You can make the pineapple relish a few days in advance and store in the refrigerator. Warm the glaze through before serving. For an alcohol-free Spiced Pineapple and Pink Peppercorn Glazed Ham, swap the rum for extra pineapple juice.
Spiced Pineapple and Pink Peppercorn Glazed Ham Recipe
Serves 10-12
Ingredients:
3 cups pineapple juice
1 ½ cups ginger ale
1 ½ cups spiced rum
⅓ cup soy sauce
100g ginger, thinly sliced
2 star anise
1 cinnamon quill
1 tbsp fennel seeds
1 tbsp Chinese five spice
2 whole dried chillies
1 ½ cups brown sugar
¾ cup ginger marmalade
1 tbsp pink peppercorns, crushed
1 x 6-8kg smoked leg of ham
Pineapple relish
500g chopped pineapple
¼ cup apple cider vinegar
1 tbsp brown sugar
2 fresh bay leaves
1 long red chilli, thinly sliced
1 tsp crushed pink peppercorns
Method:
To make the glaze, combine pineapple juice, ginger ale, rum, soy sauce, ginger, star anise, cinnamon, fennel seeds, Chinese five spice, chilli, sugar and marmalade in a large saucepan over high heat. Bring to the boil, reduce heat to medium; simmer for 30 minutes. Set aside to cool slightly. Strain, discarding ginger and spices. Add pink peppercorns; mix to combine.
Preheat oven to 200°C (180°C fan forced). To prepare the ham, remove rind and trim excess fat. Wrap ham hock in non-stick baking paper then aluminum foil. Pour ¾ of the glaze in the base of deep roasting tray. Place the ham, top-side down, in a large deep-sided roasting pan; roast for 20 minutes. Turn and baste ham every 10 minutes with its glaze, for a further 20 minutes or until ham is golden and sticky.
For the pineapple relish, combine pineapple, vinegar, brown sugar, bay leaves, chilli and peppercorns in a small saucepan. Place over medium heat. Bring to a simmer and cook for 8 minutes or until slightly reduced and pineapple is tender.
Serve the ham with pineapple relish and remaining glaze.
Smart Tip:
For the ham, make the glaze and pineapple relish a few days in advance and store in the refrigerator. Warm the glaze through before pouring over ham. For an alcohol-free version, swap the rum for extra pineapple juice.
