1 Hamilton’s Smokehouse Leg Ham – about 10 lbs – defrosted
1 teaspoon cloves
Peel of 1 orange
Garnish for Ham:
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
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.