This recipe is for all the Christmas ham fans, my favourite go to ham glaze! To take all the stress out of your xmas day.
Cider, star anise & pineapple roasted ham
Prep time: 10 minutes
Cook time: 60 minutes
- 3kg freerange cured & smoked Christmas ham
- 2 x 330ml dry cider or apple juice
- 6 star anise
- 10 cloves
- 2 cups fresh pineapple, peeled
- 2 Tbsp Dijion mustard
- 500 gm brown sugar
Preheat a oven on fan-bake to160c.
Slice the skin of the ham and score the fat in a diamond pattern.
Combine the cider, star anise and sugar in a pot and bring to the boil, reduce until syrupy (bubbles will increase in size and slow)
Dice the pineapple into thin dice and then stir into the cider mixture. Allow to cool
Place the ham into a roasting tray. Smear the Dijion over the ham, followed by 3 tbsp of the cider glaze. Use the cloves to prick through the pineapple to keep it in place. Place the ham in the middle of the oven oven for 1 hour depending on size, checking and basting until caramelized.
Serve hot or at room temperature if transporting. Keep the remaining cider syrup to reglaze once on the table.