"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."
- 1 free-range leg ham (about 4.5kg), skin removed, fat scored
- 1 pineapple, cut into wedges
- For studding: whole cloves
- 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 coconut milk (½ cup)
- ½ tsp caster sugar
- Juice of 2 limes, or to taste
Pineapple and rum glaze
- 250 ml pineapple juice (1 cup)
- 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
- 1For 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.
- 2Preheat 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.
- 3Stud 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.
Drink Suggestion: Fruity grenache rosé. Drink suggestion by Max Allen
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