Christmas Ham with Pineapple, Coconut & Rum Glaze

Legends - this is your Xmas Day centre-piece and Boxing Day leftovers SORTED! 

The classic Christmas Ham has been given a quintessentially Drunken Sailor boozy twist. 

You'll thank yourself later when you're hungover watching the cricket on Boxing Day and have a nice chunk of ham for your leftover sanga. 

 

INGREDIENTS:

• 1x Drunken Sailor Pineapple, Coconut & Rum Jam
• 1x Christmas 1/2 Ham bone in
• 1 cup Brown Sugar
• 150ml Dark Rum 
• 1 tsp Cinnamon powder
• Water for cooking the ham over in the baking tray 

METHOD:

• Put a whole jar of Drunken Sailor Pineapple, Coconut & Rum Jam into a Pyrex jug or bowl 
• Add in your brown sugar
• Now add a dusting of cinnamon powder  
• Pour in your dark rum
• Blitz altogether into a more thick liquid / paste consistency 
• Grab your Christmas ham (de-skinned) and softly create diamond cuts into the fat of the ham - not the meat itself, the the knife do the work.
• Put the ham onto a metal wire rack over a baking tray, so you can pour approx. 2cm of water into the baking tray 
• Grab the glaze you've just blitzed, gently coat the ham with the glaze using a brush, careful you don't pull the fat layer off. You want a good generous covering - however DON'T use all of the glaze, as you will do this step a few times as it cooks 
• Ham now goes into the a super hot oven for 1/2 an hour at 250 degrees.  
• During this time in the oven, you will glaze the ham twice more. Don't leave the oven door open as you do this though - you want the oven to retain all of it's heat!
• Pull the ham out of the oven, and now it's ready to carve (in a vertical direction) - enjoy!

Oh - Merry Christmas ya filthy animals! 😉🎅🏼🎄

 

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