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Recipe

Glazed ham with caramelised pineapple and parsnips

Nici Wickes nail a Kiwi Christmas classic with this delicious glazed ham recipe. Baking chunks of fresh pineapple and sweet parsnip with the ham while it cooks makes for a great accompaniment

Dec 13, 2016 1:43am
By Nici Wickes
  • 1 hr 25 mins cooking
  • Serves 8
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Ingredients

  • 2-2.5kg ham quarter
Glaze
  • 1/2 cup orange marmalade
  • 2 tablespoon maple syrup
  • 2 tablespoon plain flour (or use gluten-free)
  • juice from 2 oranges
  • 4 tablespoon wholegrain mustard
  • 1/2 teaspoon salt
  • 1 fresh pineapple, skin and core removed, cut in cm-thick slices
  • 4-6 parsnips, peeled, thick end sliced into rounds 2-3cm rounds, thin ends left whole
  • 1/2 cup broad beans, podded, to serve
  • handful of sorrel or baby spinach, to serve

Method

  • 1
    Preheat oven to 150°C
  • 2
    Remove the skin from the ham by easing it away from the layer of fat – using your fingers is best unless the fat layer is thin, then use a paring knife.
  • 3
    With a sharp knife, score the surface of the ham with diagonal cuts, about 2-3cm apart. This allows the glaze to penetrate and flavour the meat as well as helping the fat to crisp during cooking.
  • 4
    For the glaze, mix all the ingredients together into a smooth paste. Using a pastry brush or your hands, rub half the glaze over the scored surface of the ham. The remaining glaze can be used to baste during cooking.
  • 5
    Place in large oven dish. Cook for 30-40 minutes until golden brown and warmed through. Add the pineapple and parsnips to the roasting dish, coating in the pan juices. Baste ham with remaining glaze. Bake for 30-45 minutes more until the ham is browned and the parsnips are cooked through.
  • 6
    Transfer the ham to a serving plate. Surround with the pineapple, parsnips, broad beans and scattered greens.

Notes

  • Serves 8-10. - Invest instead in a boneless quarter or half ham, which will be plenty for a group of 10 or so. Choose a piece with a thick layer of fat, if possible.

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