Name: Glazed ham with pickled pineapple pizze
Prep time: 1 min
Cook time: 2 min
Total time: 3 min
Yield: 10
Ingredients: 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 dried yeast (1 sachet); 2 tbsp olive oil, plus extra for greasing; ½ tsp caster sugar; 450 gm plain flour, plus extra for dusting (3 cups); Semolina, for dusting; Spice-glazed ham; 200 ml fresh pineapple juice; 50 ml lime juice; 110 gm brown sugar (½ cup); 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

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.

Serves 10

Prep

Cook

Total

See more of our favourite Christmas ham glaze recipes here.

Ingredients

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 dried yeast (1 sachet)

2 tbsp olive oil, plus extra for greasing

½ tsp caster sugar

450 gm plain flour, plus extra for dusting (3 cups)

Semolina, for dusting

Spice-glazed ham

200 ml fresh pineapple juice

50 ml lime juice

110 gm brown sugar (½ cup)

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

Method

Main

1.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.

2.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.

3.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).

4.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.