Whole Pineapple Ham
This is a great recipe if you can find a whole ham which has been spiral cut. It's not super salty and the flavours are fantastic.
Ingredients
Serves: 15
- 1 (5kg) fully-cooked spiral cut ham
- 500g light brown sugar
- 3 cups (750ml) milk
- 3 (600g) cans crushed pineapple, drained
Directions
Preparation:12hours ›
Cook:1hour ›
Extra time:8hours chilling ›
Ready in:21hours
- Trim any visible fat from the surface of the ham and place cut side down in a roasting pan. Pour enough milk over the ham so that it ends up about 5mm deep in the bottom of the roasting pan. Use your hands to pack the ham in a generous coating of brown sugar. Cover the brown sugar with a layer of crushed pineapple, packed on in the same manner. It is okay to have a few bare spots but try not to. Cover the ham with aluminium foil and refrigerate overnight.
- Preheat the oven to 180 degrees C.
- When the oven is hot place the ham still covered in foil into the oven. Roast for 30 minutes. After 30 minutes remove the aluminium foil and baste with any juices that have accumulated in the bottom of the pan. Continue roasting for 30 more minutes, or until ham is heated through.
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Reviews and Ratings
Global Ratings:
(64)
Reviews in English (53)
I tasted the ham before cooking and this recipe really did cut the saltiness. I will drain the pineapple in a sieve for 30 minutes or so next time as merely draining in the can leaves too much leftover juice making the pineapple hard to work with and adding too much liquid to bottom of roaster. Otherwise very good and not too sweet at all. note to self: Cooked 8.5 lb ham at 325 (same temp and time as potatoes) for a little over 2 hours. Took foil off after first hour and basted occasionally. Easter 2008 - Served with Scalloped Potatoes and Onions and Gulliver's Creamed Corn, both from here. Also served fresh asparagus, mashed sweet potato and pear, and creamy coleslaw. Everything worked very well together. - 25 Mar 2008 (Review from Allrecipes USA and Canada)
I always say I don't really care for ham and I've never actually made a decent ham in my life. This recipe changed that! My kids requested ham for Christmas dinner - and this was fantastic. The first time I basted it was sorta yucky, the milk had started to curdle, the second time the ham juices had taken over and it was much better. Just a word to the wise, don't expect the juices to be able to be thickened into any kind of sauce or glaze. - 28 Dec 2007 (Review from Allrecipes USA and Canada)
This was by far the best ham I have served! I did not follow to letter but should have, ie added too much milk did not drain pineapple, BUT results were fantastic. A keeper. - 17 Apr 2006 (Review from Allrecipes USA and Canada)
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