Pineapple and Bundaberg rum glazed ham

Method

1. Step 1

   Preheat oven to 180°C. Combine the pineapple juice, rum or ginger beer, marmalade, sugar, mustard and mixed spice in a medium saucepan over medium heat. Cook, stirring, for 1-2 mins or until the sugar dissolves. Increase heat to medium-high and bring to a simmer. Cook for 5 mins or until the syrup thickens slightly.

2. Step 2

   Meanwhile, place the ham on a clean work surface. Use a small sharp knife to cut through the rind 8cm from the shank. Run your thumb under the rind to separate from the fat. Peel back, sliding your fingers under the rind to remove.

3. Step 3

   Use a small sharp knife to score the fat, horizontally, at 1cm intervals (don’t score the fat too deeply as it can slide off during cooking). Place the ham on a wire rack in a roasting pan. Brush the ham with one-quarter of the pineapple mixture. Bake, basting with remaining pineapple mixture every 15 mins, for 1 hour or until the ham is caramelised. Set aside for 15 mins to cool slightly.

4. Step 4

   Transfer ham to a serving platter. Serve warm or at room temperature.