Christmas Baked Ham With Pineapple Glaze
Servings
20or more
Servings
20or more
Ingredients
  • 3.6kg whole ham jointboneless
  • 5tbsp balsamic vinegar
  • 5tbsp pineapple juice + extra if needed
  • 30 whole cloves
  • 2tbsp grainy mustard
Instructions
  1. Boil the ham in boiling water, skimming the scum from the top of the joint, for about an hour. This just speeds up the cooking time.
  2. Allow the ham to cool enough so that you can handle it. Meanwhile, mix together the balsamic, pineapple juice and grainy mustard.
  3. Score the ham with a sharp knife one way and then score it in the opposite direction to create diamond shapes on the flesh of the meat. Poke a clove onto the points of each diamond.
  4. Pour the balsamic mixture over the ham and place into a 170C oven. Cook for half an hour, then scoop up any mixture that has run off the ham and baste the ham. Cook for another two hours, basting every twenty minutes, and if you need more liquid add more pineapple juice. Leave to rest for 20 minutes under foil before serving.
Recipe Notes

258 calories per 100g

Print Recipe
Christmas Baked Ham With Pineapple Glaze
Christmas Baked Ham With Pineapple Glaze
Course Main Dish
Servings
or more
Ingredients
  • 3.6 kg whole ham joint boneless
  • 5 tbsp balsamic vinegar
  • 5 tbsp pineapple juice + extra if needed
  • 30 whole cloves
  • 2 tbsp grainy mustard
Course Main Dish
Servings
or more
Ingredients
  • 3.6 kg whole ham joint boneless
  • 5 tbsp balsamic vinegar
  • 5 tbsp pineapple juice + extra if needed
  • 30 whole cloves
  • 2 tbsp grainy mustard
Christmas Baked Ham With Pineapple Glaze
Instructions
  1. Boil the ham in boiling water, skimming the scum from the top of the joint, for about an hour. This just speeds up the cooking time.
  2. Allow the ham to cool enough so that you can handle it. Meanwhile, mix together the balsamic, pineapple juice and grainy mustard.
  3. Score the ham with a sharp knife one way and then score it in the opposite direction to create diamond shapes on the flesh of the meat. Poke a clove onto the points of each diamond.
  4. Pour the balsamic mixture over the ham and place into a 170C oven. Cook for half an hour, then scoop up any mixture that has run off the ham and baste the ham. Cook for another two hours, basting every twenty minutes, and if you need more liquid add more pineapple juice. Leave to rest for 20 minutes under foil before serving.
Recipe Notes

258 calories per 100g