Holidays & Special Occasions
Christmas Ham with Pineapple Glaze
Ingredients
- - Leg ham, whole, bone-in - 4-5 kg (8.8-11 lb)
- - Pineapple juice - 250 ml (1 cup)
- - Brown sugar - 150 g (3/4 cup)
- - Dijon mustard - 2 tbsp
- - Whole cloves - 30-40 cloves
- - Pineapple rings, canned or fresh - 8 rings
- - Glacé cherries, for garnish - 8 cherries
Method
- Preheat the oven to 180°C (350°F).
- Using a sharp knife, carefully remove the skin from the ham, leaving an even layer of fat, and score the fat in a diamond pattern.
- Stud the centre of each diamond with a whole clove.
- In a small saucepan, combine pineapple juice, brown sugar, and Dijon mustard, and simmer over medium heat for 5 minutes until slightly thickened into a glaze.
- Place the ham in a roasting pan and brush generously with the glaze.
- Arrange pineapple rings over the surface, securing with toothpicks, and place a glacé cherry in the centre of each ring.
- Bake for 60-75 minutes, basting with the remaining glaze every 15-20 minutes, until deeply golden and caramelised.
- Rest for 15 minutes before carving and serving warm, or chill and serve cold over the following days.
Introduction: Because Christmas falls during the height of the Australian summer, the traditional heavy British Christmas roast has been adapted into a lighter, often cold or glazed ham centrepiece, perfect for warm-weather celebrations.
Cultural Background: Because Christmas falls during the height of the Australian summer, the traditional heavy British Christmas roast has been adapted into a lighter, often cold or glazed ham centrepiece, perfect for warm-weather celebrations. A whole leg ham studded with cloves and finished with a sweet pineapple or brown sugar glaze is a fixture of Australian Christmas Day lunches, often eaten cold with salads in the following days.
Tips: Scoring the fat in a diamond pattern helps the glaze penetrate and caramelise evenly. Baste frequently to build up a deep, sticky caramelised crust.
Variations: Use maple syrup instead of brown sugar for a different depth of sweetness. Add a splash of orange juice to the glaze for a citrus note.
Storage: Refrigerate leftover ham, wrapped well, for up to 1 week — a common source for post-Christmas sandwiches and salads.
Reheating: Best served cold from the fridge; if reheating, warm slices gently in a low oven at 150°C (300°F) for 10 minutes, covered with foil to prevent drying.
Nutrition: Calories: 380 kcal | Protein: 34 g | Carbs: 20 g | Fat: 18 g | Sodium: 1400 mg
FAQs:
Q: Why is ham more common than turkey for Australian Christmas?
A: Ham suits the warmer climate well, as it can be served hot or cold and is easier to prepare and enjoy across several summer days.
Q: Can I prepare the glaze in advance?
A: Yes, the glaze can be made a day ahead and gently reheated before basting.