Boozy Pineapple Glazed Ham
Succulent ham is coated with a luscious sauce infused with pineapple and rum to create a divine caramelised glaze
How long will it take?
2 ½ hours
What’s the serving size?
Serves 12
What do I need?
- 8 kg leg of ham
- 450 g can pineapple slices in syrup
- 80 mL rum
- ½ cup brown sugar
- 2 star anise
- 1 cinnamon stick
- Cloves for studding ham
How do I make it?
- Preheat oven to 180C.
- Use a sharp knife to score the ham fat crossways in ½ centimetre intervals. Wrap the ham hock in foil to prevent it from burning. Place the ham on a greased rack in a large baking dish lined with foil.
- Drain pineapple, reserving 185 mL of the syrup.
- Add pineapple syrup, rum, sugar, star anise, and cinnamon to a saucepan over medium heat. Bring to a simmer, then reduce heat to low and cook, stirring frequently for 10 minutes or until the mixture thickens slightly.
- Meanwhile add pineapple rings to the ham, securing with toothpicks. Stud ham with cloves, then brush ham with the glaze to evenly coat it. Roast for 2 hours, brushing with glaze every 20 minutes, or until ham is golden and caramelised. Set aside to rest for 30 minutes before carving.
