| Prep Time | 20 mins |
| Cook Time | 100 mins |
| Servings |
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Ingredients
- 1 cup tinned crushed pineapple (160 grams)
- 1/4 cup pineapple juice, unsweetened (62.5 mls)
- 3 tbsp crystallised ginger, finely diced (45 grams)
- 1 tbsp tamari (gluten free soy sauce) (20 mls)
- 1 tsp ground ginger (1 grams)
- 1 tsp onion powder (1 grams)
- 1 clove garlic crushed (3 grams)
- 1 cup coconut sugar (200 grams)
- 1 tbsp hot English mustard (16 grams)
- 1 tbsp Cornflour (10 grams)
- 3000 grams leg of ham with bone
- 2 tbsp pomegranate seeds (20 grams)
Ingredients
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Instructions
- Prepare the glaze by placing the pineapple, pineapple juice, crystallised ginger, tamari, ground ginger, onion powder, garlic, sugar, mustard and cornflour in a saucepan over medium heat.
- Bring to the boil, then reduce to a simmer and stir for a few minutes or until thickened. Remove from the heat and allow to cool a little.
- Preheat the oven to 160C and line a large baking dish with baking paper.
- Prepare the ham by removing the skin, leaving 2mm of the fat on the flesh. Cut really fine slices, about 2cm deep and 2-5mm apart, into the ham all the way across it and back again in the opposite direction to form a criss cross pattern.
- Cover the end of the bone with baking paper and foil so it doesn't burn or dry out.
- Rub the cooled glaze all over the ham and place in the prepared baking dish.
- Bake for an hour then turn up the oven to 200C and bake for a further 30 minutes or until the glaze becomes really sticky and caramelised.
- Sprinkle with fresh pomegranate seeds and place on a serving platter. Slice finely to serve alongside your chosen side dishes.
Recipe Notes
417 cals