Baked bone-in ham with spices and pineapple
Ingredients
- For the glaze
- 1 Pineapple
- 2 Tbsps powdered sugar
- 2 Tbsps butter
- York ham
- 1 Pork leg (with rind, about 2-3 kg,)
- For the wet rub
- 100 milliliters Coconut milk
- 3 Tbsps Chile oil
- 2 garlic cloves
- 3 cloves
- 1 tsp honey
- 1 tsp red peppers
- 1 tsp freshly grated ginger
- 1 tsp thyme
- 500 milliliters veal or vegetable stock
Preparation steps
For the wet rub, peel garlic and crush garlic, cloves, pepper, thyme and ginger in a mortar. Mix garlic mixture, honey, chili oil and coconut milk into a paste. Rinse ham and pat dry and score a diamond pattern in fat layer. Rub ham with spice paste and place in roasting pan and bake at 200°C (approximately 400°F) for about 3 hours or until core temperature measures about 87°C-90°C (approximately 188°F-190°F). Baste ham with stock during cooking, as needed. Cover ham with foil if it browns too quickly.
With a large, sharp knife, cut off pineapple stem and peel pineapple and cut away skin from top to bottom in strips. Remove small, black seeds with a small knife. With a pineapple corer, remove inner core. Cut peeled pineapple into slices. In a frying pan, heat butter and powdered sugar and caramelize and add pineapple slices. Place caramelized pineapple slices over ham shortly before the end of cooking time. Allow ham to rest and carve into slices.