Pineapple glazed ham

1. 1

   Thaw 5-7 lbs ham in the bottom of the fridge the night before

2. 2

   Remove wrapping and netting

3. 3

   For cured ham boil for 15 mins but for semi-cured ham this step isn't necessary

4. 4

   Preheat oven at 178C or 350F

5. 5

   Prepare glaze with pineapple juice or June plum juice (2 June plums peeled and chopped in 1 cup of water blend and strain), sugar, ginger and boil until thickened

6. 6

   Place on wire rack in a shallow pan

7. 7

   Make diamond-shaped cuts across the surface of the ham

8. 8

   Stud the cuts with cloves leaving even spaces between each clove and brush on glaze

9. 9

   Decorate with pineapple slices and cherries securing with toothpicks

10. 10

    Cover with foil for best results in order to ensure the juices are baked right in

11. 11

    Place in oven and bake at 40 mins per kg or 20 mins per pound.

12. 12

    Glaze every 15 minutes until golden brown

13. 13

    Serve on a platter and slice as needed

* Per serving · 4 servings · Values may vary.

No additional tips available.