Best Pineapple Apricot Glaze Recipes

Pineapple-Apricot Glaze image

Provided by Food Network Kitchen

Time 10m

Number Of Ingredients 0

Steps:

Grate the zest of 2 limes; set aside. Squeeze the juice into a saucepan; add 8 thin slices ginger and 2 cups unsweetened pineapple juice. Boil until reduced to 1/2 cup, 8 to 10 minutes. Strain, then add the lime zest, 1 cup apricot preserves and 1/4 cup dijon mustard.

Pineapple Apricot Ham Glaze image

Provided by Holly Watson

Time 20m

Number Of Ingredients 6

2 limes
8 slice ginger
2 c pineapple juice (unsweetned)
1 c apricot preserves
1/4 c dijon mustard
1 orange (if desired)

Steps:

1. Grate the zest of the 2 limes (& the 1 orange if you desire). Set aside.
2. Squeeze the juice from the 2 limes (and about 1/2 of the orange if you are using one) into a sauce pan.
3. Add the 8 slices of ginger into the sauce pan. (Make sure the slices are thin)
4. Pour 2 cups unsweetened pineapple juice into the saucepan as well.
5. Boil 8 to 10 minutes.
6. Strain.
7. Add Lime(and Orange)Zest.
8. Add 1 cup Apricot Preserves.
9. Add 1/4 cup Dijon Mustard.
10. Feel free to use this glaze however you like. We poured half over the ham after it had been cooking about 2 hours (almost a 9lb ham) and basted it every 10 minutes for the next 50 minutes. It takes some work but it is totally worth it! It was so juicy and almost falling off the bone when it was done! Enjoy! :)

Pork Roast or Chops with Apricot Pineapple glaze image

Provided by Nor Mac

Categories Roasts

Time 2h15m

Number Of Ingredients 12

4-5 lb pork roast bone in or thick cut chops
1 lb carrots peeled and cut
3 stalks of celery chopped
1 large sweet onion halved and sliced
1 tsp rosemary, dried or fresh
1 dash(es) sage, dried or a couple fresh leaves
2 clove garlic sliced and slivered
salt and pepper to taste
1 c pineapple juice
1/3 c soy sauce ( i use tamari brand)
1/2 c apricot preserves
2 Tbsp corn starch

Steps:

1. Oil the bottom of a roasting pan. Set oven to 350°. Place the onion, celery, and the carrots on the bottom of pan.
2. Place roast or 1 inch thick chops on top Of vegetables in pan. Make tiny cuts in top of fat side of roast, or chops. About 1 1/2 inches apart. Place slivered garlic in the slits that you cut. Rub top of roast with salt, pepper, Rosemary, and sage. ( note for chops. Tie chops together side by side. Fat side up)
3. Place in oven fat side up and covered. After about and hour of baking. (30 minutes for chops.) Mix pineapple juice with Soy sauce. Pour over roast. Cover and bake until done. It should read 160° on thermometer,or about 20 to 30 minutes per pound.
4. Remove roast from oven. Place roast, or chops on a platter. Strain vegetables from juices. Place juices in a sauce pan. Mix the Jam and cornstarch together well. Add to the pan juices. Cook , and stir until bubbly and thickened. Serve with Pork as a gravy.