Julie Goodwin's pineapple glazed ham
Prep
15m
Cook
3h
serves
12
“Christmas at our place is a feast of many parts, sharing a feast with the different parts of the family over a few days. I am always in charge of bringing the ham, no matter whose house we are going to. If you select a beautiful big ham, glaze and chill it – it will feed a big family over the whole Christmas period, and make everyone very happy! If you can’t spare the room in your oven for the ham, it can be done on a barbecue with a lid.” – Julie Goodwin.
You’ll need to start this recipe at least 4 hours ahead.
Ingredients (5)
- 7kg leg of ham
- 1 1/2 cups (375ml) pineapple juice
- 1/2 cup (125g) firmly packed brown sugar
- 1/2 cup (160g) apricot jam
- 1/4 cup (70g) Dijon mustard
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Preheat oven to 160°C/140°C fan-forced.
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2.Carefully remove the rind from the ham, leaving a good layer of fat intact. Leave rind around the shank of the leg. Score the fat in parallel lines, being careful not to cut all the way through to the meat, or the fat will dislodge during cooking. Make a few deep incisions into the meat with a small sharp knife.
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3.Combine the pineapple juice, brown sugar, jam, mustard and 1 tsp fine salt in a large saucepan. Bring to the boil over medium heat, and stir, boiling, for around 15 minutes, or until reduced to about 1⅓ cups (330ml). The mixture will thicken as it cools, and should have the consistency of a thick syrup. Be vigilant, as the mixture can bubble up to the brim of the pot. Allow to cool completely.
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4.Baste the ham generously with the glaze, making sure that some gets into the deep incisions. Place the ham in a large baking dish and bake for 3 hours, basting with the marinade every 30 minutes for first 2 hours 30 minutes, then every 10-15 minutes, until golden and starting to caramelise. Stand for 10 minutes before carving.
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