Pineapple glazed ham
Make this Christmas ham the centrepiece of your festive celebrations. With a simple, sweet glaze, this is easy to prep and will be a winning dish to feed the whānau!
This dish is part of the Eat Well This Christmas for Less menu.
This recipe is also a part of our Pork Recipe Collection.
Ingredients
Method
- 3kg Leg of Ham (bone in)
- 1/4cup Brown Sugar
- 1Tbsp Pam's Mild or Wholegrain Mustard
- 425g Tin of Pam's Pineapple Slices in Juice
- Preheat the oven to 160°C
- Carefully remove the skin from the ham, leaving the layer of fat on the leg of ham. Using a sharp knife to score the ham fat
- Add the brown sugar, mustard, and pineapple juice (keep the pineapple slices aside) to a small bowl, mix with a fork to combine
- Brush some of the glaze over top of the ham, place the pineapple slices on top and secure with toothpicks
- Place the ham in a large roasting dish, add a small amount of water to the bottom of the dish, cook the ham for 1 hour per kg
- Continue to brush the glaze over top of the ham every 15-20 minutes of cook time
- Remove the ham from the oven and allow to rest before slicing
- Serve with extra mustard
Tips
- Pour some more pineapple juice over the ham while cooking, and even add some ginger ale on top for extra glazing effect!
FAQs
- Can you overcook a glazed ham?
Just like beef, chicken, or any other meat, hams can overcook, which leaves them dry and stringy. Since they're already cooked through, your only goal is to heat yours to an appropriate serving temperature.
- Do you take the fat off the ham before glazing?
The rind and fat can be trimmed before cooking the ham or it can be trimmed at the end of cooking, just before glazing. Leaving the fat and rind on during the cooking time will provide for a more moist ham and the rind and fat will be easier to trim than if trimmed before cooking.