Always very photogenic – people take pictures of ours every year! So much more special than regular Christmas ham . . . and really easy to do.
Remove skin from ham. Make 14 crosses or incisions in the fat and insert the cloves at the intersection of each.
In a saucepan mix the maple syrup, mustard, two tablespoons of the brown sugar and the whole can of crushed pineapple with its juice. Bring it to a low boil and simmer gently for ~ 20 minutes to reduce the fluid. After it cools add cinnamon.
Brush the mixture evenly over the ham using a pastry brush. Place in fridge and leave for 12 hours.
When ready to cook the ham – preheat oven to 180o C. Remove the ham from fridge and spread remaining sugar evenly all over. Pat it into the ham gently with your hand. Bake for 1¼ hours.
Rest ham for 3 hours before serving. It should now slice well. Make sure you protect ham from picking fingers . . . the glazed coating is difficult to resist.
Nutritional analysis per serving (42 servings)
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.
Food Intolerance Institute of Australia www.foodintol.com
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