Pineapple & Mustard Glazed Ham

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By Darren Purchese

The centre piece of your Christmas, this ham is traditional and delicious. There is nothing better at Christmas than a stunning showstopper like this and in our house, it’s baked on Christmas Eve to be enjoyed as part of a grazing event in the evening. Another tradition of ours is to have ham on toast with butter and mustard for breaky Christmas morning.

If you are making your own jam, and we recommend you do then make the jam way ahead, in November even. Prep your ham on the day before Christmas eve up to the scoring part and leave in the fridge if you live in Oz otherwise you can leave it in the shed (covered) like my mum & dad do back home in the UK (as their fridge is usually chockkers and its cold enough that time of year). Score and bake on Christmas Eve if you follow the same schedule as us.

For the ham see a reputable butcher and order ahead of time to make sure you don’t miss out. Make sure your pork is free range, lightly smoked and of the highest quality you can get. If you are uncertain of the removing of the rind scoring process (see below) and you have a great relationship with your butcher, then they may be able to take care of this task for you.

See our recipe for the Pineapple Jam with Lime & Star Anise

Main photo & jam photo by Ari Hatzis

Other photos by team Studio Kitchen

Time

2

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Degree of Difficulty

Medium

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Portions

50
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PINEAPPLE JAM WITH LIME & STAR ANISE

750g pineapple flesh, chopped into 1 cm dice
750g caster sugar
10g pectin *
1 whole vanilla pod, seeds scraped
2 whole limes, juice & finely grated zest
8 whole star anise

TO GLAZE THE HAM

1 whole smoked leg ham approx. 8kg – 9kg total weight
250g pineapple jam with lime & star anise
100g soft light brown sugar
2tbsp Dijon mustard
1

For the fruit preparation… place the diced fruit into a glass or plastic container and cover with a lid. Freeze overnight and remove the container from the freezer and place into the fridge. Leave to defrost thoroughly for 24 hours. Pour the pineapple and its juices into a bowl and use a handheld stick blender to break down the fruit into coarse chutney style. The freezing draws out extra liquid and flavour when defrosted and helps to break down the hard fibrous fruit.

 

2

For the jam… Mix the pectin with the sugar and add this into a large heavy bottomed saucepan with the pineapple and scraped vanilla seeds and mix well.

* Pectin is a natural gelling agent used to help thicken jams syrups in fruits that are low in natural pectin. It’s found in many places these days including health food stores, specialized food ingredient stores, online and even supermarkets now stock this item. It’s natural, vegan and gluten free. If you are having trouble finding this then you can use jam setting sugar as a substitute for the pectin. This can be found at the supermarket, and you will need 750 g jam setting sugar to make this recipe.

 

3

To cook the jam… turn onto a medium heat and bring to a boil while stirring constantly with a heat resistant spatula to ensure it does not catch. Cook the jam to 103°C using a sugar or digital thermometer to accurately check the temperature. Be careful, as the jam tends to spit and splatter as the temperature increases. Once the temperature has been reached remove the pan from the heat and add the lime zest and juice. Stir well and place the jam into sterilized jars with two whole star anise per jar. Store in the fridge until needed.

 

4

For the ham preparation… Prepare your ham for glazing by first removing the outer rind. Use a sharp knife to cut around the shank of the ham about 10 cm from the end. Run the knife around the rind and underneath the skin and remove it in one piece by running your fingers between the rind and the fat. Trim some of the excess fat on the surface of the ham if it is too thick but ensure you leave a layer of it to protect the meat during glazing. Score the fat in an even diamond pattern carefully, using a sharp knife, about 2 mm deep. Stud the centres of each of the diamonds with a clove. Place the ham onto a large baking tray lined with baking paper.

