Rum and pineapple glazed ham
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.
Note: + 15 mins cooling
- 2 x 432g cans Dole Pineapple Slices in Juice
- 1/3 cup (80ml) rum or orange juice
- 3/4 cup (165g) brown sugar
- 2 whole star anise
- 1 cinnamon stick or quill
- 8kg full leg ham bone in
Preheat oven to 170°C. Line a large roasting pan with baking paper. Drain pineapple, reserving ¾ cup (185ml) of juice. Cut the slices in half horizontally, then cut each slice in half crossways.
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.
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.
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.
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.