Glazed ham with pickled pineapple pizze

Christmas ham: the gift that keeps on giving. Not only can all the elements of these pizze be prepared ahead, but the flavours intensify, too. Win-win. Start at least a day ahead to pickle the pineapple, and prove the pizza dough. We used a ham from Sunshine Meats, winner of our 2015 ham tasting.

See more of our favourite Christmas ham glaze recipes here.

You'll need

Olive oil, for brushing 2 buffalo mozzarella (about 130gm each), drizzled with olive oil and scattered with freshly ground black pepper 2 heirloom tomatoes, thinly sliced and drizzled with olive oil 2 tbsp rosemary 2 tbsp oregano Finely grated parmesan, to serve   Pickled pineapple 200 ml apple cider vinegar 3 tbsp caster sugar Juice of 1 lime ½ topless pineapple, peeled, thinly sliced into rounds, then halved and cored 1 jalapeño, thinly sliced 4 sprigs oregano 1 tsp coriander seeds, crushed with mortar and pestle   Pizza dough 7 gm (1 sachet) dried yeast 2 tbsp olive oil, plus extra for greasing ½ tsp caster sugar 450 gm (3 cups) plain flour, plus extra for dusting Semolina, for dusting   Spice-glazed ham 200 ml fresh pineapple juice 50 ml lime juice 110 gm (½ cup) brown sugar 1 tsp coriander seeds 1 tbsp Worcestershire sauce 1 tbsp Dijon mustard 1 leg ham (up to 4.5kg), bone in, skin removed, fat scored 1 rosemary sprig


  • 01
  • For pickled pineapple, combine vinegar, sugar and 50ml water in a bowl, season to taste and stir until sugar dissolves. Add remaining ingredients, transfer to a sterilised jar then refrigerate at least overnight. Pickle can be made up to a week ahead.
  • 02
  • For pizza dough, combine, yeast, olive oil, sugar, ½ tsp salt and 350ml lukewarm water in a bowl, and set aside until foamy (2-3 minutes). Gradually add flour, mixing until a rough dough forms, then knead on a lightly floured surface until smooth and elastic (6-8 minutes). Place in a lightly oiled bowl, cover with plastic wrap and refrigerate overnight to rest. Bring to room temperature (2-3 hours), then knock back dough and knead on a lightly floured surface. Divide into 10 pieces, roll each into a 3mm-thick round, place on trays lined with baking paper and scattered with semolina, and refrigerate for up to an hour.
  • 03
  • For spice-glazed ham, preheat oven to 180C. Simmer ingredients except ham and rosemary in a small saucepan until reduced a little (10-12 minutes). Place ham in a roasting pan, pour glaze all over, top with rosemary sprig and roast, basting occasionally (add a little water if glaze becomes too sticky), until sticky, golden and caramelised in places (1-1¼ hours).
  • 04
  • To serve, preheat a kettle barbecue or char-grill pan to medium-high. Brush pizza bases with oil and grill in batches until charred (2-3 minutes each side; cover with foil if colouring too quickly). Top with mozzarella, sliced ham, pickled pineapple, tomato and herbs, cover with a lid and grill until warmed through. Serve hot scattered with grated parmesan.

At A Glance

  • Serves 10 people
  • 1¼ preparation
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At A Glance

  • Serves 10 people
  • 1¼ preparation

Drink Suggestion

Super-hoppy IPA.

Featured in

Dec 2016

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