Pineapple Mustard Glazed Ham
Glaze your Christmas ham with a taste of the tropics. Sweet, zingy pineapple and a hint of chilli form a mouth-watering, attractive glaze. An eye-catching centrepiece for any feast—if you're looking for a twist on a classic, give this recipe a go.
Ingredients
- 6 kilograms cooked leg of ham, skin on
- 6 chargrilled pineapple rings
- 2 sprig Italian parsley
Pineapple Mustard Glazed Ham
- 1/4 cup Dijon mustard
- 2/3 cup brown sugar, firmly packed
- 1/3 cup pineapple juice
- 1 teaspoons chilli powder
- 6 kilograms cooked leg of ham, skin on
- 6 chargrilled pineapple rings
- 2 sprig Italian parsley
Pineapple Mustard Glazed Ham
- 1/4 cup Dijon mustard
- 2/3 cup brown sugar, firmly packed
- 1/3 cup pineapple juice
- 1 teaspoons chilli powder
- Step 1 of 5To make pineapple mustard glaze, combine all ingredients in a medium bowl.
- Step 2 of 5Preheat a covered barbecue on a high heat with hood closed.
- Step 3 of 5Remove skin from ham by pushing your fingers in between the meat and the skin, leave a generous covering of fat on the meat. Carefully pull the skin back as you continue to work over the meat. Cut off at the bone and discard the skin. Score fat diagonally to create diamond shapes.
- Step 4 of 5Place ham in a large, deep baking dish. Wrap shank in foil. Brush ham with half the glaze. Reduce barbecue heat to medium and cook ham with hood closed, using indirect heat, following manufacturer's instructions, for 30 minutes. Brush with remaining glaze and cook with hood closed for a further 45 minutes or until caramelised.
- Step 5 of 5Remove ham from barbecue, cover loosely with foil and rest for 15 minutes before slicing. Serve with char-grilled pineapple rings, if using, and parsley.
Method
- Step 1 of 5To make pineapple mustard glaze, combine all ingredients in a medium bowl.
- Step 2 of 5Preheat a covered barbecue on a high heat with hood closed.
- Step 3 of 5Remove skin from ham by pushing your fingers in between the meat and the skin, leave a generous covering of fat on the meat. Carefully pull the skin back as you continue to work over the meat. Cut off at the bone and discard the skin. Score fat diagonally to create diamond shapes.
- Step 4 of 5Place ham in a large, deep baking dish. Wrap shank in foil. Brush ham with half the glaze. Reduce barbecue heat to medium and cook ham with hood closed, using indirect heat, following manufacturer's instructions, for 30 minutes. Brush with remaining glaze and cook with hood closed for a further 45 minutes or until caramelised.
- Step 5 of 5Remove ham from barbecue, cover loosely with foil and rest for 15 minutes before slicing. Serve with char-grilled pineapple rings, if using, and parsley.
Nutrition per serving
2594 Kilojoules
Protein67 grams
Fat35 grams
Carbs9 grams
Sugars9 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 5To make pineapple mustard glaze, combine all ingredients in a medium bowl.
- Step 2 of 5Preheat a covered barbecue on a high heat with hood closed.
- Step 3 of 5Remove skin from ham by pushing your fingers in between the meat and the skin, leave a generous covering of fat on the meat. Carefully pull the skin back as you continue to work over the meat. Cut off at the bone and discard the skin. Score fat diagonally to create diamond shapes.
- Step 4 of 5Place ham in a large, deep baking dish. Wrap shank in foil. Brush ham with half the glaze. Reduce barbecue heat to medium and cook ham with hood closed, using indirect heat, following manufacturer's instructions, for 30 minutes. Brush with remaining glaze and cook with hood closed for a further 45 minutes or until caramelised.
- Step 5 of 5Remove ham from barbecue, cover loosely with foil and rest for 15 minutes before slicing. Serve with char-grilled pineapple rings, if using, and parsley.