INGREDIENTS
(makes enough glaze for a whole ham leg)
1 cup pineapple juice
½ cup soft brown sugar
90ml Telegraph Hill Pineapple, Chilli and Kawakawa dressing
½ or whole leg ham
METHOD
Preheat your oven to 180 degrees Celsius fan bake. In a saucepan, combine the pineapple juice sugar and dressing and bring to a gentle simmer. Cook for around 10 minutes, or until the glaze is syrupy and has reduced by half.
Remove the skin from the ham, retaining as much fat as possible, then use a sharp knife to score a criss-cross pattern into the fat. Transfer to a roasting dish or tray.
Brush the ham liberally with the glaze, and place into the oven with a small dish of water on the rack beneath.
Cook for around 80 minutes (for a half) glazing every 20, allowing the ham to go a deep golden colour. If any parts are darkening too quickly, cover with foil.
Once cooked, cover with foil, and allow to rest for 30 minutes before slicing!
