Honey-Glazed Ham with Pineapple
Ingredients
1 cup honey
1/2 cup cider vinegar
1/2 cup coarsely chopped peeled fresh ginger
1/2 cup fresh lemon juice
1/2 cup packed light brown sugar
1/2 cup bourbon whiskey
1/3 cup Dijon mustard
Zest of 2 oranges, removed in wide strips with a vegetable peeler
2 cinnamon sticks
10 whole cloves
2 whole star anise
2 garlic cloves, crushed and peeled
2 carrots, cut into 2-inch chunks
2 celery ribs, cut into large chunks
1 yellow onion, cut into large chunks
1 navel orange, cut into 4 wedges
One 8- to 10-pound smoked cured ham
One 4 1/2-pound pineapple, peeled, quartered lengthwise, cored, cut into 1/2-inch-thick slices
1 cup honey
1/2 cup cider vinegar
1/2 cup coarsely chopped peeled fresh ginger
1/2 cup lemon juice
1/2 cup packed brown sugar
1/2 cup bourbon whiskey
1/3 cup Dijon mustard
Zest of 2 oranges, removed in wide strips with a vegetable peeler
2 cinnamon sticks
10 whole cloves
2 whole star anise
2 garlic cloves, crushed and peeled
2 carrots, cut into 5cm chunks
2 celery stalks, cut into large chunks
1 brown onion, cut into large chunks
1 navel orange, cut into 4 wedges
One 4kg to 5kg smoked cured ham
One 2.25kg pineapple, peeled, quartered lengthwise, cored, cut into 1cm-thick slices
Directions
PREP TIME
MINS
COOKING TIME
HRS
MINS
Serves
Make-Ahead:
The glaze can be made up to 2 days ahead, covered and refrigerated.
Make-Ahead:
In a medium heavy saucepan, combine all the ingredients and bring to a simmer over medium-high heat, stirring to dissolve the sugar. Remove from the heat and let stand for 15 minutes. Strain the glaze through a fine-mesh sieve into a small bowl; discard the solids.
Preheat the oven to 350°F.
Spread the carrots, celery, onion, and orange wedges in a heavy roasting pan. Place the ham on the vegetable-orange mixture. Brush some of the glaze over the ham. Cover and bake for about 1 1/2 hours, or until an instant-read thermometer inserted into the thickest part of the ham reads 105°F.
Uncover the ham and brush it with more glaze. Continue to bake, uncovered, for another 30 minutes, brushing the ham with the glaze every 10 minutes (you should have leftover glaze). The glaze should be golden and caramelized and the ham should read at least 125ºF on the thermometer. Transfer the ham to a carving board and let it rest for 10 minutes.
Preheat the broiler.
Place the pineapple slices in a single layer on a large baking sheet. Brush some of the glaze over the pineapple. Broil until the pineapple is tender and golden brown, basting the pineapple with juices, about 10 minutes.
Strain any pan juices from the ham into a small saucepan and let stand for 3 minutes, then skim off the fat that has risen to the surface. Stir the remaining glaze into the pan juices and bring to a simmer over medium heat, stirring often. Transfer to a sauceboat.
Holding the ham in place with a carving fork, cut the ham into about 1/4-inch-thick slices and arrange on a platter. Arrange the pineapple slices around the ham and serve with the glaze mixture alongside to drizzle over the ham and pineapple.
In a medium heavy saucepan, combine all the ingredients and bring to a simmer over medium-high heat, stirring to dissolve the sugar. Remove from the heat and let stand for 15 minutes. Strain the glaze through a fine-mesh sieve into a small bowl; discard the solids.
Preheat the oven to 180°C.
Spread the carrots, celery, onion, and orange wedges in a heavy roasting pan. Place the ham on the vegetable-orange mixture. Brush some of the glaze over the ham. Cover and bake for about 1 1/2 hours, or until an instant-read thermometer inserted into the thickest part of the ham reads 40°C.
Uncover the ham and brush it with more glaze. Continue to bake, uncovered, for another 30 minutes, brushing the ham with the glaze every 10 minutes (you should have leftover glaze). The glaze should be golden and caramelized and the ham should read at least 50ºC on the thermometer. Transfer the ham to a carving board and let it rest for 10 minutes.
Preheat the grill.
Place the pineapple slices in a single layer on a large baking tray. Brush some of the glaze over the pineapple. Grill until the pineapple is tender and golden brown, basting the pineapple with juices, about 10 minutes.
Strain any pan juices from the ham into a small saucepan and let stand for 3 minutes, then skim off the fat that has risen to the surface. Stir the remaining glaze into the pan juices and bring to a simmer over medium heat, stirring often. Transfer to a gravy boat or small jug.
Holding the ham in place with a carving fork, cut the ham into about 5mm thick slices and arrange on a platter. Arrange the pineapple slices around the ham and serve with the glaze mixture alongside to drizzle over the ham and pineapple.
