Christmas is our favourite time of year, spending time with family and friends. Enjoying the summer holidays and spending time relaxing at the beach, lazing around the pool and reading a good book, etc. who am I kidding, lol – that might have happened when we were kids, but not so much anymore – well not the ‘lazing around’ part – but the rest of it still does…
Christmas food is always amazing, we go all-out and make it a feast to remember. But it is not hard or stressful and this is the difference. We bring happiness to our food, we enjoy eating it, we enjoy cooking it and there are lots of laughs had in our kitchen on Christmas day. Best time of the year, by far!
Hint – If you use a larger ham than mine in this recipe, then you might need to double the syrup recipe as well.
We would absolutely love you to leave us a comment below and let everyone know what you think. It’s comments like this that make our day, and help us improve a recipe if we need to. We look forward to reading what you think!
Enjoy,
Tracey xo
- 5m
- 40m
- 45m
- 1
Ingredients
- leg of ham (nitrate-free) - recipe based on a small ham at 500g
- fresh pineapple, sliced
- toothpicks
Glaze
- 1/2 tsp. cloves
- 1/2 tsp. five spice powder
- 1/2 tsp. nutmeg
- 1/4 c 100% pure maple syrup
- 2 tbsp. brown sugar
Instructions
- Preheat oven to 180ºC and line a baking tray with baking paper.
- In a small bowl mix all the glaze ingredients together and set aside.
- Slice pineapple into little triangles and set aside.
- If the ham has skin on it, peel this away (but don't throw it out, use it to cover your ham after it is cooked, it helps to stop drying out in the fridge).
- Place ham on a large baking tray. Using the toothpicks, stick the pineapple all over the ham covering as much surface as possible.
- Baste with a little bit of the glaze and cook for 40 minutes. continue to bast the ham every 10 - 15 minutes until a nice golden colour appears.
- Note: Add an extra 20 minutes of baking time for every kilogram of ham.
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