Ingredients
1 Tbsp olive oil
1 small white onion, finely chopped
2 cloves garlic, finely chopped
1 Tbsp ground allspice
1 tsp cumin seeds
½ tsp chilli flakes
Juice, finely grated zest of 2 limes
2 Tbsp brown sugar
1 Tbsp fresh thyme leaves
Sea-salt flakes and freshly ground black pepper, to season
5kg cooked leg of ham, on the bone
½ pineapple, peeled, cored, cut into 1cm-thick wedges
1 long red chilli, deseeded, finely chopped
1 Tbsp dark rum (optional)
¼ cup finely chopped fresh mint leaves, plus sprigs, to serve
Method
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Preheat oven to 150°C fan-forced (170°C conventional).
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For glaze, in a small food processor combine oil, onion, garlic, allspice, cumin, chilli flakes, juice and zest of 1 lime, sugar and thyme. Season and process until smooth.
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Meanwhile, cut through rind of ham about 10cm from shank end of leg. To remove rind, run your thumb around edge of rind, just under skin. Start gently pulling rind from the widest edge of ham. Continue to pull rind carefully away from fat up to cut at shank end. Remove rind completely but reserve (see Cook’s Tips, above right). Using a sharp knife, score fat lightly at about 3cm intervals, cutting just through surface of fat. Score in opposite direction to form a diamond pattern.
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Line a roasting tray with foil and place ham on a wire rack on tray. Brush glaze all over ham and cover shank end with foil.
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Bake ham for 1¼ hours, brushing occasionally with glaze, or until browned all over.
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Line a roasting tray with foil and place ham on a wire rack on tray. Brush glaze all over ham and cover shank end with foil.
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Bake ham for 1¼ hours, brushing occasionally with glaze, or until browned all over.
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Meanwhile, for salsa, heat a large, lightly oiled chargrill pan or the barbecue over medium-high heat. Cook pineapple wedges for 1-2 minutes on each side, or until lightly charred. Set aside to cool slightly and then roughly chop. In a medium bowl, combine remaining lime juice and zest, chilli, dark rum (if using) and chopped mint. Add pineapple, season and toss well to combine.
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Carve ham (see Cook’s Tips, below), which can be dished up hot or cold. Serve with salsa and extra mint.
COOK’S TIPS
- To carve ham, remove the first few slices from the leg with the fat and set aside. Carve slices across the grain, slicing only what you need. Leftovers will stay moist longer if left in one piece on the bone.
- The best way to store ham is in a calico ham bag or clean pillowcase that’s been soaked in a mixture of water and a large splash of vinegar. Wring it out then place ham inside, re-soaking every few days.
- Use reserved rind to cover any leftover ham, as it helps to keep meat moist. You can also freeze the ham and ham bone. Cut meat from bone and store separately in plastic wrap. Freeze for up to 1 month. Thaw in the fridge overnight to use.
