Low FODMAP Ham with Pineapple
Ham and pineapple have a natural affinity for one another and now you can make a Low FODMAP Ham with Pineapple that will be right at home on your Easter, Christmas or holiday table. Because ham feeds a crowd! This recipe features spiral sliced smoked ham for maximum flavor and ease of serving. Great for a buffet. The ham will marinate overnight, so make sure you have room in the refrigerator. Try this ham with our Scallion Cheese Biscuits!
Makes about 30 Servings, depending on size of ham
Ingredients:
- 2, 20- ounce (567 g) cans pineapple rings packed in juice
- 1 ½ cups (312 g) firmly packed light brown sugar
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- 7 to 10 pound (3.2 kg to 4.5 kg) spiral sliced smoked ham; the one pictured is about 9-pounds (4 kg)
Preparation:
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Place 6 pineapple slices on bottom of roasting pan.
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Place brown sugar, allspice and cloves in a large mixing bowl and stir to combine (I use my hands). Place ham on top of the spiced brown sugar and use your hands to cover and pack the sugar mixture into every surface and nook and cranny of the ham. Place ham on top of the pineapple slices in roasting pan. Pour the juice from one can into the bottom of the pan, around the ham.
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Cover with aluminum foil and refrigerate overnight. Remove from fridge and you will see that the sugar has liquified. Spoon it up and pour it all over the ham.
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Position rack in lower third of oven. Preheat oven to 325°F (165°C).
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Place the pineapple rings all over the ham, affixing each one with 2 (or 3) toothpicks. Cover again with foil, sealing well along the edges. Bake for about 10 minutes per pound or until ham reaches internal temperature of 140°F (60°C). Uncover and let ham rest 15 minutes.
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Transfer ham to carving board and cut into slices. Arrange slices on serving platter with the caramelized pineapple slices. I like to offer mustard alongside, especially coarse mustard.
Notes:
FODMAP Information
All recipes are based upon Monash University & FODMAP Friendly science at time of initial publication.
• Pineapple: Monash and FODMAP Friendly have both lab tested pineapple. Monash lab tests deem 1 cup fresh, chopped pineapple at 140 g to be Green Light low FODMAP. FODMAP Friendly give it a “Pass” at 1 cup (150 g). Monash has lab tested both syrup packed and juice packed canned pineapple and their low FODMAP amounts are nearly identical. Canned pineapple packed in juice, drained, is low FODMAP in 90 g servings. Canned pineapple packed in syrup, drained, is low FODMAP in 84 g servings. Monash has also tested dried pineapple and they have not determined a low FODMAP amount. It is Moderate at 25 g for fructans.
• Sugar: Monash University and FODMAP Friendly have both lab tested white, granulated sugar. Monash states that a Green Light low FODMAP serving size of white sugar is 1/4 cup (50 g). FODMAP Friendly simply states that they have tested 1 tablespoon and that it is low FODMAP. Regular granulated white sugar is sucrose, which is a disaccharide made up of equal parts glucose and fructose. Sucrose is broken down and absorbed efficiently in the small intestine.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. Foods will be retested from time to time; in the case of raw ingredients, such as fruits and vegetables, results may vary. All lab tested results are valid and represent a snapshot in time. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.