The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Tony Tan: pineapple and rum glazed Christmas ham with tomato sambal


You'll need

1 free-range leg ham (about 4.5kg), skin removed, fat scored 1 pineapple, cut into wedges For studding: whole cloves   Tomato sambal 1 kg ripe tomatoes, bases scored 2 tbsp vegetable oil 1 large onion, finely chopped 1 large garlic clove, finely chopped 1½ tsp ground chilli, or to taste 1 tsp ground turmeric 1 tsp brown mustard seeds 125 ml (½ cup) coconut milk ½ tsp caster sugar Juice of 2 limes, or to taste   Pineapple and rum glaze 250 ml (1 cup) pineapple juice 100 gm brown sugar 40 ml golden rum 2 tbsp Dijon mustard 1 tsp each ground coriander and ground fennel ½ tsp each ground cinnamon and ground chilli

Method

  • 01
  • For tomato sambal, blanch tomatoes in a large saucepan of simmering water until skins split (30 seconds), refresh, drain, peel, coarsely chop, set aside. Heat oil in a saucepan over medium-high heat, add onion and garlic, sauté until tender (5-6 minutes). Add spices, sauté until fragrant (1 minute), then add coconut milk, sugar and lime juice. Stir frequently until mixture comes to the boil, then reduce heat to low and stir occasionally until thick (30-40 minutes). Season to taste with sea salt, freshly ground pepper and lime juice, transfer to a sterile container (see cook’s notes p226) and refrigerate until chilled. Makes about 500ml. Tomato sambal will keep refrigerated for 2 weeks.
  • 02
  • Preheat oven to 180C. For pineapple and rum glaze, stir ingredients in a saucepan over medium-high heat until sugar dissolves, bring to the boil then set aside to cool.
  • 03
  • Stud ham with cloves, then place in a large roasting pan, brush generously with glaze and arrange pineapple wedges around it. Pour over remaining glaze and roast on lowest shelf of oven, basting occasionally with pan juices, until glaze is lightly caramelised (1½ hours). Serve hot or at room temperature with tomato sambal and pineapple.

"It's been the family tradition to serve baked ham with pineapple for as long as I can remember - my family probably got the recipe from Aussie friends or relatives. Back in Malaysia we do, however, serve this with a spiced tomato sambal along with a host of condiments such as chilli sauce, chutneys, pickles and salads."


At A Glance

  • Serves 10 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 10 people

Drink Suggestion

Fruity grenache rosé.

Featured in

Dec 2011

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×