Cold outside? Heat things up with this Sizzing Christmas in July ham with a sticky pineapple-chili glaze!
Ingredients:
- 1 cooked, Whole Bone-in Ham (2-3.5kg)
- 1 cup pineapple juice
- ½ cup brown sugar
- ¼ cup honey
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp chili flakes (or to taste)
- 1 garlic clove, minced
- 1 tbsp soy sauce (optional)
- Whole cloves (optional)
Optional Grilled Garnishes:
- Pineapple rings
- Peach halves
- Red onions or bell peppers (for colour)
- Fresh herbs (like mint or parsley) for garnish
Method:
- Prep the Ham: Preheat oven to 160°C. Score ham criss-cross pattern about ½-inch deep, or stud with whole cloves if desired.
- Make Glaze: In a saucepan over medium heat, combine pineapple juice, brown sugar, honey, mustard, vinegar, chili flakes, soy sauce, and garlic.
- Bake Ham: Bake the ham uncovered, basting with glaze every 20–30 minutes. Bake until the internal temperature reaches 60°C (approx 1.5-2hrs)
- Grill the Fruit: While the ham rests, brush pineapple, peach halves, or bell peppers with oil and grill for 2–3 minutes per side until caramelised.
- Finish: Broil the Ham for 2–3 mins to caramelise. Rest, slice, drizzle with the remaining glaze and serve with grilled pineapple, roast veg & mash.
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