Pineapples and ham naturally go together so well, so why not combine the two with a pineapple glazed ham – perfect for Christmas or big family celebrations. Better yet, leftover glaze can be used in a similar way to traditional apple sauce, so if you are baking a smaller ham, you know the glaze won’t go to waste – see more notes and tips below.
Makes enough for up to an 8kg ham
1 (3-4kg) ham on the bone
1 large pineapple
2 tablespoons honey
¼ cup brown sugar
¼ teaspoon cinnamon
1/8 teaspoon ground cloves
Preheat oven to 180°C. Line a roasting tin with foil or baking paper and place a wire rack over the top.
Remove ham from packaging. Pat dry with paper towels. Place ham skin-side up on the rack. Remove rind from the ham (alternatively, see note below) and score the fat gently with a knife, lines about 1cm apart.
Peel pineapple. Cut in half lengthways, remove cores.
Place a quarter of the pineapple in a blender along with the honey, sugar, cinnamon, cloves and salt. Process on low for 10 seconds then on high for 30 seconds, the glaze should be smooth. Transfer to a small saucepan and cook, stirring often, over medium high heat for about 8 minutes or until thickened.
Slice remaining pineapple into 4mm-thin slices. Arrange the pineapple slices over the ham, overlapping slightly and secure each slice with a toothpick. Place ham in the oven and bake for 10 minutes before glazing. Then glaze every 15 minutes over an hour.
If you have leftover pineapple slices you can pop them back in the blender along with any remaining glaze and process again then serve it alongside the ham as a sauce.
You can choose to score the rind / skin and leave it on for the first 20 minutes, it should become soft and easy to peel off. If you’re baking a whole leg of ham, you might want to peel all of the skin off and layer the ham with the sliced pineapple. For a half leg ham, cover the non-rind meat section with the pineapples. Keep the rind in a zip lock bag in the freezer for adding flavour to soups or scrambled eggs, so that nothing here goes to waste.
If you are using a smaller ham (2-4kg) reduce cooking time by 10 or so minutes. Also, you will have more glaze left to serve alongside the ham.
If your ham won’t fit in the oven, you can bake it in the same way on a hooded barbecue for an even more delicious flavour.
You can cover any exposed ham areas with the glaze to protect the meat from drying out, or use some aluminium foil to wrap those sides in.