Hamilton’s Ham with Pineapple Passion Fruit Glaze

recipe by:
The Best Dressed Chicken
Ingredients
For the Ham:
  • 1 Hamilton’s Smokehouse Leg Ham – about 10 lbs – defrosted
  • 1 teaspoon cloves
  • Peel of 1 orange
Garnish for Ham:
  • Cloves
  • 1 fresh pineapple, thinly sliced
  • Maraschino cherries, optional
For the Glaze:
  • 1 cup passion fruit juice and pulp
  • 1 cup pineapple juice
  • 1 cup pineapple chunks
  • 1 cup brown sugar
  • 3 tsp Dijon mustard
  • ¼ cup rum (optional)
  • 3 slices fresh ginger
  • 1 tiny pinch pimento powder
Hamilton’s Ham with Pineapple Passion Fruit Glaze
Instructions
  • Preheat oven to 350 degrees Fahrenheit
  • Remove all packaging from ham.
  • Place ham on a rack in a large roasting pan. Pour 2 cups of water in pan.
  • Place a few cloves and peel of an orange in the water. Cover securely with foil and place in hot oven. Bake for 1 hour.
  • While the ham is baking, make the glaze by combining all the ingredients in a sauce pan. Place over
    low heat and stir until the sugar dissolves. Continue stirring and raise temperature slightly and simmer,
    stirring occasionally for about 6 – 8 minutes or until glaze has thickened. Do not boil. Remove glaze
    from heat. Discard ginger.
  • After an hour, remove ham from oven. Increase the oven temperature to 400 degrees Fahrenheit.
  • Using a carving knife, carefully cut and lift the skin of the ham.
  • Trim some of the fat layer underneath the skin so you have an even layer of fat over the ham.
  • Cut the fat layer about ¼ inch deep on a diagonal so that you have a diamond pattern running across the top of the ham. Place a clove in each diamond.
  • Baste the fat layer with ¼ of the pineapple passion glaze. Place thin pineapple slices over the diamond pattern. Baste again with a little more glaze.
  • Place in the hot oven for 10 minutes.
  • Remove and baste again with the glaze and return to oven for another 5 - 10 minutes or until the top of the ham is golden brown.
  • Garnish with cherries if desired and serve with the remaining glaze and your favourite sides.