Glazed ham with pickled watermelon rind

Add pineapple juice for a sticky-sweet glaze that just works.

Serves 20

Prep

25M

Cook

Total

2H 25M

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Ingredients

500 ml fresh pineapple juice (2 cups)

300 gm light palm sugar, finely chopped

30 gm ginger, thinly sliced (6cm piece)

4 cloves

2 star anise

1 small red chilli, thinly sliced

Juice of 2 limes and finely grated rind of 1

1 leg of ham, bone in (about 7kg), skin removed, fat scored

To serve: white rolls

Pickled watermelon rind

400 ml coconut vinegar (see note)

330 gm caster sugar (1½ cups)

2 tsp coriander seeds

200 gm watermelon rind, thinly sliced on a mandolin

3 golden shallots, thinly sliced on a mandolin

1 small red chilli, thinly sliced

Method

Main

1.For pickled watermelon rind, bring vinegar, sugar, coriander seeds, 100ml water and a pinch of salt to the simmer in a saucepan over medium heat, stir to dissolve sugar (5-7 minutes) and set aside to cool (30 minutes). Add watermelon rind, shallot and chilli and refrigerate to pickle (overnight-48 hours).

2.Preheat oven to 180C. Combine pineapple juice, sugar, ginger, cloves, star anise, chilli and lime rind in a small saucepan over medium heat, stir to dissolve sugar and simmer until reduced by half (15-20 minutes). Remove from heat, add half the lime juice and set aside.

3.Place ham in a large roasting pan, brush with pineapple glaze and roast, basting occasionally, until ham is caramelised and warmed through (1¼-1½ hours). Season to taste with remaining lime juice, slice and serve with pickled watermelon rind on white rolls.

Note Leftovers of the glazed ham and pickled watermelon rind will keep refrigerated for five to seven days, making it an easy lunch for lazy summer days. It’s best to remove the ham skin when the ham is cold. You’ll need to begin this recipe at least a day ahead. Coconut vinegar is available from Asian grocers. Drink suggestion by Max Allen
Notes

Styling by Alice Storey

Styling by Lucy Weight

Ingredients

Method

Main

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