Ingredients

The following ingredients have 4 Servings
  • 2/3 cup brown sugar
  • 6 cloves
  • 6 bay leaves
  • 1 pineapple, core removed, sliced
  • 2 tbs chardonnay vinegar
  • ½ bunch bay leaves
  • 1 8kg smoked ham

Instruction

  • To make the glaze, place sugar, spices and 1 tablespoon of water in a large fry pan over high heat. Swirl pan occasionally until bubbling and golden. Add pineapple pieces and vinegar and cook for 6 minutes, turning pineapple pieces occasionally, until pineapple is golden and a glaze has formed from the fruit juices. Set aside to cool slightly.
  • Preheat oven to 180C. Line a rack with bay leaves. Using a small sharp knife, cut around ham shank in a zigzag pattern, then carefully run knife under skin, around the edge of the ham.
  • Gently lift off skin in 1 piece by running your fingers between the rind and the fat. Discard skin, then score fat in parallel lines, 1cm apart. Baste fat with some of the glaze and place ham on the rack and set in a large roasting pan.
  • Roast ham, basting with remaining glaze every 20 minutes, for 2 ½ hours or until caramelised. Add the pineapple pieces in the last 30 minutes. Slice and serve with caramelised pineapple.