Pineapple and rum-glazed Christmas ham with violet mustard
Photo by Tam West
For the glazed ham
|300 ml||Pineapple juice|
|250 g||Brown sugar|
|80 ml||Rum, golden|
|½ tsp||Ground coriander|
|½ tsp||Ground fennel|
|2 whole||Star anise|
|1||Champagne ham, free-range, approx 5kg in weight, I use Freedom Farms ham|
|1 serving||Cloves, whole, for studding|
|1||Pineapple, cut into pieces|
For the violet mustard
To make the ham
- Place the pineapple juice, brown sugar, rum, ground coriander and fennel, cinnamon and star anise into a saucepan and bring to the boil, then simmer until all the sugar is dissolved. Set aside to cool slightly.
- Heat oven to 180C
- Score ham and stud with the cloves, then place in a large roasting dish, and drizzle with the pineapple glaze. Arrange pineapple pieces around the ham and place in oven until light golden colour approximately 30 minutes. Drop the temperature of the oven to 130C and continue to cook and baste for a further 90 minutes until caramelised and warmed through. (I find it easy to score the ham then place in the oven for 5 minutes to open up the cuts and then it is much easier to stud the cloves in as the cuts are more visible.)
- Serve ham on platter with roasted pineapple pieces and salad or vegetables of your choice. At Cibo we serve it with roasted beetroot, heirloom carrots, kiwi quinoa and goat’s cheese salad.
To make the violet mustard
Bring the wine, grapes and port to a boil in a medium saucepan. Boil until the liquid is almost gone and the mixture is syrupy. Puree the mixture in a blender and then pass through a fine sieve. Set aside to cool. Add the mustards and stir to combine. Refrigerate until ready to use.
Serve ham on platter with roasted pineapple pieces and salad or vegetables of your choice. At Cibo we serve it with roasted beetroot, heirloom carrots, kiwi quinoa and goat’s cheese salad.
More Cibo classics from Kate and Jeremy