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Pineapple and Bundaberg rum glazed ham

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This Pineapple and Bundaberg rum glazed ham makes a sensational centrepiece on your Christmas table. Quick to prep and full of sweet, tangy flavours, it's a winner for all.

  • Serves16
  • Cook time1 hour
  • Prep time15 minutes, + 15 mins cooling time
Pineapple and Bundaberg rum glazed ham


  • 1 cup (250ml) pineapple juice
  • ½ cup (125ml) Bundaberg rum or non-alcoholic ginger beer
  • ½ cup (170g) ginger marmalade or orange marmalade
  • ⅓ cup (75g) brown sugar
  • 1 tbs Coles Dijon Mustard
  • 1 tsp mixed spice
  • 10kg Coles Australian Beechwood Smoked Full Leg Ham

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.


  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.

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