Ingredients Jump to Instructions ↓

  1. 4 1/2kg cooked

  2. 1/2 leg of ham

  3. cup pineapple juice

  4. 1 tablespoon Dijon mustard,

  5. 1/3 cup honey

  6. 2 tablespoons brown sugar

  7. teaspoon allspice

  8. extra Dijon mustard to serve, if liked

Instructions Jump to Ingredients ↑

  1. Preheat oven to very hot, 220°C. Position shelf in centre of oven.

  2. Remove rind from ham by cutting around the knuckle and loosening with fingers. Pull the rind gently towards you in one piece.

  3. Score ham fat by making shallow cuts in one direction diagonally across the fat, then in the opposite direction. Place in a large baking dish.

  4. Whisk remaining ingredients together in a small pan. Stir over low heat until combined. Bring mixture to the boil.

  5. Reduce heat and simmer for 8-10 minutes until thickened slightly. Brush mixture over ham. Pour remaining mixture into pan.

  6. Bake for 20 minutes until glaze starts to caramelise, brushing with marinade every 10 minutes. Reduce oven to hot, 200°C. Bake further 20 minutes, until caramelised, brushing with marinade every 10 minutes. Serve with Dijon mustard, if liked.

  7. Top tip Heat glaze in the microwave in a microwave-safe jug for 2-3 minutes on high (100%) power, until combined, if preferred.

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