Name: Pineapple covered ginger beer glazed ham
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 6-8
Ingredients: 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

Pineapple covered ginger beer glazed ham

Sticky and sweet in all the best ways.

Serves 6-8

Prep

25M

Cook

1H 30M

Total

1H 55M

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Sticky and sweet in all the best ways with a flavour infusion of pineapple, golden syrup and ginger beer, this juicy ham will have all your guests begging to take leftovers home.

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Ingredients

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

Method

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.

COOK’S TIP

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.