Ham glazed with pineapple
( MAKES glaze for 4-5kg ham )
- Preheat the oven to 180C. Run a knife around the shank end of the ham. Carefully slice under the edge of the rind at the base of the ham. Use your fingers to ease between the rind and the fat. Pull to gently remove the rind.
- With a sharp knife, score the fat with 3mm-deep cuts in a diamond pattern. Place ham in a foil-lined oven pan large enough to catch any glaze that drips as it cooks. Surround ham with 1 cup cold water.
- Drain pineapple and combine with glaze ingredients in a bowl. Smear glaze over scored fat of ham. Bake ham for 40 to 45 minutes, basting at regular intervals until the glaze has caramelised to a golden brown.
- Rest the baked ham for at least 15 minutes before carving. Sliced ham can either be served hot or at room temperature.