Christmas Ham with Pineapple Glaze
Who can imagine Christmas without a spectacular glazed ham on the table! It's a must-have for Christmas dinner and, if you’re lucky, there’ll be some left over for a Boxing Day picnic. Pineapple is a classic accompaniment for ham and we’ve made the most of it with both a tangy glaze and a fruity side dish.
Ingredients
- Farmland Gold Medal ham on the bone half
- ½ Dole Tropical Gold® pineapple cubed
- 1 cup water
- 2 cm cube sized fresh ginger minced
- ¼ tsp ground black pepper
- 1 cup ginger beer
- ½ cup brown sugar
- 1 tbsp Dijon mustard
Grilled Dole Tropical Gold® Pineapple with Ginger
- ½ Dole Tropical Gold® pineapple sliced
- 2 tbsp white sugar
- ¼ tsp ginger powder
- 1 sprig fresh rosemary chopped
Instructions
- Place pineapple cubes, water, fresh ginger and pepper in a blender. Blend until smooth. In a saucepan, mix the pineapple puree, ginger beer, sugar and mustard. Bring to a boil and simmer until the glaze becomes syrupy for 20 - 30 minutes. Leave to cool.
- Meanwhile, using a small sharp knife, cut through the ham rind, run through your thumb under the rind to separate it from fat. Peel back and remove. Score fat at 1 cm intervals. Wrap the shank end with baking paper or foil.
- Place ham on a lightly greased wire rack in a large roasting pan. Add enough boiling water to the roasting pan about 2 cm deep. Brush ham with 1/4 of the pineapple glaze.
- Bake in a preheated 180°C oven, basting with remaining pineapple glaze every 20 minutes, for 1 hour and 40 minutes or until ham is golden and caramelised.
- Grilled Dole Tropical Gold® Pineapple with Ginger: Combine the sugar and ginger and coat the pineapple wedges with this mix. Grill in a hot griddle pan and scatter rosemary over to serve.
Tried this recipe?Let us know how it was!
