pineapple glazed baked ham
PREP TIME 20 mins, COOK TIME 2 1⁄2 hrs
4 1⁄2lb (2kg) piece of smoked ham
For the glaze:
3 heaped tbsp pineapple jam
2 tbsp pineapple juice
1 tbsp honey
1 heaped tbsp light brown sugar
2 tbsp whole-grain mustard
salt and freshly ground black pepper
1 Preheat the oven to 325ºF (160ºC). Put the ham, skin-side up, on a rack inside a large roasting pan, and pour water to a depth of 1in (2.5cm) into the pan. Cover tightly with foil, making sure it is well sealed so that no steam escapes. Cook for 2 hours.
2 Meanwhile, mix all the glaze ingredients together in a saucepan and bring to a boil. Reduce to a simmer and cook for 5–7 minutes, until thick.
3 Remove the ham from the oven and increase the temperature to 400ºF (200ºC). Remove the skin (leaving a thin layer of the fat), cut a criss-cross pattern in the fat, and baste with some of the glaze, as shown below.
4 Pour away the water in the pan and return the ham to the oven for 30 minutes, brushing with glaze every 10 minutes until browned and crispy. Serve hot with Rainbow potato gratin (see p158) and Green bean casserole.
Scoring and Glazing Ham:
1 Using a sharp knife, score the fat down to the meat in a criss-cross pattern. This will allow the glaze to penetrate and flavor the meat.
2 Using a palette knife, spread some of the glaze mixture evenly over the scored fat.