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Hasselback glazed ham recipe
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Prep Time:
20 minutes
Cook Time:
95 minutes
Total Time:
115 minutes
Introducing a modern twist on the classic holiday glazed ham - a show-stopping dish combining pineapple, cherries, and ham. Perfect for Christmas gatherings, this sweet and sticky masterpiece will impress your guests with its unique flavors and beautiful presentation. Explore new culinary possibilities with this Hasselback Glazed Ham recipe, sure to elevate your holiday feast and leave everyone wanting more.
Ingredients:
  • 2 x 450g can pineapple slices in syrup
  • 80ml (1/3 cup) maple syrup
  • 80g (1/2 cup, lightly packed) brown sugar
  • 23.40 gm Dijon mustard
  • 4.8kg Beechwood Smoked Half Leg Ham (top end of the ham)
  • 22 red glacé cherries, halved
Instructions:
  • Preheat the oven to 170C/150C fan forced. Line a large roasting pan with baking paper. Drain the pineapple rings over a bowl, saving the syrup. Cut the pineapple rings into thin half rings.
  • In a saucepan, mix together maple syrup, brown sugar, Dijon mustard, and 125ml (1/2 cup) of the reserved pineapple juice. Heat over low heat, stirring until the sugar dissolves. Increase to medium heat, simmer for 5 minutes until slightly thickened. Allow to cool.
  • Take a small, sharp knife and cut around the ham shank about 10cm from the end. Glide the knife around the edge of the ham. Using your fingers, peel off the rind in one piece. Create 1cm intervals by scoring the fat across the ham about 1cm deep into the meat.
  • Place the ham in the roasting pan and generously brush with the glaze. Pour 500ml (2 cups) of water around the ham. Bake for 25 minutes, then brush with more glaze and bake for an additional 25 minutes until the fat is golden brown.
  • Carefully use a small knife to open the scored cuts in the ham. Stuff the cuts with pineapple and cherries, allowing the pineapple to slightly stick out. Brush the ham generously with more glaze. Bake for 30-35 minutes until the ham is heated through and the glaze is sticky and golden. Place the ham on a serving plate, brush with any remaining glaze, and let it rest for 15 minutes before carving and serving.

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