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Pineapple glazed ham

Pineapple & ham is a classic  food-combo, so it’s not surprising that this pineapple glazed ham is a popular dish. I make it often for special occasions such as Easter, Summer garden parties, Halloween, Boxing Day, New Year’s Eve etc or just for Sunday lunch. You can serve it on a buffet table or as a main dish with roasted veggies or salad.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Resting Time 4 hours
Total Time 1 hour 30 minutes
Servings: 8 people
Cuisine: USA
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 medium gammon joint about 1.2 kg
  • 1 onion halved
  • 1 L pineapple juice
  • Glaze:
  • 100 ml pineapple juice
  • 1 tsp Dijon mustard
  • 3 Tbsp runny honey
  • About 25 Cloves
  • 1 small tin of pineapple chunks or 4 fresh pineapple rings cut into thin wedges

Method
 

  1. Place the gammon in a saucepan and add the onion and pineapple juice. Bring to a boil, then simmer over low heat for about an hour (40 minutes/kilo).
  2. Once cooked, carefully remove the gammon to a plate. Keep a cup of the cooking jus.
  3. Meanwhile make the glaze: combine the mustard, pineapple juice and honey in a small pan and bring to the boil over a medium heat. Cook for about 10 minutes, until it reduces to a glossy syrup. Set aside.
  4. Preheat the oven to 180°C.
  5. Remove the skin from the gammon joint, using a sharp knife.
  6. Pour the cooking jus you set aside into a baking dish. Place the gammon onto a rack and brush it generously with the glaze, then stick the pineapple wedges to the skin with the cloves. Brush again with the glaze. Carefully place the rack with the gammon in the tray and bake for about 30 minutes in the middle of the oven, basting the meat with the remaining glaze a couple of times.
  7. Serve warm or let it cool before carving.