and carefully coat the ham with a third of the glaze. When the water in the roaster has evaporated, add more.

Spread the remaining glaze over the ham and cook until the glaze shines and the skin is dark golden brown and crispy, about 15 minutes more.

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Jefferson Adams is a Senior Writer and Digital Content Director at He received his B.A. and M.F.A. from Arizona State University and has authored more than 2,500 articles on celiac disease. His academic achievements include natural science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for and developed health and medical content for Jefferson has spoken of celiac disease in the media, including an appearance on the KQED radio show Forum, and is the editor of the book « Cereal Killers » by Scott Adams and Ron Hoggan, Ed.D.


Pia Hallenberg, Monday at 11:04 p.m.

in Post Diagnosis, Recovery & Treatment of Celiac Disease

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Gluten-free honey-glazed pineapple Christmas ham
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