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  • The Australian Women’s Weekly Food

    LET it SHINE

    Nov 09, 2020 5 minutes

    HONEY-GINGER GLAZED HAM

    PREP + COOK TIME 1 HOUR (+ COOLING) SERVES 20

    8kg cooked leg of ham
    1 medium pineapple (1.25kg), halved, sliced thickly

    HONEY-GINGER GLAZE

    ⅔ cup (230g) honey
    ½ cup (110g) coarsely chopped naked ginger
    ½ cup (110g) firmly packed brown sugar
    ¾ teaspoon ground allspice

    1 Make honey-ginger glaze.

    2 Meanwhile, preheat oven to 220°C/ 200°C fan, or heat a covered barbecue on high for indirect cooking.

    3 Score through rind 10cm from shank end of leg. To remove the rind, run your thumb around edge of rind just under the skin. Start pulling the rind from the widest edge of the ham; continue to pull the rind carefully away from the fat up to the score line. Remove rind completely. (Reserved rind can be refrigerated; use to cover the cut surface of the ham to keep it moist.)

    Using a large sharp knife, score across

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