Maple and Pineapple Glazed Ham
Recipe by Anda Dlepu
1 (approx. 3 kg) De-boned cured ham
½ cup Pineapple juice
1/3 cup Maple syrup
2Tablespoons Wholegrain mustard
2 Tablespoons Soya sauce
1 teaspoon Fresh thyme, chopped
Place the ham into a roasting pan.
With a sharp knife, remove the skin and enough fat from the ham so that only ½ cm of fat remains. Score the fat with a sharp knife in a crisscross to create a diamond pattern.
To make the glaze, heat the pineapple juice, maple syrup, mustard, soya sauce and thyme for about 5 minutes until slightly thickened.
Brush the ham with the glaze and place it into a weber with medium hot coals then place the lid on.
Cook the ham for 1 ½ hours, then baste it every 15 minutes with the glaze for the remaining hour.
Remove the ham from the weber and let it rest for 15 minutes before carving.
Serve the ham warm with the remaining glaze.
Enjoy with duck fat roasted baby potatoes and grilled pineapple wedges.