Poh’s Spiced Pineapple & Mango Glazed Ham
Christmas will be here before you know it, which is why Poh has been busy preparing a deliciously sweet glazed ham, perfect for a sizzling Aussie Christmas. Of course, if you're in need of the right roasting pan, the Bialetti enamelled roasting dish featured in this recipe is the perfect way to get Poh's tasty ham going.
Poh's Spiced Pineapple & Mango Glazed Ham
Serves: up to 20
There's nothing not to love about this recipe. Christmas spices paired with tropical fruit - the perfect, warm weather, Aussie rendition of a Northern Hemisphere tradition. The glaze or jam is of course wonderful for all of Summer, especially delicious to have with nicely charred, grilled meats or even on a bit of cheddar.
1 Christmas ham
1 small to medium pineapple, peeled, quartered lengthways, core sliced away, flesh cut into roughly
4 large mango cheeks (should equate roughly to 3 cups of puree)
1 cinnamon stick, lightly bashed
2 star anise, lightly bashed
1cm ginger, skin left on, bashed
About 80 cloves
1 cup water
1 cup sugar
1 cup white wine
2 Tbsp Dijon mustard
Blend the pineapple and mango into a puree, then combine with the remaining ingredients (except the Dijon mustard), in a heavy based medium saucepan. Cook over a medium heat stirring continuously until thick and jammy. Once there, stir in the mustard until combined.
Preheat the oven to 180ºC or follow the instructions on the ham.
To glaze the ham, carefully peel back the skin starting from the bottom, then cut away any fat exceeding 5mm thickness. Score diamonds into the fat, roughly 2cm deep, avoid cutting into the flesh. Press a clove into the centre of each diamond, then with a pastry brush, baste the entire ham with a generous layer of the glaze. Bake following instructions on the ham, but keep a watchful eye as the glaze is full of sugar and will burn easily. If you feel it is browning too quickly, cover with foil and continue to bake to the amount of time recommended for the ham's size.