Palm sugar and pineapple glazed ham

Palm sugar and pineapple glazed ham

●440g can crushed pineapple in juice, or ½ a fresh pineapple, puréed

Ingredients :

• 100g palm sugar

• 150g glucose

• 100g caster sugar

• ½ cup soy sauce

• 2 tbsp dark rum

• 8-10kg whole leg of ham

• 2 tbsp whole cloves

Method:

●In a saucepan, combine the pineapple, palm sugar, glucose, caster sugar, soy sauce and rum, and bring to a simmer. 

●Simmer for 15 minutes until thick and glossy.

●Remove the skin from the ham, keeping as much of the fat as possible attached to the meat. 

●Stud the ham with cloves in a regular pattern at 3cm intervals and score the ham through the fat in between the cloves. (I like to stud the ham first and score after, as it can be hard to see the cuts in the fat.)

●Preheat oven to 180°C. Brush the ham with the glaze and bake in the oven for about 90 minutes, brushing with the glaze every 15 minutes until a thick, caramelised and shiny coating is formed and the ham is warmed through

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