- Dairy free
- Egg free
- Gluten free
- Lactose free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Wheat free
- Shellfish free
- Seafood free
- High in protein
This show-stopping Christmas ham will have everyone coming back for more. The tropical flavours give it a sweet and salty taste you won't be able to resist.
- Serves12
- Cook time2 hour 5 minutes
- Prep time25 minutes, + 15 mins cooling
Ingredients
- 2 x 432g cans Dole Pineapple Slices in Juice
- 1/3 cup (80ml) rum
- 3/4 cup (165g) brown sugar
- 2 whole star anise
- 1 cinnamon stick
- 8kg full leg ham bone in
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 170°C. Line a large roasting pan with baking paper. Drain pineapple, reserving 3/4 cup (185ml) of juice. Cut the slices in half horizontally, then cut each slice in half crossways.
Step 2
Combine reserved pineapple juice, rum or orange juice, sugar, star anise and cinnamon in a saucepan. Bring to a simmer. Cook, stirring occasionally, for 5 mins or until the sugar dissolves and the mixture thickens slightly.Step 3
Meanwhile, place ham on a clean work surface. Use a small sharp knife to cut through the rind 10cm from the shank. Run a thumb under the rind to separate from the fat. Peel back, sliding your fingers under the rind to remove.Step 4
Use a small sharp knife to score across the ham at 1.5cm intervals, just deep enough to insert the pineapple. Insert pineapple slices into the cuts. Finely chop any remaining pineapple and add to the rum mixture.Step 5
Place ham on a wire rack in the lined pan. Wrap shank in foil. Bake, basting with rum mixture every 15 mins, for 2 hours or until ham caramelises and is golden brown. Set aside for 15 mins to cool slightly. Transfer to a serving platter. Cut into slices to serve.
Recipe tip
COOK. STORE. SAVE.
Use it up: Save the bone from your pineapple glazed ham recipe and use it as the base to make slow cooker soups and stews like pea and ham soup.
Ingredient tip: You can substitute orange juice for rum for a non-alcohol version.
Why you need to try pineapple glazed ham
For a show-stopping dish to serve this Christmas, our pineapple and rum glazed ham is the ultimate ‘wow’ main course. A whole leg ham is studded with juicy pineapple pieces and baked in a deliciously sticky, sweet and glossy glaze of spiced pineapple juice and rum to create a tropical twist on a festive season staple. No Christmas feast is complete without a ham and this sweet and savoury recipe will have guests coming back for seconds (and thirds!). While you’ll often find that traditional glazes use ingredients like maple syrup or dijon mustard, this unique twist of adding rum to a pineapple ham glaze recipe adds a touch of sophistication and flavour-packed flare to your Christmas lunch or dinner table.
How to make a pineapple ham glaze
When preparing a Christmas ham at home, choose the highest quality ingredients available. We recommend a roughly 8kg full leg ham with the bone in, and good quality rum such as Bundaberg – or orange juice if you would prefer an alcohol-free option.
When making the pineapple glaze for ham, feel free to make variations to the glaze recipe based on the ingredients you have on hand, or your desired flavour profile, such as replacing brown sugar with maple syrup, or adding Chinese five spice for a licorice-like base.
Make sure you don’t miss the important step of removing the skin from the ham and scoring the fat. These slits will be where you insert the canned pineapple pieces for maximum flavour. Also keep an eye on the clock and ensure you baste the ham with the pineapple glaze every 15 minutes while it is baking until it’s caramelised, golden and delicious.
How to serve glazed ham with pineapple
For a real wow factor, this Christmas ham with pineapple is best served whole on a serving platter. For an added touch, decorate the bone of the ham with some baking paper, a fresh rosemary sprig and twine. If you have any remaining glaze leftover, this can be set aside in a small bowl or jug for anyone to help themselves.
Add side dishes to accompany the rum and pineapple glazed ham like a classic potato salad, fresh tomato and mozzarella salad, sweet potato gratin and a cheeky pina colada in keeping with the tropical theme.
Love this recipe?
For more sweet and savoury ideas, see our collection of Christmas ham recipes. Or try this cherry glazed ham or our traditional marmalade glazed ham.
FAQs
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Rum and pineapple glazed ham
- Serves12
- Cook time2 hour 5 minutes
- Prep time25 minutes, + 15 mins cooling
Ingredients
- 2 x 432g cans Dole Pineapple Slices in Juice
- 1/3 cup (80ml) rum
- 3/4 cup (165g) brown sugar
- 2 whole star anise
- 1 cinnamon stick
- 8kg full leg ham bone in
Description
This show-stopping Christmas ham will have everyone coming back for more. The tropical flavours give it a sweet and salty taste you won't be able to resist.
Method
Step 1
Preheat oven to 170°C. Line a large roasting pan with baking paper. Drain pineapple, reserving 3/4 cup (185ml) of juice. Cut the slices in half horizontally, then cut each slice in half crossways.
Step 2
Combine reserved pineapple juice, rum or orange juice, sugar, star anise and cinnamon in a saucepan. Bring to a simmer. Cook, stirring occasionally, for 5 mins or until the sugar dissolves and the mixture thickens slightly.Step 3
Meanwhile, place ham on a clean work surface. Use a small sharp knife to cut through the rind 10cm from the shank. Run a thumb under the rind to separate from the fat. Peel back, sliding your fingers under the rind to remove.Step 4
Use a small sharp knife to score across the ham at 1.5cm intervals, just deep enough to insert the pineapple. Insert pineapple slices into the cuts. Finely chop any remaining pineapple and add to the rum mixture.Step 5
Place ham on a wire rack in the lined pan. Wrap shank in foil. Bake, basting with rum mixture every 15 mins, for 2 hours or until ham caramelises and is golden brown. Set aside for 15 mins to cool slightly. Transfer to a serving platter. Cut into slices to serve.