The subtle Asian influences in this ham glaze give a festive favourite a summery spin.
• 440g can crushed pineapple in juice, or ½ a fresh pineapple, puréed
• 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
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.
Always take your ham fully out of the oven to glaze it. That way, you won't burn your hands trying to apply the glaze, and the oven stays hot because the door isn't open for too long.