 

5

To glaze the ham… preheat an oven to 180°C and remove all of the shelves except on in the lowest possible position. Stir the pineapple jam, sugar and mustard together in a bowl and brush ½ of the mix onto the scored side of the ham. Place the ham into the oven and leave to glaze for 35 minutes before removing and brushing the remaining glaze onto the ham. Return the ham to the oven for a further 15 minutes and then baste the ham using a spoon, with the juices and melted glaze. Return to the oven for a further 15 minutes and repeat the basting. Repeat this step 2 more times for further 30 minutes total cooking time and remove from the heat.

 

6

 

7

To rest and serve… let the ham rest and cool down in the tray for 30 minutes before lifting the ham to the presenting board. At the last minute before presenting just brush some of the excess juices onto the exterior of the ham. Grip the shank end like a handle and use a long thin and very sharp knife to carve. Start by cutting a wedge of meat halfway into the ham and reserve, then cut thin slices to expand the cavity ensuring each slice has some of the glaze.

 

1
0 hours 0 minutes

For the fruit preparation… place the diced fruit into a glass or plastic container and cover with a lid. Freeze overnight and remove the container from the freezer and place into the fridge. Leave to defrost thoroughly for 24 hours. Pour the pineapple and its juices into a bowl and use a handheld stick blender to break down the fruit into coarse chutney style. The freezing draws out extra liquid and flavour when defrosted and helps to break down the hard fibrous fruit.

2
0 hours 0 minutes

For the jam… Mix the pectin with the sugar and add this into a large heavy bottomed saucepan with the pineapple and scraped vanilla seeds and mix well.

* Pectin is a natural gelling agent used to help thicken jams syrups in fruits that are low in natural pectin. It’s found in many places these days including health food stores, specialized food ingredient stores, online and even supermarkets now stock this item. It’s natural, vegan and gluten free. If you are having trouble finding this then you can use jam setting sugar as a substitute for the pectin. This can be found at the supermarket, and you will need 750 g jam setting sugar to make this recipe.

3
0 hours 0 minutes

To cook the jam… turn onto a medium heat and bring to a boil while stirring constantly with a heat resistant spatula to ensure it does not catch. Cook the jam to 103°C using a sugar or digital thermometer to accurately check the temperature. Be careful, as the jam tends to spit and splatter as the temperature increases. Once the temperature has been reached remove the pan from the heat and add the lime zest and juice. Stir well and place the jam into sterilized jars with two whole star anise per jar. Store in the fridge until needed.

4
0 hours 0 minutes

For the ham preparation… Prepare your ham for glazing by first removing the outer rind. Use a sharp knife to cut around the shank of the ham about 10 cm from the end. Run the knife around the rind and underneath the skin and remove it in one piece by running your fingers between the rind and the fat. Trim some of the excess fat on the surface of the ham if it is too thick but ensure you leave a layer of it to protect the meat during glazing. Score the fat in an even diamond pattern carefully, using a sharp knife, about 2 mm deep. Stud the centres of each of the diamonds with a clove. Place the ham onto a large baking tray lined with baking paper.

5
0 hours 0 minutes

To glaze the ham… preheat an oven to 180°C and remove all of the shelves except on in the lowest possible position. Stir the pineapple jam, sugar and mustard together in a bowl and brush ½ of the mix onto the scored side of the ham. Place the ham into the oven and leave to glaze for 35 minutes before removing and brushing the remaining glaze onto the ham. Return the ham to the oven for a further 15 minutes and then baste the ham using a spoon, with the juices and melted glaze. Return to the oven for a further 15 minutes and repeat the basting. Repeat this step 2 more times for further 30 minutes total cooking time and remove from the heat.

6
0 hours 0 minutes
7
0 hours 0 minutes

To rest and serve… let the ham rest and cool down in the tray for 30 minutes before lifting the ham to the presenting board. At the last minute before presenting just brush some of the excess juices onto the exterior of the ham. Grip the shank end like a handle and use a long thin and very sharp knife to carve. Start by cutting a wedge of meat halfway into the ham and reserve, then cut thin slices to expand the cavity ensuring each slice has some of the glaze.