Ingredients
2 kg piece smoked Australian ham
425g can pineapple slices in juice, (8 slices), drained, juice reserved
Cocktail sticks
2 Tbsp whole cloves
600ml cola
5 Tbsp honey
1 tsp hot chilli paste
Method
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Preheat oven to 160 degrees C fan-forced (180 degrees C conventional). Place ham on a rack in a baking dish. Run your thumb underneath skin and above fat layer, to separate edges. Starting from widest edge, gently pull back rind to remove. Discard.
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Arrange pineapple on surface of ham, halving slices as necessary and securing with cocktail sticks. Stud both fruit and meat with whole cloves.
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Pour cola over ham and add juice from pineapple. Cover loosely with foil. Bake for 35-40 minutes.
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Remove ham from oven. Spoon ½ cup cooking juices into small saucepan. Whisk in honey and chilli paste. Bring to the boil over high heat. Reduce heat to low and simmer for 10 minutes until syrupy.
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Meanwhile, increase oven to 200 degrees C fan-forced (220 degrees C conventional). Brush glaze over pineapple and bake ham for another 25-30 minutes, brushing glaze over every so often. Leave to rest for 30 minutes before carving.
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Serve ham hot or cold with vegetables or salad and chutney.
COOK'S TIP
Find Australian ham by looking for the Australian Pork logo.
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