Pineapple and Bundaberg Rum Glazed Ham

Ingredients

1 cup (250mL) pineapple juice
1/2 cup (125mL) Bundaberg rum
1/2 cup (170 g) marmalade
1/3 cup (75 g) brown sugar
1 Tbs Dijon mustard
1 tsp mixed spice
10 kg smoked full leg ham

Method

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 minutes or until the sugar dissolves. Increase heat to medium-high and bring to a simmer. Cook for 5 minutes or until the syrup thickens slightly.

Meanwhile, place the ham on a clean work surface. Use a small sharp knife to cut through the rind 8 cm from the shank. Run your 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 the fat, horizontally, at 1 cm 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 minutes, for 1 hour or until the ham is caramelised. Set aside for 15 minutes to cool slightly.

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

Credits: Coles

Photo Credits: Coles