Pineapple Maple Glazed Ham

A flavorful ham is coated in a sweet and tangy glaze made with pineapple and maple syrup.

Instructions

1. 1

   Place the gammon joint in a large pot and add the onions and pineapple juice. Bring to a boil over high heat.

2. 2

   Once boiling, reduce the heat to medium, cover, and simmer for 70 minutes. (Gammon joints need to cook for 40 minutes per kilo (2 ¼ lbs), so if you are using a smaller or large gammon joint, adjust the cooking time accordingly.)

3. 3

   Once cooked, carefully remove the gammon joint from the pan and place on a baking sheet to cool slightly.

4. 4

   Preheat the oven to 375°F (190°C).

5. 5

   Make the glaze: in a small pan over a medium heat, combine the Dijon mustard, pineapple juice, and maple syrup and bring to a boil. Cook for 10 minutes, or until slightly reduced and glossy.

6. 6

   Carefully remove the skin from the gammon joint, using a small paring knife to help ease the fat away from the skin. Be sure to leave a small layer of fat on top of the gammon.

7. 7

   Score the fat in a diamond pattern and push a clove into each cross section.

8. 8

   Liberally brush the gammon joint with the glaze, making sure to reserve at least half of the glaze.

9. 9

   Roast the gammon joint for 40 minutes, glazing again halfway through.

10. 10

    Carve and serve.

11. 11

    Enjoy!

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