2 cups ginger beer
⅔ cup maple syrup
⅓ cup golden syrup
¼ cup Dijon mustard
1 stick cinnamon
7kg whole ham
1½ pineapples, peeled, core removed, cut lengthways into 4mm slices
1 Tbsp cloves
Cooking oil spray
Whisk ginger beer, syrups and mustard in a saucepan to combine. Add cinnamon stick and put on medium heat. Bring to a simmer and cook for 25-30 minutes until slightly thickened. Turn off heat and cool for 10 minutes.
Preheat the oven to 180°C fan-forced (200°C conventional). Line a large roasting tray with baking paper. Using a sharp knife, make an incision around ham hock, then carefully and slowly remove skin from ham. Lightly score fat, in straight lines about 1cm apart. Starting at hock end, place a slice of pineapple (see Cook’s tip), frilly-side facing hock, and secure at both ends with a clove. Repeat this process with remaining pineapple and cloves, overlapping slices at 1cm apart to fully cover fat.
Lightly brush pineapple with glaze and spray with oil. Reduce oven to 160°C fan-forced (180°C conventional) and cook ham for 1 hour, glazing every 20 minutes, or until golden and caramelised. Serve.
If the pineapple slices are too thick it will be hard to stick them into the ham fat, but if they’re too thin they will shrink too much when roasting.
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