If you’re looking for a last minute glaze recipe for your Christmas ham, this one is a real winner! Sweet, spicy and perfectly balanced.
While I’ve got you, I would like to wish you a very merry and delicious Christmas! Thank you for your support in 2018 – I’m looking forward to sharing even more recipes with you in the New Year.
1 half leg ham, preferably double smoked (around 5-6kg)
Cloves, to stud
Pineapple allspice glaze
250ml unsweetened pineapple juice
200g dark brown sugar
100ml maple syrup
150ml beer, I like to use IPA
2 tbsp apple cider vinegar
1 tsp ground allspice
6 cardamom pods
1 stick cinnamon
Preheat the oven to 190C.
Combine all of the ingredients for the glaze in a pot and simmer over a medium heat until slightly thickened and reduced by half (around 20-30 minutes). Set aside.
Prepare the ham by peeling back the skin from the ham, being careful not to remove the fat at the same time. Use a sharp knife to score around the skin of the shank and detach the skin in one piece. Reserve the skin for later as it can be used to cover the ham in the fridge and prevent it from drying out.
Use a sharp knife to gently score the fat of the ham, diagonally one way, then diagonally the other, to create a diamond pattern, around 4cm apart. Be careful not to cut through to ham itself. Stud each point of the diamonds with a clove.
Place the ham in a shallow baking dish and fill with 3cm of water. Brush the ham with half of the glaze and place in the preheated oven. Bake for 1 - 1 1/2 hours, brushing the ham with the remaining glaze every ten minutes, until the ham is a deep golden colour. Allow to cool for 30 minutes before carving.
Serve slices of the ham with crusty bread and salad. Any left over ham can be stored in the fridge, covered with the reserved ham skin.
Watch the original video here