A MidWest Meats Artisan Ham should be a year round staple
Baking the ham with a glaze presents a beautiful meal for a Sunday Lunch or for a family celebration.
BONUS ~ next few day there is delicious leg ham for the whole family to enjoy for breakfast or in rolls.
This Pineapple and Honey glaze is simple and I'm betting most of you have a tin of pineapple in your pantry.
The Key to baking the ham is to just get a lovely crispy render on the outside and not cook that actual ham. The Ham has already been cooked during our double smoking process.
|Category:||Country Baking Marinades & Glazes|
|Cuisine Type||Australian Country Cooking|
For 4 Person(s)
Half or Whole MidWest Ham
|0.67 Cup Unsweetened Crushed Pineapple|
|0.33 Cup Honey|
|2 Tablespoons Dijon Mustard|
|2 Sticks Cinnamon|
|6 wedges Pineapple|
Pineapple & Honey Glazed Ham Directions
Preheat oven to 180˚C/160˚C fan-forced
Using a sharp knife, score the ham fat (not the flesh) lengthways in 1cm wide intervals. Place ham on a greased rack in a large baking dish lined with foil.
For ease use a large disposable foil roasting dish.
To make the glaze, place crushed pineapple into a medium saucepan and using a hand-held blender, puree until quite smooth. Add remaining glaze ingredients to pan. Bring to the boil, stirring, over medium-high heat. Reduce heat and simmer, stirring occasionally, for 5-8 minutes or until slightly thickened.
Brush ham fat two to three times with the glaze to coat. Arrange pineapple wedges around the ham. Brush lightly with the glaze. Roast for 50 minutes, brushing with the remaining glaze once or twice or until golden. Stand to cool for 30 minutes. Slice and serve with the pineapple.