It’s unanimous around my Christmas table, this ham has a permanent invite for the annual holiday celebration. It is Delicious!
This is a very easy roast to whip up. With the ham already cooked all you need to do is heat it through in the oven and glaze at regular intervals during the baking. The outside of the Ham crystallises with the glaze while a subtle pineapple flavour infuses throughout the roast.
This ham has made an appearance at the last two Christmas dinners. Last year I was fortunate enough to make it twice, once with a specialty butcher Ham in Australia and the second with a scrumptious New Zealand ham. The produce in New Zealand is really something special, I am envious all New Zealanders – they don’t know how lucky they have it! I’m not sure what happened to the produce in Australia? We have lost our quality in compromise for volume and ease of transport. It is inevitable in a large city but sad none the less. Of course, good produce can still be found as long as you are willing to drive and pay big bucks to get it.
So here it is and you simply must try it, I guarantee you won’t be disappointed!
Baked Pineapple Glazed Ham
Half leg of Ham
For the Glaze:
- 1 cup brown sugar
- 300g (10 ounce) can crushed pineapple in juice
- 2 tbs lemon juice
- 1 tbs Dijon mustard
- 1 tablespoon corn flour (corn starch)
- 1/4 tsp salt
- Preheat over to 180c (350f.)
- Place all ingredients for the glaze in a small saucepan including the juice/syrup from the canned pineapple.
- Cook over a medium heat and stir constantly to prevent burning.
- Continue to cook until the mixture thickens and comes to a boil.
- Allow mixture to boil for approximately 1 minute to thicken. (If mixture refuses to thicken, add more corn flour – a little at a time. Be sure to mix your corn flour with a little cold water in a cup to make a smooth mixture before adding it to the hot sauce.)
- Peel off the skin of the ham leaving the fat intact and score the fat in a criss-cross design.
- Baste the ham with the pineaaple glaze and bake for approx 2-3 hours until the Ham has warmed through. Baste with the glaze every so often until it’s all used up.