Dietz & Watson Boneless Chef Carved Ham Honey Glazed, Fruited and Pre-Sliced for the Holidays

• 1 lb Polenta (very fine ground cornmeal)
• 1 qt Water
• 1 Tbsp Salt
• 4 oz Whole Butter
• 1-1/2 Cups Fresh Pineapple (chopped)
• 2 oz Heavy Cream

This is the perfect ham for simple preparation methods and tropical accompaniments such as Pineapple Polenta and warmed Grape Tomatoes. Method for cooking the Ham: Use a covered casserole dish, place a half an inch of water in the dish and the Ham. Bake at 375 degrees until the internal temperature is 150 degrees. Check the temperature with a thermometer. This Ham should take about 50 minutes. Method for cooking the Polenta: In a heavy gauge sauce pan over medium heat bring the water, salt and half of the butter to a boil, lower the heat just before adding the polenta. Using a wire whip add the polenta in a smooth, steady pour directly in the center of the water while gently whipping, careful not to splash. Lower the heat and remove the whip. Now use a wooden spoon and stir. Cook for about five minutes, add the pineapple, heavy cream and the rest of the butter, stir gently and put in the oven for another five minutes or so with a cover. In the meantime warm the grape tomatoes in a sauté pan with just a touch of butter, salt and pepper.

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