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Caramel-glazed ham with pineapple relish recipe
Caramel-glazed ham with pineapple relish recipe
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Prep Time:
60 minutes
Cook Time:
100 minutes
Total Time:
160 minutes
Upgrade your Christmas ham with a mouthwatering caramel glaze and tangy pineapple relish - a festive showstopper!
Ingredients:
  • 200g (1 cup, firmly packed) brown sugar
  • 125ml (1/2 cup) fresh pineapple juice
  • 60ml (1/4 cup) dark rum
  • 60ml (1/4 cup) apple cider vinegar
  • 1/4 tsp ground cloves
  • 8 whole cloves
  • 7-8kg whole leg ham, on the bone
  • 1/2 small fresh pineapple, peeled, cut into 1cm pieces
  • 1/2 red onion, finely chopped
  • 1 long fresh red chilli, deseeded, finely chopped
  • 1 lime, rind finely grated, juiced
Instructions:
  • Preheat the oven to 180C/160C fan forced. Place one oven shelf on the lowest rack and take out the extra shelves. Line a large roasting pan with baking paper.
  • In a saucepan over medium heat, combine sugar, juice, rum, vinegar, cinnamon, ground and whole cloves. Stir and cook for 2 minutes until sugar dissolves. Bring to a boil, then simmer for 6-7 minutes until syrupy. Pour into a heatproof bowl to cool and thicken. Set aside 1 tablespoon of the glaze for later use.
  • Carefully slice around the ham shank about 10cm from the end, then run your sharp knife around the edge of the ham. Lift off the rind gently in one whole piece by sliding your fingers between the rind and fat.
  • Score the fat in parallel lines 5mm deep and 1cm apart. Add 250ml (1 cup) water to the pan. Put the ham in the pan, wrap the shank in foil. Pour two-thirds of the glaze over the ham and brush evenly to coat. Bake for 1 1/2 hours, brushing with the glaze twice during cooking until golden. Let it rest loosely covered with foil for 30 minutes before serving.
  • Prepare the relish by mixing the pineapple, onion, chili, lime zest and juice, and 1 tablespoon of reserved glaze together in a bowl. Season generously and mix well to combine.
  • Place the ham on a serving platter and slice it. Serve it alongside the pineapple relish.

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