Tony Tan’s pineapple and rum glazed Christmas ham with tomato sambal

1.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.

2.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.

3.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.