Polynesian Ham Bake
Submitted by PatJ
Retro tiki-style baked ham glazed with pineapple preserves and surrounded by peaches and bananas, all drizzled with a creamy coconut-chicken soup sauce for Sunday dinner showmanship.
YIELD
8 servingsPREP
10 minCOOK
1 hrsREADY
2 hrsThis is pure 1960s dinner party glamour, when serving ham with tropical fruit made you the most sophisticated host on the block.
The ham gets studded with cloves and glazed with sweet pineapple preserves, while canned peaches and fresh bananas bake alongside until caramelized.
Then you whip up a completely bonkers but somehow delicious sauce from the pan drippings, cream of chicken soup, cream cheese, and toasted coconut.
Pro Tips
- Score the ham in a diamond pattern before glazing so the preserves seep into the meat
- Don’t skip toasting the coconut - it adds a nutty depth that balances the sweetness
- Use firm, just-ripe bananas that won’t turn to mush during baking
- This is unapologetically retro and sweet - lean into it and serve with something simple like green beans to balance the plate
Ingredients
Directions
In shallow roasting pan, bake ham at 325℉ (160℃). for 1 hour.
Drain off fat.
Score.
Spread with ¼ cup pineapple preserves. Stud with cloves.
Bake 15 min.
Spread peaches and bananas with 2 tablespoons of preserves and arrange around ham.
Bake 15 min. more. Remove ham and fruit to warm serving platter.
On top of stove, in same roasting pan, combine 1 tablespoon fat drippings from ham, soup, water, cream cheese, coconut and remaining preserves.
Heat, stirring to loosen browned bits. Serve with ham.
Comments
