Christmas lunch and leftovers would not be Christmas without a delicious glazed ham.
This is my late Friend Annie’s recipe which our family have been using now for more than 20 years. It’s simple and easy but imparts delicious cloves, sweetness to the ham.
Prep time: 20 minutes cooking time: 1 hour +/-
- Half a leg of Ham on the bone (about 4-5kgs)
- 500ml pineapple juice
- 500g brown sugar
- 1/4 cup sherry
- 3 tablespoons seeded mustard
- Packet of cloves
- 1 large foil oven baking tin
1. Preheat oven to 150 degrees Celsius
2. Make syrup by mixing pineapple juice, sherry and brown sugar…mix well to dissolve sugar as much as possible.
3. remove skin from ham and take off excess fat.
4. Cross-hatch ham by making thin continuous “cuts” vertically and horizontally to create intersections in which to place cloves. don’t cut too deep as cloves will fall out. So make cuts shallower than the length of a clove. (Don’t know how else to describe this!)
5. Rub seeded mustard over ham trying to coat evenly.
6. Place cloves into intersections pressing them into the ham so they stay in when the meat expands away from the cloves.
7. Place in foil tin and cook for 20 minutes before basting with syrup, baste again after another 30 minutes. Cook for total of an hour or an hour and fifteen minutes for a larger size ham.
8. Allow to cool for at least an hour before slicing and enjoying. We make it late on Christmas Eve and then eat the next day.