Carved Smoked Ham with Maple Pineapple Sauce - Maple Leaf Healthcare & Hospitality

Yield

25 servings

Portion Size

150 g/5.3 oz

Ingredients

	Metric	Imperial
Easy Carve Smoked Bone-In Ham	2.5 kg	6 lbs 4 oz
Maple Syrup, pure	80 ml	1/3 cup
Water, tap	250 ml	1 cup
Brown Sugar	250 ml	1 cup
Soy Sauce, Low Sodium	30 ml	2 Tbsp
Ketchup	30 ml	2 Tbsp
Dry Mustard Powder	10 ml	2 tsp
Crushed Pineapple, packed in juice, undrained	525 ml	18 oz
Cornstarch	30 ml	2 Tbsp
Water, tap	40 ml	2 2/3 Tbsp

Preheat convection oven to 300'F/150'C.
Cut the cold, easy carve, smoked ham into 4 pieces (inside/outside/shank bone and knuckle). Slice the inside or outside portions of the carved ham into 100 g portions by hand or on the electric meat slicer. Once sliced, place into a shallow roasting pan, slightly overlapping.
Meanwhile, in a saucepan prepare the Maple Pineapple Sauce. Combine maple syrup, the first amount of water, brown sugar, soya sauce, ketchup, dry mustard spice, and crushed pineapple including the juice. Bring to a boil, reduce heat, cover and simmer for 10 minutes.
Combine cornstarch and the second amount of water until smooth; stir into pineapple sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour sauce over the sliced carved ham. Loosely tent with foil to prevent browning.
Place sliced ham with maple pineapple sauce into oven and bake for 45-60 minutes until internal temperature of 165'F/74'C is held for at least 15 seconds.
Serve 90 grams of sliced ham with maple pineapple sauce ladled on top.

Serve with scalloped potatoes and buttered green beans (sides not included in the nutritional information)