Glazed ham with mustard and tropical fruit
Prep:
20 mins
Cook:
120 mins
The Easter ham is made over with a sweet tang of a pineapple and mustard glaze.
2 x 410g tinned pineapples in slices, drained
100g sugar
470g water
80g wholegrain mustard
5kg smoked ham on the bone
10 whole cloves, garlic
235ml dry white wine
Bring pineapples, sugar, and water to a boil in a large saucepan.
Reduce the heat and simmer, skimming off any foam.
Transfer to a large bowl and let cool. Stir in the mustard.
Preheat the oven to 180°C / 350°F / Gas mark 4.
Score ham with a sharp knife in a pattern of a diamond.
Press a clove of garlic into the centre of each slit.
Place the ham, cut side down, in a roasting tin and pour the wine over.
Coat ham with half of the glaze.
Cover with parchment paper then kitchen foil, and bake for 1 hour.
Remove from oven.
Increase oven temperature to 220°C / 425°F / Gas mark 7.
Uncover the ham, and coat with the remaining glaze and cook uncovered, basting occasionally until browned, about 40 to 45 minutes.
Cover the ham bone with kitchen foil if it becomes too dark.
Transfer the ham to a chopping board and let rest for least 30 minutes.
Serve with the pan drippings and pineapple.
Serves
10
Preparation Time
20 minutes
Cooking Time
120 minutes
Main ingredients
Fruit, Alcohol, Pork, Sugar, Garlic
Recipe Type
Entertaining, Family Dinners
Cuisine
American
Level of Difficulty
Moderately Easy
