Pineapple & Rum Glazed Ham

I made this for Christmas lunch 2020, the recipe was in the Woolworths fresh ideas magazine, this is the exact recipe but as I had a smaller 1/2 leg of ham, I used less ingredients and cooked the ham as instructed on the packaging.

We have a ham every Christmas and I like to use various different recipes so that we have a different flavoured ham to enjoy.

I added some glace cherries along with the star anise as I had some in the cupboard to use up.

Ingredients

3 x 425g pineapple slices in juice

1 1/2 cups brown sugar

1/2 cup rum

2 limes, zested & juiced

12 star anise

8kg whole leg ham

Method

1. Preheat oven to 180°C/160°C fan forced.

2. Drain pineapple, reserving juice from 2 cans. Place pineapple juice in a large saucepan over medium-high heat. Add sugar, rum, zest & lime juice, cook, stirring for 4 minutes or until sugar has dissolved. Add 3 star anise and bring to the boil. Boil for 8 minutes or until syrupy.

3. Meanwhile, using a small sharp knife, cut around ham rind, 8cm from shank end. Starting at the opposite end to the shank, run your thumb under the rind to separate it from the fat. Peel back and discard the rind. Wrap shank end in tinfoil, then place ham in a large roasting pan. Add a 1/4 cup water to pan.

4. Arrange pineapple slices over ham securing with toothpicks. Spoon a little syrup over ham, then bake, basting with remaining syrup every 15 minutes and arranging star anise on pineapple half way through cooking, for 1 hour 40 minutes or until pineapple has caramelised. Remove pan from oven, discard toothpicks and foil. Transfer ham to a serving plate.

It was delicious and we had plenty left which I will use through the year for other dinners.

Comments

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