Perfect for an army of hungry people


  • 7kg leg of ham

  • 1 ½ cups pineapple juice

  • ½ cup brown sugar

  • ½ cup pineapple jam

  • ¼ cup Dijon mustard

  • 1 tablespoon soy sauce


  • 1.

    Preheat oven to 160*C (140*C fan forced).

  • 2.

    Carefully remove the rind from the ham, leaving a good layer of fat intact.  Leave rind around the shank of the leg. Score the fat in a diamond pattern, being careful not to cut all the way through to the meat of the fat will dislodge during cooking.  Make a few deep incisions into the meat with a small sharp knife.

  • 3.

    Combine the pineapple juice, brown sugar, jam, mustard and salt in a large saucepan.  Bring to the boil, and stir, boiling for around 15 minutes or until reduced to about 1 1/3 cups.  The mixture will thicken as it cools and should have the consistency of a thick syrup.  Be vigilant, as the mixture can bubble up to the brim of the pot.  Allow to cool.

  • 4.

    Baste the ham generously with the glaze, making sure that some gets into the deep incisions.  Place the ham in a large baking dish and bake for 3 hours, basting with the marinade several times.

Nutritional information

Nutritional analysis per serving (40 servings)

  • Energy 328kj
  • Fat Total 15g
  • Saturated Fat 5g
  • Protein 29g
  • Carbohydrate 16g
  • Sugar 8g
  • Sodium 2094mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Julie teamed up with Westinghouse to share her easy recipes for a delicious Christmas.

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